We can thank the process of fermentation for a lot of the foods and drinks we love such as beer, wine, kimchi, bread, cheese and kombucha.
Since long before recorded history and into the future, fermentation has been—and will be—an essential way for people to effectively use the food resources available to them.
In this episode of Eat. Drink. Think., host Amy O'Neill Houck is talking with Sandor Ellix Katz and Julia Skinner to explore how fermentation has shaped cultures, why fermentation breaks the recipe mold and how fermentation as a metaphor can lead to transformative action that benefits the food system.
This episode is brought to you by Volpi Foods, a family company celebrating 120 years of crafting charcuterie from the freshest ingredients and packing their meats in better-for-the-earth materials. Find Volpi salami, prosciutto and pancetta at your local grocery store.
Get the show notes at EdibleCommunities.com.
Don’t take the (click) bait: Marion Nestle returns with a crash course in finding truth behind food industry headlines
Food. Inc. 2: Michael Pollan and Melissa Robledo are Back for Seconds
Indigenous Culinary Excellence with Andi Murphy
Can the soil save us? Dig into regenerative agriculture with Elizabeth Whitlow
Read Local: A conversation with Edible Communities co-founder, Tracey Ryder
Alaska Salmon: Julia O'Malley explains what it means to be wild
A Forest for the Chickens: Rethinking poultry production with Twilight Greenaway and Regi Haslett-Maroquin
Plants for the Planet: Alicia Kennedy on the history and future of plant-based eating
Farming with Trees: Lisa Held digs in on biochar and agroforestry
Rethinking Convenience: Paloma Lopez and the Future of Food
Why Shopping at Your Local Farmers’ Market is a Vote for American Farmers and Farmland
Raw Deal: A Conversation with Chloe Sorvino on climate, capitalism, and consolidation in the meat industry
It's Personal: Tamar Haspel dishes about food choices and the climate crisis
Building an Equitable Spice Trade with Diaspora Co.’s Sana Javeri Kadri
Foraged: An interview with founder Jack Hamrick
Cooking & Capitalism with Marion Nestle
Is Plastic Waste the Cost of Eating?
Peeling back Food Labels
Food, Hunger, and the Warming Planet with Twilight Greenaway, Frances Moore Lappé, and Anna Lappé
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Walk-In Talk Podcast
Solicited Advice with Alison Roman
Pride and Prejudice
The Adventures of Sherlock Holmes
The Recipe with Kenji and Deb
Be My Guest with Ina Garten