Fabulous Fermenters
Here are some of my favorite Foodie Pharmacology podcast episodes with guests who are fermentation gurus.
I’m taking a two-week break on new episode releases for the Foodie Pharmacology podcast. I’m off to Sweden this week to speak at a symposium course on antibiotic resistance. While there, I’ll be sure to snap lots of great photos and videos from the Linnaean gardens. In the meantime, I wanted to share some of my oldie but goodie episodes that touch on one of my all-time favorite food subjects: fermentation! I have a great mix of discussions with experts in alcohol crafting, bean ferments, homemade sodas and pickles to share.
Homemade Pickles and Sourdough Bread
Fermentation makes food more shelf stable, nutritious, and delicious! Some ferments can also boost your health by promoting a healthy gut microbiome and strengthening immunity. The amazing thing is that by implementing some simple steps, anyone can start fermenting at home using the wild microbes found on vegetables and even dry flour! In this episode of Foodie Pharmacology, I speak with world-renowned fermenting guru Sandor Katz about the science and history of fermentation.
Homemade Sodas
Fermentation harnesses the power of microbes to transform ingredients into value-added foods, and there are so many different techniques to this culinary craft! I speak with Dr. Julia Skinner—author of Our Fermented Lives and fermentation enthusiast, educator, writer, food historian, and founder of Root Kitchens. Learn more about Julia and her work by subscribing to her Substack newsletter and get a free 60-day trial at this link.
The Art of Spirit Craft
Though its ingredients core are simple—barley, yeast, and water—the final product after years of aging is incredibly unique. The distinctive flavor of Scotch whisky is influenced by how it is malted, how the malt is dried, the distillation process, and the aging process! The type of wood and its prior use in former casks, whether for sherry or bourbon, also influences the final flavor. Whisky is an amazing case study of how plant chemistry and extraction methods affect the chemical character of the final product! In this episode, I dive into the chemistry and flavor of one of my favorite spirits and speak with Gordon Motion, the master whisky maker for Highland Park.
Notes of vanilla, a hint of orange and holiday spice, rich color, long legs, and a full body—these are the traits of an excellent aged rum. In this episode, we learn about the art of rum making, starting with the sugar cane fields to the aging barrel. Our guest is Joy Spence, a chemist and the first woman to hold the position of Master Blender in the spirits industry. Joy shares insights from her 40+ year tenure at Appleton Estate, creating some of the most highly awarded rums the world has ever seen.
Bean Ferments
One of my favorite ways to start a meal at any Asian restaurant is with a bowl of steaming hot miso soup. It wasn’t until recently that I learned that miso is a fermented product made from beans – often from soy! I never thought about making miso from home at home until I came across Kirsten Shockey’s book on that topic. If you’ve ever been curious about the microbial transformation of beans into products like soy sauce, tamari sauce, natto, miso, or tempeh, this is the episode for you! I speak with fermenting guru Kirsten Shockey, who has authored several books unveiling the mystery and beauty of fermented foods.
I’m always looking for new ideas and guests for the podcast! Are you a fan of fermentation? Let me know which topics you’d like me to cover on future episodes. All subscribers can vote on the poll below.
Paid subscribers: leave a comment with topic or guest ideas! I’d love to get suggestions from you!
Yours in health, Dr. Quave
Cassandra L. Quave, Ph.D. is a scientist, author, speaker, podcast host, wife, mother, explorer, and professor at Emory University School of Medicine. She teaches college courses and leads a group of research scientists studying medicinal plants to find new life-saving drugs from nature. She hosts the Foodie Pharmacology podcast and writes the Nature’s Pharmacy newsletter to share the science behind natural medicines. To support her effort, consider a paid or founding subscription, with founding members receiving an autographed 1st edition hardcover copy of her book, The Plant Hunter.
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