This week on Let's Get Real host Erica Wides dissects the mythology behind vegetarian/veganism and the people, like Oprah, who say that it is a "greener" and healthier living style. It's time to break down the barriers behind the vegan-foodiness paradox: we like meat but we don't want to eat it so we eat food that is so heavily processed to taste like meat it ends up being just as bad. So tune in and wake up as to how you can still be healthy and avoid this foodiness rabbithole that our decadent, choice-indulged society has created--it just may take a little extra work. This episode is sponsored by The Hearst Ranch.

"It's a processed experience . . vegan foodiness is like methadone. . it approximates the heroin or meat eating experience but it does not fulfill . . .so you keep going back."

--Erica Wides on Let's Get Real

Joe Bossen is the founder of Vermont Bean Crafters. Originally interest in renewable energies while attending Green Mountain College, Bossen found an opportunity in agriculture to make an impact on how we relate to energy consumption through promoting locally available, sustainably grown foods lower on the food chain, like beans. After working several years on a variety of farms, Joe realized he wanted to grow staple food crops like beans and grains but being unable to capitalize a farm operation, he turned to value-added products as a more financially accessible means to that same ends of engaging with food in a way that looks to build soil and beget joy via less energy intensive foods. This episode has been sponsored by Hearst Ranch.

"I chose this path through life because after working on many farms, I realized I wasn't going to be in a position any time soon to access land." [3:55]

-- Joe Bossen on Greenhorn Radio

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.