Afleveringen
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In this episode, I sit down with Sam Cooper (Aka Chef Sam Black), a fermentation expert and advocate for sustainable food systems, to dive into the world of fermented foods and their powerful role in reshaping how we eat. Sam challenges the supermarket model of out-of-season, “fresh-looking” produce, making a bold case for the natural rhythms of fermentation and seasonal eating.
Discover how home fermentation not only preserves peak flavour but also promotes sustainability, reduces food waste, and deepens our connection with the microbial world. Sam shares insights on everything from the techniques of fermentation across cultures (such as Koji and Garum) to tips for fermenting at home—plus, why “germ phobia” might be holding us back from embracing some of the most nutrient-dense, flavourful foods. This conversation is a must-listen for anyone curious about elevating their food experience, gut health, and exploring a more sustainable approach to eating.
Follow Sam on Instagram: https://www.instagram.com/chef.sam.black
Get his book The Fermentation Kitchen: https://geni.us/TheFermentationKitchen
The Art of Salt Preserving Course: https://thegrowersguild.teachable.com/p/the-art-of-salt
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Joshua Sparkes takes us on a deep dive into the world of natural farming, syntropic agriculture, and the future of food systems. We explore how he’s transforming landscapes through perennial crops, fostering biodiversity, and reducing reliance on conventional farming methods like polytunnels. Joshua shares insights on balancing ecosystems, the role of beetles and slugs, and his journey from traditional horticulture to regenerative agriculture. This episode is a must-listen for those interested in sustainable, resilient food systems. Follow Joshua on Instagram: https://www.instagram.com/joshua_sparkes/ Find out more about his work here: https://woolsery.com/thecollective/birch-farm/
The Huw Richards Show focuses on showcasing people, projects & ideas that regenerate soil & society.
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