Working with one of my favorite farmers, Emily Makrez at her F-Word Farm (F for food, farming, fermenting, foraging and other fun stuff). Emily was working on the article “Beyond Sauerkraut, Koji and the Art of Spring Ferments” for Merrimack Valley Magazine. We did a series of views in the preparation of fermentation using Koji a mold with a 9000 year history. Koji creates luxurious soy sauces, miso, sake and many other products. Check out her article in the May/June 2021 issue of Merrimack Valley Magazine.