Episode 106: Fermentation Nation

Fermentation has been around awhile. At work in the rainbow of jars in your grandma’s cellar and literal life-saver to your ancestors. Now, fermentation seems to be more popular than ever among chefs, foodies, and the general public alike.


Today, we’ll explore a few of the many ways we use fermentation here on the farm and at our school. Ian sat down to talk with Brendan Anderson, chief operating officer and brewer at Triumph Brewing Company, about the invisible civilizations living in our beer (and in the air around us). Then I chatted with Kat about how she makes her incredible kimchi from produce straight from the fields. And lastly, Karl will take us into a meeting with the funkiest new club at the school, Culture Club. Where cooks, farmers, and our community get together to chat about all things rotten and tasty.

Segment 1: An interview with Brendan Anderson   Brendan Anderson is the COO of  Triumph Brewing Company  and master of brew. Ian and Brendan sat down recently to discuss the dynamics, fickleness, and splendor of wild yeast.

Segment 1: An interview with Brendan Anderson

Brendan Anderson is the COO of Triumph Brewing Company and master of brew. Ian and Brendan sat down recently to discuss the dynamics, fickleness, and splendor of wild yeast.

Segment 2: Craving Kat’s Kimchi   Lactofermentation is easier than we think. Farmer Kat, of Roots to River and  Four Arrows Education , walks us through a simple, yet tried and true way to preserve food: brine and time. Her kimchi is incredibly crave-able and after this segment you’ll understand why!

Segment 2: Craving Kat’s Kimchi

Lactofermentation is easier than we think. Farmer Kat, of Roots to River and Four Arrows Education, walks us through a simple, yet tried and true way to preserve food: brine and time. Her kimchi is incredibly crave-able and after this segment you’ll understand why!

Segment 3: In the Kitchen with Culture Club   For the final segment, Karl takes us into the school’s new club, Culture Club. Corey Glaser, of  Fizzy River Kombucha , joined the group and discussed the in’s - and - out’s of first and second kombucha fermentation.

Segment 3: In the Kitchen with Culture Club

For the final segment, Karl takes us into the school’s new club, Culture Club. Corey Glaser, of Fizzy River Kombucha, joined the group and discussed the in’s - and - out’s of first and second kombucha fermentation.

Next time on our podcast we’re going wild.  A hike in the woods and a few secret spots fill our baskets with foraged goods; Carol and Shelley get tipsy on biodynamic wine; and our in-house scientist, Victoria Lambert, gives us the dirt on soil.  

To get even more cooking school action join us for a class, swing by the market, or just send us some fan mail!  Oh! And join our Cookbook Club on Facebook.  Our website, thefarmcookingschool.com, has everything you need including information about market times and class schedule. And be sure to follow us on social media @thefarmcooks. Questions?  Send them to us at kendra@thefarmcookingschool.com. Like what you’re hearing? Hooray!  Subscribe to our podcast on iTunes or Stitcher and leave a note!  

In this episode we’d like to thank

Brendan Anderson & Ian

Farmer Kat Gyantar

Corey Glaser and the Culture Club

Editor: Andrew Applegate

Co-Hosts: Kendra Thatcher & Karl Wagner

Producer: Kendra Thatcher

Til next time - cook well and eat your vegetables!