I’m not hosing you – building a brewery is hard work

Sure, anyone can make beer. It doesn’t take many ingredients and those you need can be found easily.

Now building a brewery and operating it – that’s completely different. You’ve got to think of water, drains, hoses, grain storage and processing, cleanliness, bottling, storage … it’s an endless list.

Kent Taylor is a co-founder of Blackstone Brewery and although its restaurant is closed, the firm’s production brewery produces LOTS of beer. Listen as Taylor, a brewery operations geek, tells you what it takes to build and operate a brewery.

Blackstone Brewing Co.

Take a flying bite on a rolling doughnut

There are few things as tasty as a warm doughnut — unless it’s a doughnut with fresh apple cider.

Watching the dough slide gently into the oil at Krispy Kreme, seeing them flip, then be inundated with a glaze, you wouldn’t think that doughnuts originate a long, long time ago.

Doughnuts are the topic this week and if you’re obsessed with how to spell it, don’t worry, we’ll you the skinny (which you won’t be if you eat too many) on that, too.

This is not your grandmother’s fruit cake

It’s the holidays and I thought we should talk about fruit cakes, so I went on the hunt for local bakers that create them. I couldn’t find any. But along the way, I stumbled into another interesting story.

Back in the day, there was A&P. It was the first grocery chain in America and for about 40 years, it was the largest. A lot of factors played into it, but the company came to an end in 2015. Everything was put up for auction.

Brothers Alex and Chris Ronacher kept hearing how much people liked the Jane Parker fruit cakes and they found out no one had picked up the former A&P brand. They snapped it up and brought it to market, learning lots of things along the way.

Today they will share their story and, for listening in, you can get a 10 percent discount on your order by going to JaneParker.com and using the promo code hungry19.

Don’t say I never did anything for you.

JaneParker.com

Dishing the dirt on restaurant composting in Nashville

More than 40 percent of the food produced in the U.S. is thrown away and goes into landfills. Much of it comes from uneaten food from restaurants or food that goes bad in our homes.

One way to reduce this problem is composting. This week we speak to Beadle Beadlecomb at Compost Nashville about how restaurants are using his service to responsibly dispose of their waste. And if you go to the Compost Nashville website, you can see a list of restaurants that use his service. If you visit one of them, consider it an opportunity to tell them thanks for what they do.

Compost Nashville

How about a hearty helping of ugly vegetables?

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Are you a squeezer or a sniffer? Maybe you just eyeball the fruits and vegetables in the store to decide which you want to eat. If you see a blemish on a tomato, do you reject it? How about a bit of brown on the cauliflower?

You already know that the blemished food is just as good for you as the ugly stuff. What you may not know is that psychologists have figured out why we tend to reject damaged goods and how we can change our minds about it. There even businesses sprouting up which will deliver ugly vegetables to your doorstep.

Ugly is in the eye of the beholder, but there is a pretty truth about ugly vegetables and some disturbing things about those beautiful apples in the store. In this episode, we’ll peel it all away.

Listen at HungryInNashville.com

Halloween candy can give you quite a scare!

When you were a kid, did you ever get something in your Halloween bag that you really didn’t want. You may have tried to swap it with someone else who had something you wanted, but it was so bad that they asked you where you got it so they could avoid that house.
Halloween has a long history, stretching back hundreds of years, but the introduction of candy is a fairly recent innovation.

On this Halloween special we’ll tell you the holiday’s background, the ugly truth about pins and needles nestled in the sweet confines of chocolate bars and which candies are most favored, state by state. This episode is all treat and no tricks … maybe.

Favorite Halloween candy, state by state

Being pampered by a private chef

Oh, how we love to be pampered. Foot rubs, massages and good food. What’s even better is when you can have that food served in your own home whenever you want – and there are no dishes to wash!

What you need is a private chef and Rahaf Amer is one of many chefs in the area who can do that for you. In this episode, she tells the story of what she does, how she does it, what she does when disaster strikes and the one dish she hopes she never has to make for a client.

Contact Chef Rahaf Amer

rahaf.amer@gmail.com or @rahafamer on Instagram

Want a better life? Just add yeast

Yeast makes a dandy loaf of bread or a great beer, but there is much more to it than that. Research suggests yeast may help fight cancer. Nutritional yeast provides vitamins and minerals that help build strong muscles and bones. It’s also really tasty on popcorn.

There’s a lot more to yeast than you may think and today we’ll tell you all about it.

Food blogging for fun and profit

Most blogs are about the people who write them, but Beth Moncel’s blog makes people’s lives better and less expensive. It’s also her full time job and she earns a living doing it.

Creating a profitable food blog is hard work. It demands not only time in the kitchen, but writing skills, photography skills, social media skills, computer skills, marketing skills and a lot more. If you’re going to make money on a food blog, you have to put a lot of time into it. If you’re going to make a living doing it, you’ll need lots of work, a little good luck and maybe, just maybe you’ll be one of the few independent bloggers who can call it their career.

Beth’s blog, is called Budget Byte$ and it is loaded with recipes and information on how to make great meals while saving money. In this episode, Beth tells how she went from a microbiologist to a food blogger and what she’s had to do to make it to the big time.

Budget Byte$