This episode is a conversation with my friend and fellow foodie Antonin Filicetti. Antonin is a teacher, farmer, forager, fermented, and chef. He considers himself a steward of culture, facilitating experiential learning that reconnects people to the relationships and skills that root food to place. His formal background is in medicine, psychology, nutrition, and organic agriculture. In the last decade, he has practiced a wide range of land management and food production techniques including permaculture, KNF, community gardens, and large-scale food forests. His recent focus is on community nourishment systems, reviving a culture of hands-on connection to our food.Episode Overview:

• Antonin's experience managing a small-scale local food system at an eco-village
• Sustainably raising meat rabbits on one acre for small-scale homesteading
• Cultivating culture through microbes in agriculture and the kitchen
• Experimenting with fermented food to create novel and unique flavors
• The role of microbes in agriculture in the next few decades
• Wild-catching microbes and making IMO inoculants the Korean Natural Farming way
• Making Fish Amino Acids out of fish carcasses to supercharge your garden soil
• Medicinal uses of the Amanita muscaria mushroom

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