Grow Your Own in 2025
Let’s make 2025 the year we all embrace growing our own fruit and vegetables—whether you’ve got a sprawling garden, a small balcony, or just a windowsill! No matter how much space or time you have, we’ve got plenty of inspiration to get you started and keep you going all year round.
First, we’ll he…
S1E17 David Zilber
[Level: Beginner]
If you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour interview with the writer of this book and thé O.G. master of fermentation David Zilber. In his funky fermentation lab where he wo…
Ep148 - "The Lord Of Flavour" with David Zilber
David Zilber is a chef, fermenter, food scientist, and judge on Top Chef Canada. From 2016-2020 Zilber was the head of fermentation at Noma in Copenhagen and wrote the NY Times bestseller 'The Noma Guide To Fermentation". David sat down with us during his trip to Toronto to discuss filming the new …
David Zilber on Fermentation, Fatherhood, and Food Science
“Brad sits down with the king of Fermentation himself, David Zilber, to talk unexpectedly delicious oddities like barley sake and chicken wing garum. David discusses his journey to writing the New York Times Bestselling Noma Guide to Fermentation and his continued work as a food scientist and fathe…
Profile: Ferment Radio, with Aga Pokrywka
An attendee at the Stanford Fermented Food Conference I wanted to meet was Aga Pokrywka the host of Ferment Radio, a fascinating and informative podcast series that began back in 2020 and has posted almost 50 episodes. You can find it wherever you get your podcasts.
It’s a podcast with …
David Zilber (Food Scientist): What Fermentation Can Teach Us About Collaboration, Control, and Creativity
In this episode of Mission Critical, Lance sits down with David Zilber — chef, fermentation expert, author, and Top Chef Canada judge — to explore how food reflects who we are, where we come from, and where we’re headed. From his groundbreaking work leading the Fermentation Lab at Noma (once named …
Our Fermented Future, Episode 4: The Global Fermentation Renaissance – Beyond Kombucha
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday.
As we look back over the last 75 years, it’s clear that the global fermentation renaissance is a story with many chapters. T…
Podcasting - Ferment Radio
Every year some months have five Fridays, and every time this happens we find something to do there: something out of our normal schedule. We try to adopt an annual theme. In 2021 we played music licensed under creative commons licences; in 2022 we found four old radio shows; and in 2023 we looked …
René Redzepi – Fermentation, Inspiration and the Balance of Life
Francis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook. Francis and René talk about Noma’s influence on the global palate, w…
#85 Robbie Wilson: Neuro-Spicy Cocktail Flavor Master Class
Most bartenders are just following a recipe, but Robbie Wilson is playing a symphony you can’t hear. You’ve been told that cocktails are about a simple balance of spirit, sweet, and sour, but that belief is keeping your palate in the dark ages. Flavor isn't just a physical sensation on your tongue;…
เครื่องมือค้นหาพอดแคสต์
คุณสามารถใช้เว็บไซต์ของเราเพื่อค้นหาพอดแคสต์ของ3,824,898และตอนของ195,788,714ตามบุคคล สถานที่ หรือหัวข้อ
If I have seen further than others, it is by listening to podcasts and standing upon the shoulders of
giants.
‐ Isaac "Llamacorn" Newton
