Farm & Culture Co.

Fermented foods, that are healing and probiotic rich, have always been a part of my life. My mother is korean and so for as long as I can remember my mom has always made and served kimchi at every meal, everyday. Would you like to know what goes perfectly with a Thanksgiving turkey? A jar of napa kimchi of course. Christmas dinner would not be complete without sprouted mung beans and daikon radish kimchi. My mother has been blending her korean flavors into every american meal before the word “fusion” was ever thought to be applied to food. I guess she is a bit of a pioneer…My mom is also a master forager. Long before foraging for wild plants was ever cool or trendy, she was out there on a treasure hunt for what most of us would consider weeds. And let’s be honest, foraging is kind of the nicest way to describe stealing, even if you are really only picking weeds. Through the years, she has made me her accomplice and I have followed her into parks and wooded fields, squatted down like only a real Korean can do, and picked as many leaves and stems as I could. No matter how embarrassing the idea of foraging for food may be to my half American mind, the pay off was always worthwhile- pure deliciousness.