It’s Mara Ripani of Village Dreaming and Orto cooking school, a force of and for nature with a passion for greening cities, growing food, permaculture, preserving food, baking bread and sowing seeds.

An episode of Catie Payne’s Reskillience podcast featuring Su Dennett — life partner of David Holmgren and a practitioner of traditional food skills for over five decades. Recorded in Melliodora’s teahouse, the conversation covers gut health, fermentation, food ethics, eating animals, parenting, and the living knowledge of older generations.

This comprehensive encyclopaedia of fermentation covers the history, science, and practice of fermenting vegetables, dairy, grains, legumes, meats, beverages, and more across world cultures.  Widely regarded as the definitive reference for home fermenters.

Nick Ritar and Kirsten Bradley of Milkwood draw together practical knowledge across vegetable growing, beekeeping, foraging, mushroom cultivation, and fermentation. Written to be read alongside a pot of tea, Milkwood functions as both a reference and an invitation to build real skills for down-to-earth living.

Sandor Katz’s foundational guide to home fermentation covers sauerkraut, kimchi, cheese, yoghurt, sourdough bread, beer, wine, miso, tempeh, and much more.