Naomi Duguid is a James Beard winning food writer and author. Her new book, “The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform your Food,” is available today, published by Artisan. In addition to her research and writing, Duguid leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery and is a frequent guest speaker and presenter at food conferences. This interview was recorded on September 8, 2022 at a Culinary Arts @ SPAC event.