Ann Yonetani teaches food science in the New School's Food Studies department by day, but for the past six months or so, she's been trying her hand at dealing. And she's good at it. With little marketing or self-promotion, her client-base has gone from nonexistent to receiving calls from the likes of Ivan Orkin and David Chang. When she was contacted by Masa Takayama, the sushi chef behind New York's super-high-end Masa, asking if he could try some of her product, she was completely blown away. Yonetani, the woman behind New York-based NYrture, is only the second person in the United States to make natto from scratch and sell it, and she had no idea demand would be this high.