Dieticians are in bed with Foodiness, Incorporated! Erica Wides is once again joined in the studio by nutrition expert Kristin Wartman to talk about her recent article in Civil Eats about big food's influence on The Academy of Nutrition and Dietetics. Hear how companies like Coca-Cola and General Mills fund nutrition studies on sugar and processed food. Doesn't that just seem like a conflict of interest? Kristin spoke with a dietician employed by Sodexo off the record; hear how a food professional deals with the contradictions of health and foodiness? Later, Erica challenges Kristin to a game of foodiness truth-or-dare! This program has been sponsored by Whole Foods.

"People whose jobs it is to look out for people's health are...for sale?" [7:00] -- Erica Wides on Let's Get Real

"There's nothing whole about whole grain cereal. It's highly processed!" [11:20] -- Kristin Wartman on Let's Get Real

On today’s THE FOOD SEEN, Michael Harlan Turkell hosts a special one-hour episode devoted to The Food Book Fair. Founder Elizabeth Thacker Jones will talk about all of the exciting additions to this year’s lineup, as we’re joined by a few of those guests in studio. Oliver Strand, a NYTimes coffee contributor, and Lars K. Huse of illustration and coffee, discuss their upcoming FBF Coffee Crawl . Melia Marden, chef/owner of The Smile, discusses her new cookbook, Modern Mediterranean. Christophe Hille, owner Northern Spy Food Co., will be on the FOOD + LABOR panel, touches on the “living wage” injustices of working in the restaurant industry. This episode has been sponsored by White Oak Pastures. Thanks to Cookies for the show's theme music.

"Coffee just moved the needles in a way that no other topic ever has. People were just so engaged after my first article, and I was really interested in that. People really don't know a lot about coffee." [5:15] -- Oliver Strand on THE FOOD SEEN

"I try to make things as simple as they can be, and as best as they can be- whether it's for the restaurant or my cookbook." [28:15] -- Melia Marden on THE FOOD SEEN

"Restaurant work is not like clerical work or office work... a restaurant is like a little military operation. If one person doesn't show up, it's harder to make the ship move." [46:00] -- Christophe Hille on THE FOOD SEEN

A bar and restaurant that gives all of its profits away doesn't sound like a good business model. But on today's episode of Good Food with Daniel Meyer, Nick Vilelle is talking about how he is doing just that with his Washington D.C. 'philanthropub', Cause. Tune in to hear how Nick and his business partner figured out a way to create a bar and restaurant that donates its profit margins to charitable organizations. To what organizations does Cause give donations, and who decides where they donate? Hear why Cause also finds it important to focus on quality and service in addition to their philanthropic endeavors. Nick's background in non-profit work didn't prepare him for the restaurant business; who helped Nick on the restaurant-side of the business? Have any other bars or restaurants taken up Cause's model? Find out all of this and more on this installment of Good Food! Thanks to our sponsor, Hearst Ranch, and thanks to The California Honeydrops for today's music.

"At the end of the night, you get the bill and decide what charitable organization the profits from your meal go to." [8:20]

-- Nick Vilelle on Good Food