Could the secret to better health be sitting in a simple jar on your kitchen counter? Today I'm joined by food writer and fermentation expert Rachel de Thample to explore how fermentation can rewild the gut microbiome, preserve the seasons, and prove that making your own fermented foods is much easier than most of us think.
Wendy Russell and Freda Farquharson explore the potential of wild edible plants, from citizen science and biodiversity to health and climate-friendly farming. Their conversation about making better use of overlooked plants is a great companion to Rachel's discussion of fermentation, seasonal eating and increasing the diversity of the foods we eat.
Sarah talks to geologist and soil food web specialist Eddie Bailey about the living world beneath our feet, why healthy soils are essential for healthy plants, and how soil health ultimately affects our own wellbeing. It pairs perfectly with Rachel's explanation of the links between soil microbes, fermentation and the gut microbiome.
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