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First Aired - 09/08/2011 11:00AM Download MP3 (Full Episode)
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This week on Growing Good Alessandra is joined by her home-team of mommies: Melissa McCallister, Sarah Trogdon, and Amy Woodruff. They talk about their home-made products from natural beauty products for babies to Goldies Soaps to all natural sunblock. Learn about the natural deodorizing properties of witch hazel and uses of borax and more. This episode is sponsored by the The NOFA-NY Locavore Challenge.

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Rachel sits down with her sister and brother-in-law, Rebekah and Stephen Hren, authors and inhabitants of "The Carbon-Free Home" (
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The Carbon Free Home, reducing your carbon footprint, Hren is Slovenian for horseraddish, horseraddish is slang for units, mushroom logs, shitakis, the gourmet decomposers, mushrooms like to be petted, mushrooms are the fruits of mycelium, those white stringy things,, how mushrooms are going to save the world, mushroom of the month club, Paul Stamats, innoculated log delivery, impetus to get in the kitchen, the nutritional value of sprouts, sprouts vs beans, wild fermentaion, induction cooktop, electric resistance heat, magnetic induction, green tags, buying and selling green energy through the utility company, NC Green Power, moving away from fossil fuels, efficiency versus renewablity, solar electric panels, fifty percenty of municipality energy use goes into water purification, only heat up as much water as you need, hang your clothes to dry, never use a clothes dryer, Hearst Ranch, Rebekah and Stephen Hren,

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First Aired - 02/24/2014 07:00PM Download MP3 (Full Episode)
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This week on Fuhmentaboudit, Chris & Mary update us on the many fantastic events happening this week as part of New York City Beer Week. Then we are joined in the studio by Braden and Yasmin wages, owners of Malai Kitchen: a restaurant serving Southeast Asian cuisine in Dallas, Texas. They tell us about bringing bia hoi, a Vietnamese beer, to the U.S. This program has been sponsored by Heritage Foods USA.

Image from Claire McCormack

"We don't ever want to make more than 5 gallon batches. We want to be able to sell it in a day or two, keep it really fresh." [23:30]

Braden Wages on Fuhmentaboudit

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