On this week’s show–Fermentation.
The microbiome is this complicated assemblage of bacteria and viruses and fungi and microscopic, multicellular creatures that exists within all of us. And these trillions of little beings help us to do everything in our daily lives.
Andrew Flachs is an Anthropologist at Purdue University, where he is an assistant professor.
Dr. Flach’s spoke with Kane Fergeson of the Indiana University Food Institute, and Earth Eats Host, Kayte Young this fall when he visited the Indiana University campus for a talk on Fermentation and the Microbiome.
Also this week, from the archives, Earth Eats reporter Aubrey Seader talks with Barbara Lehr, a volunteer at Mother Hubbard’s Cupboard teaching a Kombucha workshop.
And fermentation revivalist Sandor Katz gives us the basics on making sauerkraut at home. Katz is the author of The Art of Fermentation, and several other books on fermentation. Find the full Earth Eats interview and with Sandor Katz (plus a few recipes) in the post below.
Stories On This Episode
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
Nigerian researchers are developing better strains of the starchy staple called cassava to help boost food security in Africa and Asia.
Turning 18 affords a lot of newfound freedoms - voting, buying lottery tickets, and professionally applying pesticides.
Kombucha is a fermented drink that can be made on a countertop. It has to be divided and shared regularly, making it a fun fermented food to make and share.