Good Food
Fermentation, both ancient and new
Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book.
By Evan Kleiman • • 56m ListenNoma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese, while foraging expert Pascal Baudar is creating funky brews using local, natural ingredients. Also: Tokyo turnips are popping up at the market, and two friends of Good Food recently received a special honor.
In this episode
6 storiesThe Noma Guide to Fermentation
Humans have been preserving foods using fermentation for thousands of years. So why the renewed interest?
Read the story16 minThe story of cheddar
Fun fact: despite being used in so many American recipes, cheddar cheese was actually born in England.
Read the story13 minForaged then fermented
It shouldn’t come as a surprise that LA author and naturalist Pascal Baudar would know a thing or two about fermentation and the art of brewing. After all, he was raised in Belgium, where beer is king.
Read the story9 minMarket Report: Tokyo turnips
Tokyo turnips are a perennial fall favorite at the Santa Monica Farmer’s Market, and chefs like Ari Taymor of Little Prince are fond of showcasing their unique, meaty texture.
Read the story8 min‘Downtime’ with the Redzepis
“What do you cook for one of the best chefs in the world?” Nadine Levy Redzepi is all too familiar with this question.
Read the story7 minHonoring two LA food legends
The Julia Child Award recently went to some friends of Good Food at the Smithsonian Food History Gala in Washington D.C.
Read the story4 min
