Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week's episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.

Listen in this week on Burning Down the house as Curtis talks about growing up in a brand-new town, Reston VA, designed by the architects/planners Conklin and Rossant - with Reston native Dee Dee Maucher Also, hear a little about her Masters of Succession Collective - and their radical composting advocacy. As always, an hour of entertaining information you don't want to miss! Sponsored by Fairway Market.

Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih's job at a grocery store inspired her to pickle and ferment with the store's surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it's better to use organic produce when you're first learning to ferment vegetables. This program has been sponsored by Rolling Press.

"In the summer, you need to use more salt because the heat promotes bad bacteria ferments." [9:00]

-- Bahiyyih Comeau on Fuhmentaboudit!