Fishmonger Lyf Gildersleeve of Flying Fish Company speaks with Piper about why you should be a pain in the ass when it comes to knowing where your fish are from--and about the politics and production of our domestic fisheries.

Piper mouths off about making peace with the meat you eat--and the importance of eating good meat. Her guest Camas Davis, founder of the Portland Meat Collective and author of Killing It: An Education, talks about her trajectory from journalism to butchery.

Piper mouths off about the delicious importance of using fewer and better ingredients, how she curbed her bechamel habit and why good pasta matters. Her guest Cathy Whims, owner of Nostrana, walks through the basics of classic Italian pasta.

Piper mouths off about the "Old Booze Network" vs. women distillers, and the challenges of drinking locally. Jill Kuehler of Freeland Spirits joins Piper for a conversation about gin--and they enjoy a drink or two.

Piper gets mouthy about how painful it is to shop outside of her food bubble--because the modern grocery store is so full of crap staples like frozen dinners and "boxaroni and cheese." Katherine Deumling of Cook With What You Have joins piper to talk about stocking a larder and using what's on hand in the kitchen. And, you will be introduced to the fried-rice template.

Piper mouths off about the importance of seed breeding for plant resilience, the environment, nutrition, local economies and, highest on the rant list, flavor. Seed shero Lane Selman of the Culinary Breeding Network joins Piper to talk about working with chefs and farmers to put more delicious food on our plates.

Piper mouths off about why grass-fed beef is actually great for the environment and how--despite what the fascist-in-chief says--we can have our cheeseburgers and eat them too. Her guest is Cory Carman of Carman Ranch. After enjoying the episode, watch this excellent video on land restoration from the Savory Institute. And as always, find recipes and blogs on mouthypod.com.

Piper mouths off about eating vegetables in season, why she loves her CSA share, and what makes bagged greens flimflam food. Her guest is Laura Masterson, owner of 47th Avenue Farm in Portland, Ore.

Piper mouths off about the difference between faux American loaves and real hearth-baked bread, and why vilifying and eschewing the staff of life reeks of privilege. Her guest is Grand Central Bakery's Product Director and long-time "bread-ist," Laura Ohm.