Lauren Nichols

Jereme Zimmerman shares a few processes and recipes to encourage you to get pounds of honey, and make our own mead. 

Jereme Zimmerman answers questions about the process of making and storing mead.

History of Yoghurt, Part 2 - An exploration of our earliest relationships with yoghurt microbes.

History of Yoghurt, Part 3

Aviaja Lyberth Hauptmann answers questions about the role that Inuit fermentation has played and has the potential to play in the future.

One of the easiest ways to ferment milk

Rob Dunn discusses the intersection between fermentation and flavor, focusing on the ways in which smell and taste may have allowed our ancestors to begin to distinguish safe ferments from dangerous ones long before they could even speak.

Here Katie shares data describing patterns of fermented food consumption in primates and link it to the existing fermentation literature to provide new insight into the evolution of fermented food consumption by humans.

Olia Hercules answers questions about Ukrainian fermentation.

Joshua Evans will talk about experiments with novel misos he has conducted among chefs and fermenters in some of Copenhagen’s leading kitchens.

For 6,000 years–since breads were first baked in the Fertile Crescent until the end of the 19th century–the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria.

From regional pickles to apples fermented in pumpkin puree, an exploration of Ukranian traditional recipes