Alex Lewin is the author of Real Food Fermentation, Revised and Updated and the co-author of Kombucha, Kefir, and Beyond. A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He lives in Cambridge, MA, and Oakland, CA.