Factory-based farming and meat processing facilities have become part of the food chain for many developing nations but they are, in some circles, considered dirty little secrets. From birth to death, meat production sullies all aspects of the environment, not to mention the pain and suffering of the animals in this cycle. Plant-based eating is an alternative option that uses fewer resources and leaves the land less defiled. To tantalize our Tierra-based tastebuds and unearth constructive consumption strategies, Positive Psychology Podcast Host Lisa Cypers Kamen speaks with two experts in plant-based food options. Roanne Van Vorst is a Futures Anthropologist who researches the future of food. She highlights key findings from her book, Once Upon a Time, We Ate Animals: The Future of Food, including the impact of the food industry on soil, the air, and human health. Joanne Molinaro aka The Korean Vegan describes how she transformed her love of fried chicken into a compassionate recipe book for vegans. Her bestselling cookbook, The Korean Vegan Cookbook: Reflections and Recipes from Omma’s Kitchen, has been dubbed the best cookbook of 2021 by several well-known publications.