Kathryn Lukas is a former chef, the founder of Farmhouse Culture and most recently, co-author of The Farmhouse Culture Guide to Fermenting. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut at her restaurant in Stuttgart, Germany. Upon her return to the U.S., she learned how to make live-culture ferments through a Natural Culinary Program in Santa Cruz, CA. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide.