| ID | Interpret | Skladba | Album | |
| 61. | Chuck Schwandt | Who Rules | Narrow Road |  |
| 62. | Chuck Schwandt | Monkey & The Man | Narrow Road | |
| 63. | Chuck Schwandt | David's Sling | Narrow Road | |
| 64. | Chuck Schwandt | Christian Soldier | Narrow Road | |
| 65. | Chuck Schwandt | Christian Soldier | Narrow Road | |
| 66. | The Braids | Bohemian Rhapsody | High School High [Clean] |   |
| 67. | The Forty-Fives | Daddy Rolling Stone | High Life High Volume | |
| 68. | The Braids | Bohemian Rhapsody | High School High [Clean] | |
| 69. | Anne Bramley | Eat Feed 42: The Kitchen-Justin Spring The Itty Bitty Kitchen Handbook for cooks in 21st century apartments launches us into a look at the kitchen through history and around the world | Eat Feed | |
| 70. | Bored! | People Say | Feed The Dog | |
| 71. | Anne Bramley | Eat Feed 53: August in Season-Heirloom Plums from England and Julia Child’s Birthday-Charles Martell | Eat Feed | |
| 72. | Anne Bramley | Eat Feed Amuse-Bouche 11: Cheese-Laura Werlin, cheese expert and author of several books on the subject, explains 8 key cheese styles, cheesemaking terminology, and suggestions for what you need to kn | Eat Feed | |
| 73. | Anne Bramley | Eat Feed 1: At Shakespeare's Table-Cooking and feasting like a Renaissance man or woman. A Twelfth Night feast and a Pancake Day party. Recipes for venison pasties, wassail, Shrove Tuesday pancakes. | Eat Feed | |
| 74. | Anne Bramley | Eat Feed 27: A Culinary Passage to India-500 years of Indian food;Moghuls to the British; globalization of Indian food in 21st century; hot Indian restaurants in London, their secret recipes; Indian t | Eat Feed | |
| 75. | Anne Bramley | Eat Feed 19: The Art of Breakfast-Bue, green, and purple free-range eggs from Fickle Creek Farm; best bacon with the blogger Bacontarian; Maryana Vollstedt and her Big Book of Breakfast; recipes for S | Eat Feed | |
| 76. | Anne Bramley | Eat Feed 20: January In Season-oysters while shellfish are at their best and coming in from the cold with your favorite hot toddies | Eat Feed | |
| 77. | Anne Bramley | Eat Feed 41: April in Season-Asparagus and Going Dutch on a Dinner Party | Eat Feed | |
| 78. | Anne Bramley | Eat Feed 28: Autumn Harvest-The taste of the season: Pumpkins, Cranberries, Apples, Wild Rice, and great spices like cinnamon, nutmeg, and cloves. Step-by-step making caramel at home and a recipe for | Eat Feed | |
| 79. | Anne Bramley | Eat Feed 65: November Rumblings-The Latest News from the Food World-Nigel Slater and Kitchen Diaries, David Leite on food publishing, and Sandy Oliver on food history | Eat Feed | |
| 80. | Black Nasty | Fuck All Night | Feed From Me | |
| 81. | Anne Bramley | Eat Feed 21: A Culinary Independence: Jefferson for July 4th-Cookbook Dining at Monticello: In Good Taste and Abundance; Jefferson’s vanilla ice cream recipe; tomatoes, winter wheat, pastured beef; cu | Eat Feed | |
| 82. | Anne Bramley | Eat Feed 39: March in Season-Spring lamb and celebrating a food hero’s birthday | Eat Feed | |
| 83. | Anne Bramley | Eat Feed 58: Amuse-Bouche: Organic-Ronnie Cummins, the National Director of the Organic Consumers Association, on organic, grass fed, free range, and more terms to help you navigate the grocery store. | Eat Feed | |
| 84. | Black Nasty | Fuck All Night | Feed From Me | |
| 85. | Anne Bramley | Eat Feed 50: Seafood at the Seaside-Brooke Dojny on food in Maine and Joe Carlin on the history of the clam plus clamshacks, clambakes, chowder houses, and lobster pounds | Eat Feed | |
| 86. | Anne Bramley | Eat Feed 32: The Gifted Cook-Food games and trivia; cocoas, ports, and puddings; gifts from small farmers and for small farmers; homemade gifts from the kitchen | Eat Feed | |
| 87. | Anne Bramley | Eat Feed 44: Wedding Feasts-Rose Levy Beranbaum on cakes and Nichola Fletcher on the history of wedding feasting | Eat Feed | |
| 88. | Anne Bramley | Food and Philosophy on the Left Coast | Eat Feed | |
| 89. | eLZhi | Deep | The Feed | |
| 90. | Anne Bramley | Eat Feed 47: Amuse Bouche-Short, Shortening, and Shortbread-The lowdown on 500 years of pastry terminology and the science behind baking with fat with guest Harold McGee | Eat Feed | |
