Chefs Without Restaurants Creating a Kitchen Pantry Representing Time and Place- with Daniel Liberson of Lindera Farms
This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks. His products include vinegar made from ramps, paw paws, and Virginia berry, as well as items like crab apple verjus, pecan tamari, and applewood soy sauce.
Besides discussing vinegar-making and fermentation, we talk about business topics like the cost of running restaurants, how he grew his business, and the pros and cons of making your own vinegar.
Daniel Liberson
Lindera Farms Instagram
Lindera Farms Website
Daniel’s Instagram
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