This week Allison and Branden discuss Hongeo, the fermented skate from Korea. Delicious? Or nauseating? You decide and then get out there and try it.

This week we discuss the recent concerns surrounding the FDA, cheese, and aging on wood. While things have settled for the time being, is there still reason for alarm?

This week we discuss recent science reporting on bacteria in placentas and then we talk about the line between speculating and misleading.

This week we discuss the DNA sequencing of brewing yeast and the impact this could have on the industry and fermentation in general.

This week we talk about letting go of starter cultures, losing cultures, and how to cultivate new food traditions in a modern world.

This week we talk brides, kimchi, mother-in-laws, and plenty more.

This week we are joined by special guest Nicole Easterday, founder of FARMcurious and creator of the FARMcurious Fermenting Set.

This week we talk about the recent Surstromming incident in Sweden, a beer brewing C02 digester, arsenic in rice bran used for nukazuke, and more.

This week we are joined by two wonderful commercial fermenters located in Madison, Wisconsin: Vanessa and Alla of NessAlla Kombucha.

This week we talk culture, history, and the naming of foods.