In 2023, we’re facing increased food prices, tech-heavy innovations around lab grown foods for climate change, and heavily industrialized and packaged foods. Amidst that, though, there’s still interest in the world of fermented foods and returning to working with microbes to create a multitude of communities. My guest today is Dr. Julia Skinner, who shares her work and research on fermentation. Julia is a former librarian and Library Science PhD turned food historian and fermentation expert. She is the author of the award-winning book Our Fermented Lives: A History of How Fermented Foods Have Shapes Cultures & Communities. She also runs workshops, events, and a newsletter through Root, which was born from a deep love for community and a belief in the power of food to tell stories, connect us to place, and build a bridge to the past. Today we unpack the idea of community and what shapes it takes through the evolution of human knowledge of microbial worlds, and how the power dynamics of changing histories, taste preferences, and access to fermentation continue to play in our modern lives. Learn More About Julia: Substack Newsletter: Root Kitchens Website: https://root-kitchens.com/ Julia’s Book: Our Fermented Lives Instagram: @rootkitchens