By: Sam Burros Are you fascinated by the millions of microbes that make your food feel alive? What if you’re really curious about local, heritage grains? Or, maybe you’re just looking for a coffee guru to teach you all the basics of the bean. 

Chris, Mary, and Rachel are joined by Ann Yonetani of Nyrture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it!

As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America.

Today on Fuhmentaboudit, we talk to nutritionist Cynthia Farris, who tells us about the benefits of feeding fermented foods to not just our human friends, but the four legged kind too! Dogs may enjoy some of the reputed benefits of fermented foods and their probiotics.

Today on Animal Instinct, we talk to nutritionist Cynthia Farris about introducing fermented foods in your dog's diet. The reputed benefits of probiotics might not stop at helping the human gut, but could extend to canines, too.

We would like to congratulate all of the James Beard Award nominees for 2014! On episode 45 of Chef's Story, Sean Brock, Executive Chef at Charleston's McCrady's, dispels many rumors about the health considerations of a Southern diet.

We're feeling some kombucha vibes on this week's The Morning After. To start the episode, Jason Colucci takes a surprise call to talk Big Gulps, trans fats, and freedom. Later, Jason sits down with Eric and Jessica Childs of Kombucha Brooklyn.

This week on Let's Eat In, our host Cathy Erway is talking fermented foods with Sandor Katz. Sandor is the author of two books- Wild Fermentation and The Art of Fermentation- that are essential tomes on the health benefits and preparation of fermented foods.