Our guests are Kirsten and Christopher Shockey. They are the co-founders of Ferment Works where they educate people about fermented foods. They are also the co-author of multiple books about fermentation, including “Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans", which came out...

You may be familiar with some fermented Asian food staples, like soy sauce and kimchi (see past FMW episodes!). Today, we're exploring some of the less well-known flavors from the Chinese pantry with the help of Calvin Eng of Nom Wah. Learn about all the fermented and preserved funky goodness...

Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their...

We all want to make our food lives a little bit better right? More environmentally and economically friendly, tastier and functional. It's hard to always get everything right- but you can do somethings most of the time and be healthyish. That's the basic idea around Healthyish, the online platform from...

Chris Cuzme and Mary Izett are talking fermented soy products on this week's episode of Fuhmentaboudit! Their first guest is Christian Elwell of South River Miso- one of the oldest miso producers in the United States! Hear about the roots of the company, and how a tragic event inspired Christian's...

Is knowledge actually power like they used to say in Schoolhouse Rock? This week on Let's Get Real, Erica Wides is taking on the the burden that comes with food knowledge and education. How can you order food at a restaurant when you know that every item on the menu...

Mitchell Davis welcomes in the new year with friends Andrew Knowlton and Adam Rapoport of Bon Appetit to discuss restaurant trends in 2012. Find out why Andrew thinks good service will return to "casual" restaurants in the new year and why Brooklyn is no longer a novelty for restaurants. Hear...

Have we become spoiled by the idea that food that isn't supposed to go bad and that leftovers are to be immediately thrown out? This week Erica Wides tells us it's time to get real about expiration dates. And here's the thing, if it's something that doesn't go bad, it's...