— Judith Trusdell

I do know that there are differences in the salt content in the depth of fermentation of them. I have a feeling that my friend Lonnie Rader. Which I got your text Lonnie. I was so excited to see that she was texting me to say that she would be on this. Event today. So Lonnie Rader, I think would have a lot to say about me so she knows a lot about fermentation and interesting things. It doesn't help anybody because I'm not sure how much money could type in there as a comment quickly but miso to me the different types. The one that I am using right now in my food and I use it for vinaigrettes. I blend it with yogurt as a nice little sauce for fish. I blend it with olive oil and use that as a marinade for fish. It's specially good with scallops, but the type of miso that I'm using right now is a blonde-ish me so in color, and it's made from chickpeas and it's made here locally by a company in Maine that is is doing that and I know that with the overwhelming sort of Interest surge of interest in fermentation recently Judith that I'm beginning to see localized regionalized. Miso Brands really popping up you no longer need to just rely on the grocery store, but I would bet that if you have access to a good Farmers Market as I assuming you do out in Evanston that you're gonna be able to find something out there and I would recommend that you talk to that fermentation Guru about it as they will be able to help you a lot better than I can but I do know that it is does have you know, salt component to it in many cases and so it acts as a seasoning component. So it's taking the place of salt and other things so it might be a bit off topic but it's actually right up the alley in terms of what we're talking about here today.