On this installment of Meet Your Maker, Rachel Wharton sits down with Mark Ramadan and Scott Norton of Sir Kensington's Gourmet Scooping Ketchup. Tune in to hear Mark and Scott talk about their idea for an alternative, gourmet ketchup while studying at Brown University. A lot of research went into making this gourmet ketchup; hear about the impetus for this undertaking, and why it proved to be difficult to create a place for gourmet ketchup in a Heinz-dominated market. Why is ketchup loved by so many? Mark and Scott talk about how ketchup covers all ranges of tastes- from sweet to tart. Hear about ketchup's history in the 1500s and why Mark and Scott created the Sir Kensington character. This episode has been brought to you by Edwards.

"Part of what ketchup means to people is the experience of the bottle. It is seeing the certain flow of the actual ketchup itself and the viscosity. I think one of the things we really hit on is how we can be different just different enough from the ketchup that people are used to, but people will still call it ketchup. Putting it in the bottle at a restaurant immediately communicates, 'OK, this can be called ketchup,' because it comes from outside the kitchen." -- Scott Norton on Meet Your Maker

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

This week Let's Get Real takes on the convenience of food, such as the redesign of the new ketchup packets for drive-thrus, and how that has resulted in the rise of 'foodiness'. No longer having to forage, hunt, process, cook, smoke, etc. our own food has lead to our increased reliance on unhealthy "convenience food" argues Erica, but there are simple and easy ways to make the move to healthier options and there's no need to do it cold turkey. So tune in to Let's Get Real to find out how you can start making real, informed decision about what you eat. This episode is sponsored Wholefoods Market .