Karen Wang Diggs is a classically trained chef, nutritionist and author of “Happy Foods—Over 100 Mood Boosting Recipes” (published by Viva Editions). After graduation from the California Culinary Academy, she worked for the Mandarin Oriental Hotel in Hong Kong and also helped to open two restaurants there. After seven years of honing her culinary skills, Karen returned to the Bay Area ready for a shift from the crazy and hectic world of professional kitchens. That’s when she found Bauman College and returned to school to gain her certification in holistic nutrition. Thanks to her time at Bauman, Karen learned the incredible health benefits of fermented foods and became obsessed with designing a fermentation system that would encourage more people to make their own sauerkraut and pickles at home. It was her obsession that led to the simple but elegant solution of Kraut Source—Fermentation Made Simple, which enables fermentation using wide-mouth mason jars.