Carlo Nesler was born and raised in Bolzano, Italy. He has been interested in cooking and fermenting food since he was a boy, but what started as a hobby became an expertise. Carlo hosts workshops on fermented foods in Italy and abroad, collaborates with chefs, restaurants and food producers to create fermented food products, and he translated Wild Fermentation by Sandor Katz into Italian. He sits down with Dylan Heuer for a conversation about biodiversity, regeneration, and microbiomes.