Throw your own fiesta with Rachel Anderson and Lee Frank! Rachel and Lee are the founders of Nachos NY, and the authors of the new book, Ultimate Nachos. Tune into this episode of Eat Your Words to hear Cathy Erway talk to Rachel and Lee about the origins of nachos as a leftover food for army wives. How do Rachel and Lee interpret other cuisines in the context of the nacho? Find out more about Nacho NY's Guactacular event, and learn how you can try some of these guacamole recipes on boat this summer in New York City! What recipe did Cathy contribute to the book? And are nachos appetizers, or the main dish? Find out on this week's episode of Eat Your Words! This program has been sponsored by Bonnie Plants. Thanks to The California Honeydrops for today's music.

"That's one of the first recipes in the book- how to make your own chips. I think people will be surprised at how easy it is." [9:20] -- Lee Frank on Eat Your Words

"When we started writing the book, so many people were surprised to see that most of our recipes are gluten-free. Corn tortillas contain no gluten." [13:00] -- Rachel Anderson on Eat Your Words

Fast food on The Farm Report? On this week's episode, Erin Fairbanks is joined in the studio by Joshua Brau of Chipotle to talk about 'Food with Integrity'. Tune in to learn about the restaurant chain's stance on GMO crops, and how they are working to remove them from their menu. Why did founder and CEO Steve Ells decide to source his pork sustainably? Find out how availability and price dictate the amount of organic beans and vegetables that Chipotle can purchase. Find out how the consistency of certain products proves to be a problem for an alternative fast food company like Chipotle. What is Chipotle's stance on animal genetics? Find out on this week's episode of The Farm Report! Thanks to our sponsor S. Wallace Edwards & Sons, and thanks to Pamela Royal for today's musical break.

"90% of the corn produced in this country is a GMO crop." [8:05]

"If we can't find pork that was raised without sub-therapeutic antibiotics and in humane conditions, we just won't serve pork." [11:55]

"Fast food is an important component of the food landscape, and I don't think it's going anywhere... We're proving that fast food can be cooked in the restaurant, and that you can use good ingredients." [25:10] -- Joshua Brau on The Farm Report

Patrick Martins is joined by Robert Finn, chef at Fatty Crab Downtown, for a lively discussion on Robert's experiences with the Fatty Cue team and his culinary journey. Learn how culinary school can really help aspiring chefs and why some of the high end restaurants are just not that fun to work at. Later on the show, Michael Dimin of Sea2Table speaks about shrimp & sustainability. Michael tells listeners why 90% of shrimp in the US is imported and how we can help promote more sustainable varieties of America's favorite seafood. This episode was sponsored by Fairway Market.