Episode 2: Fermenters
Here it is, a second show, a bit like the first show, but shorter, squishier, and mouldier. Apologies for my terrible butchering of the word “keffir.”
fermenters
This one’s particularly good for toodling around in the kitchen.
Thanks so much to Graeme Worthy (faithful web developer), Aili Meutzner (art whiz), Kat Siddle (research and library hound) and the voices of Heather Johnstone, Emerson Belland, Caroline Walker, Charlotte Hewson, Soula Poulos, and whoever happened to be in the room.
Great show Sarah! I think I may be not old enough yet to hear the ginger beer story……I saw that Kombucha on the 5th avenue kitchen counter, and ever doubtful, I did try it, and yep, not too bad though it looked disgusting. I wonder if Emerson got his fermenting genes from his grandfather, my Dad, Robbie, who used to make beer on our back porch when I was a kid, or it could be from finding interesting looking items in the back of our fridge when he was younger? But I think its the genuine chemist inside him…..Way to go! Love it!
Well, I find all this amazing. It helps to explain a bit about the culture of the Do It Yourselfers but the fascination with yukky stuff — well, I don’t get it myself! Gotta hand it to you though!
Such a great Saturday afternoon ritual…dishes and your podcast. Thanks Sarah!
[...] half-hour, you should spend it with Sarah Buchanan’s wonderful podcast life after radio. The current episode meets Vancouver’s home [...]
Nice addition of the cooking show musak. Listening to Soula with that tune really made me smile and laugh at the same time!
i really enjoyed learning about fermentation and the attention attributed to the philosophy of fermentation. I laughed a lot! apparently, i know some funny people. and now I am inspired to finally make that yogurt…thanks fermenters.
can’t wait till the next episode!
[...] half-hour, you should spend it with Sarah Buchanan’s wonderful podcast life after radio. The current episode meets Vancouver’s home [...]
Great stuff, Sarah, though I’m a little sad Emerson didn’t mention his tomato brandy.
I love kefir (it’s pronounced keh-feer, btw) but Kata had to leave her grains in Hungary. I felt inspired after listening to your show and found a website (http://www.rejoiceinlife.com/kefir/kefirlistCanada.php) where people can find kefir and kombucha sources around the world.
Maybe I’ll be further inspired and take sampling of some of my grandma’s sourdough home with me. She’s been feeding it ever since my aunt brought it home from grade 9 home-economics class, like 30+ years ago…