This episode focuses on vegetarian cooking and eating. What does not eating meat say about you? In an excerpt of the Southern Foodways Alliance podcast Gravy, we learn about how one family is dealing with the cultural politics of going vegetarian. In our new Key 3 segment, Francis Lam visits Rich Landau and Kate Jacoby, the husband/wife chef team behind Vedge in Philadelphia. Diana Henry's new book, How to Eat a Peach, is as much about planning a meal as it is about how to cook it; she talks with contributor Melissa Clark about applying that idea to vegetables. Plus, we generally think of cucumbers as sliced or diced, but Elle Simon of America's Test Kitchen suggests a new technique: smash them! Francis also talks with listeners about preventing or offsetting the dry, chalky texture of spinach, as well as suggestions for using fruit that's left over from the process of making homemade drinking vinegar. And check out The Splendid Table recipe video for Pineapple, Greens & Tofu Salad with Roasted Chile-Coconut Dressing.