It’s not like making a batch of cookies where you can just increase everything. There are so many variables with fermentation and because it’s a long process, you have to control all those variables. There are many different components of it, and they’re living and how they interact with each other is very unique and delicate.
Jeannine Buscher makes kombucha. She wanted to grow her homebrew into commercial production, but as she quickly found out, there’s no standard way to do that with kombucha. So she and other homebrewers have had to get creative.
We’ll hear about the push to grow wheat research.
Time to invest in a pizza stone for Daniel Orr’s thin-crust pizzas.
In Nebraska, a new program lets farmers buy and sell rights to groundwater supplies.
And, throwing a party for an apple orchard. Wassailing with Maria Kennedy.
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Stories On This Episode
Seed companies have poured billions into biotech soybeans and corn that raises more grain with less water. Now, there’s a push to grow wheat research.
Homebrewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of kombucha.
Folklorist Maria Kennedy says noisy processions into apple orchards are meant to wake up the cider trees and scare away evil spirits.
Nebraska irrigates more farmland than any state and a lot of that water is pumped from underground. A new program may help both farmers and endangered species.
Today on the podcast: tips for making pizza at home, a recipe for pizza crust and then some topping inspiration to get your culinary creative juices flowing