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.
Since we're doing a lot of food preserving right now, it's fitting that we learn more about Ball jars. And, fresh watermelon juice and a blackberry liqueur.
Gary Paul Nabhan reminisces about the many different varieties of apples he has enjoyed over the years. Chef Daniel Orr prepares an apple pie and two soups.
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.