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The Sound of Ideas

Fermentation Nation

Posted Monday, May 5, 2014

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Fermentation Nation 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.


Arts and Culture, Food, Community/Human Interest, Health, Science


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

Additional Information

Science Friday segment on fermentation
Wild Fermentation (website maintained by Sandor Katz)
Cleveland Clinic probiotics guide
Cleveland Culinary Launch
Wake Robin
Cleveland Kraut

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