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. 

Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us.

Michaela Hayes joins Jacquie on this week's episode of Just Food Stories. Michaela, the founder of Crock & Jar, tells us about the pros and cons to both canning and fermentation as they relate to food preservation.

Beverly Bell discusses food sovereignty in the book she co-authored, Harvesting Justice. This week on The Farm Report, Erin Fairbanks talks with Beverly about the need to democratize the food system so it serves social interests and not those of corporations.

Orion Magazine has been producing thought-provoking, progressive journalism for thirty years. On this week's episode of The Farm Report, Erin Fairbanks is chatting with Orion's Outreach Director, Erik Hoffner.

This week on the Farm Report Erin and Heather speak to Marissa Guggiana: journalist, food activist, and author of the book "Primal Cuts: Cooking with America's Best Butchers".

This week Severine talks with Megan Fenton.

Kate speaks with Gretchen Hoffman of The American Farmland Trust, John-Bryan Hopkins aka the FoodimentaryGuy on Twitter and Restaurateurs and Authors Deirdre Heekin and Caleb Barber