Fermentation

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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.

Natto
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"Natto" is gaining popularity with home fermentation enthusiasts.  Producer Erik Lorenzsonn heads to the Reedsburg Fermentation Fest to ask why, as well as ponder other fermentation mysteries.More

Kraut
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Sauerkraut, kimchee, kefir, kombucha — Sandor Katz calls himself a "fermentation fetishist."More

Fermented shark meat
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Take a big slab of shark meat, bury it in a pit and let it rot. Then dig it up and hang it in a windy shack for four months. No wonder the Vikings took to sea.More

Suzanne Lee of BioCouture explains how to make clothes from bacteria
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What if we could harness nature to grow clothing for us?  London-based fashion designer Suzanne Lee explains how.More

Yogurt
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The future belongs to a cultured dairy product, in science fiction writer John Scalzi's short story "The Day the Yogurt Took Over."  Read by Adam Hirsch.More

An outhouse. For pooping
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At the University of Colorado, microbiologist Rob Knight is exploring a new frontier — the human microbiome.More

A whiskey drink
Dangerous Ideas

Journalist Elizabeth Kolbert argues that human vices are just as important as human virtues in shaping evolution.More

god and man
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Yuval Noah Harari's sweeping and provocative Sapiens retells the history of our species from an entirely new perspective.More

Show Details 📻
Airdates
March 15, 2015
October 02, 2016
November 25, 2017
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Last Updated: 
8 months 3 weeks ago