The Mindful Eating Clinic

"Fermentation, intuitive eating and reducing food waste" with Madi Myers - Mindful Meets - #59

May 29, 2023 Lori Weber Season 3 Episode 59
The Mindful Eating Clinic
"Fermentation, intuitive eating and reducing food waste" with Madi Myers - Mindful Meets - #59
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Show Notes

Today I chat with the lovely Madi Myers.  Originally I was keen to hear all about Madi's adventures with fermented foods and then the conversation turned into much, much more.  Madi shares her experience with disordered eating and how she used intuitive eating to find stability in her relationship with food and how a business has turned into a mission to educate and support nutritional health, and encourage reduction of food waste. 

Fermented foods is a big part of her life.  Together with her husband Arthur, she founded The Crafty Pickle Co.  They are both nutritionists handcrafting gut-friendly, unpasteurised, living fermented foods from their workshop in South East Wales. Madi & Arthur are on a mission to reduce food waste by using as much perfectly edible, but imperfect or surplus produce as possible to craft their raw, vegan and naturally nutritious sauerkrauts, kimchis and kimchi juice. They also educate on fermentation, gut health and holistic health. 

The Crafty Pickle Company is very kindly offering my podcast listeners a fabulous discount on their kimchi and sauerkraut.  Simply use the code MINDFULMEETS for a 15% reduction in their amazing foods!

You can find out more about Madi & Arthur's wonderful products here:

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