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Kirsten K. Shockey is the co-author of Fermented Vegetables, Fiery Ferments, and forthcoming Miso, Tempeh, Natto and other Tasty Ferments books that came from her desires to both help people eat in new ways, both for the health of themselves and the planet and push these culinary arts to new flavors.
She got her start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their organic food company. When she and her husband realized their passion was for the process, they chose to focus on teaching fermentation arts to others instead.
She travels worldwide helping people to make, enjoy and connect with their food.
You can find stories of a life fueled by fermented foods on: