Fermup The Fermented Food Podcast

19: DIY Fermentation Manifesto

Ginger beer plant, the world’s largest mozzarella ball, and Michael Pollan’s upcoming book release.

This week we further our discussion on why we ferment or spend any time at all caring about food. Inspired by a few articles related to Michael Pollan’s upcoming book about cooking and fermenting, we discuss the philosophy and politics behind fermented food choices.

Show notes:

[Ginger Beer Plant Yahoo Groups](https://groups.yahoo.com/group/GingerBeerPlant/)

A SCOBY of Saccharomyces florentinus and Lactobacillus hilgardii, ginger beer plant looks very similar to water kefir grains but are supposedly different. This yahoo group appears to the most extensive resource on this little known ferment.

[Strange Brew CAA](https://alumni.berkeley.edu/news/california-magazine/spring-2012-piracy/strange-brew)

This article explains a little more about the recent resurgence of ginger beer plan in the USA.

Farmington Harmons tries to set world record for largest mozzarella ball

Cheese mongers at a grocery store in Farmington, Utah attempt to set a World Record last week with the world’s largest mozzarella cheese ball.

[Interview: Michael Pollan, Author Of ‘Cooked’ NPR](https://www.npr.org/2013/04/21/177501735/fire-water-air-earth-michael-pollan-gets-elemental-in-cooked)

A brief six minute NPR interview segment with Michael Pollan.

[Cooked: A Natural History of Transformation by Michael Pollan The Washington Post](https://www.washingtonpost.com/opinions/cooked-a-natural-history-of-transformation-by-michael-pollan/2013/04/18/ec87c17e-a396-11e2-9c03-6952ff305f35_story.html)

A review by the Washington Post of Michael Pollan’s upcoming book.

[Michael Pollan Cooks! NYTimes.com](https://opinionator.blogs.nytimes.com/2013/04/17/pollan-cooks/)

Mark Bittman says that Michael Pollan should add “And cook them” to his famous food movement words, “Eat Food. Not too much. Mostly Plants.”

[Cooked: A DIY Manifesto Medium](https://medium.com/culinary-literature/f767d50796c1)

This is an excerpt from Michael Pollan’s book about Cooking (and fermenting). He writes about how cooking (and fermenting) transforms us from mere consumers into producers.

[Cooked: A Natural History of Transformation by Michael Pollan Amazon](https://www.amazon.com/exec/obidos/ASIN/1594204217/fermup-20)

Please note that we will receive a small percentage of the sale if you use this link to purchase through Amazon. But this book will be available everywhere on April 23rd including the local bookstore near you!

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