This weeks conversation includes our thoughts on an opinion we
read about commercial production of food often times being
superior to small-scale artisanal foods. Plus we take a closer
look at Kefir history and microbiology.
Does small-scale food taste better? Is it of higher quality?
What is the difference between small-scale and artisanal?
How to make kefir, where to find kefir grains and how kefir
grains escaped the caucasus mountains.
|[Food Microbiology: An Overlooked Frontier
“Food Microbiology: An Overlooked Frontier Lecture 11”)
[Microbial Diversity & Interactions with Rachel Dutton
“Microbial Diversity & Interactions”)
[Food, Fermentation and Micro-organisms by Charles W.
“Food, Fermentation and Micro-organisms - Amazon Affiliate
[Kefir production in Iran - a.k.a. how to make kefir
grains with goat skin bag
|[International Kefir Sharing Community
“International Kefir Sharing Community”)