Hey friends, welcome back to the Old Fashioned On Purpose Podcast.

So this time of year, as we roll into the latter months,

we all start to think more about food preservation,

and that can come in many forms,

whether you're

tucking things away in cold storage, in a root cellar,

or a basement like me.

You're canning, you're freezing.

And one of the most old-fashioned and time-honored methods

of preservation that I don't think gets the press that it deserves is fermentation.

So we've talked about it briefly here and there on the podcast, but it's been a while since we've really delved into it. And so I wanted to come at this topic from a fresh perspective. So I'm so excited to have Jamie Powell joining me today. She is a wild fermentation revivalist. She has a book. She has all

sorts of content around this and I can't think of anyone better to talk about fermenting

all the things. So welcome Jamie. Thank you so much for having me. Yeah I'm so

excited for this conversation. I have definitely dabbled in fermentation over the years

in various forms but I still feel like it's one of those areas of the kitchen where I kind of stay in my

my ruts of what I'm comfortable with and I'm not really good at getting out of that

so I'm hoping you know you can kind of inspire me to try something new today.

Absolutely.

So I love that you call yourself a wild fermentation revivalist.

How do you define that?

What does that mean to you? So I take on the responsibility of bringing

back that old-fashioned ancient charm of preservation, right? And by way of wild fermentation. So I teach people all about it and how we can even

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