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Episode 126: Sandor Katz and The Art of Fermentation

Episode 126: Sandor Katz and The Art of Fermentation

FromThe Farm Report


Episode 126: Sandor Katz and The Art of Fermentation

FromThe Farm Report

ratings:
Length:
38 minutes
Released:
Jun 14, 2012
Format:
Podcast episode

Description

Erin Fairbanks is back for another episode of The Farm Report! On this weeks installment, Erin is talking with Sandor Katz, author of the new book The Art of Fermentation. Fermentation is happening all around us: in our food products and in the life cycle! Tune in to hear Erin and Sandor talk about the differences between anaerobic and aerobic composting systems. Sandor also addresses the war on bacteria and the fears that come with fermenting foods at home, stating that there has never been a reported case of food poisoning from fermented vegetables. Hear about a study that shows no health benefit difference between traditional yogurt and its specialized brand name pro biotic counterparts. Did you know that fermented urine is a good fertilizer and household cleaner? Learn how fermentation creates a more stable, value-added product. This program has been brought to you by Hearst Ranch. Fermentation is absolutely essential to agriculture, and even the bigger picture than agriculture- if were thinking about the cycles of life and death- is the cycle of life, death, and fermentation. Because of the flexibility of bacterial genetics, a single strain will never be as powerfully beneficial to us as eating a variety of different kinds of foods that have their own indigenous bacterial populations. -- Sandor Katz on The Farm Report
Released:
Jun 14, 2012
Format:
Podcast episode

Titles in the series (100)

The Farm Report is a show about the people, processes, and policies that shape how food is produced today. From the latest agricultural innovations to the day-to-day challenges of running a viable business growing vegetables and grazing cattle, host Lisa Elaine Held engages in conversations with farmers and farmworkers and the people who work alongside them—like chefs, researchers, activists, and investors. Expect from-the-field insights paired with real-world context as guests explore how producing fresh, delicious food relates to environmental and community sustainability, equality and justice, politics and policy, and better health.