Making Beans Craveable
A transformative hack
Today’s guest post is by
, a full-time farmer, gatherer, and fermentation educator living on a 1,300-acre mountain farm in Vermont. She makes koji-based ferments from the wild and cultivated abundance around her. Follow her work at Instagram @shofarm_vt or www.livingfuture.org.Keep reading with a 7-day free trial
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