A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.

On a lovely warm afternoon in March—right before the COVID-19 isolation lockdown came in—Cary Aiken, at her workplace KINES, took Forkful through a life enriched with fermentation.

Saba Alemayoh, the proprietor of Saba’s Ethiopian Restaurant, chats about the Ethiopian way of cooking and the story behind their favourite fermented flatbread, injera.

Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.