Foodiness diet products are just that- foodiness! This week on Let's Get Real, Erica Wides is taking on supposed 'diet foods', and telling you why it's best to just eat real food. Find out why butter is on trial in New York City schools despite its health benefits. Hear about low-calorie yogurt and fat-reduced cheese, and why these won't help your waistline, but actually hurt it. Why do Americans trust corporations as opposed to historical health evidence? Erica challenges the idea of 'diet water'; why does water need to be 'diet' even though it already doesn't contain calories or fat? Hear about Americans' sweetness addictions, and how we can all escape the 'foodiness rabbit hole' with the aid of a simple carrot. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Obey City for today's musical selection.

"Foodiness makes people fat, then provides them with a falsely-advertised product to fix the problem." [14:10]

"This isn't the Third World; we have free clean drinking water, and two-thirds of the world doesn't have that." [22:45]

-- Erica Wides on Let's Get Real

'The Big Little' - big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer's bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week's episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery.

"Because you're using less malt, you have to be careful of your temperatures because you don't have a big thermal mass." [8:45] -- Kyler Serfass on Fuhmentaboudit!

"You want to mash high so you don't get a lot of sugars that leave a 'wort-y' taste." [20:00] -- Jamie Stafford-Hill on Fumentaboudit!

Lynne Olver is a reference librarian with a passion for food! This week on A Taste of the Past, Linda Pelaccio calls Lynne to talk to her about food history and her website, FoodTimeline.org. How does Lynne's library science background inform the way she researches and references recipes, food origins, and more? Learn how studying food prices can reveal further information about the economy of a certain time period. How does one become a food historian? Learn the methods that Lynne uses to research any topic, and what resources Lynne trusts. Find out why Lynne is not interested in corporate food history, and how her beliefs on information are influenced by her passion and profession. This episode has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns for today's music.

"What I'm trying to do here with FoodTimeline.org is give a starting point for an individual's research." [8:00]

-- Lynne Olver on A Taste of the Past