On Let’s Get Real Chef Erica Wides walks you down the aisles of the surreal world of food, serving up a heaping dose of reality by separating the food from the foodiness so you can forage, hunt, gather, trap and fish for real food anywhere, even in a foodiness-filled mega market. Incisive, pragmatic, sarcastic, and an unrepentant know-it-all when it comes to anything food, on Let’s Get Real Chef Erica Wides does the job for you of sifting out everything that’s fake in the world of food – from “foodiness” marketing and cooking show shams to “health-halo green-washing” and annoying whole-food righteousness – so you never unknowingly chow down on carpeting again.
Episode 164: Color Me Freaked Out...
There’s nothing left to say. I’ve read every editorial, every FaceBook post, every HuffPo screaming front page rant. I’m done. I’m done with the election, and I’m done even discussing it, or him. He who shall not be named. I had been calling him the apricot barbarian, but you know what? I love apricots, they’re delicious and pretty and when they’re ripe, they smell how I imagine Eden might have smelled, if Eden had been a real place and not just a setting for a fairy tale. Apricots are an incredible fruit, and they don’t deserve the association with that walking pile of shit. No, you know what? That’s an insult to shit, too. How about we call him…Fake-n-Bake Hitler? I have no problem insulting fake tanning, it’s an abhorrent practice, and nothin’s worse than Hitler, so that’s a good moniker. That works. Fake-n-Bake Hitler. Perfect. FBH for short.
Or Tang-Stained Goon? Or Dehydration-Pee-Color Monster? Fanta-Face?
So here I am this fall season, thinking about color, and there it was, the NY Times Magazine. With their food issue article about how the big industrial food companies, think Kraft, M&M Mars, you know, Foodiness, Inc., are all scrambling to find new ways to color their garbage non-food products with natural colors, because all of a sudden, American consumers are freaking out. Not because a Sunkist-Soda-faced demagogue could be our next president, but because all of the shit food they’ve been cramming into their gaping maws has been artificially colored for years, and now the moms of America are calling on the major food corporations to STOP THE MADNESS?
“GET THE BLUE DYE OUT OF OUR KIDS M&M’s and SQUEEZY YOGURT”. They’re DEMANDING that the big food co’s ditch the color, and replace it with natural colors.
Nobody’s demanding that we label GMO’s, or stop dumping raw sewage on our crops as fertilizer, or stop using what accounts to slave labor to harvest our food, or demanding that we clean up the trillions of tons of plastic in the ocean…no. Just give us our blue food, but please make it less chemically so we can feel better about eating shit.
Wait a second, moms of America, NOW you’re upset? You still haven’t figured out that you’re feeding chemical-sugar crap to your children, but are really upset at the big issue of the COLOR of the foods? Yes, the artificial color is terrible, and made from stuff like coal-tar sludge, but like FBH himself, the artificial color is merely the petrochemical-stained surface of a much, much deeper, larger problem. A tremendous problem, a HUGE problem!
The problem of the fact that we CARE so much about what’s in our S****Y processed junk food, and don’t give a crap about what’s being done to real food.
And that’s a problem.
Live at 2:00 pm EST on heritageradionetwork.org or later on www.letsgetrealshow.com
Episode 163: Scary Clowns, Apricot-Faced Barbarians, and Gluten; Who Ya Gonna Call?
We're all really, really scared these days. Scared for the future, scared for the planet (well, some of us), scared of scary scaring clowns scaring kids, scared of scary clowns pretending to be legit candidates...OMG, so much scariness! And it's not even Halloween yet!
But even worse than all that scary stuff...is GLUTEN! Oh no, GLUTEN! The big scary monster lurking in all our most delicious foods, like bread!
Well, you all know how I feel about this, that unless you are straight-up legit diagnosed with Celiac disease, get over yourself and your gluten issues. Just don't eat that s****y, processed, non-organic industrial bread and other crap that make up the SAD (Standard American Diet) that you're stuffing your face with. Ditch that crap, and you'll start feeling a lot better, a lot faster.
Unless you're today's guest, Peter Michael Marino. He's my teacher and friend, a comedian, actor and solo performer, and founder of SOLOCOM, in which I'll be performing in November. And he IS straight-up legit diagnosed with Celiac, so he has something to fear, for real, in gluten. He's joining us today in the Foodiness Fallout Shelter, to discuss.
He's a funny guy, so it should be a good time for all. Join us, why dontcha? Live today at 2:00 on www.heritageradionetwork.org or later on www.letsgetrealshow.com or iTunes!
Episode 162: Let's Get Real...And Sharp. And Blunt!
It's special guest day here in the Foodiness Fallout Shelter! My new, once-in-a-while co-host, Emily Peterson, has taken time out from her busy life of cheffing, motherhood, chicken raising and occasional taxidermy to join us down here. You may know Emily from her HRN show, Sharp and Hot, but today we're doing a mini-series within my show, called Sharp and Blunt. Guess who's Blunt? Ha.
We have lots of stuff in common and lots of similar food issues, so we're gonna kinda free-form it today, and, like on Bravo, watch what happens! Or I guess in this case, listen to what happens? Should be fun...So c'mon down the rabbit hole, and join us for some Foodiness-fueled banter and chat.
Live at 2:00...you know where, right? www.heritageradionetwork.org!
Episode 161: This Foodiness Was Made For Walking!
@KarlMeltzer just broke the world record for the being fastest ever finisher of the entire Appalachian Trail, you know the Appalachian train, right? It’s a 2,190 mile hiking trail that runs along the East coast of the US, from Georgia to Maine.
Now, I hike, and I’ve done little bitty bits of it, 4-5 miles here and there, on DAY hikes. I see people on the trail, with their huge packs and gaunt faces, and their lingering clouds of BO trailing behind them…and I give them major respect for undertaking such a long trek. I’d like to do it too, one day. Maybe. Anyway, On average, people take 3 months to complete the AT. You start in the spring in Georgia and head north with the seasons, finishing in Maine on the top of Mt. Katahdin in late summer.
This guy, he went a little faster. He did it in 45 days, 22 hours and 38 minutes. To basically run, almost nonstop, up and down huge mountains from Maine to Georgia. He beat the previous record holder’s time of 46 days, 8 hours and 7 minutes, by about half a day. Ridiculous. And I thought I was pretty fit.
Now, why is this of LGR importance? Well, we here in the Foodiness Fallout shelter like to hike, so this is super impressive. But, what’s really interesting to us really, is what he ate along the way to fuel his win. See, the previous record holder is Scott Jurek, who was made famous by the “Born to Run” book, about indigenous people around the world who are great distance runners, and how he is a champion of barefoot or virtually barefoot running. Scott Jurek, he’s a vegan. He did his record-breaking AT run eating vegan. Very impressive, I must say, because I know for myself, if I don’t eat an egg before a big workout, I feel weak, and he did the whole thing eating plants. Or at least no animal products, there are certainly plenty of energy-providing carby and sugary foods out there that are vegan. God knows there are plenty of overweight vegans and vegetarians. I was at my fattest ever when I was a vegetarian, maybe I should have done the AT.
So Scott Jurek set the record for the AT as a vegan.
But Karl Meltzer, not a vegan. He’s more of a fan of Foodiness. He fueled his record-breaking trail run on a regimen of candy, Red Bull, and beer. Ok, beer’s not Foodiness, I like beer. And it provides a lot of carbs for energy. But every night he’d have a beer or two, then as he ran, he’d down a Red Bull or other energy drink every 10 miles. At rest stops (btw, the trail goes through towns and there are stores adjacent to it in many spots that cater to hikers) he’d buy Spree candy, Three Musketeers bars, and cooked bacon. He’d keep those in his pockets and eat as he ran. According to the NYTimes article detailing his win, he’d sleep less than 7 hrs a night, and when his support crew found him napping, they’d feed him a pint of ice cream to get him going. For the record, bacon, candy and ice cream, not Foodiness. None of those are pretending to be anything else, but Red Bull and other unnamed energy drinks? That’s straight up F-bomb.
But so what? He won, right? I mean, what’s worse, a smug vegan winner, or a Foodiness fueled candy-crazed winner? It’s not like you do this kind of thing every day, right? When he finished, he celebrated with a pizza, and a few more beers. Then fell asleep. As far as I know, he’s still asleep. I’d sleep for a week after that. After I finished the NYC Marathon in just over 5 hours I slept for a week. And then didn’t work out for 12 weeks. All I’m saying here, is that the vegan got beat by the Red Bull guy, and I think that’s pretty funny. I have no major point or point of view on this, extreme sports are just that, extreme. You don’t have time to cook your morning quinoa and egg and make your wild salmon salad with baby kale for lunch when you’re running the entire east coast up and down mountains. So, a m
Episode 160: Welcome back to the Fallout Shelter, now climate controlled by Foodiness!
Today, on the season premiere of Let's Get Real!!!
Ok, so a couple of changes are afoot here in the Foodiness Fallout Shelter. Well, no, actually the shelter is the same, I barely touched the place over the summer. It looks really great, and the biomass fuel HVAC system I built last winter is working great, too. Biomass is awesome, you guys know about biomass right? It’s using stuff like agricultural waste products to create energy? Like threshed wheat stalks and orange peels and broccoli stems because people are too stupid to eat them and shit like that?
Well, my biomass is even better than that, because my biomass is the ultimate #FOODINESS F**K YOU to the food industry. While I was on summer break, between swimming and hiking and growing too many green beans, I was also doing a little sleuthing and investigative research and I discovered that there is a gigantic, massive, huge, underground storage facility in Staten island, under the Fresh Kills landfill (which, if you don’t know, was the largest garbage dump in the country for nearly a century, so large that it created a mountain on Staten Island which is now covered in grass and is soon becoming a park, albeit a park built over a massive, festering toxic dump of NYC’s old diapers, chicken bones, phone books, mafia hits and dirty mattresses from the last 75 years, but it’s Staten Island so…do we care?)
And in that storage facility, there lurks, slowly staling and decomposing, the largest containment of out-of-fashion, off-trend, expired, nutritionally debunked, and forgotten FOODINESS products! Yeah, I know, SO EXCITING. It’s like finding Tutankhamens tomb, but filled with Carnation Instant Breakfast, Pepsi Clear, tons and tons of margarine products including Squeeze Parkay, billions of variations on the granola bar, trillions of liters of expired baby formula (which as you know, I call the original Foodiness gateway drug) and, what may be the best, worst and forever immortalized here product…the….the...the...
What? You think I’ll give it away before the show? You’ll have to listen, peeps, to find out. And guess what? You can, because we’re all new and LIVE today, at 2:00 on www.heritageradionetwork.org! Note the new time, please.
Episode 159: Cod Worms and Devil Dogs – extended edition
Today, on Let's Get Real...
It's the extended live version of "Cod Worms and Devil Dogs"!
Can't remember what that is? It's the live theater piece I did back in March. This is the extended version, that I performed on Saturday.
I worked so hard on this as a live show, that I'm not ready to put it to bed yet. So all you lucky listeners get to hear it today, instead of a regular episode.
Live at 1:00 p.m. on www.heritageradionetwork.org as always, and later on letsgetrealshow.com, iTunes and Stitcher, too.
Bring back the old show Erica!
I really liked Erica Wides old show, but Let's Get Real is just the same thing over and over with a different food backdrop. Erica Wides has a lot of cooking knowledge and it was great getting her political ideas interspersed within a lot of information about cooking. Now it just seems all political and no cooking. I sorely miss the old show and have a hard time listening to this. It tends to get boring.
Here’s what’s so great about “Let’s Get Real” - every episode is a reminder that just because a packaged food says “healthy” and “nutritious” on its packaging, it ain’t necessarily so. Erica won’t let us forget that marketing is big business for the food industry. I love listening to her fact-based, passionate diatribes. She’s interesting and informative but also hilarious. The stories about her growing-up years are pure gold. This podcast has made me a smarter consumer and a healthier person. Come to Portland, Erica, and I’ll make you some lentil soup! :-)
Wow—Erica taking on foodiness
This show cracks me up every week—It’s like a food-themed comedy hour that confirms all my suspicions about big food—watch your back people—birthday cake flavored vodka is a sign!!