Fermentation is fabulous! Yes, absolutely fabulous! It is what transforms otherwise standard staples like milk, grains, or grapes into a dizzying array of flavorful value-added products that serve as ambassadors to the food culture and intricate environments from which the ingredients originate! This week on Foodie Pharmacology, I speak with Katie Quinn about her new book “Cheese, Wine and Bread” which takes us on a journey through England, Italy and France in the search of how fermentation transforms our foods. Learn more about the book on her author website and check out her YouTube channel and the Keep it Quirky podcast! You can also follow Katie on Instagram at @qkatie.