Fermup - The Fermented Food Podcast

We talk with Sandor while Tara camps out at his Fall fermentation residency program. Show notes: 88: Fermentation Residency Program Sandorkraut: A Pickle Maker Wild Fermentation Sandorkraut on Twitter Sandor Katz on Facebook The Art of Fermentation - Audiobook The Art of Fermentation - Amazon Wild Fermentation - Amazon archive.org/download/fermup-2/fermup-101.mp3 Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon The Revolution Will Not Be Microwaved Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books. Show notes: SoyInfo Center Book of Tofu The Book of Miso The Book of Tempeh Eating Animals by Jonathan Safron Foer Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Ozuke - The Best Pickled Things Ume Ceasar Salad Dressing Umeboshi cocktails 6th Annual Portland Fermentation Festival Reedsburg Fermentation Festival Boston Fermentation Festival Berkshire Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Episode 59 with Austin Durant From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more. Oregon Fermentation Festival It’s already over, but bookmark it for next year! Fermenters Club The t-shirt The shirt is not yet available as of the time of posting this episode, but it may be available to order now. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Helsing Junction Farm Oly Kraut Fido Glass Jars Fermentation on Wheels Oregon Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines. Show notes: NYC Ferments Korea in the House - The Register-Guard Ferment Illustration - Dribbble Oregon Fermentation Festival Boston Fermentation Festival - Boston Ferments Reedsburg Fermentation Fest Classes Fermentation on Wheels Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events. Show notes: Iggy’s Live & Cultured Killer Pickles Fail of the Week: Exploding Fermentation Wild Fermentation Events Heritage Harvest Festival Hex Ferments Oregon Fermentation Festival Fermentation on Wheels Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show! Show notes: Fermentation on Wheels Episode 51: Fermentation on Wheels She's the Johnny Appleseed of Pickling - NY Times Fizzeology Fermentation on Wheels on Facebook Fermentation on Wheels on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project. Show notes: Immobilized Microbe Fermentation Kopsahelis, Nikolaos; Panas, Panayiotis; Kourkoutas, Yiannis; Koutinas, Athanasious A. “Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture”. Journal of Agricultural and Food Chemistry. V 55, n 24: 9829-9836 (2007). DOI 10.1021/jf0719712. Kourkoutas, Y.; Komaitis, M.; Koutinas, A. A.; Kanellaki, M. “Wine Production Using Yeast Immobilized on Apple Pieces as Low and Room Temperatures”. Journal of Agricultural and Food Chemistry. V 49, n 03: 1417-1425 (2001). DOI 10.1021/jf000942n. Easy Trick with Bread Yeast Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi. “a Novel Bread Making Process Using Salt-Stressed Baker’s Yeast”. Journal of Food Science. V 74, n 9: 399-402 (2009). DOI 10.1111/j.1750-3841.2009.01337.x. Constructio

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 Leda’s Kitchen Cultured Foods for Your Kitchen on Facebook Dosa Kitchen on Facebook Leda Scheintaub on Twitter Leda Scheintaub on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts. Show notes: [Fresh & Fermented Amazon](https://www.amazon.com/exec/obidos/ASIN/1570619379/fermup-20) [Local Producer Firefly Kitchens Whole Foods](https://www.wholefoodsmarket.com/blog/whole-story/local-producer-firefly-kitchens) Firefly Kitchens Website Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

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 Kombucha Shop Amazon - Kombucha Starter Kit with Organic Kombucha Scoby Abe’s Market - Kombucha Brewing Kit Etsy - Organic Kombucha Brewing Kit Facebook - The Kombucha Shop Twitter - @thekombuchashop) Instagram - thekombuchashop Pinterest - The Kombucha Shop Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

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: Archaeology: Ancient cheese found with mummies : Nature : Nature Publishing Group [The World’s Oldest Cheese Fermdamentals](https://fermdamentals.com/?p=99) [Cheese Chunks Adorn Ancient Mummies Chinese Academy Of Sciences](https://english.cas.cn/Ne/CASE/201403/t20140303_117145.shtml) [Fermdamentals The Fundamentals of Fermentation](https://fermdamentals.com/) Fermdamentals on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

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: Images copyright S.E. Nash S.E. Nash Website [NYC Ferments Meetup](https://www.meetup.com/NYCFerments/) [Obsolescence Curious Matter](https://curiousmatter.org/obsolescence/) nashse on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

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, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more. Show notes: Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. The Fermentista’s Kitchen Visit the Shockey’s website for upcoming events and other fermentation news. [Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Amazon](https://www.amazon.com/exec/obidos/ASIN/1612124259/fermup-20) Find the book on Am

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: [The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival by Katrina Blair Amazon](https://www.amazon.com/exec/obidos/ASIN/1603585168/fermup-20) Get your copy of the book on Amazon or your local bookstore. Turtle Lake Refuge - Durango, Colorado Visit Turtle Lake Refuge’s website to learn more about Katrina’s local work in Durango, CO. This is also where you will find her upcoming events. Turtle Lake Refuge on Facebook Be sure to like the Turtle Lake Refuge on Facebook as well! Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss the differences between starter cultures and wild or spontaneous fermentation. Show notes: S.E. Nash Making Cultured Vegetables at Home.mov - YouTube [Kinetic Culture Create Your Own Fermented Foods](https://products.mercola.com/kinetic-culture/) [Effects of Leuconostoc mesenteroides starter cultures PubMed](https://www.ncbi.nlm.nih.gov/pubmed/17995739) www.agriculturejournals.cz/publicFiles/50661.pdf [Using whey for fermentation phickle](https://phickle.com/index.php/why-i-dont-whey-lacto-fermentation-without-starters/) Reedsburg Fermentation Fest [Kombucha & Miso Events Fermenters Club](https://www.fermentersclub.com/events/) Creative Kimchi Playshop [Fermentation on Wheels Fermentation on Wheels is a traveling culina

Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a special episode because the original co-host, Danijela, is back again for a day, after missing out on over 50 episodes! News, events, butchering, and more! Show notes: Fermentation Farm - Modern Farmer [CMU brews up certificate program in fermentation science Crain’s Detroit Business](https://www.crainsdetroit.com/article/20140925/NEWS01/140929920/cmu-brews-up-certificate-program-in-fermentation-science) IDEAS IN FOOD: Butchering: two brilliant volumes Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering: Adam Danforth, Joel Salatin: 9781612121888: Amazon.com: Books [How to Make Nukadoko (Fermented Rice Bran Bed) for Pickling Garden Betty](https://www.gardenbetty.com/2014/08/how-to-make-nukadoko-fermented-rice-bran-bed-for-pickling/)

This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap! Show notes: Dairy state to bring beer, cheese to college classroom · The Badger Herald CTF Ep 36 - Fermento: Why we love to eat bacteria by Chewing the Fat on SoundCloud - Hear the world’s sounds [Is this Mold on My Ferment, or Kahm Yeast? phickle](https://phickle.com/index.php/the-wrath-of-kahm/) [RECIPE: Loaded Kimchi Fries Gourmet Ahlan! Live](https://www.ahlanlive.com/recipe-loaded-kimchi-fries-516958.html) KOREAN KIMCHI SLAP! - YouTube Kimchi Kamp with Jason Spencer! Tickets, Chandler - Eventbrite [2nd Annual Boston Fermentation Festival Vimeo](https://vimeo.com/105555327) Kickstarter at World Maker Faire 2014 — Kickstarter Kimchi and Mead - Farm to Fermentation Series at NessAlla Kombucha- Class Two Reedsburg Fermentation Fest Rate us on iTunes. Thanks for your suppor

This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook. Show notes: The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet: Hilary Boynton, Mary G. Brackett, Dr. Natasha Campbell-McBride: 9781603585613: Amazon.com: Books [Two Authors & A Chef - ftcldf Buy Tickets](https://ftcldf.ticketbud.com/two-authors-a-chef) [Massachusetts 2014 Weston A. Price Conferences](https://conferences.westonaprice.org/fall-regional/massachusetts-2014/) [Boston Ferments authors](https://www.bostonferments.com/#!authors/cbs) The Weston A Price Foundation 2014 Conference Registration from Acres USA The Heal Your Gut Cookbook on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.