Humans have used fermentation to preserve crops and add flavor and health benefits to their diets for thousands of years. Since 2015, Sarah Conezio and Isaiah Billington have been putting their own stamp on that age-old tradition with Keepwell Vinegar. Together, they partner directly with small, organic farms to turn apples, ginger, and persimmons into specialty vinegars, farro into miso, and soybeans into soy sauce, bottling the Mid-Atlantic’s seasonal bounty. Home cooks and the best chefs in Baltimore, Washington DC, and Philadelphia—and increasingly far beyond—now use their products. In this episode, host Lisa Held talks to the Keepwell founders about making vinegar, working with farmers, and why they do what they do.