This week's guest is Daniel Liberson of Lindera Farms, a nature reserve in Delaplaine, Virginia. There, Daniel forages for items local to the area, and creates fermented pantry items for both restaurants and home cooks.  His products include vinegar made from ramps, paw paws, and Virginia berry, as well as items like crab apple verjus, pecan tamari, and applewood soy sauce.Besides discussing vinegar-making and fermentation, we talk about business topics like the cost of running restaurants, how he grew his business, and the pros and cons of making your own vinegar. Daniel Liberson Lindera Farms Instagram Lindera Farms Website Daniel’s InstagramCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationCovid has redefined the world of dining. While the pandemic certainly upended the restaurant experience, the personal chef industry experienced record growth.The United States Personal Chef Association represents nearly 1,000 chefs around the US and Canada (and even Italy); USPCA provides a strategic backbone that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal.  Now, join with our Inflation Fighter Special, and save $75 on Premier, Provisional and Preparatory memberships.  You can join today at www.uspca.org and use the code: Inflationfighter22.  Questions call Angela at 800-995-2138 ext 705 or email aprather@uspca.org. Payment plans are available