Jonathan Bennick joined the Preserved team in September 2025. He has watched almost every episode of Anthony Bourdain’s Parts Unknown, and his curiosity to try new foods grew as a result. His interest in fermentation was sparked by a gift of doubanjiang from a friend who had just returned from a trip to China. From there, he began experimenting with other home ferments, such as sauerkraut, sourdough, milk kefir, and various types of pickles. Jonathan has always been a big supporter of local food and is constantly amazed by the different fruits and vegetables he finds at the farmer’s market. When not working, you can find Jonathan out on urban hikes and looking for sweets and treats with his partner. 

Favorite Ferments: Kimchi, Umeboshi & Milk Kefir