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,...
Suyra Prakash was introduced to kombucha while living in Denver, Colorado, in 2017, and he brought back a taste for it to India. However, he was unable to find good kombucha, so he started brewing it at home, working for...
MAVI’s Pantry is a homegrown artisanal fermented food and beverage brand which makes gut-friendly functional products like kombucha, kimchi, kvas, ginger ale, kanji, and sauerkraut using local, seasonal and organic ingredients. They started with kombucha and it still is their...
A food scientist unscrews the lid on astonishing new research that suggests everybody should be eating three portions of fermented food a day. Yesterday’s London Sunday Times carried a long article by fermentation expert Tim Spector. In Tim Spector’s fermented...
Bristol, UK-based Caroline Gilmartin has a PhD in microbial genetics and champions the importance of fermented foods and gut health. She runs fermentation workshops and explains the science behind fermentation. She has a Substack newsletter and Instagram and is a...
Fermentation / Fiction / Podcasts
Our Fermented Future, Episode 5: The Spoilage Rights Movement
November 7, 2025
