FermUp - The Fermented Food Podcast (FermUp)
Explorez tous les épisodes de FermUp - The Fermented Food Podcast
| Date | Titre | Durée | |||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 18 Feb 2013 | Episode 10: To Starter or Not to Starter Culture | 01:07:14 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production. We finish up with a fumbling attempt at sharing an update on Branden’s “almost” koumiss attempts. Show notes:
Send your feedback to podcast@fermup.com or find us on Twitter @fermup. | |||||||||||||||||||||||||||||||||||||||||||||||
| 09 Oct 2015 | 100: Bill Shurtleff | 00:29:44 | |||||||||||||||||||||||||||||||||||||||||||||
We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.
Show notes: Eating Animals by Jonathan Safron Foer Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 06 Nov 2015 | 101: Sandor Katz | 00:23:30 | |||||||||||||||||||||||||||||||||||||||||||||
We talk with Sandor while Tara camps out at his Fall fermentation residency program.
Show notes: 88: Fermentation Residency Program The Art of Fermentation - Audiobook The Art of Fermentation - Amazon archive.org/download/fermup-2/fermup-101.mp3Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon The Revolution Will Not Be Microwaved Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Feb 2013 | Episode 11: Do it for the children | 01:01:06 | |||||||||||||||||||||||||||||||||||||||||||||
Does the “Greek” in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it’s the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too). Also this week: have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too. We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 04 Mar 2013 | Episode 12: Poop Starter Culture for the Gut | 01:02:35 | |||||||||||||||||||||||||||||||||||||||||||||
This week we look at the fascinating world of the gut and mouth microbiota, how bacteria may affect health and disease, the similarities between fecal transplants and yogurt starter cultures, and how switching from hunter-gatherers to farmers altered dental hygiene. This week’s conversation is an exciting and lively discussion about bacteria, stool samples and food. Yum! Show notes:
Gut Microbiota For Health - 2nd World Summit
Send your feedback to podcast@fermup.com or find us on Twitter @fermup. Like what you hear and want to help others discover FermUp? Then please rate and review us on iTunes. Thanks for your support! | |||||||||||||||||||||||||||||||||||||||||||||||
| 11 Mar 2013 | Episode 13: No Fermentation In Black Garlic? | 01:03:07 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes:
Hardcore History with Dan Carlin
Please help others discover FermUp. Rate and review us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup. | |||||||||||||||||||||||||||||||||||||||||||||||
| 18 Mar 2013 | Episode 14: The Botulism Bogeyman and Other Fermented Fears | 01:02:24 | |||||||||||||||||||||||||||||||||||||||||||||
This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room temperature? The short answer is no. But listen in for a deeper understanding of why this doesn’t happen, where botulism does occur and when these fears originated. Then we finish up with a brief discussion of Chicago’s first Kimchi Challenge and all of the wonderful tastes and flavors. Show notes:
Since 1973, the CDC has maintained an intensive National Botulism Surveillance System for cases of botulism in the United States. Because the CDC, Alaska and California are the only sources of botulism antitoxin administered in the United States, nearly all recognized cases of botulism are reported. Summaries available as PDFs from 2001 to 2011.
Again, from the CDC website, this link provides good basic frequently asked questions about Botulism and Clostridium botulinum.
Similar to the previous link but from the USDA with a focus on foodborne safety and illness.
Learn more about how bacteria, and specifically, endospores work in the real world. Fun facts such as, “Some endospores can survive for centuries.” That’s crazy!
Cornell University provides a deeper look at endospores through structure and purpose. Very intriguing stuff. These survival tactics are pretty amazing even if they do have the potential to cause human damage.
Six page paper on the awesome powers of lactic acid bacteria (LAB) against their foes such as E. coli and botulism. Go LAB!
If you missed the Kimchi Challenge, we will have a FermUp article posted soon, but in the meantime, here is a link to the descriptions of the judges and chef participants. Like what you hear? Rate and review us on iTunes. This really does help others discover the podcast. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup. | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Mar 2013 | Episode 15: Viili is the Nickelodeon Gak of Yogurts | 00:59:41 | |||||||||||||||||||||||||||||||||||||||||||||
This week we dive into the thick and viscous world of viili yogurt. If you haven’t tried this heirloom yogurt then you are in for a treat. We cover the flavor, texture, origins, and cultural background of this prized heirloom yogurt from Finland. And speaking of slimy ferments, we also talk about natto! Branden is still undecided if his first batch of natto turned out as it was supposed to or if it over-fermented. We also cover a couple of news stories regarding fermented cow dung and chocolate. Yum! Show notes:
Another reason chocolate may be good for you. This time the studies focus on flavanols and how they may be prebiotic to the bacteria in your gut. This is regarding dark chocolate. Sorry to all of you milk chocolate lovers.
Two Indonesian high school students win a gold medal at the Science Project Olympiad for their fermented cow dung air freshener.
Good book that covers the 1999 Oxford Symposium on Food and Cooking which focused on many different fermented milks including viili.
This is from an unpublished manuscript. Yes, it does focus on soymilk, but it also covers a lot on dairy viili.
This book is a little older but is still a good reference for the science behind cheese and fermented dairy.
As far as we understand, these cupboards use to be common in Finnish homes. Not so much today as many people purchase their yogurt commercially.
Does anyone remember this stuff?
Danijela liked this almond puree yogurt but Branden wasn’t enthusiastic about the chalky consistency. Like what you hear? Please rate and review us on iTunes. It helps others discover the podcast. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup. | |||||||||||||||||||||||||||||||||||||||||||||||
| 01 Apr 2013 | Episode 16: Fish Sauce was The Original Ketchup | 00:59:55 | |||||||||||||||||||||||||||||||||||||||||||||
Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation.
Show notes:
From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video.
Learn more about taste receptors, why we have the five tastes and a history of the tongue map.
A map showing traditional and popular foods around the world that are high in the umami experience.
An introductory video that explain more about MSG and Umami.
This article discusses some preliminary work that was done comparing the level of umami in vine-ripened tomatoes compared to the average gas-ripened grocery store tomato.
While fermented fish is generally safe, there is a fluke infested ferment in North and Northeast Thailand that accounts for the majority of liver cancer deaths in Thailand.
A brief video about Garum along with a chef that attempts to make a fast food version of Garum.
Harold McGee smuggled Swedish surströmming into the US and shares the eating experience with another participant. That participant said “the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish.”
A video showing a friendly backyard get-together in Sweden as people enjoy surströmming. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 08 Apr 2013 | Episode 17: Preserved Lemon Delight | 01:05:48 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster. Show notes:
This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true.
The article that explains why black garlic is not a process of fermentation but is instead a enzymatic transformation along with maillard reaction. British Court Bans Chobani from Using Greek Term The High Court of England and Wales has banned Chobani from marketing its product as Greek yogurt in London and Wales because they say the term is confusing to consumers.
Inspired by donkey milk cheese, a New Zealand cheesemaker has been milking deer for an expensive deer cheese that will cost 84 bucks a liter!
Oregon Legislature is in the process of discussing a new state symbol: a state microbe! This specific brewer’s yeast would symbolize the many craft beer companies in Oregon and the importance to economic growth.
Live in Sonoma County? Sign up for alerts on large batches of perishable produce at deep discounts.
Perishable food no longer needs to go to waste thanks to Nick Papadopoulos, the creator of Crop Mobster. Offering a new website that cuts out the middle man and fees and directly connects farmers and hungry people.
Looking for a BS is fermentation? There is a new major being offered at Colorado State University. Only a few colleges in the US offer such a degree.
Oregon State is another one of the few that offers such a program.
Wisconsin is the only state in US to require cheesemakers to be licensed. Looking to make cheese in Wisconsin? Here is a PDF with all of the requirements.
An interesting look at the politics behind the Wisconsin Cheesemaker’s License. Read the comments for differing opinions. Want to learn the ropes of running an established pickle shop? Then stage (unpaid internship) at the Cultured Pickle Shop in Berkeley, California. According to their FAQs page, they have had stagiaires from all over the world.
Another inspiring video with Alex Hozven from Cultured Pickle Shop.
Check out the chapter titled, “Dude. Preserved Lemons.”
Here is the same recipe that can be found in Mourad Lahlou’s book. Preserved Lemons with Mourad Lahlou And here is a video of Mourad Lahlou explaining how he preserves lemons.
Check out Amanda’s post over at Phickle for more ideas on fermenting other citrus.
The best lemonade Branden has ever made or tasted! The complexity of the preserved lemons along with how the salt interacts with the sugar water makes for a mouthwatering and refreshing beverage. Too bad it is still a little too cold in Wisconsin to fully enjoy this beverage yet. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 15 Apr 2013 | 18: Food Awareness and Fermentation Specialization | 01:06:04 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss the ban on Mimolette cheese due to so-called high levels of mites. Other cheese news includes a UK cheese maker that has gone carbon-neutral. Then we contemplate the importance of food awareness, convenience, specialization and the role of fermented foods in store and home. Show notes:
About 40 people protested in the streets of New York on Saturday to demonstrate against a US ban on mimolette. They handed out samples to educate people on Mimolette cheese.
About a half ton of mite infested cheese being held by the FDA in New Jersey. They consider these traditional cheese mites to be an allergy concern even though this cheese has been imported for many years prior to this incident.
Another French article covering this hold on mite cheese.
The Facebook group started to save the mite cheese and bring awareness to the issue.
Cool video of a close-up on a cheese mite eating.
Winterdale Cheesemakers of Wrotham is producing a carbon neutral cheese and delivering it by electric car powered by solar energy. This seems to be efficient use of resources in the cheese making process. First cheese run is Friday, April 19th, 2013.
We’re not the only ones thinking that the FAGE lawsuit was hypocritical.
According to 2012 market research, yogurt is popular due to health conscious Americans looking for BFY (Better For You) snacks unwilling to compromise on flavor or convenience.
Theories on why super quick breads found in grocery stores may be linked to some cases of gluten intolerance. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 22 Apr 2013 | 19: DIY Fermentation Manifesto | 01:05:34 | |||||||||||||||||||||||||||||||||||||||||||||
Ginger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release. This week we further our discussion on why we ferment or spend any time at all caring about food. Inspired by a few articles related to Michael Pollan’s upcoming book about cooking and fermenting, we discuss the philosophy and politics behind fermented food choices. Show notes:
A SCOBY of Saccharomyces florentinus and Lactobacillus hilgardii, ginger beer plant looks very similar to water kefir grains but are supposedly different. This yahoo group appears to the most extensive resource on this little known ferment.
This article explains a little more about the recent resurgence of ginger beer plan in the USA. Farmington Harmons tries to set world record for largest mozzarella ball Cheese mongers at a grocery store in Farmington, Utah attempt to set a World Record last week with the world’s largest mozzarella cheese ball.
A brief six minute NPR interview segment with Michael Pollan.
A review by the Washington Post of Michael Pollan’s upcoming book.
Mark Bittman says that Michael Pollan should add “And cook them” to his famous food movement words, “Eat Food. Not too much. Mostly Plants.”
This is an excerpt from Michael Pollan’s book about Cooking (and fermenting). He writes about how cooking (and fermenting) transforms us from mere consumers into producers.
Please note that we will receive a small percentage of the sale if you use this link to purchase through Amazon. But this book will be available everywhere on April 23rd including the local bookstore near you! Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 26 Dec 2012 | Episode 2: Yogurt | 01:01:02 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters. If you have never made yogurt at home before, this is the episode for you. If you’re already a pro yogurt maker, you might learn a few new things about the bacteria and heirloom varietals of yogurt. (Sorry for the poor quality audio. It gets better in the following episodes!) | |||||||||||||||||||||||||||||||||||||||||||||||
| 29 Apr 2013 | 20: Is Coffee Really Fermented? | 01:06:43 | |||||||||||||||||||||||||||||||||||||||||||||
Coffee is often touted as being fermented but is it really? Can we really consider it a fermented food or beverage? Find out in this week’s conversation and decide for yourself. We also discuss a British dairy farmer who makes vodka, a cheese festival in China, a Finnish festival in the US, and a new study that examines the like-ability of food when paired with caffeine. Show notes:
Short clip from Michael Pollan’s appearance on The Colbert Report.
British dairy farmer makes cheese from the curds and vodka from the whey of his cow’s milk. American Society for Nutrition - 1st Global Summit on the Health Effects of Yogurt The Danone Institute International, the American Society for Nutrition, the UK-based Nutrition Society joined forces to create a yearly summit called the Yogurt Nutrition Initiative for a balanced diet with a focus on the health benefits of yogurt.
Cheese festival hopes to spread the love of European cheese to China. This festival is in it’s 30th year. If you love viili or anything else Finnish, then consider attending this June.
Interesting preliminary study looking at how caffeine influences the like-ability of foods. Here’s The Scoop On Cat Poop Coffee : The Salt : NPR Another form of “processing” of coffee beans through the digestive tract of a wild cat. Journey Of A Specialty Coffee Bean, From Cherry To Cup : The Salt : NPR Selling the story.
This is a detailed book on the farming and production of coffee.
If you want to read more on the science of coffee and of coffee brewing, then this is the book for you!
Looks like this coffee forum dried up in 2012, but it is still a great resource for deep discussions on everything related to professional coffee production, roasting and sales.
An interesting look into the aspects of fermentation as it relates to coffee processing. coffeed.com • View topic - Washing vs. Fermentation A discussion on the enzymatic and fermentation effects involved in coffee processing.
Images of the wet process method on a few beans. Coffee Processing (starting with the cherry) Part 1 - YouTube Coffee Processing (starting with the cherry) Part 2 - YouTube Part 1: Processing Coffee Beans at Home - Harvesting - YouTube Part 2: Processing Coffee Beans at Home - Soaking and Husking - YouTube
If you want to make the best coffee you have ever tasted, then find one of these 2-cup Hario vacuum coffee pots. With enough practice and experimentation, you too can drink amazing coffee. Use a dose of 28 to 32 grams per brew for a 10oz cup of coffee.
This is the butane tabletop burner recommended for control over the temperature of a vacuum pot coffee brewer. | |||||||||||||||||||||||||||||||||||||||||||||||
| 06 May 2013 | 21: Cheesy Things to Consider | 01:06:09 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss a few key things to consider when jumping into the world of homemade cheese. How difficult is it to make cheese at home? Is it super expensive? We cover these topics and more in this initial exploration of DIY cheese. In our never-ending quest to more deeply understand our motives behind DIY fermentation projects, we touch on the two major approaches to DIY cheese making. We also ponder the likelihood of mice eating cheese. Show notes:
As follow up to last week’s coffee fermentation, if you are interested in hearing more coffee talk, then listen to NPR’s coffee week for even more coffee fun.
So all of those cartoons depicting mice eating cheese are false!
Supposedly, mice prefer sweeter foods and cheese isn’t sweet enough. Mice appear to prefer fruits and grains.
This is a great chart that describes many of the different mesophilic and thermophilic cheese starter cultures that are available. The PDF chart shows the bacteria in the starter and which suppliers make each starter culture.
This is a great book to start with if you like lots of step-by-step photos. This isn’t the first book I used to make cheese at home, but it is the one I recommend now. Dispersed throughout the book are interviews and suggestions from cheese professionals from around the world. Fascinating read.
This book goes over beginner basics and then the rest of the book is filled with recipes for making different styles of cheeses. This book has many elegant photographs of artisanal cheese but not many step-by-step images. If you’re the kind of person that is motivated by nice photos, then this is the book for you. This is one of the first books that I used when starting out in cheese making.
This is one of the original and popular books on home cheese making written by the owner of a cheese supply shop. This book is black and white with a few illustrations. If you are a visual learner, this may not be the book for you. I like it as a nice cross reference when comparing recipes.
Unlike some other ferments where no special ingredients are needed, cheese requires a few speciality items. I have produced good results when using starter cultures and rennet from Cultures for Health. But if you do a Google search you will find many retailers of cheese making supplies. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 13 May 2013 | 22: Bread and Sourdough | 00:55:36 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss bread and sourdough through the eyes of the beginning bread baker. A little bit of history, a little bit of how to and a tiny bit of science. We also discuss Limburger cheese and the only cheese making cooperative that still produces it in the US. Plus, we follow up on the cow birthing cycle/wet nurse questions from last week and share a tiny update on the mimolette mite story. Show notes:
A sign in Monroe, Wisconsin says “Limburger: don’t eat it with your nose.” Now the only cheese making cooperative in the US still making Limburger cheese with it’s horribly smelly to many, but for those whom love it, they really do love it.
Finally, a bigger news source in the US is reporting on this cheese debacle. There’s no official limit cheese mite imports according to the FDA’s Patricia El-Hinnawy, but six inches per square inch is the target.
Hand Taste
Michael Pollan says, “hand taste is the taste of love.”
If you’re new to bread baking or are searching for some new techniques, this book is awesome and covers the steps of sourdough bread making in detail.
This is a short video on the process of testing the basic country bread recipe in the Tartine Bread book.
This is the combo dutch oven that is referred to in the Tartine book. We haven’t tried it yet, but have one on order from Amazon and will share how it works as a steam oven alternative. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 20 May 2013 | 23: Salt Sucks! | 00:59:11 | |||||||||||||||||||||||||||||||||||||||||||||
This week is about salt and the amazing osmoprotectants that come to the rescue in lactic acid bacteria. We discuss a few historical aspects of salt, a bit about iodine and then we discuss what happens to bacteria under the influence of salt. We’re also trying a new format order for the show. We started with the topic of the week and finished off with fermentation news. Show notes:
While iodine can have anti-microbial effects at high doses, the amount in table salt is not enough to halt lactic acid fermentation. More likely, the anecdotal accounts of ferments not working is due to some other improper step in the process, but that iodine is used as the scape goat. Iodine may, however, make your ferments look less appealing.
Nutrition and Growth of Bacteria
This is an interesting article about the 2 year process of experimentation to reduce 25 percent of the sugar in a smoothie product without altering flavor and texture.
This is a short 3 min video on the microbiota.
Listen to this 13 minute condensed talk about lactic acid fermentation from the amazing people over at the Nordic Food Lab.
Check out this cheesy business card. The shop had to limit how many the customers could take because they ran out of their first batch quickly. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 27 May 2013 | 24: Chocolate Harvest and Fermentation | 00:50:32 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermented.
Show notes:
This video is in Vietnamese with English subtitles. It is a training video for how to ferment and dry cacao beans.
A video from Mexico describing the differences between lavado and fermentado cacao beans.
Even you can grow and harvest your own cacao tree in a pot if you live in the proper climate.
Some interesting ideas for dehydrating fermented foods from the people at Cultured Pickle Shop. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 03 Jun 2013 | 25: Thai Food Fermentation | 00:42:15 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about Thai food and fermentation. We get a little off-topic when we discuss fried insects, but for the most part we explore the traditional ferments of South-east asia. We finish up with a quick conversation about missing cheese molds and cheese chasing competitions. Show notes:
Check out chapter 18 for more detail on fermented foods in Thailand. The rest of the chapters cover different fermented food topics. Good book, but probably worth checking for at your local library as opposed to purchasing unless you are a total fermented food nerd.
This book is packed full of Thai recipes and insight into Thai cuisine. Specifically about fermentation, this book covers fermented bamboo shoots, fermented bean curd, fermented fish, fermented fish relish, fermented fish sauce, fermented pork sausages, fermented rice, fermented siamese watercress and fermented soy beans. This is the cookbook that I can never remember the title of, but in reality the title is so simple.
Check out this episode if you would like a refresher on fermented fish sauces.
Grilled shrimp paste, yum.
The winner of this foam cheese chasing contest travelled from Colorado Springs to check off this contest from his bucket list. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 10 Jun 2013 | 26: Fermented Pairings and Cavity-Free Cheese | 00:47:22 | |||||||||||||||||||||||||||||||||||||||||||||
This week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9 Park in Boston, cavity-free teeth from cheese, aging cheese in caves, and making sausages with preserved lemons. Show notes:
Say cheese for a beautiful smile!
The full published journal article. How Fermentation is Used at No. 9 Park Check out this new series of articles in the Boston Magazine written by Ben Wolfe and Scott Jones. Fermented foods in fine dining. Learn how to ferment fartichokes and kombucha fish. Delicious sounding fermented food pairing at No. 9 Park. Yum.
Consumption of Fermented Milk Product With Probiotic Modulates Brain Activity Regular consumption of yogurt may affect your brain activity.
Aging cheese old-school style in caves. Blaenafon cheddar company specialist cheese manufactures IDEAS IN FOOD: Preserved Lemon Sausage Begins Now this is a good idea in food and a great way to use preserved lemons. | |||||||||||||||||||||||||||||||||||||||||||||||
| 17 Jun 2013 | 27: Amanda Feifer of Phickle.com | 01:06:11 | |||||||||||||||||||||||||||||||||||||||||||||
Special Guest Amanda Feifer of Phickle.com discusses fermentation. Amanda shares her kimchi eating habits, original fermented fears, workshops in Philadelphia, and more. Show notes:
Artisan Vegan Cheese: Miyoko Schinner: 9781570672835: Amazon.com: Books
Phickle Ferments @phicklefoods on Twitter
| |||||||||||||||||||||||||||||||||||||||||||||||
| 24 Jun 2013 | 28: Microbiologist Benjamin Wolfe Talks Cheese Rinds | 00:51:44 | |||||||||||||||||||||||||||||||||||||||||||||
This week’s guest is Harvard microbiologist Benjamin Wolfe. Our conversation enters the world of cheese rinds and the fascinating dynamics at play.
Show notes:
California Artisan Cheese Guild - Ben Wolfe, PhD “Meet Your Molds” - YouTube Last Chance Foods: Studying Mold and Mites at Murray’s Cheese - WNYC Alcamo’s Microbes and Society, Third Edition | |||||||||||||||||||||||||||||||||||||||||||||||
| 01 Jul 2013 | 29: Light and Sweet Spoons | 00:15:55 | |||||||||||||||||||||||||||||||||||||||||||||
This week it is Branden discussing space station microbes, yogurt liqueur, music for wine, kimchi contamination and taste perception. Show notes:
Does space travel effect the human microbiome? NASA is running experiments to find out.
Smells like yogurt and tastes like booze.
Kombucha straight from the tap. Music for vines claimed to improve wine production - The West Australian German wine maker plays music for his fermenting grapes in an attempt to make fuller bodied wines.
E. Coli in Korean kimchi?
Journal article of Korean kimchi outbreak.
Food tastes different depending on what utensil is used to eat it. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 01 Jan 2013 | Episode 3: Sour Cabbages | 00:49:39 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss sauerkraut from history to how-to. | |||||||||||||||||||||||||||||||||||||||||||||||
| 08 Jul 2013 | 30: Celebrating Flavor and Flavour | 00:40:41 | |||||||||||||||||||||||||||||||||||||||||||||
Flavor and taste have always been a part of the human eating equation, but has it always been appreciated? Fermented foods are packed with flavors mild and wild. Join us on our journey of flavor exploration and celebration! Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 21 Jul 2013 | 31: Food Scientists, Wine and Beer | 00:41:16 | |||||||||||||||||||||||||||||||||||||||||||||
Join Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist. Show notes:
Allison Wells is a graduate of the Purdue University School of Food Science. While at Purdue, she spent a summer working in France on a small, family owned winery where she helped with odd jobs and selling wine at the local farmers markets and wine shops. This experience sparked her interest in fermentation and a desire to learn more about microbiology and biochemistry. After graduation, she completed an internship at E&J Gallo Winery in their enology research lab. Allison was also awarded a two-year assistantship at Oregon State University, earning a M.S. in Food and Fermentation Science, with a focus on wine microbiology. Upon graduation Allison was hired by White Labs, a small yeast production company in San Diego. She spent three years as their yeast culture specialist, acting as a curator of over 100 yeast and bacteria strains, as well as directing the bacteria & wild yeast lab. Allison became an expert in native isolates and helped to discover Rogue’s ‘Beard Yeast’. She is currently working at a freelance fermentation scientist helping the local San Diego community to better understand fermentation, food science, and urban microflora. Yeast: The Practical Guide to Beer Fermentation by Jamil Zainasheff and Chris White Welcome to Temecula Valley Wine Country
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 29 Jul 2013 | 32: The Really Brief Episode | 00:02:57 | |||||||||||||||||||||||||||||||||||||||||||||
Taking a week off but wanted to share a cool link. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 05 Aug 2013 | 33: Jill Ciciarelli Talks Fermented | 00:58:04 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release. Show notes: Recommended Reading: Nourished Kitchen
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 19 Aug 2013 | 34: Cultured Pickle Shop Talk | 00:52:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA. Show notes:
Cultured Pickle Shop on Twitter Cultured Pickle Shop - Berkeley, California
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 14 Oct 2013 | 35: Micro 101 Mixup | 00:59:17 | |||||||||||||||||||||||||||||||||||||||||||||
We’re back with a new season of fermentation fun. And a new co-host! This week we talk microbiology. Maybe we could call it a 101 introduction but it is probably more of a discussion on what we find fascinating about microbes in food. Show notes:
If you missed it, here is the episode where Allison is first interviewed on FermUp.
This is the previous episode that covers MSG.
We plan to talk about this talk in a future episode. Watch it to get a head start on the discussion. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 21 Oct 2013 | 36: Contamination, Ahh! | 00:01:07 | |||||||||||||||||||||||||||||||||||||||||||||
Inspired by a recent presentation on the microbes of beer, we discuss fermented food contamination. Contamination happens. Sometimes food is salvageable and other times it must be composted. What is going wrong when this happens? Show notes:
We mentioned this talk last week. Watch it if you are interested in microbes or beer or both.
This is the book on fermentation that was written by one of the presenters from the Microbes After Hours talk on beer. This book has a large section on beer, but covers general science on many different categories of ferments. Well worth reading if you’re into text books and knowledge! Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 28 Oct 2013 | 37: Wild and Cultured Ferments | 01:02:45 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments. Show notes: BBC Radio 4 - Food Programme, Sourdough Great episode of the BBC Food Programme featuring Sourdough. Definitely worth listening to if you like sourdough.
The cookbook that seems to have started the idea of using whey as a starter culture for vegetable and grain ferments.
Sandor Katz’s website. A great resource for links and information about fermentation. Also be sure to check his schedule of events to see if he will be in your area soon.
You listen to podcasts, so why not listen to the entire unabridged version of The Art of Fermentation. It’s over 20 hours of amazing information. We haven’t listened to this yet, but look forward to digesting the book in a whole new way!
If you are interested in fermentation, this is the book to have.
This was the original book that inspired Branden’s foray into fermentation and food awareness. While not a necessary read if you plan to or have already read the Art of Fermentation, it still makes a great gift for those not ready for the big orange book.
We haven’t read this pamphlet, but it is the original version of the Wild Fermentation book and might be interesting for those whom can never get enough Sandor Katz. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 04 Nov 2013 | 38: Industrialized Fermentation | 00:51:19 | |||||||||||||||||||||||||||||||||||||||||||||
Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.
Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 11 Nov 2013 | 39: Part II Industrialized Fermentation | 00:41:49 | |||||||||||||||||||||||||||||||||||||||||||||
Part II - Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.
Show notes: Devil’s Peak Brewing Company » Traditional African Beer: Umqombothi
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 07 Jan 2013 | Episode 4: Troubleshooting Your Ferments | 00:51:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about what can go wrong with fermentation experiments. | |||||||||||||||||||||||||||||||||||||||||||||||
| 18 Nov 2013 | 40: Thanksgiving Ferments | 01:02:12 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods. Show notes:
Getting Your Microbes Analyzed Raises Big Privacy Issues : Shots - Health News : NPR | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Nov 2013 | 41: Bacteriocins Ain't Boring | 00:50:43 | |||||||||||||||||||||||||||||||||||||||||||||
When we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and other microbiologically produced inhibitors and barriers (a.k.a. super hero shields). Microbes are awesome!
Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 02 Dec 2013 | 42: Human Cheese | 01:04:49 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 09 Dec 2013 | 43: Is That Skunk in Your Ferment? | 01:12:38 | |||||||||||||||||||||||||||||||||||||||||||||
Fermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we discuss some of the smelliest ferments in the world and a bit of the science behind them. Show notes:
This link appears to cover most of the popular stinky ferments throughout the world. We’re certain there are more, but this is nice coverage with videos.
In the last third, Danijela and Branden talk about surstromming.
Watch Harold McGee eat surstromming. Casu marzu - Wikipedia, the free encyclopedia Maggot cheese anyone? Just watch for jumping maggots that can achieve up to 6 inches of air.
Love the title on this post. How do they catch so many tiny birds?
Traditionally, this ferment is done with feathers and beak and all. But here is someone in Greenland skinning the bird.
If you don’t know what an auk looks like, here you go.
Stinky tofu is not as common in the U.S. due to health code regulations. Even restaurants allowed to serve it in LA are only allowed to ferment it for three days as opposed to weeks or months.
Branden can almost smell this cheese factory that is 45 minutes away. Got to love foot odor bacteria in our cheese.
Natto seems best enjoyed with plenty of condiments.
Check out this guy’s adventure as he prepares to eat only fermented foods in 2014. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 16 Dec 2013 | 44: Give the Gift of Fermentation | 01:12:59 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss a few of our favorite fermentation things. This is our annual stuff to buy issue. We share what kind of gifts to get for yourself or your loved ones this holiday, or any, season. We also talk skunks, scales, and upcoming events. Show notes:
Mason Jar Beverage Dispenser for Kombucha or even Ginger Beer
Books as Gifts: Cooked: A Natural History of Transformation: Michael Pollan: 9781594204210: Amazon.com: Books Tartine Book No. 3: Modern Ancient Classic Whole: Chad Robertson: 9781452114309: Amazon.com: Books Other Resources: Beer Kit #2 is a great starter package and includes ingredients for your first brew Mulled Red Wine, Syrup, Cider, Home Fragrance, Vinaigrette
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 23 Dec 2013 | 45: Reads Like a Story | 00:16:11 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about our reading of a 1982 study on Ginger Beer Plant. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 30 Dec 2013 | 46: The Fermented Man | 00:50:58 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk with special guest Derek Dellinger. Derek will only consume fermented foods, and nothing but fermented foods, for one whole year. Show notes:
Here is the blog post that announced it all.
Bear Flavored Ales on Facebook Derek Dellinger @bearflavored on Twitter Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 06 Jan 2014 | 47: Canning vs. Fermentation | 00:48:46 | |||||||||||||||||||||||||||||||||||||||||||||
This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation. Show notes:
Canning: A History of Canned Foods & Canning
Canning food, from Napoleon to now Who Made That Mason Jar? - NYTimes.com Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 13 Jan 2014 | 48: Name Your Ferments | 01:05:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about fermentation). Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 20 Jan 2014 | 49: Hankering for Microscopes | 01:04:06 | |||||||||||||||||||||||||||||||||||||||||||||
Allison still has not named her sourdough starter but she did start using her scale. This week we talk microscopes, state microbes, beer and wine hybrids, and so much more. Show notes:
Blending Red Wine With Porter Ale: A Crossover Beer Worth The Buzz? : The Salt : NPR
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 14 Jan 2013 | Episode 5: Kimchi & Probiotic Coffee | 00:52:11 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 28 Jan 2014 | 50: Instant Baby Yeast | 00:41:22 | |||||||||||||||||||||||||||||||||||||||||||||
The big five-oh! This week we accidentally started the show before the show. We talk yeast, petri dishes, microscopes, and buying a house with fermentation in mind. Show notes: https://www.bear-flavored.com/2014/01/how-to-make-fermented-pizza.html Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 03 Feb 2014 | 51: Fermentation on Wheels | 00:54:32 | |||||||||||||||||||||||||||||||||||||||||||||
This week we interview special guest, Tara Whitsitt, of Fermentation on Wheels. Show notes:
Tara Whitsitt (tarawhitsitt) on Twitter Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 11 Feb 2014 | 52: Will You Be My Ferment? | 00:58:58 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk finger yeast, kombucha clothing, backslopping, and more. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 18 Feb 2014 | 53: Allisons Fridge | 00:01:04 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding in Allison’s Fridge. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Feb 2014 | 54: Is Home Brewing Frugal? | 01:02:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off with a challenging duel of a bake off. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 04 Mar 2014 | 55: Counter Culture Pottery | 00:47:10 | |||||||||||||||||||||||||||||||||||||||||||||
Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful fermentation jars in Berkely, California.. In our interview she explains how these crocks are crafted and her passion for fermentation shows. Show notes:
Counter Culture Pottery on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 11 Mar 2014 | 56: Artificial Intelligence | 01:09:54 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation. Stop by and say hello to Branden at the Good Food Festival this Saturday! Show notes:
Country Bread With Apples - NYTimes.com
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 18 Mar 2014 | 57: Good Times | 00:53:08 | |||||||||||||||||||||||||||||||||||||||||||||
This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago. Show notes:
IDEAS IN FOOD: Pistachio Yogurt IDEAS IN FOOD: The Next Step: Cultured Panna No-Cotta IDEAS IN FOOD: Cultured Custard IDEAS IN FOOD: Sunflower Seed Yogurt Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Mar 2014 | 58: Cacao Fermentation and Flavor | 00:53:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate would not develop the flavor characteristics that make chocolate taste so good. Show notes:
Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate - WNYC
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 01 Apr 2014 | 59: Austin Durant of Fermenters Club | 01:10:10 | |||||||||||||||||||||||||||||||||||||||||||||
This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 21 Jan 2013 | Episode 6: Fermentation Labs & Kefir | 00:56:10 | |||||||||||||||||||||||||||||||||||||||||||||
This week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from “scratch,” the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 08 Apr 2014 | 60: It's Roqueforti Sexy Time! | 00:51:08 | |||||||||||||||||||||||||||||||||||||||||||||
This we talk the discovery of blue cheese mold’s sexual potential, sourdough, carbonation, and plenty of follow-up. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 15 Apr 2014 | 61: Vinegar the NFL Way | 00:44:24 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 22 Apr 2014 | 62: Koumis or Kumis? | 00:41:48 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk culture, history, and the naming of foods. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 29 Apr 2014 | 63: NessAlla Kombucha | 00:42:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 06 May 2014 | 64: Exploding Cans of Fish | 00:45:21 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, and more. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 13 May 2014 | 65: FARMcurious & Nicole Easterday | 00:28:25 | |||||||||||||||||||||||||||||||||||||||||||||
This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set. Show notes:
Kickstarter Update - FARMcurious
FARMcurious - to educate, inspire and equip the urban homesteader Farmer Nicole @ARMcurious on Twitter Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 20 May 2014 | 66: Kimchi and In-Laws | 00:36:20 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk brides, kimchi, mother-in-laws, and plenty more. Show notes: Le Grand Chef 2: Kimchi Battle - Wikipedia, the free encyclopedia
Yogurt Drinks, Not Too Smooth - NYTimes.com Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 27 May 2014 | 67: Letting Go | 00:39:35 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world. Show notes:
Nicole was on the show a couple of episodes ago and now she has more than doubled her original ickstarter goal.
Watch their entertaining kickstarter video and consider backing them. Get those kids back in school!
We said we were going to watch and review this movie, but it looks like Austin beat us to it over a year ago!
The netflix link to the kimchi movie. Strange Brews: The Genes of Craft Beer - NYTimes.com We will talk about this one more next week. Read the article and send in any questions you would like us to address next week. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 03 Jun 2014 | 68: Genetics of Yeast | 00:37:21 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general. Show notes: Strange Brews: The Genes of Craft Beer - NYTimes.com Food, Fermentation and Micro-organisms: Charles W. Bamforth: 9780632059874: Amazon.com: Books Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 10 Jun 2014 | 69: Placentas, Microbiomes, and Popular News | 00:46:40 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 28 Jan 2013 | Episode 7: Seduce a Prince for Kefir Grains | 01:00:55 | |||||||||||||||||||||||||||||||||||||||||||||
This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology. Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal? How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 17 Jun 2014 | 70: Cheese Safe For Now | 00:32:09 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While things have settled for the time being, is there still reason for alarm? Show notes:
Cheesemakers rush to defend wooden-board aging in wake of FDA statement Cheese Underground: FDA Further “Clarifies” Stance on Aging Cheese on Wooden Boards Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 23 Jun 2014 | 71: Licking Urinals | 00:22:06 | |||||||||||||||||||||||||||||||||||||||||||||
This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or nauseating? You decide and then get out there and try it. Show notes: The Everyday Fermentation Handbook Check out Branden’s new site dedicated to his upcoming fermentation cookbook. Korea’s Fish Special: A Delicate Mix of Outhouse and Ammonia - NYTimes.com
Hongeo on Game Show Girl’s Day - YouTube
More Skate Face and Market Images Why skates is going to eat guess what?
Egg case Mermaid Purse - Wikipedia, the free encyclopedia Exploring Inland Waterways: A Historical Journey to the Headstreams of Korean Culture Eat-Up: The Smelliest Delicacy in the World! Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 01 Jul 2014 | 72: More Than Just Sides | 00:21:41 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about thinking beyond home ferments as side dishes. Show notes:
The Everyday Fermentation Handbook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 08 Jul 2014 | 73: The Everyday Fermentation Handbook | 00:28:32 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about Branden’s upcoming fermentation cookbook. Show notes:
The Everyday Fermentation Handbook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 15 Jul 2014 | 74: Koji and Viili Gone Bad | 00:30:27 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about the beautiful world of koji and how sad it is when something goes awry. Also, an update on Allison and her stinky viili. Show notes: No links this week. But please do check out Branden’s upcoming fermentation cookbook here: fermentationhandbook.com Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 22 Jul 2014 | 75: Boston Ferments & Ogusky Ceramics | 00:35:32 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 29 Jul 2014 | 76: Amanda Feifer Back Again | 00:35:10 | |||||||||||||||||||||||||||||||||||||||||||||
We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the show more than one year ago. Spoiler alert: she has been one very busy fermentation evangelist!
Show notes:
Phickle Ferments (phicklefoods) on Twitter
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 05 Aug 2014 | 77: Chicken Feed Fermentation | 00:30:33 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about fermenting chicken feed. Even if you don’t have your own chickens, it is interesting to understand the benefits of fermenting food for an animal like the chicken. Show notes: Fermenting Feed for Meat Birds
Fermented Chicken Feed - Oh Lardy! Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 12 Aug 2014 | 78: Kraut Source and Karen Diggs | 00:33:54 | |||||||||||||||||||||||||||||||||||||||||||||
This week we have special guest Karen Diggs of Kraut Source. She’s a chef, nutritionist, and she is in the middle of a highly successful fermentation gadget kickstarted campaign. Show notes:
Kraut Source - Fermentation Made Simple by Karen Diggs and Eric Klein — Kickstarter
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. fermup-78-kraut-source.jpg | |||||||||||||||||||||||||||||||||||||||||||||||
| 22 Aug 2014 | 79: War on Raw Milk Cheese? | 00:14:38 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds. Show notes: Fermentation on Wheels - a Fractured Atlas sponsored project
Farm to Fermentation Series Kickoff- Banh Mi and Beer!! The Everyday Fermentation Handbook
Cheese Underground: Rush Creek Reserve Production Stopped By FDA Rule Uncertainty
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 03 Feb 2013 | Episode 8: Greek Yogurt and Kombucha Baby | 00:01:01 | |||||||||||||||||||||||||||||||||||||||||||||
This week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether or not eating a kombucha SCOBY is like eating a placenta. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 29 Aug 2014 | 80: Organizing Workshops & Events | 00:55:36 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden shares his experience with organizing fermentation related workshops. Show notes:
Farm to Fermentation Series Kickoff- Banh Mi and Beer!!
Eventbrite - Discover Great Events or Create Your Own & Sell Tickets Brown Paper Tickets - The fair-trade ticketing company. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 05 Sep 2014 | 81: Black Garlic Revisited | 00:14:52 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden talks about his most recent exploration into making black garlic at home. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 09 Sep 2014 | 82: The Heal Your Gut Cookbook | 00:24:49 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook. Show notes:
2014 Conference Registration from Acres USA The Heal Your Gut Cookbook on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 19 Sep 2014 | 83: Kahm and Kimchi Fries | 00:12:46 | |||||||||||||||||||||||||||||||||||||||||||||
This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap! Show notes: Dairy state to bring beer, cheese to college classroom · The Badger Herald
Kimchi Kamp with Jason Spencer! Tickets, Chandler - Eventbrite
Kickstarter at World Maker Faire 2014 — Kickstarter Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 26 Sep 2014 | 84: Sandor's Cabin and Nukadoko | 00:36:18 | |||||||||||||||||||||||||||||||||||||||||||||
Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a special episode because the original co-host, Danijela, is back again for a day, after missing out on over 50 episodes! News, events, butchering, and more! Show notes: Fermentation Farm - Modern Farmer
IDEAS IN FOOD: Butchering: two brilliant volumes
Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two The 2014 Portland Fermentation Festival
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 03 Oct 2014 | 85: To Starter or Not to Starter | 00:56:19 | |||||||||||||||||||||||||||||||||||||||||||||
Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss the differences between starter cultures and wild or spontaneous fermentation. Show notes: Making Cultured Vegetables at Home.mov - YouTube
www.agriculturejournals.cz/publicFiles/50661.pdf
Austin Fermentation Festival Afterparty Meet-and-Greet… Tickets, Austin - Eventbrite
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 17 Oct 2014 | 86: Weeds and Fermentation | 00:36:36 | |||||||||||||||||||||||||||||||||||||||||||||
Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdom of Weeds, to inspire you to incorporate weeds into your diet and home fermentation. Show notes:
Get your copy of the book on Amazon or your local bookstore. Turtle Lake Refuge - Durango, Colorado Visit Turtle Lake Refuge’s website to learn more about Katrina’s local work in Durango, CO. This is also where you will find her upcoming events. Turtle Lake Refuge on Facebook Be sure to like the Turtle Lake Refuge on Facebook as well! Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 24 Oct 2014 | 87: New Fermented Vegetables Cookbook | 00:39:03 | |||||||||||||||||||||||||||||||||||||||||||||
Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more. Show notes:
Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. Visit the Shockey’s website for upcoming events and other fermentation news.
Find the book on Amazon or at your local bookstore. Christopher Shockey @Fermentista @ Twitter Fermentista :: Love me some fermented vegetables on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 31 Oct 2014 | 88: Fermentation Residency Program | 00:38:47 | |||||||||||||||||||||||||||||||||||||||||||||
Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fermentation, Tennessee, art, and teaching fermentation to children. Show notes:
Images copyright S.E. Nash
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 07 Nov 2014 | 89: Ancient Kefir Cheese | 00:31:13 | |||||||||||||||||||||||||||||||||||||||||||||
Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and fashion and we talk about the recent analysis of 3,600 year old kefir cheese found around the necks of mummies. Show notes:
Archaeology: Ancient cheese found with mummies : Nature : Nature Publishing Group
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 11 Feb 2013 | Episode 9: Reasons to Ferment Food and Why We FIY | 01:13:26 | |||||||||||||||||||||||||||||||||||||||||||||
This week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and a probiotic claims settlement. The second half of our discussion leads into why people have fermented food throughout history and specifically, why we ferment it ourselves. Show notes:
| |||||||||||||||||||||||||||||||||||||||||||||||
| 14 Nov 2014 | 90: Kombucha Kits | 00:40:16 | |||||||||||||||||||||||||||||||||||||||||||||
With special guest Kate Tecku, the founder of The Kombucha Shop. This week’s discussion is about kombucha kits, fermentation businesses, shipping glass, and more. Show notes:
Amazon - Kombucha Starter Kit with Organic Kombucha Scoby Abe’s Market - Kombucha Brewing Kit Etsy - Organic Kombucha Brewing Kit Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 21 Nov 2014 | 91: Firefly Kitchens | 00:35:42 | |||||||||||||||||||||||||||||||||||||||||||||
The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts. Show notes:
Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 05 Dec 2014 | 92: Cultured Foods for Your Kitchen | 00:26:37 | |||||||||||||||||||||||||||||||||||||||||||||
This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen. Show notes:
Cultured Foods for Your Kitchen - Amazon Cultured Foods for Your Kitchen on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 12 Dec 2014 | 93: Researching Fermentation | 00:46:47 | |||||||||||||||||||||||||||||||||||||||||||||
This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project. Show notes: Immobilized Microbe Fermentation Kopsahelis, Nikolaos; Panas, Panayiotis; Kourkoutas, Yiannis; Koutinas, Athanasious A. “Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture”. Journal of Agricultural and Food Chemistry. V 55, n 24: 9829-9836 (2007). DOI 10.1021/jf0719712. Kourkoutas, Y.; Komaitis, M.; Koutinas, A. A.; Kanellaki, M. “Wine Production Using Yeast Immobilized on Apple Pieces as Low and Room Temperatures”. Journal of Agricultural and Food Chemistry. V 49, n 03: 1417-1425 (2001). DOI 10.1021/jf000942n. Easy Trick with Bread Yeast Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi. “a Novel Bread Making Process Using Salt-Stressed Baker’s Yeast”. Journal of Food Science. V 74, n 9: 399-402 (2009). DOI 10.1111/j.1750-3841.2009.01337.x. Construction Fermentation Raut, Supriya; Sarode, D. D.; Lele, S. S. “Biocalcification Using B. pasteurii for Strengthening Brick Masonry Civil Engineering Structures”. World Journal of Microbiology and Biotechnology. V 30: 191-200 (2014). DOI 10.1007/s11274-013-1439-5. (Open Access) - Zamarreño, Dania V.; Inkpen, Robert; May, Eric. “Carbonate Crystals Precipitated by Freshwater Bacteria and their Use as a Limestone Consolidate”. Applied and Environmental Microbiology. V 75, n 18: 5981-5990 (2009). DOI 10.1128/AEM.02079-08. Sources of On-Line Information: Indian Journal of Traditional Knowledge Open Access. Journal of the Institue of Brewing Open Access 2012 and earlier) – Journal of the Institute of Brewing. Journal of Fermentation Technology Open Access. Technical but might be helpful. Directory of Open Access Journals Open Access to a lot of On-Line Journals. Using the search function is crude but easiest. National Center for Biotechnology Information Some Open Access. This provides info on US government-funded papers that are supposed to be public access but there are still kinks. It doesn’t have as many fermentation articles as one might like but it’s helpful. You can set up an automatic search and alert. Japan Science and Technology Information Aggregator A Lot of Open Access. A lot in Japanese but still a Lot of Good Stuff that You Can’t Find Elsewhere. Also, just because a journal is behind a pay-wall doesn’t mean, usually, that you can’t take a look at the abstract for it. If you find a couple of articles that you’re interested in, then your state library or state university library may be able to help you get a copy of the article. Brewing & Fermentation Textbooks - CRC Press The CRC Press has a number of very good (and expensive) books on fermentation. You may not be able to afford them but you might be able to borrow them through inter-library loan. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 28 Aug 2015 | 94: Revisiting Fermentation on Wheels | 00:26:28 | |||||||||||||||||||||||||||||||||||||||||||||
We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!
Show notes: Episode 51: Fermentation on Wheels She's the Johnny Appleseed of Pickling - NY Times Fermentation on Wheels on Facebook Fermentation on Wheels on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 04 Sep 2015 | 95: Fermentation Explosions | 00:55:05 | |||||||||||||||||||||||||||||||||||||||||||||
This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events.
Show notes: Fail of the Week: Exploding Fermentation Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 10 Sep 2015 | 96: Condiment Conduits | 00:32:31 | |||||||||||||||||||||||||||||||||||||||||||||
This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines. Show notes: Korea in the House - The Register-Guard Ferment Illustration - Dribbble Boston Fermentation Festival - Boston Ferments Reedsburg Fermentation Fest Classes Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 18 Sep 2015 | 97: Fruit Fly Eggs | 00:31:55 | |||||||||||||||||||||||||||||||||||||||||||||
This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 25 Sep 2015 | 98: Oregon Fermentation Festival | 00:28:17 | |||||||||||||||||||||||||||||||||||||||||||||
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes: From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more. It’s already over, but bookmark it for next year! The shirt is not yet available as of the time of posting this episode, but it may be available to order now. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
| 02 Oct 2015 | 99: Umeboshi Plums with Ozuke's Willow and Mara | 00:25:19 | |||||||||||||||||||||||||||||||||||||||||||||
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes: Ozuke - The Best Pickled Things 6th Annual Portland Fermentation Festival Reedsburg Fermentation Festival Berkshire Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+. | |||||||||||||||||||||||||||||||||||||||||||||||
Illustration by Lena DeLeo.
