Fermenting: A Thousand Year Old Food Trend with Jaimee Edwards

In today’s episode Brooke chats with Jaimee Edwards, who, as a professional fermenter, has one of the coolest job titles ever.

Fermenting is having quite the resurgence in popular culture now - think kombucha, miso, kim-chi and sauerkraut - but in today’s chat Jaimee and Brooke talk about food trends and why some disappear while others grow and shift, becoming movements that appeal to a far greater audience than just the French-basket wielding, farmer’s market crew.

Jaimee talks about her experience in bottling 100 kilograms (yes, kilograms!) of tomatoes one afternoon and how it proved to be a turning point in not only her career, but also her relationship with food. She and Brooke also talk at length about what life is like when lived elbow-deep in good bacteria.

Head over to the blog for links to Cornersmith and the books Jaimee recommends in this poggie. 

Enjoy!

====

If you're enjoying the show and want to know how to best support it, leave a rating or a review in iTunes or head over to the Patreon page to help support the show financially.

And thanks so much for listening!

====

Join The Tortoise Community: https://brookemcalary.substack.com/

See omnystudio.com/listener for privacy information.