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.
Guests include Sandor Katz, author of The Art of Fermentation; Michael Paterniti, author of The Telling Room: A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese; designer Suzanne Lee on growing fabric via microorganisms; and human microbiome expert Rob Knight. The episode also features a visit to Fermentation Fest right here in Wisconsin and a funny short story by John Scalzi called “When the Yogurt Took Over.”
Check out audio of the full episode (or any of its parts) here. If you’d rather read than listen, you can find Scalzi’s story here at his blog (though the audio version with reader Adam Hirsch is swell).