FermUp - The Fermented Food Podcast

This week we interview special guest, Tara Whitsitt, of Fermentation on Wheels.

The big five-oh! This week we accidentally started the show before the show. We talk yeast, petri dishes, microscopes, and buying a house with fermentation in mind.

Allison still has not named her sourdough starter but she did start using her scale. This week we talk microscopes, state microbes, beer and wine hybrids, and so much more.

This week we talk sourdough, naming ferments, gram scales, beer doused fires, and Moyashimon (anime/manga/live action video about fermentation).

This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation.

This week we talk with special guest Derek Dellinger. Derek will only consume fermented foods, and nothing but fermented foods, for one whole year.

This week we talk about our reading of a 1982 study on Ginger Beer Plant.

This week we discuss a few of our favorite fermentation things. This is our annual stuff to buy issue. We share what kind of gifts to get for yourself or your loved ones this holiday, or any, season. We also talk skunks, scales, and upcoming events.

Fermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we discuss some of the smelliest ferments in the world and a bit of the science behind them.

This week we discuss cheese made from human bacteria, an interview with Rene Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more.

When we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and other microbiologically produced inhibitors and barriers (a.k.a. super hero shields). Microbes are awesome!

This week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods.

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.

This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments.