Welcome Christopher…as one door opens another closes and all that. Shocking when change is unexpected though. Kirsten, it means you’ll be a team again - dare I say work may be less lonely, more fun to do. I’m looking forward to seeing where this all leads. Btw the Stanford study, so interesting and makes sense. Another reason why real farming outside so important for our health (rather than sterile indoor vertical farming which is developing at pace here in Europe).
Hey Jeannette, thanks and yes, it's nice to be back and focused on this work again. We looked at a paper on microbial metabolites from the conference and will take that apart in two parts but fascinating stuff and more evidence that we are only now starting to put things together. So much to learn still. Thanks for being part of this community.
Hey Aleksander, I'm looking forward to it as well. We should have the first posts coming next week and more on the way. If there is something you are interested in please let me know and I can get it on our calendar. So much to explore.
Wow! First up I’m blown away by the Stanford study, and will be reporting this to the growers on the farm where my kitchen is based.
Secondly- really pleased to welcome back Christopher, but also must have been really shocking for you. I’m impressed with the way you are turning into a good thing. You are a brilliant team and looking forward to fermenting nerds!
Shocked is a good description of how I felt. Kirsten was solid as always and it really helped to have your best friend of nearly 40 years to absorb it all. Then we started looking toward what this opened up for us and things got a lot brighter. I'm looking forward to being part of the community.
Brilliant attitude! But also, I’m so sorry! I don’t know the background story, but given it was so sudden is so surprising as it’s such a different system here (Uk); you’d usually get notice or a process, not just be let go like that. So lovely to hear you talk of Kirstin so fondly / it’s great you are a team.
🫶 thank you! And—It’s true, the system is very different and in this way has some big flaws. We are excited by the opportunity to try to make this not happen again by working together and making a go of it.
Oh no! Just when NancyMatsumoto@substack.com is publishing one of the most important books on how women will save the world, Reaping What She Sows, my buddy Christopher is writing more to read! Well, at least it’s all good - I don’t even have to read what Christopher has to say. It will be good.
Hey Ken, glad to be back and looking forward to digging back into this fascinating world. I'm looking forward to reading Nancy's book and learning the stories of the women she meets. If it raises the awareness of more people to the harms of the current global food system then we all benefit. First set of articles will be from recent research on microbial metabolites in commercial fermented foods. In the mean time keep heating your fermented foods daily Ken.
Welcome Christopher…as one door opens another closes and all that. Shocking when change is unexpected though. Kirsten, it means you’ll be a team again - dare I say work may be less lonely, more fun to do. I’m looking forward to seeing where this all leads. Btw the Stanford study, so interesting and makes sense. Another reason why real farming outside so important for our health (rather than sterile indoor vertical farming which is developing at pace here in Europe).
Hey Jeannette, thanks and yes, it's nice to be back and focused on this work again. We looked at a paper on microbial metabolites from the conference and will take that apart in two parts but fascinating stuff and more evidence that we are only now starting to put things together. So much to learn still. Thanks for being part of this community.
-Cs
Look forward to reading those from you 💚
Yes to all that. And we are absolutely dashing through the open door. Thank you.
Welcome back, Christopher. I'm looking forward to nerding out over fermentation.
Hey Aleksander, I'm looking forward to it as well. We should have the first posts coming next week and more on the way. If there is something you are interested in please let me know and I can get it on our calendar. So much to explore.
-Cs
Wow! First up I’m blown away by the Stanford study, and will be reporting this to the growers on the farm where my kitchen is based.
Secondly- really pleased to welcome back Christopher, but also must have been really shocking for you. I’m impressed with the way you are turning into a good thing. You are a brilliant team and looking forward to fermenting nerds!
Hey Rose,
Shocked is a good description of how I felt. Kirsten was solid as always and it really helped to have your best friend of nearly 40 years to absorb it all. Then we started looking toward what this opened up for us and things got a lot brighter. I'm looking forward to being part of the community.
-Cs
Brilliant attitude! But also, I’m so sorry! I don’t know the background story, but given it was so sudden is so surprising as it’s such a different system here (Uk); you’d usually get notice or a process, not just be let go like that. So lovely to hear you talk of Kirstin so fondly / it’s great you are a team.
🫶 thank you! And—It’s true, the system is very different and in this way has some big flaws. We are excited by the opportunity to try to make this not happen again by working together and making a go of it.
Another great bit of work to point to good food from good soil and outside!
Thank you Rose.
Oh no! Just when NancyMatsumoto@substack.com is publishing one of the most important books on how women will save the world, Reaping What She Sows, my buddy Christopher is writing more to read! Well, at least it’s all good - I don’t even have to read what Christopher has to say. It will be good.
Hey Ken, glad to be back and looking forward to digging back into this fascinating world. I'm looking forward to reading Nancy's book and learning the stories of the women she meets. If it raises the awareness of more people to the harms of the current global food system then we all benefit. First set of articles will be from recent research on microbial metabolites in commercial fermented foods. In the mean time keep heating your fermented foods daily Ken.
Love,
Christopher
Thanks, Christopher.
Thank you Ken.
And sounds like a great book.
Yay!