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.
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 email@example.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
Producer: Kendra Thatcher
Til next time - cook well and eat your vegetables!