Fermentation gurus Michelle Pogostkin and Jaimon Westing join us to talk vinegars, misos, garums, and more. We learn about Michelle’s anthropology background, her fermentation lab internship at the legendary Copenhagen restaurant Noma, and how those experiences inspired her to start Symbiotic Cultures—their retail line of bottled/jarred koji-based ferments.

We also talk about how the lessons Jaimon learned as a young, fast-rising chef inform his approach today with Amino—the monthly (-ish) dinner pop-up that balances ancient fermentation techniques with modernist cooking—and how Jaimon and Michelle met and began their partnership. (Not, it turns out, as passing ships in the night at Noma, where they both worked within months of one another!)

Plus Mark and Meg lay off the workahol just long enough to get to a few great restaurants and tell you all about them.

Check out Symbiotic Cultures

Follow Symbiotic Cultures on Instagram

Follow Amino on Instagram

Mentioned in this episode:

Nell’s

Marvel Food & Deli 

Oyster Cellar

Human People Beer Café 


La Maria

Taurus Ox

Single Shot

Cornelly

Saars

The Penalty Box

Portland Syrups

Cheeky & Dry

Blue Beard

Glo’s

Ba Sa

Fainting Goat

El Maestro del Taco

Layers

00:00 Intro

6:00 What is Amino?

16:08 Noma

24:05 Meg’s Treat

30:15 This Week’s Restaurant News

37:23 Pop-up Vs. Permanent Location

50:43 Symbiotic Cultures Products Tasting

1:06:27 Amino Dinners

1:10:18 Thanks, I Ate It

1:28:31 Coming Up Next