On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery.

Author Nicolette Hahn Niman comes back to talk about her revised and expanded, Defending Beef: The Ecological and Nutritional Case for Meat.

When it comes to solving the issue of food waste, plenty of buzzy words are thrown around: composting, upcycling, even closed-loop manufacturing. Luckily, HRN has brought on plenty of experts to help break down why we throw out so much food, and solutions to offer our favorite staples a second life.

Join us for a conversation with Rob Dunn, professor of applied ecology and author of the new book Delicious, about the ways that flavor has influenced human evolution.

When you think of bubbles, what pops into your mind? Is it rainbow colored soap? Carbonated soda? Perhaps even social distancing bubbles? 

Nate Ready is a former Master Sommelier. He worked the floor at Bobby Stuckey’s Frasca in Boulder and the French Laundry in Yountville before heading north to find a small working farm in Hood River, Oregon.

Longtime food and agriculture policy reporter, Chuck Abbott, helps us to understand our nation’s “farmer voting bloc” and its loyalty to Trump throughout the last two election cycles.

Forecasts point to the market for plant- and cell-based meat alternatives exploding over the next decade, largely because of the sustainability claims companies make when marketing these food products.

Briana Warner is the CEO of Atlantic Sea Farms, purveyors of kelp from the Maine coast. They work with lobstermen (and women) to farm Kelp in the off season, with a promise to buy all that is produced by these owner-operators.

Food systems expert and this year’s winner of the Julia Childs Award, Danielle Nierenberg, joins host Jenna Liut to talk about her work as the President of Food Tank, how COVID has lifted the veil on systematic issues plaguing our food system, and the importanc