Podcast appearances and mentions of julia skinner

As far as public conversations around fermenting, we've come a long way as a society in our understanding of what that is in 2024. So with that, deeper explorations into the practice of fermentation and its role in building communities get a lot more interesting. Dr. Julia Skinner is returning to AnthroDish today to discuss the magic and art of fermentation, a central theme in her latest work, The Fermentation Oracle. This book is an oracle deck, recipe guide, and meditative practice that combines the understanding of magic, metaphors, and transformation in the small moments of our day-to-day life. Learn More About Julia:  The Fermentation Oracle: Readings and Recipes Book Instagram: @bookish.julia @rootkitchens @culinary.curioisity.school Substack: https://rootkitchens.substack.com/ 

Which came first - beer or bread? Let's explore fermentation, the history of food, and the work of Dr. Julia Skinner. Julia Skinner is a food historian, educator and founder of Roots, a fermentation and food history company that bridges the gap between modern people and historic food. Dr. Skinner holds a PhD in Library and Information Science and is the only historian or food writer in the US to win two 40 under 40 awards in one year. Julia is joining us on the show today to talk about her fermented life.We're talking about Julia's book, Our Fermented Lives; A History of How Fermented Foods Have Shaped Cultures & Communities. We'll also dig into her latest projects, The Culinary Curiosity School and The Fermentation Oracle. Bevin draws a card from the oracle.. and you won't believe what happens! Connect with Julia:https://juliacskinner.com/Learn more about Root:https://root-kitchens.com/The Culinary Curiosity School:https://culinarycuriosityschool.com/Order your copy of Our Fermented Lives:https://www.hachettebookgroup.com/titles/julia-skinner/our-fermented-lives/9781635863833/Order The Fermentation Oracle:https://www.hachettebookgroup.com/titles/julia-skinner/the-fermentation-oracle/9781635868326/Join our Patreon community to support the program and enjoy incredible perks like seasonal herb boxes, exclusive episodes of the podcast, access to our herb co-op and so much more!You can support the Seeds & Weeds Podcast by joining our Patreon community for as little as $3/month!Check it out and sign up at https://www.patreon.com/smallhousefarmConnect with us!Join our special Seeds & Weeds Facebook Community!IG: @small_house_farmFB: @smallhousefarmYT: @smallhousefarmwww.seedsandweedspodcast.com Support the showThe Seeds & Weeds Podcast is brought to you in part by our friends at Baker Creek Heirloom Seeds and while they're well known for their incredible selection of rare and unique heirloom seeds, they're also the organizers of the National Heirloom Expo which takes place every year in Ventura, California. Join us at the National Heirloom Expo September 10-12 in sunny Ventura, California! Find out more at https://theheirloomexpo.com/Support the show

On this week's episode of Local Legends, Martin gathers round the campfire to chat about the folklore and character of Warwickshire and the West Midlands with storyteller and author Cath Edwards.A member of The Society for Storytelling representing the Midlands, and author of excellent books including ‘Warwickshire Folktales' and “West Midlands Folktales,” Cath is highly experienced storyteller and workshop leader. She has decades of experience telling stories, and developed her love of folklore as a small child. She worked for many years as a teacher with a focus on working with children with Special Needs, and all the while enjoyed telling stories to young people and adult audiences. Over time, this talent developed into a life as a professional storyteller, and, in addition to being co-host of Lichfield Storytellers, she travels all over the country telling tales to all sorts of audiences, from festivals to evenings of ghost stories and much more besides. She is also a natural born storyteller, so join us for a chat which ranges from Shakespeare and Warwickshire's shifting borders to Guy of Warwick, some truly tragic ghosts, through perilous snowy blizzards, and to Yebberton, where the men are extremely daft. At least, if you ask the people of Ilmington...Learn more about Cath and her work here: https://www.storytellingforall.co.ukOh, and, the books Cath mentions are:J. Harvey Bloom, Folk Lore, Old Customs and Superstitions of Shakespeare Land. (1929)Roy Palmer, The Folklore of Warwickshire. (Batsford 1976)Julia Skinner, Haunted Warwickshire: Ghost Stories. (Bradwell Books 2013)Betty Smith, Tales of Old Warwickshire. (Countryside Books 1989)Betty Smith, Ghosts of Warwickshire. (Countryside Books 1992) Tales of Old Stratford. (Countryside Books 1988) Warwickshire Tales of Mystery and Murder. (Countryside Books 2001) Hidden Warwickshire. (Countryside Books 1990)Richard Holland, Warwickshire Ghost Stories. (Bradwell Books)Eric Swift, Folktales of the East Midlands. (Nelson 1954)Meg Elizabeth Atkins, Haunted Warwickshire. (Robert Hale 1981)Roy Weeks, Warwickshire Countryside Reflections. (Self-Published 1978)The Three Ravens is an English Myth and Folklore podcast hosted by award-winning writers Martin Vaux and Eleanor Conlon.Released on Mondays, each weekly episode focuses on one of England's 39 historic counties, exploring the history, folklore and traditions of the area, from ghosts and mermaids to mythical monsters, half-forgotten heroes, bloody legends, and much, much more. Then, and most importantly, the pair take turns to tell a new version of an ancient story from that county - all before discussing what that tale might mean, where it might have come from, and the truths it reveals about England's hidden past...Bonus Episodes are released on Thursdays (Magic and Medicines about folk remedies and arcane spells, Three Ravens Bestiary about cryptids and mythical creatures, Dying Arts about endangered heritage crafts, and Something Wicked about folkloric true crime from across history) plus Local Legends episodes on Saturdays - interviews with acclaimed authors, folklorists, podcasters and historians with unique perspectives on that week's county.With a range of exclusive content on Patreon too, including audio ghost tours, the Three Ravens Newsletter, and monthly Three Ravens Film Club episodes about folk horror films from across the decades, why not join us around the campfire and listen in?Learn more at www.threeravenspodcast.com, join our Patreon at www.patreon.com/threeravenspodcast, and find links to our social media channels here: https://linktr.ee/threeravenspodcast Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

Beer, of course, is fermented. Have yo realized how many other parts of our lives are fermented? In this episode, Dave and Marc talk to Dr. Julia Skinner, author of "Our Fermented Lives." You'll be amazed.   Based on the transcript provided, here are the notes and a URL listing for "OPB Ep205 Our Fermented Lives": Episode Notes: - **Title:** OPB Ep205 - Our Fermented Lives - **Hosts:** Marc and Dave - **Guest:** Dr. Julia Skinner, author of "Our Fermented Lives" - **Main Topics Discussed:**   - The importance and history of fermentation   - Easy fermentation recipes and experiments   - The health benefits of fermented foods   - Fermentation as a method of food preservation   - The role of fermentation in community and tradition   - Surprising foods that are fermented - **Interesting Points:**   - Fermentation is a collaborative process with the environment.   - You don't need sophisticated tools to start fermenting.   - Fermentation can be a way to reduce food waste.   - The transformative action of microbes is central to fermentation.   - Documenting fermentation traditions is crucial for future generations. URLs Mentioned: Root Kitchens Website: URL: https://rootkitchens.com Description: This is Dr. Julia Skinner's website where you can find information about her work, events, and community engagement related to fermentation. Julia Skinner's Newsletter on Substack: URL: https://rootkitchens.substack.com  Description: Here, Julia shares her thoughts, recipes, and various meanderings on fermentation. The newsletter is available in both free and paid versions, offering recipes and insights into the fermentation process.

In this episode, Kate sits down with Dr. Julia Skinner to discuss all manner of things, as it tends to be when two generalists sit down together. Julia's work is multi-disciplinary, weaving together threads of her interests into a celebration of creative practice, fermentation, food history, the history of libraries, and beyond. The conversation explores the cultivation of both process and practice for creatives and how it can be made tactile in the art of fermentation. Julia, a writing and creative coach, shares what it takes to make a container for transformation of self, or cabbage, or community, or your creative goals and how play and celebration can facilitate and deepen that practice. We also discuss some of the structures and stories we're told from society and culture about creative practice (amongst other things) and how we might begin to reframe and dismantle them into something that is joyful. It is also about doing away with the idea of failure altogether, if not for ourselves, than for the sake of the community we're collaborating with. At it's heart, this about transformation, process, and cultivation and is the perfect antidote to hustle culture's idea of goals. We also talk about:Somatic Experiencing and EmbodimentCreating FermentsFind Julia:Email: Julia@root-kitchens.com Instagram: @yourrootsandbranches, @bookishjulia, @rootkitchensRoots + Branches Our Fermented LivesOracle DeckBooks Mentioned:Range by David EpsteinThe Art of Fermentation by Sandor KatzSupport the Podcast:SubstackLeave a one-time TipConnect with Kate:Instagramemail: kate@groundworkcollective.comCurrent Discounts for MBS listeners:15% off Farm True ghee and body care products using code: KATEKAV1510% off Home of Wool using code KATEKAVANAUGHKateK20 for 20% off Herbal Face FoodMINDBODYSOIL_15 for 15% off Redmond Real Salt

What do these foods have in common?  Cheese, coffee, chocolate, wine, bread, beer and saurkraut.  That's right, they're all fermented! We're talking about lots more than kombucha, kimchi and yogurt. In fact, fermentation has been a critical strategy for preserving foods for hundreds, if not thousands, of years. In this Deep Roots Radio conversation, historian Julia Skinner chats about her latest book, Our Fermented Lives. In it, she describes how this culinary skill has shaped cultures and communities all across the world. Dr. Skinner is the founder of Root: Historic Food for the Modern World. I hope you enjoy this lively interview. Do you make fermented foods? Let me know. Sylvia sylvia@bullbrookkeep.com

In 2023, we're facing increased food prices, tech-heavy innovations around lab grown foods for climate change, and heavily industrialized and packaged foods. Amidst that, though, there's still interest in the world of fermented foods and returning to working with microbes to create a multitude of communities. My guest today is Dr. Julia Skinner, who shares her work and research on fermentation. Julia is a former librarian and Library Science PhD turned food historian and fermentation expert. She is the author of the award-winning book Our Fermented Lives: A History of How Fermented Foods Have Shapes Cultures & Communities. She also runs workshops, events, and a newsletter through Root, which was born from a deep love for community and a belief in the power of food to tell stories, connect us to place, and build a bridge to the past. Today we unpack the idea of community and what shapes it takes through the evolution of human knowledge of microbial worlds, and how the power dynamics of changing histories, taste preferences, and access to fermentation continue to play in our modern lives. Learn More About Julia: Substack Newsletter: Root Kitchens Website: https://root-kitchens.com/ Julia's Book: Our Fermented Lives Instagram: @rootkitchens

This week Cap'n Dave and Eddie fly west to meet Julia Skinner. She tells them all about 'The Listening Ear'.  https://uk.linkedin.com/in/thejuliaskinner https://twitter.com/TheHeadsOffice  

Fermentation harnesses the power of microbes to transform ingredients into value-added foods, and there are so  many different techniques to this culinary craft! I speak with Dr. Julia Skinner—author of Our Fermented Lives and fermentation enthusiast, educator, writer, food historian, and founder of Root Kitchens. Learn more about Julia and her work by subscribing to her newsletter and get a free 60-day trial at this link: https://rootkitchens.substack.com/subscribe?coupon=18d1c171  #fermentation #fermented #soda #naturalsoda #recipes #podcast

Notes:Anne J. Hill is an active member within the Instagram writing community, and an editor and owner of Twenty Hills Publishing. She's edited and published seven anthologies (What Darkness Fears, Fool's Honor, Sharper Than Thorns, Whither and Bloom, Briars and Blood, The Never Tales: Vol. 1, Tales of Many) . Twenty Hills next anthology The Never Tales: Vol. 2 is set to be released in summer ‘23. A self-professed writer of “magic, murder, and mayhem”, Anne is currently working on her debut fantasy Thorn Tower – which she hopes to release in December of this year. Her latest anthology of Beauty and the Beast of retellings and inspired by novellas was released on March 28th, 2023 under the title Briars and Blood and also features stories from authors - Savannah Jezowski, L.A. Thornhill, Julia Skinner, Tasha Kazanjian, and Abigail Falanga.You can connect with Anne on Instagram at @anne.j.hill.editing and on her website at https://www.annejhill.com/. Anne's Twenty Hill Publishing website also lists the editing and writing feedback services that she and her staff provide including full edit, reader responses, developmental editing, line editing, copy editing, and proofreading services - as well as her current rates. Information on Twenty Hills Publishing currently open anthologies that are accepting submissions can be found here.Anne mentions two of her favorite design sites for premade and custom book covers. They are:- J V Arts - https://www.justventurearts.com/ - Fantastical Ink - https://www.fantastical-ink.com/In this episode, Anne touches on several of her favorite Master Classes on writing. Those are:- Neil Gaiman Teaches the Art of Storytelling- Dan Brown Teaches Writing Thrillers- David Baldacci Teaches Mystery and Thriller WritingBooks and Movies Mentioned: - Briars and Blood by Anne J Hill, Savannah Jezowski, L.A. Thornhill, Julia Skinner, Tasha Kazanjian, and Abigail Falanga - Kit Saves The Day (American Girl Collection) by Valerie Tripp and Walter Rane - Theft of Swords (The Riyria Revelations, 1) by Michael J. Sullivan - What Darkness Fears: An Anthology (Black and Gold Anthologies) by Anne J. Hill, Lara E. Madden, Savannah Jezowski, Crystal Grant, Beka Gremikova, D.A. Randall, AJ Skelly, Kat Heckenbach, Effie Joe Stock, and Kristiana Sfirlea - Sharper Than Thorns (Black and Gold Anthologies) by Anne J. Hill, Beka Gremikova, Hannah Carter, Lara E. Madden, Emily Barnett, Julia Skinner, Maseeha Seedat, Crystal Grant, AJ Skelly, and Tasha Kazanjian - Wither and Bloom: An Anthology (Black and Gold Anthologies) by Anne J. Hill, Lara E. Madden, Hannah Carter, Cassandra Hamm, AJ Skelly, Maseeha Seedat, Crystal Grant, Miriam Wade, Kaitlyn Emery, and Beka Gremikova - Fool's Honor: An Anthology (Black and Gold Anthologies) by Anne J. Hill, Lara E. Madden, Beka Gremikova, Hannah Carter, L.A. Thornhill, Savannah Jezowski, AJ Skelly, Crystal Grant, Nathaniel Luscombe, and Anna Augustine - The Never Tales: Volume One by Hannah Carter, Anne J. Hill, Brittany Eden, AJ Skelly, Cassandra Hamm, Emily Barnett, Kayla E. Green, Maseeha Seedat, Savanna Roberts, and Annie Kay - Tales of Many: Book One by Anne J. Hill, Crystal Grant, Rachel Lawrence, Hannah Carter, Denica McCall, Cassandra Hamm, AJ Skelly, and Lacey Scott Music from: https://filmmusic.io ‘Friendly day' by Kevin MacLeod (https://incompetech.com) Licence: CC BY (https://creativecommons.org/licenses/by/4.0/)

Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.

This week in 1996, a British sailor competing in a race around the world decided that winning the race wasn't as important as helping a fellow sailor who was in trouble. Plus: if you're looking for some fascinating reading at the end of the year, check out food writer Julia Skinner's piece about living with gustatory synesthesia. HOW WE MET: PETE GOSS AND RAPHAEL DINELLI (Independent.co.uk) Rival sails to rescue sinking sailor (Irish Times) What it's like to be a food writer when you can taste everything you see (Atlanta Magazine) We're always grateful for the help we get from our Patreon backers --- Send in a voice message: https://anchor.fm/coolweirdawesome/message Support this podcast: https://anchor.fm/coolweirdawesome/support

Every human culture has developed fermentation practices – but beyond that, fermentation helped human culture develop in the first place. In this interview, we chat with food historian Dr. Julia Skinner about how she cooked up her new book, ‘Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities'.See omnystudio.com/listener for privacy information.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet.

We're talking fermentation with Sandor Ellix Katz and Julia Skinner. Julia is a food historian, writer, and author of Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures and Communities. She's also the founder of Root, Atlanta's fermentation and food history company, and her work is regularly featured in local, national, and international publications as well as in her own weekly food newsletter. She has a PhD in Library Science, cares for two wildlife habitats, and is a visual artist. Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.”

Dr. Julia Skinner shares her expertise on fermentation of all kinds of food and beverages and her new book, Our Fermented Lives. To learn more about Dr. Julia Skinner, visit her website here: https://root-kitchens.com/ (https://root-kitchens.com/) LIMElight with Jessie is part of the WGRT 102.3 FM Podcast Network. For the latest episodes of all of our featured podcasts, visit our website here: https://wgrt-1023-fm-podcast-network.captivate.fm/ (https://wgrt-1023-fm-podcast-network.captivate.fm) WGRT's LIMElight with Jessie is produced by the following team members: Executive Producer: Jessie Wiegand Audio Engineer: George James Administrator: Jessie Wiegand Marketing: Jessie Wiegand Follow Jessie on Instagram here: https://www.instagram.com/wgrt_jessie/ (https://www.instagram.com/wgrt_jessie/)

https://root-kitchens.com/our-fermented-lives/https://www.cjbox.net/

It's around us everywhere we go and don't know it.

It's around us everywhere we go and don't know it.

Mrs. TNTBS hosts author Dr. Julia Skinner during This Needs To Be Read. You will be surprised with what you already know about fermented foods. I have hope that we will survive if a famine hits. In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation's fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer. Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven't tried yet. ABOUT THE AUTHOR Dr. Julia Skinner is founder and director of Root, a fermentation and food history company that bridges the gap between modern people and historic food. Her work has been featured in Vox, Eater, Business Insider, and Buzzfeed, and she is the author of Afternoon Tea: A History (Rowman & Littlefield). She lives in Atlanta, Georgia. --- Send in a voice message: https://anchor.fm/tntbsmedia/message

In this episode, Mary and Emma are talking to Julia Skinner of Root: Historic Food for the Modern World. Root was born from Julia's deep love for community and a belief in the power of food to tell stories, connect us to place and to each other, and to build a bridge to the past. Julia's work is all about food, history, food stories, where it comes from and the people behind it. She loves fostering connections with other people and with the earth around us. Julia is especially interested in learning and teaching about fermentation, demonstrating to people the ease and accessibility of preparing delicious and healthy food using this ancient and powerful food preservation technique. Topics Covered: Exploring historic cookbooks Julia's discovery of historical cooking traditions Types of fermentation she has explored How to start fermenting The growing popularity of traditional foods Shifting food interests during the pandemic Food Access Milk Kefir Food as medicine Resources Mentioned: Julia's website--https://root-kitchens.com/ (Root Kitchens) https://www.workman.com/products/our-fermented-lives/hardback (Our Fermented Lives). by Julia Skinner https://www.thriftbooks.com/w/the-english-housewife_gervase-markham/1594334/item/7987242/?gclid=Cj0KCQjwuaiXBhCCARIsAKZLt3lAdfMuxRJrNqTBGC5co1MIGVYY9FTBdZS--10GbX9x7VibIlgyNjAaArDcEALw_wcB#idiq=7987242&edition=5025600 (The English Housewife by Gervase Markham) https://www.wildfermentation.com/the-art-of-fermentation/ (The Art of Fermentation) by https://www.wildfermentation.com/ (Sandor Katz) https://www.instagram.com/free99fridge/?hl=en (Free99Fridge), Atlanta https://umifeeds.org/ (Umi Feeds) https://goodr.co/ (Goodr) Sowans Celtic Porridge https://www.fermentationschool.com/ (The Fermentation School) https://www.reddit.com/r/DoesNotTranslate/comments/u6hk6e/korean_%EC%86%90%EB%A7%9B_sonmat_literally_hand_taste_the_unique/ (Son-Mat) --(Korean) Hand taste, the unique quality and taste food has from an individual's touch, care, and experience; the way food tastes different when made by different people, often used to describe the taste of mom's cooking. Connect with Julia:  https://root-kitchens.com/ (Root Kitchens Website): https://root-kitchens.com/ https://www.instagram.com/rootkitchens/ (@rootkitchens) on Instagram https://root-kitchens.com/shop/ (Julia's Books, Classes and Courses) https://rootkitchens.substack.com/ (Root Kitchens Newsletter on Substack) About Lady Farmer: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Join http://almanac.lady-farmer.com/ (The Lady Farmer ALMANAC) Leave us a voicemail! Call 443-459-1950 and ask a question or tell us what the good dirt means to you. Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.

In this episode, Mary and Emma are talking to Julia Skinner of Root: Historic Food for the Modern World. Root was born from Julia's deep love for community and a belief in the power of food to tell stories, connect us to place and to each other, and to build a bridge to the past. Julia's work is all about food, history, food stories, where it comes from and the people behind it. She loves fostering connections with other people and with the earth around us. Julia is especially interested in learning and teaching about fermentation, demonstrating to people the ease and accessibility of preparing delicious and healthy food using this ancient and powerful food preservation technique. Topics Covered: Exploring historic cookbooks Julia's discovery of historical cooking traditions Types of fermentation she has explored How to start fermenting The growing popularity of traditional foods Shifting food interests during the pandemic Food Access Milk Kefir Food as medicine Resources Mentioned: Julia's website--Root Kitchens Our Fermented Lives. by Julia Skinner The English Housewife by Gervase Markham The Art of Fermentation by Sandor Katz Free99Fridge, Atlanta Umi Feeds Goodr Sowans Celtic Porridge The Fermentation School Son-Mat --(Korean) Hand taste, the unique quality and taste food has from an individual's touch, care, and experience; the way food tastes different when made by different people, often used to describe the taste of mom's cooking. Connect with Julia:  Root Kitchens Website: https://root-kitchens.com/ @rootkitchens on Instagram Julia's Books, Classes and Courses Root Kitchens Newsletter on Substack About Lady Farmer: Lady Farmer is a sustainable apparel and lifestyle brand, with education around sustainability and sustainable living at the forefront of our mission. Lady Farmer is proud to produce The Good Dirt podcast. Our Website @weareladyfarmer on Instagram Join The Lady Farmer ALMANAC Leave us a voicemail! Call 443-459-1950 and ask a question or tell us what the good dirt means to you. Email us at thegooddirtpodcast@gmail.com Support your Good Dirt at home with BIOS Nutrients! Listeners of The Good Dirt podcast can enjoy 15% off BIOS Nutrients organic, natural fertilizers using the code LADYFARMER15 at checkout. Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

https://root-kitchens.com/https://www.barnesandnoble.com/w/our-fermented-lives-julia-skinner/1140842845

Notes:Emily hosts the weekly #FlashFictionMagic short story writing tag, where writers share their short work on Fridays based on the week's prompt. She has short stories and poems that are being published in four anthologies this year, as well as stories in online magazines Havok Publishing and Spark Flash Fiction. Her short story Gone Fishin' recently won the Havok Editor's Choice Award. She has written five works of fiction and is currently querying her book Thread of Dreams to agents. She's also a thoughtful, wise, and supportive presence within the Instagram writing community.Emily's personal website is https://emilybarnettauthor.com/ . Her site contains links to her short stories that are in print, blurbs for her fiction books that she is querying, and displays her beautiful and whimsical digital illustrations. You connect with her on Instagram @embarnettauthor, on Twitter @embarnettauthor , and on Facebook @emilybarnettauthor.Emily mentions participating in the Twitter pitch contest #moodpitch which occured on April 7th, 2022. More information can be found at: https://moodpitch.org/Emily also talked about two online magazines that accept short stories for publication. Those are;Havoc - https://gohavok.com/SparkFlash - https://sparkflashfiction.com/ Books and Movies Mentioned: The Selfish Giant by Oscar WildeHoles by Louis Sachar What Darkness Fears: An Anthology by Anne J. Hill, Lara E. Madden, Elaine Wells, Emily Barnett, D.A. Randall, Maseeha Seedat, Beka Gremikova, L.A. Thornhill, Kristiana Sfirlea, Savannah Jezowski, Effie Joe Stock, AJ Skelly, Natalie Noel Truitt, Crystal Grant, Denica McCall, Kat Heckenbach, and Laurel JeanFool's Honor: An Anthology by Anne J. Hill, Lara E. Madden, Beka Gremikova, Emily Barnett, Hannah Carter, Maseeha Seedat, David Lasley, L.A. Thornhill, Alex Silvius, Savannah Jezowski, Effie Joe Stock, A.J. Skelly, Natalie Noel Truitt, Crystal Grant, Claire Tucker, Nathaniel Luscombe, Elaine Wells, Julia Skinner, Mariella Taylor, Brittany Eden, Anna Augustine, Laurie Lucking, Kaitlyn Emery, Nobel Shut Chan, Tasha Kazanjian, Richard S.Casting Call: Havok Season Six (Havok Flash Fiction Book 6)Music from: https://filmmusic.io ‘Friendly day' by Kevin MacLeod (https://incompetech.com) Licence: CC BY (https://creativecommons.org/licenses/by/4.0/)

Julia describes herself as - Supporting leaders & governors in schools & other places by offering a safe space, a Listening Ear & Blue Sky. What's not to like?

Find Dr. Julia Skinner:https://root-kitchens.com/https://www.fermentationschool.com/courses/mudcloth-making?ref=762178https://www.instagram.com/rootkitchens/https://www.instagram.com/bookishjulia/ Julia mentions: http://www.clarissapinkolaestes.com/https://www.wildfermentation.com/https://narinderbazen.com/https://www.jennydorsey.co/

In this episode of Tiny Voice Talks, Toria speaks with Julia Skinner about her dream of being a teacher, marriages, anxiety, retirement, 100 Word Challenge writing project & 'Listening Ear', her new project born during lock-down. If you would like to contact Julia she is @theheadsoffice on Twitter or jskinner675@gmail.com

During the period of social distancing and isolation from the COVID-19 pandemic, many of you may be spending a lot of time at home pondering what to do with your food stores. Perhaps you’re worried about how to make your pantry supplies stretch into more meals, or perhaps you’re looking for ideas on how to reduce food waste. In this episode of Foodie Pharmacology, I chat with Dr. Julia Skinner, an expert on this very subject!   About Julia Skinner Dr. Julia Skinner is the founder of Root, an Atlanta-based food history and fermentation organization. She is also a food writer and fermentation expert, and has been featured in Fermentation Magazine, Saveur, Bon Appetit, Business Insider, and more. Her next book, Culture Begins Here: Fermentation and the History of How We Eat will be published by Storey in 2021. Online Course plus discount code! Link to order course: root-kitchens.com/pa Enter this code to get $5 off: foodiepharm

Food waste is a global problem, but most of it happens locally — in our homes. Anney and Lauren chat with food historian Dr. Julia Skinner about fun and tasty ways to prevent waste and preserve abundance. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Though it's a fairly recent invention, tea time is a meal with very specific etiquette and traditions. Historian Dr. Julia Skinner joins us to discuss how this came about, how it’s changed over the years, and why you should keep your pinkie in. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Another fantastic show from our talented broadcasters today with wonderfully written scripts and slick presentation. Including school news, more top esafety tips and a very special interview with the brilliant Julia Skinner, creator and founder of the 100 word challenge and 5 sentence challenge. We played Lego House by Ed Sheeran and Black Magic by Little Mix, both of which have been removed for copyright reasons.

In the first of a couple of shorter episodes over the festive period, we raid the cutting room floor as well as some of the most interesting episodes of 2016 in search of what’s important in education. We find fun, motivation and creativity! Featuring some additional thoughts from Julia Skinner as well as a whole … Continue reading Fun, motivation and creativity! PP145 →

Ollie and Kevin managed to speak to former headteacher and creator of the 100 Word Challenge, Julia Skinner, this week. Julia ‘rediscovered’ herself via social media and blogging after retiring from teaching. She believes young people can be engaged with reading and writing through the power of blogging and that teachers can benefit hugely from … Continue reading Julia Skinner on how to get children reading and writing – and loving it! PP136 →