Rich Shih on koji and community
An engineer by day, Rich Shih moonlights as Jean Dough, Koji Extraordinaire, by night. We’ll be talking about his hugely popular blog, Our Cook Quest, his crazy ferment projects — can you really umeboshi anything and everything?! — why he’s here in NYC this weekend, and the exciting projects he has…
Sake: An Intro To Rice Wine Part 1
This week we're looking at the fundamentals of rice wine, a staple of many east Asian cultures. Rice wine, like any wine, is filled with nuance and complexity both in flavor and manufacture. There's so much that defines a good rice wine and sake is a great example of many of these finer points so …
Learn About Koji and Miso with Jeremy Umansky and Rich Shih of Koji Alchemy
This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts OurCookQuest. If you’ve wanted to learn about koji and miso, this is the episode for you. Togethe…
Ig Nobel Prizes, Koji Alchemy. Nov 27, 2020, Part 2
Laugh Along At Home With The Ig Nobel Awards
We know traditions are different this year. Maybe you’re having a small family dinner instead of a huge gathering. Maybe you’re just hopping on a video call instead of going over the river and through the woods. At Science Friday, our holiday tradition …
Futuristic Freezing, Koji, Cheese Microbiome, Wine-Bottle Resonators. November 26, 2021, Part 1
New Cold Storage Method Solves Freezer Burn—And Saves Energy
Have you ever pulled a long-anticipated pint of ice cream out of the freezer, only to find the strawberries crunchy and the normally creamy substance chalky and caked with ice? Freezer burn, a phenomenon caused by water in food crystalli…
Fungi, Bitter Foods, and Food Extinction
On this weeks episode of our podcast, Dr. Amy Sapola and Chef Jeremy Umansky talk all about fungi, bitter foods, and food extinction. Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in A…
Fermentation as a Revolutionary Act with Rich Shih
Welcome back to The Marian Flaxman Network Podcast. On today's episode, Marian sits down with author, scientist, fermenter, advocate, and chef, Rich Shih. They discuss Rich's path to the kitchen, how and why he first learned to cook, and how he came to discover that fermentation could be harnessed …
The Story Behind Kojicon, a Global Online Event About Fermentation
In this week's episode, Mike is joined by Eric Dawson of the Yellow Farmhouse and Rich Shih, author of "Koji Alchemy". They discuss their online event, Kojicon, and the rich history and global use of koji and fermentation.
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KojiCon with Rich Shih and Jennifer Rothman
This week on Cooking Issues, Dave Arnold is joined by Rich Shih (Koji Alchemy) and Jennifer Rothman (Yellow Farmhouse).
The crew dives deep into KojiCon 2025, the virtual conference celebrating all things koji, fermentation, and mold-based magic. Rich and Jennifer break down what attendees can expe…
jeremy umansky
Jeremy Umansky shares his inspiring journey of sobriety, culinary innovation, and community impact. Discover how he integrates sobriety into his leadership, creates non-alcoholic beverages, and advocates for intentional hospitality.
Jeremy Umansky is a chef/owner of Larder Delicatessen & Bakery in…
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