Dear Jeremy,

Thank you for your thoughtful podcast. I have also followed Silk Road and Ms. Kelly’s garum making. ( less salt would get better fermentation going and more even more protein rich umami. There is also a histamine problem with Spanish Mackeral and we have solved it)

The is way too much mystery behind the garum Vail.
Perhaps there is way too much mystery behind most culinary things these days?

We humans all have the facility for hooking up to the currents that are there in the atmosphere. The Garum lay sleeping and we just woke it up.
Everything we do, everything we think, exists already we are only the intermediaries. That’s all we make use of what is already in the air

Please let me know if you want a sample of the garum we are fermenting.

Ms. Lauren Stacy Berdy