Fermentation

November 29, 2013

Something's bubbling in American kitchens: a resurgence of interest in cultured and fermented foods.  Fermentation revivalists share a slow food philosophy, a DIY approach to foodcraft, and a deep interest in the health of the American gut.  Today, we explore fermentation culture in food, technology, art and science.

  1. The Art of Fermentation - Sandor Katz

    Sandor Katz is the guru of the fermentation revival.  He explores the roots of our culture in all things cultured.

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  2. Fermentation Fest - Erik Lorenzsonn

    We pay a visit to Reedsburg, Wisconsin's annual Fermentation Fest, a celebration of all things cultured and fermented.

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  3. The World's Greatest Cheese - Michael Paterniti

    Michael Paterniti travels to the highlands of Spain to track down one of the world's greatest cheesemakers.

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  4. The Day the Yogurt Took Over - John Scalzi

    A short story by science fiction writer John Scalzi, read by Adam Hirsch.

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  5. BioCouture - Suzanne Lee

    Fashion designer Suzanne Lee makes jackets and skirts out of cloth she grows by fermenting liquid in a big vat. In the future, she believes we'll harness nature to grow all sorts of clothing and other products.

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  6. The Global Gut - Rob Knight

    Rob Knight is one of the rising stars in the new science of the microbiome.  He tells us what he and his colleagues are up to at his Boulder, Colorado lab.

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