So now that you most certainly have orthorexia nervosa, Erica Wides finally tells you about something that's safe to eat- ketchup! On this episode of Let's Get Real, Erica explains why America's favorite condiments - ketchup and mustard- are actually good for you. Tune in to hear about the rich history of ketchup, as well as the many alterations that have been made to the condiment over the years. Erica also talks about some new players in the condiment game- salsa and Siracha. Guess what? They're safe to eat, too! But ketchup was not completely able to escape the clutches of foodiness. Instant gratification has placed it in plastic bottles and Dip & Squeeze pouches. So even though your ketchup might be in ridiculous containers, it's OK to eat a little. The question is, what's left to put it on? This episode has been brought to you by White Oak Pastures.

"I say if you're going to eat a lot of ketchup, go for the organic because ketchup is a concentrate. And why concentrate all of those pesticides into your food?" -- Erica Wides on Let's Get Real

On this installment of U Look Hungry, Helen Hollyman is joined by Mark Andrew Gravel, founder of the Good Farm collective and author of the upcoming book, Kill the Recipe. Hear why Mark smuggles pounds of heirloom cowpeas from Charleston, South Carolina every few weeks. Learn more about Good Farm, as well as Mark's start in the agrarian world with The Greenhorns. Though Mark is not a vegetarian, hear why he believes everyone needs a little less meat, and a few more beans! Mark also talks about his design background, and his love of street art. What country has the best bean recipes? Tune into this week's episode of U Look Hungry to find out! This program has been brought to you by Tekserve.

"The way we eat and our food system is out of balance. People should be cooking more at home. Beans might not seem like an obvious food to make, but once you've got a pot of beans, you can make a lot of quick meals."

-- Mark Andrew Gravel on U Look Hungry

This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.

"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd

"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd