We talk with Sandor while Tara camps out at his Fall fermentation residency program. Show notes: 88: Fermentation Residency Program Sandorkraut: A Pickle Maker Wild Fermentation Sandorkraut on Twitter Sandor Katz on Facebook The Art of Fermentation - Audiobook The Art of Fermentation - Amazon Wild Fermentation - Amazon archive.org/download/fermup-2/fermup-101.mp3 Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon The Revolution Will Not Be Microwaved Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

FermUp - The Fermented Food Podcast

101: Sandor Katz

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books. Show notes: SoyInfo Center Book of Tofu The Book of Miso The Book of Tempeh Eating Animals by Jonathan Safron Foer Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

100: Bill Shurtleff

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 Ume Ceasar Salad Dressing Umeboshi cocktails 6th Annual Portland Fermentation Festival Reedsburg Fermentation Festival Boston Fermentation Festival Berkshire Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

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: Episode 59 with Austin Durant From April 2014: We talk with Austin Durant about fermentation, his upcoming and past workshops, and plenty more. Oregon Fermentation Festival It’s already over, but bookmark it for next year! Fermenters Club The t-shirt The shirt is not yet available as of the time of posting this episode, but it may be available to order now. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

98: Oregon Fermentation Festival

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum! Show notes: Helsing Junction Farm Oly Kraut Fido Glass Jars Fermentation on Wheels Oregon Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

97: Fruit Fly Eggs

This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines. Show notes: NYC Ferments Korea in the House - The Register-Guard Ferment Illustration - Dribbble Oregon Fermentation Festival Boston Fermentation Festival - Boston Ferments Reedsburg Fermentation Fest Classes Fermentation on Wheels Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

96: Condiment Conduits

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events. Show notes: Iggy’s Live & Cultured Killer Pickles Fail of the Week: Exploding Fermentation Wild Fermentation Events Heritage Harvest Festival Hex Ferments Oregon Fermentation Festival Fermentation on Wheels Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

95: Fermentation Explosions

We’re back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show! Show notes: Fermentation on Wheels Episode 51: Fermentation on Wheels She's the Johnny Appleseed of Pickling - NY Times Fizzeology Fermentation on Wheels on Facebook Fermentation on Wheels on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

94: Revisiting Fermentation on Wheels

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. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

93: Researching Fermentation

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 Leda’s Kitchen Cultured Foods for Your Kitchen on Facebook Dosa Kitchen on Facebook Leda Scheintaub on Twitter Leda Scheintaub on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

92: Cultured Foods for Your Kitchen

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](http://www.amazon.com/exec/obidos/ASIN/1570619379/fermup-20) [Local Producer Firefly Kitchens Whole Foods](http://www.wholefoodsmarket.com/blog/whole-story/local-producer-firefly-kitchens) Firefly Kitchens Website Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

91: Firefly Kitchens

With special guest Kate Tecku, the founder of The Kombucha Shop. This week’s discussion is about kombucha kits, fermentation businesses, shipping glass, and more. Show notes: The Kombucha Shop Amazon - Kombucha Starter Kit with Organic Kombucha Scoby Abe’s Market - Kombucha Brewing Kit Etsy - Organic Kombucha Brewing Kit Facebook - The Kombucha Shop Twitter - @thekombuchashop) Instagram - thekombuchashop Pinterest - The Kombucha Shop Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

90: Kombucha Kits

Explore the ancient world of dairy fermentation. This week’s guest is Danielle Shelton, a historian of ancient and medieval textiles and fashion and we talk about the recent analysis of 3,600 year old kefir cheese found around the necks of mummies. Show notes: Archaeology: Ancient cheese found with mummies : Nature : Nature Publishing Group [The World’s Oldest Cheese Fermdamentals](http://fermdamentals.com/?p=99) [Cheese Chunks Adorn Ancient Mummies Chinese Academy Of Sciences](http://english.cas.cn/Ne/CASE/201403/t20140303_117145.shtml) [Fermdamentals The Fundamentals of Fermentation](http://fermdamentals.com/) Fermdamentals on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

89: Ancient Kefir Cheese

Joined by special guest S.E. Nash, one of the eleven participants in Sandor Katz’s 3-week long Tennessee summer residency, we discuss fermentation, Tennessee, art, and teaching fermentation to children. Show notes: Images copyright S.E. Nash S.E. Nash Website [NYC Ferments Meetup](http://www.meetup.com/NYCFerments/) [Obsolescence Curious Matter](http://curiousmatter.org/obsolescence/) nashse on Instagram Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

88: Fermentation Residency Program

Branden is joined by the authors of Fermented Vegetables. Kirsten and Christopher Shockey have been fermenting at home, and commercially, for a long time and their experience shines in their new book featuring sixty-four vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes, and pastas. Even if you have been fermenting vegetables for years, be sure to listen in for tips on using leafy greens and herbs (fermented shiso leaves are delicious) and more. Show notes: Excerpted from Fermented Vegetables (c) Kirsten K. and Christopher Shockey. Photography by (c) Erin Kunkel. Used with permission of Storey Publishing. The Fermentista’s Kitchen Visit the Shockey’s website for upcoming events and other fermentation news. [Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Amazon](http://www.amazon.com/exec/obidos/ASIN/1612124259/fermup-20) Find the book on Amazon or at your local bookstore. Christopher Shockey @Fermentista @ Twitter Kirsten K Shockey on Twitter Fermentista :: Love me some fermented vegetables on Facebook Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

87: New Fermented Vegetables Cookbook

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 ways to ferment common food items such as sauerkraut, kimchee, and kombucha, kefir and yogurt. We also explore cultures of fermentation from around the world. If it is fermentable and edible, we will discuss it.

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FermUp - The Fermented Food Podcast

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