Kirsten K. Shockey and Christopher Shockey are the co-authors of bestselling Fermented Vegetables, Fiery Ferments, and the new Miso, Tempeh, Natto and other Tasty Ferments books that came from their desires to both help people eat in new ways, both for the health of themselves and the planet and push these culinary arts to new flavors. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their organic food company. When Kirsten and Christopher realized their passion was for the process, they chose to focus on teaching fermentation arts to others instead. They travel worldwide helping people to make, enjoy and connect with their food. You can find stories of a life fueled by fermented foods on Instagram @ferment.works or on the web at www.ferment.works.