Mara King is a fermentation specialist, educator, and sustainability strategist working at the intersection of food culture, systems design, and regenerative agriculture. Born in Hong Kong and shaped by over two decades in Colorado’s restaurant community, she brings deep technical knowledge and cultural fluency to her work. As director of fermentation and sustainability for the Id Est restaurant group, Mara helps design zero-waste menu systems, fermentation programs, and regenerative sourcing models that translate environmental values into daily kitchen practice. She travels internationally to teach fermentation history and technique, with a focus on reducing food waste and strengthening local foodways. Her work also extends into storytelling as a co-producer of a documentary film series exploring food travel and fermentation traditions in Southwest China and Taiwan. Across kitchens, classrooms, and creative projects, her work is grounded in the belief that tradition is a living system—and that thoughtful, delicious food can help restore ecological and cultural balance. (Boulder, CO)