FermUp - The Fermented Food Podcast

We talk with Sandor while Tara camps out at his Fall fermentation residency program.

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.

We talk with Willow and Mara King of Ozuke about their award winning umeboshi plums.

We talk about last weekend's Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum!

This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines.

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events.

We're back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!

This week's special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey's latest fermentation project.

This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen.

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.

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.

This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading.

This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general.

This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world.