Beans have been a staple in the human diet for many generations and across almost all cultures, but there is one bean more delicious and decadent than all the rest: the heirloom bean. At least, that’s the view of today’s guest, Steve Sando, the food author and founder of Rancho Gordo, a seed-saving bean production company that provides professional and home chefs with heirloom beans that would otherwise have been lost to history. To start, Steve describes heirloom beans in detail and how they differ from other commercially sold beans. Then, he explains Rancho Gordo’s bean production process, the differences between canned and dry beans, the importance of taste in Rancho Gordo’s products, and why many commercial farmers choose not to work with heirloom beans. We also discuss the agricultural term “cultivated for people” before diving into the wondrous versatility of beans and the many ways to cook them, the types of guests that Rancho Gordon welcomes to its kitchen, how a diabetes diagnosis saved Steve’s relationship with food and bred his love for beans, and so much more! Enjoy.