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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.


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


 

anne.glausser@ideastream.org | 216-916-6129