Kate Hill (Instagram@katedecomont) is a cook, teacher, writer, tour guide, and author.

In this first podcast with Kate, we cover the process of making confit. Next podcast with Kate she joins us to take that confit and use it to make cassoulet. Confit has been elevated to a fancy-hard to-pronounce highly-desired food served in French restaurants. The ironic thing is that Confit––the process––was developed centuries before refrigeration as a way to survive the winter. Nothing fancy about that, just farmers trying to survive.