This week on We Dig Plants Alice and Carmen discuss "The Three Sisters": corn, beans, and squash. These crops actually produce the highest yield when planted and grown together, and have been planted as such by Native Americans who passed knowledge of the sisters on to early American settlers. This trio also provides a very complete nutritional picture, with the corn providing carbs, the beans protein, and the squash fats an vitamins. Learn about the rich history of these sister veggies with tales of beans-as-currency, and peer at their potential hybridized future. This episode was sponsored by Whole Foods Market.

This week on Let's Eat In Cathy spoke to Lukas Volger, the author of Veggie Burgers Every Which Way. Volger breaks down the surprisingly long, storied history of the veggie burger, from its mysterious roots as a packet of powder to the new school, luxe pickled red onion variety we know so well. Lukas combined veggie burger recipes inspired by a myriad of different cuisines and flavor combinations, and came up with the ultimate testament to the versalitity of this vegetarian standby. Plus, tune in to hear a preview of Noah's next book, a search for better, heartier "main dish" meal options for vegetarians. This episode was sponsored by Whole Foods.

Patricia Michelson, owner of the famous La Fromagerie in London, and author of Cheese: The World's Best Artisan Cheeses. Patricia compares her humble beginings "in a shed" in her garden to HRN's current shed-like status, and describes the defining moment when she fell in love with cheese during a skiing trip (she literally tripped while skiing) in the French Alps. Some delicious farmstead cheese was her pick-me-up after the tumble, and the rest is history. Tune in to find out why Patricia is bothered by Europe's ignorance of America's best cheeses, and how cheese lovers from both sides of the world would be better off investigating delicious cheeses at home AND abroad. This episode was sponsored by Tekserve.