In October 2013 I drove to Tennessee to attend Sandor Katz fermentation workshop, which we affectionately refer to as "Fermentation Camp." Along with other attendees across North America, we camped out and participate din various fermentation activities, including making sauerkraut and pear cider. We visited the Barefoot Farmer's Farm, where we learned about the mycelium network and harvested a literal truck load of vegetables. We had lessons on making miso, and visited a gay faery commune, having a lasting impact on my personal food evolution.

On today's episode I tell some stories from that trip and talk with three of my fellow campers that week, Bob, Todd and Holly, who talk about their experience at Fermentation Camp.