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](https://...…
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:  [The K...…
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: ![Danielle Shelton on Kefir Cheese...…
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: ![Nash and Sandor](/images/fermup-88-nash-and-sandor.jpg "FermUp 88: Fermentatio...…
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, relishe...…
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:  ...…
This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook. Show notes:   [78: Kr...…
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](https://www.fracturedatlas.org/site/fiscal/profile?id=9739) [51: Fermentation on Wheels | FermUp](http:...…
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 Kickstarter](/images/fermup-78-kraut-source.jpg "FermUp 78: Karen Diggs and Kraut Source"...…
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: [Fermented feed for laying hens: effects on egg production, egg quality, plumage condition and c...…
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!  [Ogusky Ceramics | handcrafted fermentation crocks ha...…
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 [iTun...…
This week we talk about Branden's upcoming fermentation cookbook. Show notes:  [The Everyday Fermentation Handbook](https://www.amazon.com/exec/obidos/ASIN/1440573662/fermup-20/) ---...…
This week we talk about thinking beyond home ferments as side dishes. Show notes: [Skates Research | NOAA](https://www.afsc.noaa.gov/species/Skates.php) [Northeast Skate Complex | NOAA](https://www.nero.noaa.gov/sustainable/species/skate/) [The Everyday Fermentation Handbook](https://fermentatio...…
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](https://www.amazon.com/exec/obidos/ASIN/1440573662/fermup-20/) Check out Branden's new site dedicated to his upcoming fermen...…
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: [Congressman Moves to Prevent FDA from Changing Cheese Regulations | Food Safety News](https://www.foodsafetynews.co...…
This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading. Show notes: [53: Allisons Fridge | FermUp](https://fermup.com/podcast/53/) [Study Sees Bigger Role for Placenta in Newborns Health | NYTimes.com](https://www...…
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](https://www.nytimes.com/2014/05/27/science/craft-beer-at-the-genetic-level.html?ref=science&_r=1...…
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: [FARMcurious Fermenting Set by Nicole Kramer Easterday | Kickstarter](https://www.kickstarter.com/projects/2021939414/farmcurious-fermenting-set) Nic...…
This week we talk brides, kimchi, mother-in-laws, and plenty more. Show notes: [Le Grand Chef 2: Kimchi Battle - Wikipedia, the free encyclopedia](https://en.wikipedia.org/wiki/Le_Grand_Chef_2:_Kimchi_Battle) [Kolackys, Sauerkraut and Bank Robbers: Gettin' Festive in Southern Minnesota - Southe...…
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](https://www.farmcurious.com/ks/) [FARM...…
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: [Sweden fire turns cans of rotten fish into exploding missiles | BBC News](https://www.bbc.com/news/world-middle-east-27258303) [Surstr&...…
This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha. Show notes:  [NessAlla Kombucha](https://www.ness...…
This week we talk culture, history, and the naming of foods. Show notes: [How to build a Temp Controller with a STC-1000 | YouTube](https://www.youtube.com/watch?v=SrdOpk10MkE&feature=youtu.be) [FARMcurious Fermenting Set by Nicole Kramer Easterday | Kickstarter](https://www.kickstarter.com/pr...…
This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes: [Vinegar Science pt. 1: On Flavour & Vinegar as a Process | Nordic Food Lab](https://nordicfoodlab.org/blog/2013/10/vinegar-science-a-dispatch) [Vinegar Science pt. 2: Seasonal Summer...…
This we talk the discovery of blue cheese mold's sexual potential, sourdough, carbonation, and plenty of follow-up. Show notes: [Induction of sexual reproduction and genetic diversity in the cheese fungus Penicillium roqueforti | Wiley Online Library](https://onlinelibrary.wiley.com/doi/10.1111/...…
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: ![Fermenters Club Snacks](/images/episode-59-fermenters-club-austin-durant.jpg "FermUp 59: Austin Durant of Fe...…
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: ![Speakers at the Good Food Festival Chicago](/images/episode-57-good-food-festival.jpg "FermUp 57: ...…
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: ![??](/images/episode-56-artificial-intelligence.jpg "FermUp 56: Artifi...…
Allison and Branden answer the question, "What are LAB?" --- Send your feedback to wtf@fermup.com or connect with us on [Twitter](https://twitter.com/fermup), [Facebook](https://www.facebook.com/fermup) or [Google+](https://google.com/+fermup). …
**Are you going to the [Good Food Festival](https://goodfoodfestivals.com/) this year? You should if you live near Chicago. Not only is it the 10th Anniversary of a festival and conference advocating delicious, healthy, and accessible food, but it is also full of fermentation this year!** There a...…
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:  [Pooperoni? B...…
Allison and Branden answer the question, "What is Fermentation?" --- Send your feedback to wtf@fermup.com or connect with us on [Twitter](https://twitter.com/fermup), [Facebook](https://www.facebook.com/fermup) or [Google+](https://google.com/+fermup). …
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 [iTu...…
This week we talk finger yeast, kombucha clothing, backslopping, and more. Show notes:  [Starters: Fermenting With Finger Yeast | Scientific American](https://blogs.scientificamerican.c...…
**Celebrating Valentine's Day? Then add a little something fermented to the menu. Try these yogurt stuffed toaster pastries as a special treat for your special someone. Though if made large, they won't fit in a toaster, so consider these toaster *oven* pastries.** This pie dough and filling incl...…
This week we interview special guest, Tara Whitsitt, of Fermentation on Wheels. Show notes:  [Tara Whitsitt](https://www.tarawhitsitt.com/) [Fermentation on Wheels](http...…
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](https://itunes.apple.c...…
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:  [Zymol...…
This week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about fermentation). Show notes: [45: Reads Like a Story | FermUp](https://fermup.com/podcast/45/) [Watch Moyashimon Returns (Season 2) Episode 1 - The Moyashi Gang Rises ...…
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:  Illustration by Lena ...…
This week we talk about our reading of a 1982 study on Ginger Beer Plant. Show notes:  [The Ginger-Beer Plant, and the Organisms Composing it: A Contribution to the Study of Fermentation-Yea...…
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: . Microbes are awesome! ![Bacteriocins](/images/episode-41-bacteriocins.jpg "...…
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: [Pickled Cranberries, perfect for the holiday table | Phickle](https://phickle.com/index.php/we-can-ph...…
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 ...…
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 serie...…
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. H...…
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: [The Microbiology of Beer | The Microbes After Hours ...…
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: [Episode 31: Food Scientists, Wine and Beer | Fe...…
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...…
This week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release. Show notes: [Fermented: A Four Season Approach to Paleo Probiotic Foods: Jill Ciciarelli, Bill Staley, Diane Sanfilippo: 9781936608249: Amazon.com: Books](https://www.amazon.com/e...…
Taking a week off but wanted to share a cool link. Show notes: [Perspective | The Shop](https://culturedpickleshop.wordpress.com/2013/07/20/perspective/) --- Rate us on [iTunes](https://itunes.apple.com/podcast/fermup-fermented-food-podcast/id593958494). Thanks for your support! Send your feed...…
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: [NBC2012 - Rene Redzepi: Coffee | YouTube](https://www.youtu...…
This week it is Branden discussing space station microbes, yogurt liqueur, music for wine, kimchi contamination and taste perception. Show notes: [Space Station Live: Microbiome Experiment | YouTube](https://www.youtube.com/watch?v=NN_JUv2wTY8) Does space travel effect the human microbiome? NAS...…
This week's guest is Harvard microbiologist Benjamin Wolfe. Our conversation enters the world of cheese rinds and the fascinating dynamics at play. ![Episode 28 - Harvard Microbiologist Benjamin Wolfe](/images/episode-28-benjamin-wolfe.jpg "Special Guest and Harvard microbiologist Benjamin Wolfe...…
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: ![Episode 27 - Amanda Feifer of Phickle](/images/episode-27-amanda-feifer.jpg "Special Guest Amanda Feifer of Phi...…
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:  [Theobroma cacao: from Bud to Bean | Tava](ht...…
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. W...…
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 c...…
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 ...…
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 ...…
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,...…
**No matter how much someone knows about food or fermentation, there is always something to learn. More importantly, it is always inspiring to meet other people excited about food fermentation.** My experience teaching two workshops at Madison Food Camp this past Saturday was awesome. All of the...…
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. ...…
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 educatio...…
**Kefir is simple to make but it is also easy enough to mess up through curiosity. My latest experiment was to brew kefir like it was made long ago but I took *way* too many liberties to make this a worthy test.** The first kefir grains are believed to have formed inside of animal skin pouches. ...…
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 abou...…
**I never would have imagined being captivated by a slimy and viscous dairy product, but I am. Of all the heirloom yogurts that I keep, viili and piimä are my favorites. Today I will show you how easy it is to to make your own viili once you obtain the "seed" culture.** Viili is a tradition...…
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 origin...…
**My fermented foods do not always turn out as planned. Sometimes they are a little funky but still edible. Other times they are beyond salvage. In the process of making my first semi-hard cheese, I experienced the latter.** While disappointing and wasteful, fermented mistakes are a good thing. ...…
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 ...…
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 a...…
**Fecal transplants, where feces are transferred from donor to patient, are showing significant recovery rates from functional bowel disorders. The technique is simple and is similar to the process of making yogurt.** If the gut was a comic book city, it would be Gothom City with the good bacter...…
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 t...…
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 "al...…
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 o...…
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: [USDA Approves Putting Greet Yogurt on School Lunch Menus | CNY News](https://cnynews.co...…
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 th...…
**What happens when two or more heirloom yogurt cultures collide? Will the bacteria balance out their cross-cultural differences and create a new and exciting yogurt? Or will the flavor and consistency turn to disaster after a few batches of this hybrid monster?** After fermenting food long enou...…
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 cultur...…
**If you're lactose intolerant, fermenting your whipped cream can mean the difference between enjoyment and regret. Let the microbes in this heirloom yogurt digest the lactose for you so you don't have to.** You can save a lot of money (or spend way more on whipping cream that you never use to e...…
**Taste testing three heirloom yogurts: Bulgarian, Matsoni and Filmjölk. How do these thermophilic (made in yogurt maker) and mesophilic (made at room temperature) yogurts compare?** An important caveat to remember when comparing homemade yogurts is that they are homemade. Given that homema...…
This week we talk about what can go wrong with fermentation experiments.…
This week we discuss sauerkraut from history to how-to.…
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. (S...…
FermUp is a podcast and blog about food fermentation. We cover the what, why and DIY how-to. Learn ways to ferment common food items and exotic relatives. If it is fermentable and edible, we will eat and write and speak all about it.
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