An attendee at the Stanford Fermented Food Conference I wanted to meet was Aga Pokrywka the host of Ferment Radio, a fascinating and informative podcast series that began back in 2020 and has posted almost 50 episodes. You can find it wherever you get your podcasts.

It’s a podcast with a noble mission:

Ferment Radio is a podcast series that takes you deep into the fascinating world of microbes. Through fermentation and transformation, we develop new recipes for living on a broken planet. Together with people from the most diverse backgrounds, including science, gastronomy, and arts, we reflect, discuss, and bubble along with microbes in order to give legacy to plural perspectives. By letting our thoughts and beliefs ferment in the brine of shared discourse, we look for transformative paths to multispecies justice and well-being.

Like fermentation itself, a slow process that can turn the invisible into visible, the dialogues on Ferment Radio help us re-imagine societal transformations and rebuild relationships between species, people, disciplines and other notions we live by.

Aga has hosted a wide range of guests. A random sample includes:

David Zilber is the acclaimed author of The Noma Guide to Fermentation and Stanford Conference host. He was Aga’s guest on Episode #36, June 2023.

There are not that many people in the world who can say they have extensive hands-on experience working in different areas of that vast system. @david_zilber is definitely one of them. From a butcher shop in Toronto to the Fermentation Lab of the acclaimed restaurant @nomacph, and to the labs of @chr.hansen, a giant bioscience company in Hørsholm, Denmark, David Zilber has garnered multiple and fascinating perspectives on food and the system around it. Ferment Radio had the pleasure to talk with David in his own lab, where we reflected more about this incredible journey and his ever-evolving views on the food system that we are all part of.

I’ve added a three-minute extract from that episode to give you a taste of Fermentation Radio.

Tune into the Booch News podcast for my conversation with Aga at the Fermented Food Conference and the Zilber episode sample,

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