This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 4 appeared last week. New episodes drop every Friday. Overview The fermentation revolution isn’t about returning to the past,...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday. As we look back over the last 75 years, it’s...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday. Overview Building on Curro Polo’s pioneering research in the late...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 1 appeared last week. New episodes drop every Friday. Overview Breakthroughs in fermentation science occurred when researchers transitioned from...
This is the first episode in a series about possible futures, which will be published in Booch News over the coming weeks. The Preview appeared last week. New episodes drop every Friday. Overview Decades before the year 2100 the processed...
Inspired by the recent Stanford Fermented Food Conference, I imagined outlandish futures:that ultra-processed foods are a thing of the past; that crops are grown indoors after climate change devastates farmlands; that absolutely everyone makes home-brewed kombucha. This is a preview...
For those who missed the September Fermented Food Conference at Stanford University, there’s another conference being held in the Italian Alps at the end of October. It has a more of a purely scientific focus than was the case in...
Selected quotes from presentations at the 2005 Stanford Fermented Food Conference.
Describes the traditional use of ants to ferment yogurt in Turkey and Bulgaria.
Josh Evans leads a research group on Sustainable Food Innovation at the Danish Technical University’s Center for Biosustainability. His presentation on ‘novel ferments’ at the Stanford Fermented Food Conference detailed a project he led where astronauts on the International Space...
