Fermenting with the masters: tips and tricks from the Pollenzo Food Lab, Sandor Katz and Wild Mountain Dinners

How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time?

Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today’s episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement. 

This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values.

Ready for some practical tips on how to make your food alive? 

Guests: Nahuel Buracco (Pollenzo Food Lab UNISG coordinator), Sandor Katz (Fermentation revivalist) and Oliver Kienast (chef at Wild Mountain Dinners) 

Host and Post-production: Valentina Gritti

Co-host: Addison Austin-Lou 

Music: Leonardo Prieto 

 

More information on World Disco Soup Day: https://drive.google.com/drive/folders/16xUGb7W4NljulIVoMOdZy2ZIUTaYChxy?usp=drive_link 

Join Planting the Future! https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== 

Tell us what you think in our Telegram group: https://t.me/slowfoodthepodcast 

 

A project by Slow Food Youth Network