Our Fermented Lives: Bridging the Gap Between Modern People and Historic Food with Julia Skinner of Root Kitchens

This is an ENCORE EPISODE, originally published on August 5, 2022

In this episode, Mary and Emma are talking to Julia Skinner of Root: Historic Food for the Modern World. Root was born from Julia's deep love for community and a belief in the power of food to tell stories, connect us to place and to each other, and to build a bridge to the past.

Julia's work is all about food, history, food stories, where it comes from and the people behind it. She loves fostering connections with other people and with the earth around us. Julia is especially interested in learning and teaching about fermentation, demonstrating to people the ease and accessibility of preparing delicious and healthy food using this ancient and powerful food preservation technique.

Topics Covered:

• Exploring historic cookbooks
• Julia’s discovery of historical cooking traditions
• Types of fermentation she has explored
• How to start fermenting
• The growing popularity of traditional foods
• Shifting food interests during the pandemic
• Food Access
• Milk Kefir
• Food as medicine

Resources Mentioned:

• Julia's website--Root Kitchens
• Our Fermented Lives. by Julia Skinner
• The English Housewife by Gervase Markham
• The Art of Fermentation by Sandor Katz
• Free99Fridge, Atlanta
• Umi Feeds
• Goodr
• Sowans Celtic Porridge
• The Fermentation School
• Son-Mat --(Korean) Hand taste, the unique quality and taste food has from an individual's touch, care, and experience; the way food tastes different when made by different people, often used to describe the taste of mom's cooking.

Connect with Julia:

•  Root Kitchens Website: https://root-kitchens.com/
• @rootkitchens on Instagram
• Julia's Books, Classes and Courses
• Root Kitchens Newsletter on Substack

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