We talk with Sandor while Tara camps out at his Fall fermentation residency program.

We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.

We talk with Willow and Mara King of Ozuke about their award winning umeboshi plums.

We talk about last weekend's Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club.

This week we talk about the latest travels of Fermentation on Wheels and then we talk fruit flies in kombucha. Yum!

This week we follow up on exploding ferments, talk fermentation illustration, and discuss fermented condiments as a conduit for different cuisines.

This week we start our listener question segment, talk about kombucha, exploding bottles, and the numerous upcoming fermentation related events.

We're back with a new co-host! Welcome Tara Whitsitt of Fermentation on Wheels to the show!

This week's special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey's latest fermentation project.

This week Leda Scheintaub talks about her new fermented food cookbook as well as her new South Indian food truck called Dosa 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.

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.

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.

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.

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.

Edible weeds are a free resource ready for the picking and the pickling. Branden is joined by Katrina Blair, the author of The Wild Wisdom of Weeds, to inspire you to incorporate weeds into your diet and home fermentation.

Why would anyone want to use starter cultures when fermenting vegetables? Branden is joined by fellow fermenter, Jason Spencer, to discuss the differences between starter cultures and wild or spontaneous fermentation.

Branden is enthusiastic about hopefully some day visiting the most fermented cabin in Tennessee. Danijela just wants a cabin. This is a special episode because the original co-host, Danijela, is back again for a day, after missing out on over 50 episodes! News, events, butchering, and more!

This week Branden talks about a new university fermentation program, kahn yeast, loaded kimchi fries, and a dramatic kimchi slap!

This week Branden talks with Hilary Boynton and Mary G. Brackett, the author and photographer of The Heal Your Gut Cookbook.