Host Jon Butts talks with Paul Munsen, CEO of Sun Ovens International, a non-profit which advocates for solar cooking technology use in third world countries. Munsen presents solar ovens as a sustainable solution to cooking with an open fire, which contributes to deforestation and has detrimental health effects from smoke inhalation.
Then author Sandor Ellix Katz, who has written two popular books on food fermanation:The Art of Fermentation and Wild Fermentation, joins us to discuss the health benefits of live culture fermented food and drinks.
