第一次往里边添加内容，暂且放在这。
Our search for a livelihood as new Canadians—though difficult to articulate at the time—deliberately diverged from our previous urban, non-profit environmental careers. After arriving in Canada in 2014, we were drawn to work at the intersection of nature, food education, and alternative farming. Three years of homesteading with a farming family in Bruce County, followed by seven years at Just Food Community Farm in Ottawa—including three transformative years during COVID, which underscored the urgency of food security and sustainable living—deepened our realization: our true calling is to bridge and rediscover healthful food and nature-friendly farming traditions from both the East and the West.
Through direct sales at farmers’ markets, engaging with diverse customers, we have learned that while many people recognize the flaws in our food system, practicing “food as medicine” remains a challenge. The short growing season in southern Ontario results in seasonal gluts of local organic vegetables at farmers’ markets, leading to regrettable waste. Meanwhile, most lacto-fermented vegetables in grocery stores are imported, with little transparency regarding their sources or fermentation methods, and fermented products at farmers’ markets, although enjoying increasing awareness of their health benefits, remain limited in variety and availability. This gap presents an opportunity for commercial organic growers to reduce waste while improving farm viability—especially as small-scale organic farmers often face physical and financial strain.We have actively participated in fermentation-focused events, engaging in teaching, sharing, and promotion. In 2019, we were a vendor at the Ontario Fermentation Festival, showcasing our work within the fermentation community.
From 2019 to 2024, we have taught a wide range of fermentation, including at farms, community centers, online platforms (during the pandemic), cultural organizations, senior homes, BIPOC communities, and food businesses. Focus of these sharings include teaching specific techniques, promoting the cultural and health value of fermentation, food culture, and sustainable practices.We had the opportunity to meet Sandor Katz, renowned author of multiple books on fermentation and a key figure in the revitalization of fermentation traditions. Following this, we helped facilitate the Chinese translation of his eight-episode documentary, People’s Republic of Fermentation, fostering intercultural exchange and inspiring many to reconnect with their own fermentation traditions.