Josephine McRobbie caught up with a food entrepreneur who goes by the name The Spicy Hermit.
Fermentation and fermented foods continue to be hot topics all over the food world. Our guests take on the microbiome from multiple perspectives.
Many bakers treat their sourdough starters like a family heirloom. Now researchers want to analyze your starters to unlock their flavor secrets.
Homebrewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of kombucha.
Kombucha brewers borrow from beer and dairy industries to increase production. Thin-crust pizza on the menu. And, buying and selling water rights in Nebraska.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
You've got the alcohol. Now it's time to add the bubbles and bottles.
Two breakfast smoothies: raw vegetable and vegan strawberry. Local bread baker works hard for his pastries. And, building gardens for those in need in Seattle.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.
Catawba grapes harvested from Creekbend Vineyards are transported 15 minutes away to Oliver Winery's wine making facility to be transformed into a rosé.
If you are just getting started making your own fermented food, you may want to consider one of the most commonly known foods: Sauerkraut.
Yogurt is full of protein, calcium and other essential nutrients and contains beneficial strains of bacteria that aid in digestion. Here's how to make your own!