When we think of microbes in human terms, sometimes, they seem to have pretty cool super powers. This week we discuss bacteriocins and other microbiologically produced inhibitors and barriers (a.k.a. super hero shields). Microbes are awesome!

This week we discuss how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods.

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.

Factory ferments and large scale food operations have pros and cons when compared to home fermentation. Is it worth fermenting everything at home? Does industrialization still have a place in our world of DIY fun? Why ferment and why buy? Find out our thoughts on this topic in this two part series on the industrialization of fermented foods.

This week we discuss wild fermentation and starter cultures. We also differentiate between wild-derived versus laboratory-derived starter cultures. One way or another, microbes are needed for fermentation. Whether they are wild or cultivated strains will affect the outcome of the final product. How, when and why depend on the ferments.

Inspired by a recent presentation on the microbes of beer, we discuss fermented food contamination. Contamination happens. Sometimes food is salvageable and other times it must be composted. What is going wrong when this happens?

We're back with a new season of fermentation and a new co-host! This week we talk microbiology. Maybe we can call it a 101 introduction but it is probably more of a discussion of what we find fascinating about microbes in food.

This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA.

This week Branden is joined by special guest Jill Ciciarelli to talk about her upcoming fermented food book release.

Taking a week off but wanted to share a cool link.