My name is Eka Davies and I am an avid food fermenter. A few years ago, a friend suffered chronic stomach complaints and doctors were unable to help her. Desperate for a solution, she stumbled across and began to consume fermented milk. The milk was fermented with Kefir SCOBY, a living organism that creates an abundance of probiotics. After drinking the fermented milk every day for a few weeks, her stomach problems were resolved–I had to know more and now I have become obsessed with particular ingredients, they are free and abundant, they are everywhere - microbes. Since olden times humans have harnessed the power of microbes to preserve food and to enhance its flavour. There is a renewed interest in this ancient alchemy. I have a particular interest in celebrating culturally diverse fermention traditions.