We can thank the process of fermentation for a lot of the foods and drinks we love such as beer, wine, kimchi, bread, cheese and kombucha.

Since long before recorded history and into the future, fermentation has been—and will be—an essential way for people to effectively use the food resources available to them.

In this episode of Eat. Drink. Think., host Amy O'Neill Houck is talking with Sandor Ellix Katz and Julia Skinner to explore how fermentation has shaped cultures, why fermentation breaks the recipe mold and how fermentation as a metaphor can lead to transformative action that benefits the food system.

This episode is brought to you by Volpi Foods, a family company celebrating 120 years of crafting charcuterie from the freshest ingredients and packing their meats in better-for-the-earth materials. Find Volpi salami, prosciutto and pancetta at your local grocery store. 

Get the show notes at EdibleCommunities.com.