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16 julia street
16 julia street
15 exploring fermentation zine
15 exploring fermentation zine
This project came out of work through Stanford’s d.school Creativity in Research Scholars (CIRS) class. Working with fermented foods and health, I...
14 hybrid respiration
14 hybrid respiration
Hybrid respirationA new method of energy harvest by L. plantarum (and maybe other LAB) In early 2021, The International Scientific Association for...
13 red wine
13 red wine
12 microbial terroir
12 microbial terroir
11 macklin casnoff
11 macklin casnoff
tempeh,sustainability, and fermentation:an interview with macklin casnoffrecorded january 2022 Elisa: What is fermentation? Macklin: The way I...
10 kefir
10 kefir
Kefir Fermented milk Ingredients: milk Taste: creamy, tart Popular in: Eastern Europe Time: 24+ hours Dominant...
09 eli gerrick
09 eli gerrick
protist fermentation:an interview with eli gerrickrecorded december 2021 Elisa: I’m really excited to talk to you Eli, because you are...
08 filmjölk
08 filmjölk
07 elisa caffrey
07 elisa caffrey
microbial herding, impossible garum, and the future of fermentation:an interview with elisa caffrey conducted by hannah wastyk recorded december 2021 ...
06 red sauerkraut
06 red sauerkraut
Red cabbage sauerkraut Fermented red cabbage Ingredients: red cabbage, salt Taste: primarily acidic, pickley, and salty, can be...
05 tempeh
05 tempeh
Tempeh Mold fermented soybean cakes Ingredients:soybean Taste: earthy, absorbs other flavors well Popular in: Indonesia Time: 2 days-3...
04 hannah wastyk
04 hannah wastyk
fermented food and immune health: an interview with hannah wastykrecorded september 2021 E: What is fermentation? H: Yeah I love this question because...
03 viili
03 viili
02 sauerkraut
02 sauerkraut
Sauerkraut Fermented cabbage Ingredients: common cabbage, salt Taste: primarily acidic, pickley, and salty, can be slightly...
01 a history of fermentation
01 a history of fermentation
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