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

100: Bill Shurtleff

FermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn ways to ferment common food items such as sauerkraut, kimchee, and kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.

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100: Bill Shurtleff

100: Bill Shurtleff