Sharon Flynn is one of Australia’s leading authorities on fermentation, and her little blue book, Ferment For Good (Hardie Grant, 2017), is beloved of aspiring and accomplished fermenters alike. Ferment for Good bursts with Sharon’s warmth, charisma and wisdom, a thread that carries through into her second book, Wild Drinks. In both books, Sharon draws on a body of knowledge established over more than two decades living in Malaysia, Japan, the US and Europe as an expat. In each country, she saw the benefits of fermentation on the microbiome first hand when her youngest daughter was ill. This led her back to Australia, and to the birth of her business, The Fermentary, in 2013. That business has established a loyal following and provided a platform for her to talk about the need for a focus on real food and flavour over health fads and profit. She has undertaken residencies in Tennessee and Japan, the former with renowned fermentation evangelist Sandor Katz, who, in 2020, she hosted in Australia. Sharon travels widely, sharing her passion for the ancient art of fermentation at regularly oversubscribed workshops and events.