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On this show I discuss fermenting basics, as in salt brine, and how to make garlic dill pickles. The first thing you need to know it's not rocket science and people have been fermenting for thousands of years. As far as brine goes....well, sometimes you need to be exact, sometimes you don't. Have a listen. The next show will be one of two interviews depending on what show I can edit first.Either Jason Allen, a chef from Arizona who I attended school at the Culinary Institute of America. Jason started his culinary journey as a teenager scrounging extra cash to visit the best restaurants he could to learn more about food.

The next show will be one of two interviews depending on what show I can edit first.Either Jason Allen, a chef at a high-end hotel complex in Arizona. Jason and I were classmates at the Culinary Institute of America. He started his culinary journey as a teenager scrounging extra cash to visit the best restaurants he could to learn more about food. Jason and his wife now have an extensive organic garden in a very dry climate and he'll tell us how he manages that.

Either Jason Allen, a chef at a high-end hotel complex in Arizona. Jason and I were classmates at the Culinary Institute of America. He started his culinary journey as a teenager scrounging extra cash to visit the best restaurants he could to learn more about food. Jason and his wife now have an extensive organic garden in a very dry climate and he'll tell us how he manages that.

Or it may be with Tina Jacobs, an entrepreneur who raises worms. Tina's company sells vermicompost and we'll be talking about how she does that and the benefits. I know the stuff works, I've used it to great success in starting seedlings.

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