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.
100: Bill Shurtleff
We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.
99: Umeboshi Plums with Ozuke's Willow and Mara
We talk with Willow and Mara King of Ozuke about their award winning umeboshi plums.
98: Oregon Fermentation Festival
We talk about last weekend's Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.
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!
96: Condiment Conduits
This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines.
Interesting topic, needs tightening
I agree with another reviewer that the male host seems very condescending (is he flirting?) to the female host.
That said, she seems to derail the conversation and both of them could tighten up their information a bit.
The topic is interesting and they seem knowledgable but it's hard to listen to.
These topics could have been so interesting but their personalities are dry. It’s honestly kind of stressful to listen to
Ah stressful! so much bickering
All of the content is lost between the constant correcting and interrupting of the other. I feel bad for them and that’s why this gets 2 stars instead of one. 😬 Sorry!