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FermUp - The Fermented Food Podcast
FermUp
FermUp is a weekly conversation about the art, science and history of food fermentation brought to you by two fermentation enthusiasts. We cover the what, why and DIY how-to. Learn the history and ways to ferment common food items such as sauerkraut, kimchi, kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.
- 101: Sandor Katz
We talk with Sandor while Tara camps out at his Fall fermentation residency program.
Show notes:
88: Fermentation Residency Program
The Art of Fermentation - Audiobook
The Art of Fermentation - Amazon
archive.org/download/fermup-2/fermup-101.mp3Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon
The Revolution Will Not Be Microwaved
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6 November 2015, 6:00 am - 100: Bill Shurtleff
We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.
Show notes:
Eating Animals by Jonathan Safron Foer
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9 October 2015, 5:00 am - 99: Umeboshi Plums with Ozuke's Willow and Mara
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes:
Ozuke - The Best Pickled Things
6th Annual Portland Fermentation Festival
Reedsburg Fermentation Festival
Berkshire Fermentation Festival
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2 October 2015, 5:00 am - 98: Oregon Fermentation Festival
We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
Show notes:
From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more.
It’s already over, but bookmark it for next year!
The shirt is not yet available as of the time of posting this episode, but it may be available to order now.
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25 September 2015, 5:00 am - 97: Fruit Fly Eggs
This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum!
Show notes:
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18 September 2015, 5:00 am - 96: Condiment Conduits
This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines.
Show notes:
Korea in the House - The Register-Guard
Ferment Illustration - Dribbble
Boston Fermentation Festival - Boston Ferments
Reedsburg Fermentation Fest Classes
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10 September 2015, 5:00 am - 95: Fermentation Explosions
This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events.
Show notes:
Fail of the Week: Exploding Fermentation
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4 September 2015, 5:00 am - 94: Revisiting Fermentation on Wheels
We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!
Show notes:
Episode 51: Fermentation on Wheels
She's the Johnny Appleseed of Pickling - NY Times
Fermentation on Wheels on Facebook
Fermentation on Wheels on Instagram
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28 August 2015, 5:00 am - 93: Researching Fermentation
This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project.
Show notes:
Immobilized Microbe Fermentation Kopsahelis, Nikolaos; Panas, Panayiotis; Kourkoutas, Yiannis; Koutinas, Athanasious A. “Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture”. Journal of Agricultural and Food Chemistry. V 55, n 24: 9829-9836 (2007). DOI 10.1021/jf0719712.
Kourkoutas, Y.; Komaitis, M.; Koutinas, A. A.; Kanellaki, M. “Wine Production Using Yeast Immobilized on Apple Pieces as Low and Room Temperatures”. Journal of Agricultural and Food Chemistry. V 49, n 03: 1417-1425 (2001). DOI 10.1021/jf000942n.
Easy Trick with Bread Yeast Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi. “a Novel Bread Making Process Using Salt-Stressed Baker’s Yeast”. Journal of Food Science. V 74, n 9: 399-402 (2009). DOI 10.1111/j.1750-3841.2009.01337.x.
Construction Fermentation Raut, Supriya; Sarode, D. D.; Lele, S. S. “Biocalcification Using B. pasteurii for Strengthening Brick Masonry Civil Engineering Structures”. World Journal of Microbiology and Biotechnology. V 30: 191-200 (2014). DOI 10.1007/s11274-013-1439-5.
(Open Access) - Zamarreño, Dania V.; Inkpen, Robert; May, Eric. “Carbonate Crystals Precipitated by Freshwater Bacteria and their Use as a Limestone Consolidate”. Applied and Environmental Microbiology. V 75, n 18: 5981-5990 (2009). DOI 10.1128/AEM.02079-08.
Sources of On-Line Information:
Indian Journal of Traditional Knowledge
Open Access.
Journal of the Institue of Brewing
Open Access 2012 and earlier) – Journal of the Institute of Brewing.
Journal of Fermentation Technology
Open Access. Technical but might be helpful.
Directory of Open Access Journals
Open Access to a lot of On-Line Journals. Using the search function is crude but easiest.
National Center for Biotechnology Information
Some Open Access. This provides info on US government-funded papers that are supposed to be public access but there are still kinks. It doesn’t have as many fermentation articles as one might like but it’s helpful. You can set up an automatic search and alert.
Japan Science and Technology Information Aggregator
A Lot of Open Access. A lot in Japanese but still a Lot of Good Stuff that You Can’t Find Elsewhere.
Also, just because a journal is behind a pay-wall doesn’t mean, usually, that you can’t take a look at the abstract for it. If you find a couple of articles that you’re interested in, then your state library or state university library may be able to help you get a copy of the article.
Brewing & Fermentation Textbooks - CRC Press
The CRC Press has a number of very good (and expensive) books on fermentation. You may not be able to afford them but you might be able to borrow them through inter-library loan.
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12 December 2014, 6:00 am - 92: Cultured Foods for Your Kitchen
This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa Kitchen.
Show notes:
Cultured Foods for Your Kitchen - Amazon
Cultured Foods for Your Kitchen on Facebook
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5 December 2014, 6:00 am - 91: Firefly Kitchens
The founders of Firefly Kitchens have a new fermented vegetable cookbook. Julie O’Brien and Richard J. Climenhage talk recipes, realities of fermenting at scale, and t-shirts.
Show notes:
[Fresh & Fermented Amazon](https://www.amazon.com/exec/obidos/ASIN/1570619379/fermup-20) [Local Producer Firefly Kitchens Whole Foods](https://www.wholefoodsmarket.com/blog/whole-story/local-producer-firefly-kitchens)
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21 November 2014, 6:00 am - More Episodes? Get the App
About FermUp - The Fermented Food Podcast
Links
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