In this episode of "Mother Earth News and Friends," we recorded a Mother Earth News Fair stage presentation by Meredith Leigh and Kirsten Shockey, where they talk about koji, a mold used for making fermented foods.

Our Podcast Guests Include:

Bio: Meredith Leigh is a farmer, butcher, cook, and author of The Ethical Meat Handbook: Complete Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore and Pure Charcuterie: The Craft & Poetry of Curing Meats at Home. She lives in Asheville, North Carolina.

Bio: Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and Fermented Vegetables, along with her husband, Christopher Shockey. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Additional Resources:

Kirsten & Christopher Shockey’s website: Ferment.Works

Meredith Leigh’s website: MereleighFood.com

Our Podcast Team:

Podcast Editor: Jessica Mitchell
Podcast Editorial Team: Carla Tilghman, Jesse Nadeau, and Tyler Woodcock

Check out the MOTHER EARTH NEWS Bookstore for more resources that may interest you.

To see more podcasts, visit our Mother Earth News and Friends page.

Check out the MOTHER EARTH NEWS FAIR page for an opportunity to see our podcast guest live.

The Mother Earth News Urban Homesteading Podcast is a production of Ogden Publications