THE FERMENTED FOOD PODCAST conversations about anything and everything fermented

101: Sandor Katz

We talk with Sandor while Tara camps out at his Fall fermentation residency program. Show notes: 88: Fermentation Residency Program ...

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100: Bill Shurtleff

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books. Show notes: SoyInfo Cente...

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99: Umeboshi Plums with Ozuke's Willow and Mara

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Ozuke -...

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98: Oregon Fermentation Festival

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Episode...

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97: Fruit Fly Eggs

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Helsing...

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96: Condiment Conduits

This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different...

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95: Fermentation Explosions

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related ...

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94: Revisiting Fermentation on Wheels

We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show! Show notes: Fermentation on Wheels Episo...

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93: Researching Fermentation

This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project. Sh...

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92: Cultured Foods for Your Kitchen

This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen. Sh...

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91: Firefly Kitchens

The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities...

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90: Kombucha Kits

With special guest Kate Tecku, the founder of The Kombucha Shop. This week’s discussion is about kombucha kits, fermentation businesses, ...

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89: Ancient Kefir Cheese

Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and ...

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88: Fermentation Residency Program

Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fer...

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87: New Fermented Vegetables Cookbook

Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially,...

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86: Weeds and Fermentation

Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdo...

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85: To Starter or Not to Starter

Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discus...

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84: Sandor's Cabin and Nukadoko

Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a s...

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83: Kahm and Kimchi Fries

This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap! Show n...

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82: The Heal Your Gut Cookbook

This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook. Show notes:...

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81: Black Garlic Revisited

This week Branden talks about his most recent exploration into making black garlic at home. Show notes: [Johnson Contr...

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80: Organizing Workshops & Events

This week Branden shares his experience with organizing fermentation related workshops. Show notes: [Kraut Source - Ferm...

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79: War on Raw Milk Cheese?

This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds. Show notes: Fermen...

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78: Kraut Source and Karen Diggs

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 ...

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77: Chicken Feed Fermentation

This week we talk about fermenting chicken feed. Even if you don’t have your own chickens, it is interesting to understand the benefits o...

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76: Amanda Feifer Back Again

We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the sho...

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75: Boston Ferments & Ogusky Ceramics

This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics. Show notes: [Ogusky Ceramics ...

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74: Koji and Viili Gone Bad

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...

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73: The Everyday Fermentation Handbook

This week we talk about Branden’s upcoming fermentation cookbook. Show notes: The Everyday Fermentation Handbook Rate us on iTunes...

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72: More Than Just Sides

This week we talk about thinking beyond home ferments as side dishes. Show notes: [Skates Research NOAA](http://ww...

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71: Licking Urinals

This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or nauseating? You decide and then get out there...

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70: Cheese Safe For Now

This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While things have settled for the time being, is...

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69: Placentas, Microbiomes, and Popular News

This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading...

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68: Genetics of Yeast

This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general. Sho...

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67: Letting Go

This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world. Sho...

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66: Kimchi and In-Laws

This week we talk brides, kimchi, mother-in-laws, and plenty more. Show notes: Le Grand Chef 2: Kimchi Battle - Wikipedia, the free enc...

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65: FARMcurious & Nicole Easterday

This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set. Show no...

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64: Exploding Cans of Fish

This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, ...

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63: NessAlla Kombucha

This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha. Sho...

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62: Koumis or Kumis?

This week we talk culture, history, and the naming of foods. Show notes: [How to build a Temp Controller with a STC-1000...

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61: Vinegar the NFL Way

This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes: [Vinegar...

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60: It's Roqueforti Sexy Time!

This we talk the discovery of blue cheese mold’s sexual potential, sourdough, carbonation, and plenty of follow-up. Show notes: ...

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59: Austin Durant of Fermenters Club

This week we were excited to have the founder of Fermenters Club in studio. We talk with Austin Durant about fermentation, his upcoming a...

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58: Cacao Fermentation and Flavor

This week we talk cacao fermentation, one of the very important steps in the production of chocolate. Without fermentation, chocolate wou...

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57: Good Times

This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was repr...

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56: Artificial Intelligence

This week Branden and Allison talk about the IBM Watson computer becoming a recipe author and how this could be applied to fermentation. ...

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55: Counter Culture Pottery

Joining us this week is special guest Sarah Kersten, the founder and ceramicist of Counter Culture Pottery. Sarah makes beautiful ferment...

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54: Is Home Brewing Frugal?

This week we check in on Tiny, talk about baby poop inspired fermented meats, discuss the economics of home brewing beer, and finish off ...

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53: Allisons Fridge

This week we talk about kefir, sourdough, making fermentation habits, communal aspects to food and ferments, and the rotting food hiding ...

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52: Will You Be My Ferment?

This week we talk finger yeast, kombucha clothing, backslopping, and more. Show notes: [Starters: Fermenting With Fing...

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51: Fermentation on Wheels

This week we interview special guest, Tara Whitsitt, of Fermentation on Wheels. Show notes: Tara Whitsitt Fermentation on Wheels ...

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50: Instant Baby Yeast

The big five-oh! This week we accidentally started the show before the show. We talk yeast, petri dishes, microscopes, and buying a house...

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49: Hankering for Microscopes

Allison still has not named her sourdough starter but she did start using her scale. This week we talk microscopes, state microbes, beer ...

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48: Name Your Ferments

This week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about ferment...

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47: Canning vs. Fermentation

This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation. S...

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46: The Fermented Man

This week we talk with special guest Derek Dellinger. Derek will only consume fermented foods, and nothing but fermented foods, for one w...

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45: Reads Like a Story

This week we talk about our reading of a 1982 study on Ginger Beer Plant. Show notes: [The Ginger-Beer Plant, and the ...

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44: Give the Gift of Fermentation

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...

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43: Is That Skunk in Your Ferment?

Fermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we dis...

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42: Human Cheese

This week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make srirach...

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41: Bacteriocins Ain't Boring

When we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and ot...

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40: Thanksgiving Ferments

This week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast,...

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39: Part II Industrialized Fermentation

Part II - Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting ...

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38: Industrialized Fermentation

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything...

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37: Wild and Cultured Ferments

This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter...

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36: Contamination, Ahh!

Inspired by a recent presentation on the microbes of beer, we discuss fermented food contamination. Contamination happens. Sometimes food...

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35: Micro 101 Mixup

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 introdu...

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34: Cultured Pickle Shop Talk

This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the ferme...

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33: Jill Ciciarelli Talks Fermented

This week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release. Show notes: Fermen...

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32: The Really Brief Episode

Taking a week off but wanted to share a cool link. Show notes: [Perspective The Shop](http://culturedpickleshop.wo...

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31: Food Scientists, Wine and Beer

Join Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist. Show notes: Allison Wells ...

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30: Celebrating Flavor and Flavour

Flavor and taste have always been a part of the human eating equation, but has it always been appreciated? Fermented foods are packed wit...

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29: Light and Sweet Spoons

This week it is Branden discussing space station microbes, yogurt liqueur, music for wine, kimchi contamination and taste perception. Sh...

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28: Microbiologist Benjamin Wolfe Talks Cheese Rinds

This week’s guest is Harvard microbiologist Benjamin Wolfe. Our conversation enters the world of cheese rinds and the fascinating dynamic...

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27: Amanda Feifer of Phickle.com

Special Guest Amanda Feifer of Phickle.com discusses fermentation. Amanda shares her kimchi eating habits, original fermented fears, work...

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26: Fermented Pairings and Cavity-Free Cheese

This week is a smorgasbord of fermented food topics and related happenings in the world of fermentation. Fermented food pairings at No. 9...

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25: Thai Food Fermentation

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 exp...

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24: Chocolate Harvest and Fermentation

This week we discuss how chocolate is harvested and fermented. Unlike our coffee episode, there is no question that chocolate is fermente...

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23: Salt Sucks!

This week is about salt and the amazing osmoprotectants that come to the rescue in lactic acid bacteria. We discuss a few historical aspe...

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22: Bread and Sourdough

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 a...

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21: Cheesy Things to Consider

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 h...

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20: Is Coffee Really Fermented?

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...

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19: DIY Fermentation Manifesto

Ginger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release. This week we further our discussion ...

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18: Food Awareness and Fermentation Specialization

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...

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Episode 17: Preserved Lemon Delight

This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transfo...

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Episode 16: Fish Sauce was The Original Ketchup

Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing ferment...

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Episode 15: Viili is the Nickelodeon Gak of Yogurts

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...

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Episode 14: The Botulism Bogeyman and Other Fermented Fears

This week we confront Botulism and other fears of food fermentation. Can you contract botulism from leaving vegetables to ferment at room...

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Episode 13: No Fermentation In Black Garlic?

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuan...

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Episode 12: Poop Starter Culture for the Gut

This week we look at the fascinating world of the gut and mouth microbiota, how bacteria may affect health and disease, the similarities ...

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Episode 11: Do it for the children

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 ta...

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Episode 10: To Starter or Not to Starter Culture

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 wh...

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Episode 9: Reasons to Ferment Food and Why We FIY

This week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and a pr...

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Episode 8: Greek Yogurt and Kombucha Baby

This week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether...

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Episode 7: Seduce a Prince for Kefir Grains

This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to sma...

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Episode 6: Fermentation Labs & Kefir

This week’s conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chef...

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Episode 5: Kimchi & Probiotic Coffee

This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010. Show notes: ...

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Episode 4: Troubleshooting Your Ferments

This week we talk about what can go wrong with fermentation experiments.

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Episode 3: Sour Cabbages

This week we discuss sauerkraut from history to how-to.

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Episode 2: Yogurt

This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters. If you have never made yogurt at home befo...

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