Welcome back to The Marian Flaxman Network Podcast. On today's episode, Marian sits down with author, scientist, fermenter, advocate, and chef, Rich Shih. They discuss Rich's path to the kitchen, how and why he first learned to cook, and how he came to discover that fermentation could be harnessed to make food more delicious, more nutritious, and more sustainable.

Marian and Rich met at The Georgetown University Food as Medicine and the Microbiome Conference, where Rich spoke about the power of koji to transform food scraps into delicious condiments and more. Since then, they have found a shared calling for promoting the use of fermentation to improve human health, and prevent food waste.

Rich is the co-author of the book Koji Alchemy, which can be found here ...