More than a decade ago, having young children fuelled a desire to take charge of where our food came from. I spent years growing edible greens on rooftops and in community gardens, learning that the most nourishing things ask for time, intention and care. Now, navigating midlife, I found myself turning to food again. Not growing this time, but making. My spouse and I were both dealing with what mi
dlife brings uninvited, from hormonal shifts to gut imbalance to late-onset eczema. Fermentation became our answer. Kaho grew out of that. From growing food to fermenting food, I have come to enjoy the slow process — syncing to nature's rhythm, allowing the microbes to lead the pace. I find myself noticing more, savouring the moment-to-moment rather than rushing toward the outcome. That is why the name Kaho feels right. It comes from a Japanese proverb "果報は寝て待て" which means, 'Good fortune comes to those who sleep and wait'. When I ferment, there is always a quiet delight in seeing what emerges when you allow things to move at their own time. More than anything, Kaho is about celebrating real food made with care, shared with the people we love. In a city that prizes efficiency, I yearn to slow down, to tend, to make, to nourish. I hope this space inspires you to do the same.
