Posted Monday, May 5, 2014
The world's tiniest chefs -- micro-organisms that enhance flavors and preserve foods by converting starch and sugars into other products-- can whip up some tasty pickles, a block of cheese, even a nice glass of wine or a pint of beer to wash it down. The process is known as fermentation and it is a growing culinary trend. On today's show, we examine what's been called "the flavorful space between fresh and rotten" -- fermentation.
Gail Cresci, PhD, RD, dietician and nutrition researcher at the Cleveland Clinic
Matthew Kania, owner of Whitewood Pantry Pickles
Sam McNulty, owner of Bier Markt/Bar Centro/Speakeasy, Market Garden Brewery, Nano Brew, and the upcoming Palace of Fermentation to open next year in Ohio City
Greg Tochtrop, PhD, associate professor of chemistry at Case Western Reserve University
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