This week Branden talks about his most recent exploration into making black garlic at home.

This week Branden shares his experience with organizing fermentation related workshops.

This week Branden talks about the loss of one awesome raw milk cheese from Wisconsin and genetically modified molds.

This week we have special guest Karen Diggs of Kraut Source. She's a chef, nutritionist, and she is in the middle of a highly successful fermentation gadget kickstarted campaign.

This week we talk about fermenting chicken feed. Even if you don't have your own chickens, it is interesting to understand the benefits of fermenting food for an animal like the chicken.

We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the show more than one year ago. Spoiler alert: she has been one very busy fermentation evangelist!

This week we talk with Jeremy Ogusky, founder of Boston Ferments and Ogusky Ceramics.

This week we talk about the beautiful world of koji and how sad it is when something goes awry. Also, an update on Allison and her stinky viili.

This week we talk about Branden's upcoming fermentation cookbook.

This week we talk about thinking beyond home ferments as side dishes.