Does the "Greek" in Greek yogurt refer to process or place of origin? According to a UK lawsuit by FAGE, it's the latter. This week we talk about the popularity of commercial greek yogurt and how easy and inexpensive it is to ferment it yourself (and how simple it is to make frozen Greek yogurt too). Also this week, have you ever tried black fermented garlic? The concept is old but one Canadian entrepreneur is about to bring high quality black fermented garlic to top chefs in July. If you want some, you can pre-order too. We finish up our conversation with a quick look at the cleanliness of US Children versus Bangladesh children and how that influences gut microbiota.

This week we discuss all things starter cultures; when to use them and when you might not want to. We toss around personal opinion (no whey) and research on the effects of backslopping in commercial sauerkraut production. We finish up with a fumbling attempt at sharing an update on Branden's almost koumiss attempts.

This week our conversation includes sauerkraut juice powering a water treatment plant, cheese flavor wheels, fermented coleslaw, and probiotic claims settlement. The second half our discussion leads into why people have fermented food throughout history and specifically, why we ferment it ourselves.

This week we discuss greek yogurt in schools, up-cycling of commercial whey waste, the healthiness of kombucha and then we debate whether or not eating a kombucha SCOBY is like eating a placenta.

This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology.

This week's conversation is about the intersection between science and tradition in modern food fermentation kitchens and labs. Many chefs, small-scale producers and hobbyists desire a deeper understanding of what is going on inside of their ferments. We also discuss how to make a kombucha culture from "scratch," the success of commercial kefir, and a wine by-product that could increase dietary fibre in your yogurt.

This week we discuss a new probiotic coffee and then we jump back in time to discuss the Kimchi Crisis of 2010.

This week we discuss sauerkraut from history to how-to.

This week we discuss sauerkraut from history to how-to.

This week we discuss how to make yogurt from store bought yogurt and heirloom yogurt starters.