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.
|[Food Microbiology: An Overlooked Frontier
||Youtube](http://www.youtube.com/watch?v=H2M6tscb7bw&feature=youtu.be “Food Microbiology: An Overlooked Frontier Lecture 11”)
|[Microbial Diversity & Interactions with Rachel Dutton
||Youtube](http://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4 “Microbial Diversity & Interactions”)
|[Food, Fermentation and Micro-organisms by Charles W. Bamforth
||Amazon](http://www.amazon.com/gp/product/0632059877/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0632059877&linkCode=as2&tag=fer06b-20 “Food, Fermentation and Micro-organisms - Amazon Affiliate Link”)
|[Kefir production in Iran - a.k.a. how to make kefir grains with goat skin bag
||PDF](http://www.kefir.ilbello.com/articoli/k4.pdf “Link Title”)
|[International Kefir Sharing Community
||torontoadvisors.com](http://www.torontoadvisors.com/suppliers “International Kefir Sharing Community”)