On this week's Trafficking Issues, Dave and Nastassia have been abandoned by Jean, who is on jury duty.

Today on Fuhmentaboudit, Rob Handel calls in from the Bee's Knees Café, a farm to table cafe located on Heather Ridge Farm. Rob tells us all about fermenting with neat ingredients like mushrooms and elderberry, and tells us about how his cuisine is changing as summer turns to fall.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it?

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture.

This week on The Farm Report, Erin interviews Nancy Bruns and Lewis Payne, founders of JQ Dickinson Salt-Works, located in Malden, West Virginia.

Tony Limuaco of Kimcheelicious returns for this week's edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads!

On this edition of the Cutting the Curd Book Review, Diane Stemple talks with Sue Conley, co-author of Cowgirl Creamery Cooks. Sue, along with her partner Peggy Smith, were artisan cheese innovators with the establishment of the Cowgirl Creamery in Marin County, California.

How do food magazines reinvent Thanksgiving every year? This week on Food Talk with Mike Colameco, Mike invites food writer Dana Bowen into the studio. Tune into this program to hear about Dana's initial interest in food writing after working in restaurants.