Fermup - The Fermented Food Podcast

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. Show notes: [Food Microbiology: An Overlooked Frontier Youtube](https://www.youtube.com/watch?v=H2M6tscb7bw&feature=youtu.be “Food Microbiology: An Overlooked Frontier Lecture 11”) [Microbial Diversity & Interactions with Rachel Dutton Youtube](https://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4 “Microbial Diversity & Interactions”) [Food, Fermentation and Micro-organisms by Charles W. Bamforth Amazon](https://www.amazon.com/gp/product/0632059877/ref=as_li_s