Did you hear our first-ever radio interview? We were a bit nervous at first, but we got the hang of it! Click to hear the segment around the 10 minute mark.

A huge thanks to Chef Emily Peterson of Heritage Radio Network's Sharp & Hot show for chatting with us about all things Origins of Food. For those who aren't familiar with the Heritage Radio Network, it is a non-profit, independent, online media platform and network of food thought leaders and industry experts, self-described as "the world’s pioneer food radio station." Needless to say, we were super stoked to be invited onto Emily's show. I (Lindsey) knew Emily from my NYC days when I took classes, volunteered and spent a lot of free time at the Astor Center for Food and Wine. Reconnecting with Emily on the air and talking about Origins of Food programs and inspiration really brought my Good Food journey full circle. Click on the graphic above to listen to the show!

The King of Fermentation, Sandor Ellix Katz, hosting a workshop at the nearby Shelburne Farms.

How sweet is his radish shirt?

I've been drinking pickle juice for as long as I can remember. When I was living a block from NYC's Koreatown, I had a gallon of kimchi in my fridge at all times. I am thrilled with the trending kombucha love and have shared SCOBYs with countless people. I've taken a pickling class at Astor Center and a Japanese Fermentation class at NYU. You can imagine how STOKED I was when I heard Sandor Ellix Katz, one of my Good Food heroes and the King of Fermentation, was giving a workshop at the nearby Shelburne Farms!

The author of the bestselling Wild Fermentation and The Art of Fermentation, Sandor is often credited with reviving the current fermenting revolution that is spreading across the food world. I have been fermenting pretty reguarly since Joel first handed me his copy of Wild Fermentation in the lush hills of Byron Bay, Australia, where he is an organic farmer and fellow fermenting fanatic. More than four years later, I fully believe in fermented foods' power to nurture, heal and prevent, and... I just REALLY LOVE THE FLAVOR.

The workshop gave me more confidence as I move forward in my fermenting experimentations, and answered a ton of questions I had, from mold on the surface of pickles to the production of non-dairy yogurt (and the health benefits of fermented soy) to how to find tempeh spores, how to travel with cultures, and how to sustain a ginger beer bug. Katz mentioned his utter love of sour pickles as a kid, and how the first time he tried beet kvass as an adult, he felt a "coming home." He credits his eastern European Jewish heritage for this fetish for the fermented, and, what do you know? We share that same, exact heritage...and the same, exact cravings for funky, yeasty, sour things. Kindred fermenting spirits indeed.

Radish from our garden, soaking in brine, almost ready for its transformation into kimchi.

Escape Winter with us this holiday season!

Just announced our Escape Winter in Guatemala tour! Balancing adventure and relaxation with food and coffee education, these 10 days are the ultimate way to spend your holiday vacation. On top of our flagship farm and market tours and coffee tastings, we'll practice yoga on the reg, learn to surf the Pacific and hike a volcano or two. And the weather! Bright, sunny days and comfortable breezy nights... what are you waiting for! Register now as space is limited to 10 people.

For a more detailed itinerary, pricing and information, go to the dedicated page on our website: www.theoriginsoffood.com/winterescape

Thanks for being a part of our story and please keep in touch

with any new ideas, photos, food stories and inspirations. For more photos of past trips  and to see what food experiments we're up to everyday, check out our instagram feed and facebook page.

In fermenting goodness,

L & M

We went to the County Fair last weekend, and it was everything.
This was taken after we rode the super fast swings, and we were feeling a bit giddy and dizzy.