TTBOOK on fermentation

Home Brew Day - Reedsburg Fermentation Fest

A home brewing demonstration at the 2010 Fermentation Fest. Photo by Flickr user Nic Stage [Analog Weapon], used under a Creative Commons license (CC BY-SA 2.0)

Yesterday I caught the latest episode of To The Best of Our Knowledge on my local public radio station. The topic this time? Fermentation. As their intro describes,

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).

Advertisements

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s