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!

Eat your veggies! Not veggie powder or veggie juice - but actual earth grown vegetables! Our fearless host Erica Wides encourages listeners to address their food fears and put down the fake organic snacks in favor of real produce. Learn about how you can find pre washed vegetables to make life easier for you and why even the packaged produce is better than foodiness junk. Let Erica guide you through Foodiness Conversion Therapy on Let's Get Real. This program was sponsored by Fairway Market.

"The fewer words involved, the better the chances are that what you're buying is real food."

"I would rather see us eating packaged kale from Costco than loaded potato skins from TGI Fridays."

--Erica Wides on Let's Get Real

This week on Why We Cook, Erica continues her exploration into vegetables with Zukes, Cukes & Melons.