Endings and Beginnings
We need your opinion!
For the last three months, I have had the pleasure of frolicking around the fields of Salcha Alaska Peonies, pretending like I know a thing or two about cut flower farming (which I do not). Farming (and living) in this state is not for the faint of heart, and we have faced a season full of curveballs and switch-hitters. Tending to these fields has become a metaphor for daily life; as we begin every day, we put one challenge to rest, only to find another situation lurking in the fields.
Being humbled by mother nature has been a gentle reminder of the seasons we exist within, whether that be the weather, the seasons of our lives, even the growth stages or emotional periods we experience. Every season is temporary, and this too shall pass. All endings bring new beginnings.
If I’m being honest, being a content creator is much more difficult than flower farming. Keeping content fresh and engaging digital audiences does not come naturally for me. When I joined Kirsten and Meredith on cultivating The Fermentation School, we began anew with Substack, transferring a few thousand followers from our previous platform. Now, 16 months later, our network of worldly fermentation nerds has nearly tripled. I’m incredibly blessed to be a member of this growing community, and from newbies to long term veterans, we want to ensure we’re being inclusive of all of you.
As we plan for the remainder of 2026, we need your help. We want to know what you’re interested in, what TFS could provide more of and how we can keep you active in this community. So, if you could, please take the following polls so we can do just that. And feel free to add anything more specific to the comment section below. We always love to hear from you!
Our vegetable harvest is about to burst, and the days are palpably shorter, stirring within me the desire to tie up the loose ends of summer, lay the beds to rest and find time to ponder the next season. As we transition into the fall here in the northern hemisphere, here are a few courses I recommend:
🪷Flower Power: Foraging for Wild Yeast: As our plant allies prepare for cold weather and produce bounties of fruit, wild yeast can be captured in the same fashion as blossoms.
🍎Immune Power: Fermentation Based Wellness Tonics: Already thinking about the winter months ahead? Start boosting your system now using home-made remedies. Also available in Spanish!
🫐A Quick Guide to Elderberry: Speaking of immunity, elderberries are in season, and it’s time to stock up on syrup. Why not try making your own this year?
I'd love to learn more about any type of fermented goodness! My problem is that I just got diagnosed with LPR / silent reflux. This means I need can't have anything with a ph under 5. 😱 I've got kombucha, kefir, lacto-fermented Jalopenoes, cauliflower,salsa, sauerkraut & sourdough...oh and beer! The only thing I can still have is the bread since it's 100% wholegrain. I wanted to learn to do miso next. I'm not sure if that's ok. I can also keep the tempeh we just finished off yesterday. But it's really frustrating. 😤 My son picked up my Jalopenoes, so at least they didn't go to waste. The scobi is on vacation right now, ans I haven't given up my milk kefir. What do you know about making Kefir from fake milks? I hate to buy those; to me they're UPFs.