The first of a two-part At the Root of It series on fermentation: Erin interviews Roberta's resident bread master Dick Bessey to uncover the secrets behind yeast and the chemical processes that account for fermentation.

Propaganda creates reality. Foodiness exists because we continue to consider it real food. Erica is here to continue in her quest to destroy all things foodiness, and convince listeners that real food is real food - and nothing else. Tune in for an exploration into the stranglehold Hollywood and television has on our decision making when it comes to food, and find out how her appearance on Dr. Oz helped move things just so slightly in the direction of what's right. This program was sponsored by Cain Vineyard & Winery.

"You can't have art without enduring suffering." [7:30]

"The turnip growers of America aren't sponsoring shows like the "Biggest Loser" or "The Voice" - foodiness companies are." [11:30]

"Yogurt is a living thing. If you powder it - it's not yogurt anymore." [19:30]

-- Erica Wides on Let's Get Real

Learn how to cook with fermented foods on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by chef Thomas Harder of Blind Tiger. Tune in to hear how Thomas develops recipes based on beer! Should beer and food pairings contrast or be complimentary? Find out how substituting fermented foods into your favorite recipes can enhance the flavors of your cooking! Hear about Thomas's famous kimchi gnocchi and his pulled pork sliders! Later, Chris and Mary chat with Tom Acitelli, author of The Audacity of Hops. Listen in to learn how Tom's book chronicles craft beer history. You certainly don't want to miss this week's installment of Fuhmentaboudit! Thanks to our sponsor, Whole Foods Market. Thanks to

"I dissect the flavors of the beer, and then create a dish that goes with that... I don't think a lot of chefs work in that way... Beer is actually the focus." [9:45] -- Chef Thomas Harder on Fuhmentaboudit!