We recently had the pleasure of hosting our friend Julie O’Brien, owner of Seattle-based Firefly Kitchens, for a Trend Trek at Hartman Group’s offices. Julie shared an impressive spread of gut-loving sauerkrauts, kimchis and tonics, and taught our team more about the delicate fermentation process behind them.
In this week’s podcast, Robert and Melissa break down (pun intended) highlights and key learnings from the Trek:
- Our favorite bites and recipe ideas from the tasting
- The benefits of fermented foods, immunity to digestion to microbiome health
- Challenges faced by fermented food producers, like pasteurization requirements
Plus, get our take on how the growing consumer interest in fermented foods ladders up to other trends we’re seeing in both the health and wellness and sustainability spaces.
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