Podcast appearances and mentions of david zilber

Petite cuisine silencieuse, la fermentation est partout. Elle transforme à notre insu et depuis la nuit des temps les plantes, les fleurs, les poissons et tant de nourriture pour les rendre goûteux et parfois même comestibles. Le cacao, le café, l'olive, le soja, le manioc doivent être fermentés pour être consommés ; mieux ils gagnent en qualité gustative, mais aussi en vertus pour la santé. La fermentation transforme naturellement grâce à des centaines de milliers de micro-organismes qui mitonnent et préparent les aliments, partout, pour tous, et même en nous, puisque nous avons tous des microbiotes ! Vivante : visible et invisible, joyeuse et enthousiasmante, la fermentation relie l'humanité tout entière, elle est histoire d'altérité, de créativité et de société. Elle nous enseigne à lâcher prise, nous rend la liberté de choix. Écologique, politique, sensible, la fermentation est une manière d'être au monde, à chacun de nous de la laisser s'exprimer !Avec Thien Uyen Do, paysanne, vigneronne, cueilleuse, autrice de Fermentation rébellion aux éditions Équateurs.► Site internet | Instagram | Le domaine de CombrillacDans l'émission vous entendez l'écrivain Pierre Michon, auteur de Vies minuscules dans le podcast Bookmakers de Richard Gaitet, produit par Arte Radio. Le guedj, produit emblématique de la cuisine ouest-africaineAutour du guedj, patrimoine de l'Afrique sub-saharienne, le guedj est un poisson séché fermenté qui fait l'âme de la cuisine ouest-africaine, ce « petit goût » qui manque tant quand il n'est pas là. Issu de la fermentation naturelle du poisson, séché et conservé dans le sel. Des recherches pour maîtriser la méthode traditionnelle ont été menées pour garantir une meilleure et réduire aussi le taux de sel dans le produit final. Un ferment a été trouvé et isolé : un activateur de fermentation comme le koji pour le riz au Japon ou le levain pour le pain : avec ce « booster », les poissons frais peuvent être fermentés, le guedj ne contient plus que 3 % contre 50 % auparavant ! Il sera bientôt exporté et commercialisé sous de nouvelles formes, et notamment en poudre. Explications de madame Adama Adâh Badiane, entrepreneure en série, une stratège de la croissance. Elle aime à dire qu'elle a pour mission d'inspirer la possibilité.Pour aller plus loinFerment'NationFermentations ! de Sandor Ellix Katz (Éditions Terre Vivante)L'art de la fermentation de Luna Kyung et Camille Oger (Éditions La Plage)Le guide de la fermentation du Noma de René Redzepi et David Zilber (Éditions du Chêne)Cuisine et fermentation de Malika Nguon (Ulmer)Ni cru ni cuit de Marie-Claire Frédéric (Éditions Alma)À écouter aussiFermentation africaine : ce goût-là, c'est la terre, l'air, l'âme de la cuisine► Programmation musicale : Shoot de Yamè

Petite cuisine silencieuse, la fermentation est partout. Elle transforme à notre insu et depuis la nuit des temps les plantes, les fleurs, les poissons et tant de nourriture pour les rendre goûteux et parfois même comestibles. Le cacao, le café, l'olive, le soja, le manioc doivent être fermentés pour être consommés ; mieux ils gagnent en qualité gustative, mais aussi en vertus pour la santé. La fermentation transforme naturellement grâce à des centaines de milliers de micro-organismes qui mitonnent et préparent les aliments, partout, pour tous, et même en nous, puisque nous avons tous des microbiotes ! Vivante : visible et invisible, joyeuse et enthousiasmante, la fermentation relie l'humanité tout entière, elle est histoire d'altérité, de créativité et de société. Elle nous enseigne à lâcher prise, nous rend la liberté de choix. Écologique, politique, sensible, la fermentation est une manière d'être au monde, à chacun de nous de la laisser s'exprimer !Avec Thien Uyen Do, paysanne, vigneronne, cueilleuse, autrice de Fermentation rébellion aux éditions Équateurs.► Site internet | Instagram | Le domaine de CombrillacDans l'émission vous entendez l'écrivain Pierre Michon, auteur de Vies minuscules dans le podcast Bookmakers de Richard Gaitet, produit par Arte Radio. Le guedj, produit emblématique de la cuisine ouest-africaineAutour du guedj, patrimoine de l'Afrique sub-saharienne, le guedj est un poisson séché fermenté qui fait l'âme de la cuisine ouest-africaine, ce « petit goût » qui manque tant quand il n'est pas là. Issu de la fermentation naturelle du poisson, séché et conservé dans le sel. Des recherches pour maîtriser la méthode traditionnelle ont été menées pour garantir une meilleure et réduire aussi le taux de sel dans le produit final. Un ferment a été trouvé et isolé : un activateur de fermentation comme le koji pour le riz au Japon ou le levain pour le pain : avec ce « booster », les poissons frais peuvent être fermentés, le guedj ne contient plus que 3 % contre 50 % auparavant ! Il sera bientôt exporté et commercialisé sous de nouvelles formes, et notamment en poudre. Explications de madame Adama Adâh Badiane, entrepreneure en série, une stratège de la croissance. Elle aime à dire qu'elle a pour mission d'inspirer la possibilité.Pour aller plus loinFerment'NationFermentations ! de Sandor Ellix Katz (Éditions Terre Vivante)L'art de la fermentation de Luna Kyung et Camille Oger (Éditions La Plage)Le guide de la fermentation du Noma de René Redzepi et David Zilber (Éditions du Chêne)Cuisine et fermentation de Malika Nguon (Ulmer)Ni cru ni cuit de Marie-Claire Frédéric (Éditions Alma)À écouter aussiFermentation africaine : ce goût-là, c'est la terre, l'air, l'âme de la cuisine► Programmation musicale : Shoot de Yamè

Let's make 2025 the year we all embrace growing our own fruit and vegetables—whether you've got a sprawling garden, a small balcony, or just a windowsill! No matter how much space or time you have, we've got plenty of inspiration to get you started and keep you going all year round. First, we'll hear from Shelia Das and Liz Mooney from RHS Wisley's talented edibles team, who will share their expert advice on growing delicious produce across every season. Then, we'll check in with Lucy Chamberlain, author of Grow Food Anywhere, as she reveals how to make the most of your space—whatever its size, shape, or location. And what about all that fantastic homegrown produce? Don't worry! We'll revisit our fascinating chat with Canadian chef and photographer David Zilber, a fermentation expert who's worked in some of the world's top kitchens, including the renowned Fermentation Lab at Restaurant Noma. He'll inspire you with creative ways to preserve and enjoy your harvest. Host: Gareth Richards Contributors: Shelia Das, Liz Mooney, Lucy Chamberlain, David Zilber Links: RHS Grow Your Own Veg Through the Year: 365 Days of Homegrown Vegetables & Herbs Grow Food Anywhere

Welcome to the first episode of the new BMW audio series, GAME CHANGER. This episode's change maker is David Zilber. He is a professional chef, fermenter, food scientist, and author from Toronto, Canada. What if you knew that the next big culinary breakthrough might come from a tiny microbe living in the food you eat every day? Tune in to this episode to discover how a lab next to a kitchen could bring about the next big culinary change.   (00:00) Introduction (02:56) How is the microorganism used in food?  (08:49) Who were your role models?  (14:26) What was the most surprising food flavour?  (26:41) How dare you?  (31:06) What is food for you?   Find out more about our host Charlie Martin.

Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.

Nous avons découvert le microbiote (volet 1), quels alliés précieux ces microorganismes sont pour chacun de nous. Il est temps de prendre soin d'eux. L'alimentation joue un rôle fondamental dans la bonne forme de notre microbiote, le trio alimentaire à privilégier est composé d'Oméga 3, de fibres, et de produits fermentés. Où les trouver ? En quelle quantité ? Comment les préparer ? Comment les cuisiner ? Autant de questions auxquelles répond notre invitée : Biliana Lesic, microbiologiste, fondatrice de M et Moi. ► Mon microbiote et Moi. Pour apprendre à faire vos aliments fermentés, Biliana propose chez M et Moi des ateliers, vous trouverez aussi des bocaux fermentés maison, y compris des plats en bocaux. L'épicerie est un refuge, idéal pour échanger, et se familiariser avec cette alimentation favorable au microbiote.Au restaurant Ferment, les aliments fermentés se déclinent de l'entrée au dessert, et dans le verre : des croûtons de pain au levain, au cheesecake au coulis de framboises lacto-fermentées, une crème chocolat, et un verre de kéfir pour le menu. Les aliments fermentés sont cuisinés, ou crus, en notes d'assiettes savoureuses qui permettent la découverte. Un parti pris depuis l'ouverture pour une cuisine vivante et délicieuse. Florian Diday est l'un des cofondateurs. Ferment, 51 rue Blanche, 75009 Paris.En images Pour aller plus loin :- À la rencontre de notre microbiote : Le goût du monde- Kefir ensemble, le projet scientifique du muséum d'histoire naturelle- Cuisine et fermentations, de Malika Nguon, éditions Ulmer- Ni cru ni cuit, de Marie Claire Frédéric – Alma éditeur son blog est une mine - Vilain Levain, de Valérie Zanon, autour du levain et du pain, notamment- Invisibles, 10 façons de les préparer, de Luna Kyung, éditions de l'Epure- L'Art de la fermentation, de Luna Kyung et Camille Oger, éditions La plage- Luna Kyung est l'autrice du blog : La table de Diogène est ronde, autre mine d'informations et découvertes- Fermentations naturelles, de Sandor Ellix Katz, éditions Ulmer son blog- Le guide de la fermentation du Noma, de David Zilber et René Redzepi, éditions du Chêne- Levain, 10 façons de le préparer, de Apollonia Poilâne – éditions de l'Epure- Fermentation en Afrique subsaharienne - Le goût du monde.Musique : Chega de saudade, de Pedro Mizutani.

Every year some months have five Fridays, and every time this happens we find something to do there: something out of our normal schedule. We try to adopt an annual theme. In 2021 we played music licensed under creative commons licences; in 2022 we found four old radio shows; and in 2023 we looked back to four early episodes of Meanwhile in an Abandoned Warehouse. This year whenever we stumble into the fifth Friday of a month we will look around us and find a podcast that interests us: one published under a Creative Commons licence that relates in one way or another to our areas of interest. Where better to start than with a podcast produced by a friend of ours with whom we have already talked? We talked with Agnieszka Pokrywka twice in 2021 about Ferment Radio. Since then she had produced 41 episodes, and the podcast has become one of the projects produced by Super Eclectic, a “a multimedia production house for the world we want” that she has founded with Humberto Duque. Today we listen to Episode 40, "Show me your kitchen, and I will tell you who you are" with David Zilber, chef, fermenter, food scientist, and author of "The Noma Guide to Fermentation".

We choose our tools, and in return, our tools shape us. Tools can be an opening to new possibilities, but also a limitation. What makes the workspace of a fermenter? What tools are there available? How do these tools influence the process? In this episode, we sneak peek into the kitchen of David Zilber, chef, fermenter, food scientist, and author of The Noma Guide to Fermentation. Guided by David's voice, and powered by imagination, we stroll around his lab at Chr. Hansen in Hørsholm, Denmark. This is the second part of our interview with David Zilber. Check out episode 36 to learn more about the importance of  “little” ferments in the “big” food system. --- Send in a voice message: https://podcasters.spotify.com/pod/show/fermentradio/message

A héten a Michelin-csillagos Salt étterem szakácsával, Makai Edinával a fermentálásról beszélgetünk. Hogyan jutott fel nagymamáink kedvenc eljárása a gasztronómia csúcsára? Miért hasznos az ételpazarlás elleni küzdelemben? Hogyan kezdhetünk hozzá a fermentáláshoz mi magunk otthon, ha egészségesebbek és alapanyagtudatosabbak szeretnénk lenni? Az adásból mindez kiderül. (1:04) Mi is az a fermentálás és mi készül ezzel?  (12:55) Mit és hogyan fermentál a Salt?  (19:25) Hogyan lett egy hagyományos eljárásból csúcsgasztronómia?  (23:40) A fermentált italok világa  (27:21) A fermentált ételek tálalása  (31:53) Elfelejtett gyógynövények a gasztroban  (45:28) Hogyan segít a fermentálás az ételpazarlás problémáján?  (52:08) A fermentálás és az egészségünk  Extrák:  A fermentálás királya, David Zilber sikerkönyve: https://bit.ly/davidzilber   David Zilber és René Redzepi a koppenhágai Noma étterem fermentáló laboratóriumában: https://bit.ly/nomafermentation   Készíts te is misot vagy szójaszószt: https://bit.ly/misoszoja 

Hvordan skaber vi balance i et fødevaresystem, som er blevet skævvredet af århundreders kolonialisme og årtiers monokulturel dyrkning? Måske er svaret at gå baglæns ind i fremtiden. Længe før den masseproducerende og ensrettende industrialisering af fødevaresystemet har verdens oprindelige befolkninger dyrket, tilberedt og spist alverdens afgrøder, og i dag synes bevaring af gamle teknikker og sorter at gå hånd i hånd med udviklingen af nye tilgange til at tænke på, nyde og i det hele taget leve med mad. Fermenteringseksperten David Zilber og planteforskeren Michael Broberg Palmgren giver deres bud på, hvilke veje vi kunne følge i kampen for et mere balanceret fødevaresystem. Gemmer kimen til en bedre verden sig i frøbanker, fermenteringskrukker og forædling af planter? Og hvilke frø skal vi i så fald gemme, og hvilke afgrøder skal vi fermentere og forædle? I denne podcast tager Zilber og Broberg Palmgren i selskab med moderator Emma Holten en tankevækkende samtale om frø, fermentering og frihed.

Midt mellem deep tech-virksomhederne i DTU Science Park har fermenteringskokken David Zilber sit laboratoriekøkken.     Hylderne er fyldt med fermenteringskrukker og scoby'er, og de fire store, summende industrikøleskabe rummer et skatkammer af glas med syltet rabarber, asparges og alverdens andre grøntsager. Fremme på det centrale køkkenbord står redskaberne og råvarerne til Zilbers næste eksperimenter med at udvikle fremtidens smage og ingredienser.    Zilber er sprunget ud som fødevareforsker, men hans praksis og tænkning har længe været de dygtigste forskere værdig: Som chef for Nomas fermenteringslaboratorium stod han i spidsen for en skelsættende undersøgelse af madens mikrobielle grundlag, og som et sidestykke til sin eksperimenterende kokkegerning har han researchet sig til en dyb viden om den mikrobiologi, som både fermentering specifikt og smag generelt beror på.    Videnskaben er Zilber vokset op med. Hans far var fly-ingeniør for NASA og podede ham fra en tidlig alder med bøger om solsystemet, Carl Sagans 'Cosmos'-tv-serie og besøg på videnskabsmuseer, og siden da har hans videnskabsinteresse medført lidt af en sneboldeffekt.    I dag er videnskaben blevet hans store passion og hverdag, og som selvstændig laver han forskning for fødevaregiganten Chr. Hansen, skriver populærvidenskabelige artikler og bøger og holder talks om mad og mikrobiologi på forskningsinstitutioner som Stanford School of Medicine.    Kernen i alle eksperimenterne er et dybt engagement i de biologiske videnskaber.    For dybest set er hans historie en fortælling om sammenhængen mellem mad, mikrober og videnskab.    Og om en otte-årig canadisk dreng, der engang lod sin skål med cheerios og mælk stå fremme på bordet og kom hjem til en skål med yoghurt – første skridt i en vild karriere mod at vise, at fermentering kan være videnskab. ** Canadiske David Zilber er tidligere kok på Noma, fermenteringsekspert og arbejder nu for den biovidenskabelige virksomhed Chr. Hansen, hvor han i samspil med mikroberne i sit gastronomiske laboratorium skaber fremtidens smage og klimavenlige fødevarer. Zilber står bag 'The Noma Guide to Fermentation' fra 2019, der er en dybdegående indføring i opskrifter og teknikker fra michelin-restaurantens fermenteringslaboratorium. Han arbejder aktuelt på en bog om videnskab og fermentering.

A healthy food system encourages the production and consumption of foods that support a balanced gut microbiome. It reduces food waste and gives preference to natural preservation methods. It uplifts food, not only for its nutritional value but also as cultural heritage and an expression of diversity. It is also mindful of the energy spent in order to process food. All these characteristics of a healthy food system sound very much like the definition of fermented foods. It may seem like a simple solution, but diagnosing and improving the complexity of the food system, which is both global and fragmented,  is a huge challenge. There are not that many people in the world who can say they have extensive hands-on experience working in different areas of that vast system. David Zilber is definitely one of them. From a butcher shop in Toronto to the Fermentation Lab of the acclaimed restaurant Noma, Copenhagen, and to the labs of Chr. Hansen, a giant bioscience company in Hørsholm, Denmark, David Zilber has garnered multiple and fascinating perspectives on food and the system around it. Ferment Radio had the pleasure to talk with David in his own lab, where we reflected more about this incredible journey and his ever-evolving views on the food system that we are all part of.

Did you know that one third of the food we eat is transformed by microbes? Why did people start eating sauerkraut? Will veggie burgers ever taste better? Is humanity doomed??? We answer these questions and more on this episode of TLB. Bacteria and many fungi may be invisible to the naked eye but their impact is all around us and is especially important when it comes to food. Chef, author, food scientist, fermenter, and TV personality David Zilber talks about the past, present, and future of fermentation and why fermented foods taste so good, are a healthy choice, and are a powerful weapon in the fight for a sustainable future. He lays out the rough path ahead for human society when it comes to reworking some of our most prevalent structures (e.g., capitalism, globalism, the non-local nature of food production) but leaves us with a message of hope. This episode is also a must-listen if you want the tea (or should I say red wine) on Top Chef Canada season 10.David Zilber is the head of fermented food research and development at Chr. Hansen, a bioscience company based in Denmark. He is a former chef and head of the fermentation lab at Noma which has three Michelin stars and is commonly referred to as the "best restaurant in the world". David is also New York Times bestselling author of The Noma Guide to Fermentation (which I highly recommend) that has revolutionized how home and professional chefs around the world incorporate fermentation practices into their cooking, and he is currently a judge on Top Chef Canada. To follow his work and impeccable book recs on social media, find him on Instagram: @david_zilber. I also want to link "The Entropy of a Carrot" which was mentioned; definitely worth reading.For more info on microbes and to follow updates of this podcast, find @couch_microscopy on Instagram, @CouchMicroscopy on Twitter, or visit www.couchmicroscopy.com/store for merch!Music is "Introducing Cosmic Space" by Elf Power and "Vorticella Dreams" by L. Felipe Benites.While some of the content on this podcast may be relevant to human or veterinary medicine, this information is not medical advice. The views and opinions expressed on this program are those of the host and guests and do not reflect the views of any institution.

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter. Learn more about your ad choices. Visit podcastchoices.com/adchoices

With Top Chef Canada officially back for another season, so too is our Top Chef-themed podcast miniseries.On this week's episode of Top Chef Canada Roundtable, co-hosts Phil Wilson, Carmen Cheng and Dan Clapson share their first impressions of the milestone season in terms of its competitors and unique "X" twist. Top Chef Canada judge Mijune Pak also joins the trio to talk about what she's excited for Canadians to see as this season unfolds, her thoughts on this year's new judge David Zilber and she shares a bit of behind-the-scenes intel from the show's premiere episode too.The Eat North Podcast stream can be found on Spotify, Apple Podcasts, Google Podcasts and more.

To watch this episode on YouTube: https://youtu.be/4AN1Gvzu_yk Lauren's Word: Regenerative Mentions: • Holisticism Hub. Join the free community using my affiliate link here: https://bit.ly/3GwxAaI • Soul Empowering Hypnosis Membership: www.courtneystarkey.com • Four Sigmatic Mushroom Coffee Lauren's Teachers: • Ron Finley: https://www.youtube.com/watch?v=EzZzZ_qpZ4w&t=576s • David Zilber: https://amzn.to/3t4Rp3m • Leah and Naima Penniman: https://thetableunderground.com/the-table-underground/2017/2/2/leah-naima-penniman How to connect with Lauren: • The Culinary Coven (Chef Lauren's online course to teach culinary intuition): www.herbalandspiced.com/culinary-coven • The Herbal and Spiced Culinary Tarot deck: https://www.herbalandspiced.com/shop/p/porder-tarot • Book a reading here: https://www.herbalandspiced.com/services-1 How to connect with April: • patreon.com/aprilific • www.aprilific.com • aprilific@gmail.com • To leave a voicemail: https://www.speakpipe.com/Aprilific --- Send in a voice message: https://anchor.fm/thesandboxpod/message

Today's episode is with Chef, Fermenter, Food Scientist, Photographer, and New York Times best-selling author David Zilber. David is the former Director of Fermentation for “NOMA” Copenhagen; known as one of the most coveted restaurants on the planet, and co-author of the New York Times best-selling book, “The Noma Guide to Fermentation”. In this episode, he shares how the power of a nudge can unlock a world of unlimited possibilities, and trusting biological processes beyond instant gratification.   We explore David's multicultural upbringing growing up in Toronto, Canada, along with topics that range from connecting fermentation to everyday life, how photography allows him to tether his curiosity for science and fermentation, and ultimately how he's been able to bloom in the midst of chaos. David's story is one filled with invaluable gems and speaks to the power of leaning into curiosity.  Things mentioned https://www.theworlds50best.com/the-list/1-10/Noma.html ("NOMA", Copenhagen restaurant) https://www.jwst.nasa.gov/ (James Webb Space Telescope) https://www.nasa.gov/audience/forstudents/5-8/features/nasa-knows/what-is-the-hubble-space-telecope-58.html (Hubble Space Telescope) https://en.wikipedia.org/wiki/Lagrange_point (Lagrange point) What to read https://bookshop.org/books/the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables/9781579657185 (The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables) by David Zilber and René Redzepi https://davidzilber.medium.com/inbetweeners-78b194dbb3f8 (Inbetweeners: On the meaning of (re)mediation in mycelial and human worlds) by David Zilber https://www.sciencefriday.com/articles/ferm-excerpt/ (Why Fermentation Is So Important To One Of The World's Best Restaurants) https://bookshop.org/books/essays-in-love/9781531871918 (Essays in Love) by Alain de Botton https://bookshop.org/books/the-dawn-of-everything-a-new-history-of-humanity/9780374157357 (The Dawn of Everything) by David Graeber and David Wengrow https://bookshop.org/books/living-planet-the-web-of-life-on-earth-9780008477868/9780008477820 (The Living Planet) by David Attenborough https://bookshop.org/books/on-the-origin-of-evolution-tracing-darwin-s-dangerous-idea-from-aristotle-to-dna/9781633887053 (On the Origin of Evolution: Tracing 'Darwin's Dangerous Idea' from Aristotle to DNA) by John Gribbin and Mary Gribbin https://bookshop.org/books/a-natural-history-of-the-future-what-the-laws-of-biology-tell-us-about-the-destiny-of-the-human-species/9781541619302 (A Natural History of the Future: What the Laws of Biology Tell Us about the Destiny of the Human Species) by Rob Dunn  https://bookshop.org/books/the-anthropocene-reviewed-essays-on-a-human-centered-planet-9780593412428/9780525556534 (The Anthropocene Reviewed: Essays on a Human-Centered Planet) by John Green https://bookshop.org/books/being-a-human-adventures-in-forty-thousand-years-of-consciousness-9781250855404/9781250783714 (Being a Human: Adventures in Forty Thousand Years of Consciousness) by Charles Foster What to listen to https://open.spotify.com/track/0jNTJSaktLVy8iAi7KY2zB (Too Hot) by Kool & The Gang https://open.spotify.com/track/0nyrltZrQGAJMBZc1bYvuQ (Get Up Offa That Thing) by James Brown https://open.spotify.com/track/2grjqo0Frpf2okIBiifQKs (September) by Earth, Wind & Fire Who to follow Follow David Zilber on https://www.instagram.com/david_zilber/ (IG @david_zilber) You can also find his photography https://www.instagram.com/d_c_j_z/ (here). This conversation was recorded on February 3rd, 2022. Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris)   Production Assistant: https://www.instagram.com/holly_woodco/ (Coniqua...

This Episode is Sponsored By: Chr. Hansen The opportunities in fermented food stretch beyond kimchi and sauerkraut, and no one has a better vantage point on this than David Zilber, who heads up fermented food research and development at Chr. Hansen. Zilber, who previously worked as a chef at world-renowned gastropub Restaurant Noma, joins The Food Institute Podcast to discuss his unique career path and emerging trends in the fermented foods category. More About David Zilber: "David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto Canada. He has worked in some of the world's top kitchens since 2004. He served as the director of the world-renowned Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen in partnership with Chr. Hansen as a fermentation application scientist striving to build a more sustainable food system for all." Thanks to Our Sponsor: Chr. Hansen Chr. Hansen is a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. In our effort to grow a better world, we develop and produce cultures, enzymes and probiotics for a rich variety of foods, beverages, dietary supplements and animal feed. Learn more at https://www.chr-hansen.com/en/.

In this episode host Adam Katz Sinding has invited former chef at NOMA and fermentation expert, David Zilber, into the studio. Zilber grew up in Canada but moved to Copenhagen to work at the Michelin starred restaurant for six years. Today, Zilber works with preserving and fermenting food at Chr. Hansen. Zilber has however no intention of talking about sauerkraut or kimchi, but talks about attraction in this episode. He talks about his view on the laws of attraction and explain how people are attracted to asymmetry and attributes that differ from their own.

Two friends from the world of contemporary culture catch up in the final episode of our debut podcast series. So sit back, listen in and enjoy as the founder and director of Ma-tt-er Seetal Solanki and professional chef, fermenter and food scientist David Zilber discuss everything from kimchi and vegan leather created from coconut water to the endless possibilities of the material world. See acast.com/privacy for privacy and opt-out information.

Join me as I talk with "The Plant Food Chef," James Sant about the importance of fermented foods to creating a healthy microbiome.  James introduces his home ferments which range from kombucha to water kefir to wild blueberries to chile peppers with thyme from the local farmer's market.  James shares his passion for the health and flavor that fermented foods promote.  He introduces his favorite resources:  The Art of Fermentation and Basic Fermentation, both by Sandor Katz; The Noma Guide to Fermentation by Rene Redzepi and David Zilber; Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu; Nourishing Traditions, the Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats by Sally Fallon.  James Sant is a plant-based chef, teacher, and culinary artist who emphasizes vegan fusion cuisine which marries cooked and raw plant-based foods (cooked foods are cooked gently for maximum nutrient-value).  James served as creative director, programs director, and lead instructor for Living Light Culinary Institute, a raw plant-based culinary school, formerly in Mendocino, California, for almost a decade.  Throughout his tenure at Living Light, James had the good fortune of educating students from around the world in the art and health benefits of raw gourmet vegan cuisine.  James has been an advocate for fresh wholesome foods for decades and brings his passions for fermented foods and bread-making (making exquisite breads from sprouted grains and seeds) to his students.  He considers fermented and cultured foods to be vital to a healthy lifestyle.  James is currently building an educational program which will be unveiled through the site www.plantfoodchef.com.  He is also designing the cirriculum for a new educational opportunity overseas with a focus on vegan fusion cuisine.  Find James and engage with his teachings and culinary creations on Facebook and Instagram:   Facebook page:  PlantfoodchefInstagram:  @plantfoodchef 

From growing exotic veg and making Middle Eastern spice mixes to the fascinating world of fermentation, this week's show is dedicated to all things edible.

René Redzepi, world-renowned chef and co-owner of the restaurant Noma in Copenhagen, and David Zilber, director of the Noma fermentation lab, talk about fermentation as a foundation behind extraordinary flavors and traditions.

Chef David Zilber, the former head of the fermentation lab at Noma, speaks with us about the symbiosis between microbes and mankind, science as a tool for thinking about food from new perspectives, and his hopes for shaking up our complex, deeply broken global food systems.

Apparently the first recorded fish sauce was produced by the ancient Greeks of the Black Sea colonies. Clearly the abundant fish resources of the Black Sea played a role in the production of this extremely popular condiment! The sauce we know from Martial's verse - "here is lordly garum, a costly gift made from the first blood of a still-gasping mackerel!" was almost certainly a table condiment and made from blood and viscera of very fresh fish. Sometimes handled by the diner and used in relatively small amounts over already cooked food. (Sally Grainger 'A New Approach to Roman Fish Sauce' -2007) The other more commonplace kind of sauce was called liquamen and was used in the kitchen by the cook to add salt and other more complex flavours to most dishes, just as we add salt during cooking. This was made using various kinds of whole small fish which were then mixed with salt and left to dissolve and ferment for up to three months. The resulting liquefied fish was removed from its bone and shipped all over Mediterranean in special amphorae. This whole -fish sauce is very similar to the Thai fish sauces so popular today! Roman fish sauce was NOTHING like modern anchovy paste; using the latter has been the downfall of many an attempt to recreate ancient recipes! ( Sally Grainger -The Classical Cookbook)Fish sauce was manufactured at factory sites along the coast; these were typically beside a beach or a harbour. The fish was only a few hours from the net when the process began. These sauces cannot and shall not be seen as a rotten decaying substance! What took place was not bacterial putrefaction (which, given the high proportion of salt would be impossible) but enzymic proteolysis, a process in which the enzymes in the viscera of the fish convert the solid protein into a liquid form. The viscera is therefore essential to the process; without them the protein does not dissolve. What the modern gourmet has to understand, and probably some only know too well from modern experience, is that there was not a single Garum sauce. As always there was the elite one, one for commoners and many other versions in between. For example, when Martial describes this sauce being "made from the blood of a still breath­ing mackerel " it therefore implies this was a black and bloody sauce. Or, the surviving Greek recipes for fish sauce also affirm the importance of the distinc­tion between blood/viscera sauce and one made from whole fish. As we see things can get a little bit complicated when we muddle through the murky waters of ancient gastronomy!One could buy aged elite black mackerel garum, ordi­nary black tuna garum, elite liquamen cooking sauces made from mackerel or cheaper cooking sauces made with a mixture of clupeidae and sparidae, or a tuna or mackerel muria, both of which could also be aged or new. All of these products could also come in second or even third grade versions.The expensive and intensely- flavoured blood sauce would be lost in the cooking process and wasted, needed to be seen by the gourmet to be experienced, val­ued and discussed. Therefore we can conclude it would have been the table sauces handled by the guests or the host himself. From modern South East Asian cuisine we learn of a fermented squid blood viscera (and ink) sauce that is used today in Japanese cuisine. It is known as ishiri and is used as a finishing sauce for sushi as well as cooked food. Its taste neither fishy nor salty, and smells of the iron compounds from the blood. Japanese cuisine also has a whole-fish sauce called ishiru and many dishes are prepared with both i.e the whole fish sauce is used for cooking and the blood/viscera sauce finishes the dish. This sauce is truly fermented with bac­teria and low salt. It is quite remarkable that the Japanese word for viscera is gari!  In Roman cuisine, the use of garum was enriched with different combinations of the sauce - with honey (meligarum), vinegar (oxygarum), wine (oenogarum), water (hydrogarum), or dry spices (such as dill, oregano, coriander, celery, or even mint). These sauces were used as condiments for literally everything: from meat and fish to vegetables, salads, desserts, bread, and wine dipping.The best way to use it in all recipes is thus; Take a litre of grape juice and reduce it by half, cool it and blend a bottle of Thai nam pla fish sauce with it. My favourite recipe that includes garum is "Honey-Glazed Prawns with Oregano and Black Peppers" a relatively simple dish, which I've made countless times as a starter in one of my ancient Greek themed dinners! For a decent starter for two, take 8 large prawns 15ml of olive oil, 30ml of fish sauce 30gr of clear honey, a handful of chopped fresh oregano and black pepper. Place oil, fish sauce and honey in a saucepan, then add the prawns. Sauté gently in the cooking liquor for 2 or 3 minutes. remove prawns from sauce and keep them warm, cook the liquor a little longer so in reduces by half. Add oregano, pour over the prawns and sprinkle liberally with freshly ground black pepper. Serve with crusty bread. Similarly homemade smoked sausages with fish sauce are indeed a treat for every gourmet! mince belly of pork, pine kernels, rue, peppercorns, savory, cumin bay berries fresh parsley and simply grill them! Yum!Music by Aris Lanaridishttps://www.arislanaridis.co.uk/The Noma Guide to Fermentation:Authors: René Redzepi, David ZilberISBN: 9781579657185Review here: https://www.wired.com/story/noma-guide-to-fermentation-book-review/The Classical Cookbook Authors: Sally Greinger, Andrew Dalbyhttps://www.goodreads.com/book/show/1579230.The_Classical_CookbookAndrew Dalby:Siren Feasts: A History of Food and Gastronomy in Greecehttps://www.goodreads.com/book/show/308027.Siren_FeastsSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

La fermentation dans nos assiettes et nos marmites au quotidien sans que nous le sachions forcément. Bière, vin, chocolat, thé, yaourt, pain ou galette… : nous mangeons, nous buvons chaque jour des aliments fermentés. La technique a été découverte par hasard, et s’est exportée et développée au fil des siècles. Pas de pourri ici, mais une transformation des aliments pour une meilleure et une plus longue conservation. Faites le test et dites-nous combien d’aliments fermentés vous vous régalez ! Marie-Claire Frédéric est journaliste culinaire, auteur notamment du livre Ni cru ni cuit, histoire et civilisation de l’aliment fermenté publié chez Alma Éditeur. Elle a ouvert à Paris son restaurant SURI où sont proposées des assiettes réalisées avec au moins un aliment fermenté, et des ateliers pour apprendre les différentes méthodes de fermentation. → SURI : 108, rue Réaumur, 75002 Paris En savoir plus :→ Le blog de Marie-Claire Frédéric→ Fromages et laitages naturels faits maison, éditions Alternatives→ L’art de la fermentation, de Sandor Ellix Katz→ Le guide de la fermentation du Noma, de René Redzepi et David Zilber, éditions du Chêne Programmation musicaleLes cornichons – Nino FerrerFadjamou – Oumou Sangaré

Francis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen's Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook.  Francis and René talk about Noma's influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America's Test Kitchen's Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview with René Redzepi and David Zilber, the director of Noma's fermentation lab, in which they two do more in-depth on the role of fermentation at the restaurant and suggest a few projects for beginners. Broadcast dates for this episode: November 2, 2018 (originally aired) October 25, 2019 (rebroadcast)

In this in-depth interview, David Zilber, director of the fermentation lab at Noma—named the best restaurant in the world—discusses how food is culture, but fermentation is culture on a deeper level. David has worked at Noma in Copenhagen, Denmark, since 2014 and is the co-author of The Noma Guide to Fermentation.

Hello and welcome back to another episode of the Cookbook Love Podcast. Today I’m excited to talk to you about cookbooks from “a place”. This episode is inspired by a recent cookbook purchase about a restaurant The Noma Guide to Fermentation.  In Episode 50 I interviewed the co-founder of Cookbook Village Wendy Guerrin, and in that episode, Wendy talked about her love of vintage restaurant cookbooks.  This really got me thinking: many of my favorite books in my collection are cookbooks about “a place”. This came to light a few weeks ago when The Best Male Cook and I were moving my cookbook collection, stack by stack, off of the shelves, because we were painting my office. As we moved the books, I kept talking about the books: favorite books, where we bought some of the books, gifts I’d been given, etc. Thus, the inspiration for this show: talk about favorite cookbooks from “a place”. I have been trying to figure out why I love these types of books and the best way for me to describe it is because a book from “a place” like a cafe, market, restaurant, or meditation center, is like a book of business secrets. When a business publishes a book of recipes from their business, they are adding an asset to their business. And this book contains the formula for the very thing that makes their business tick: the food. But here’s the funny thing: publishing a book of their recipes ADDS to the business, it doesn’t subtract. It gives them a place to reveal what they do, yet people still walk through the door to buy their soups, salads, cakes, schnitzel, and bread. That’s because a restaurant or cafe isn’t just about the recipes, it’s about the experience and about us being willing to trade our money for the value a good cafe, market, or restaurant offers: delicious, prepared food served well in an environment that we love. And, a restaurant or market cookbook extends the story of the place far beyond the boundaries of a town or city. It extends it across the world I haven’t ever eaten at Noma. But I have read their cookbook. And that’s what cookbooks do, they transport us to a place we’ve been, or back to a place we haven’t been, to enjoy the food and stories of the place, and to experience in print, what their cooks, bakers, and chefs offer in real life. So enjoy this episode as I take a journey through cookbooks in my collection from “a place”. Things We Mention In This Episode:   Zingerman’s Guide to Good Eating by Ari Weinzweig Cafe Beaujolais by Margaret Fox Mary Jo’s Cuisine Cookbook by Mary Jo McMillan The Berghoff Family Cookbook by Caryn Berghoff Buxton Hall BBQ Book of Smoke by Elliott Moss Moosewood Cookbook by Mollie Katzen Noma Guide to Fermentation by Rene Redzepi and David Zilber the Tassajara Bread Book by Edward Espe Brown  Check out the show notes for this episode Please join our Cookbook Love Podcast Facebook Group Instagram @cookbooklovepodcast or @greenapron

“You are here now. Make the most of it and change what's not working. It's crucial.”Jeff GordinierWhy is great food important? How and why did restaurants become culturally significant? And what life lessons can be gleaned from the world's greatest chef?There is no more enthusiastic ringmaster for this exploration than the merry man of food himself, Jeff Gordinier.A writer, journalist and author who sits at the converging junction of food and culture, Jeff is a frequent contributor to the New York Times and currently serves as the Food and Drinks editor at Esquire Magazine.A graduate of Princeton University where he studied writing and poetry, Jeff is a former writer and editor for Entertainment Weekly, editor at large for Details magazine and over the years has written about music and culture for a multitude of national publications, including Travel + Leisure, GQ, Elle, Creative Nonfiction, Spin, Poetry Foundation, Fortune, and many others.The occasion for today’s conversation is Jeff’s new book, Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World*. Equal parts mid-life crisis autobiography, adventure travelogue and biography, it chronicles the four years Jeff spent traveling with René Redzepi, the renowned chef of Copenhagen's Noma — recently fêted as the #2 best restaurant in the world — in search of the most tantalizing flavors the world has to offer. And yet, the book really isn't about food. A meditation on risk, re-invention, creative breakthroughs, and human connection, it sits atop my recommended summer reads.I first met Jeff in 2015 when he visited our home for a New York Times feature he was penning on the rise of veganism. Dubbed Vegans Go Glam, the piece caught fire, including a day spent as the #1 most e-mailed story on the entire New York Times website. Suffice it say, this was an insanely big moment for us, and the plant-based movement at large.In the aftermath of that experience, Jeff and I struck up a friendship He sent me an early copy of Hungry, which I devoured. It left me wanting to know more about Jeff. About food culture. About the mysterious René Redzepi. And what can be learned about life from this charismatic, cult-like genius redefining cutting-edge cuisine.So here we are. This is a conversation about total commitment to mastery. It's about creative expression. It's about the cruciality of constant, fearless re-invention. It's about investing in experience. And it's about the importance of deep human connection — to others, oneself, and the environment we share.As an anecdotal aside, it is this conversation that inspired my recent and uncharacteristically spontaneous decision to join Jeff and fellow food writer Adam Platt in Copenhagen a few weeks back. A once-in-a-lifetime, seat of our pants adventure I won't soon forget, we toured the city with René and his head fermentation wizard David Zilber (a seriously fascinating dude in his own right). We experienced the Noma phenomenon behind the scenes. And we enjoyed the premier of the restaurant's new forage-forward Plant Kingdom menu — a truly psychedelic experience incomparable to anything I have previously encountered. For more, See acast.com/privacy for privacy and opt-out information.

The show where we discuss things we’re into every other week! First we give a What’s Happening What’s Update about the Jeopardy All Star Games!! In What’s Happening What’s Up we discuss Solange’s new album “When I Get Home”. We then give recommendations for the biweek:TaylorThe patreon podcast The Flagrant Oneshttps://www.patreon.com/theflagrantonesJacobThe podcast Dunktownhttps://dunk.townTaylorThe podcast: The Dropouthttp://abcradio.com/podcasts/the-dropout/JacobThe Noma Fermentation Lab Instagram accounthttps://www.instagram.com/nomaferments/?hl=enCheck out some articles about David Zilber: https://www.theguardian.com/food/2019/mar/03/noma-fermentation-chef-david-zilber-art-edible-bacteriahttps://torontolife.com/food/freaky-brilliant-polymath-chef-changing-future-food/And read Danny Chau’s take on the Michelin guide coming to L.A.:https://www.theringer.com/2019/3/7/18254246/michelin-guide-los-angeles-ratingsFollow us here:instagram.com/goodtastepodtwitter.com/@jacobthewilson twitter.com/@taylorjaywilsonEmail us: goodtastepod@gmail.comLeave a review and something you want us to check out and we’ll do so! Click here: https://itunes.apple.com/us/podcast/good-taste/id1331981072?mt=2Our friends:Our intro song is by Koihttps://open.spotify.com/artist/6MhwQdck5uQDaUUf0wI1kj?si=vzuRLjPCSBSPoCi6wpPOOARival Sports Club https://www.spreaker.com/show/rival-sports-clubTaylor’s other show: https://www.spreaker.com/user/10623863Jacob’s blog: jacobandrewwilson.com/blog

The show where we discuss things we’re into every other week! First we give a What’s Happening What’s Update about the Jeopardy All Star Games!! In What’s Happening What’s Up we discuss Solange’s new album “When I Get Home”. We then give recommendations for the biweek: Taylor The patreon podcast The Flagrant Ones https://www.patreon.com/theflagrantones Jacob The podcast Dunktown https://dunk.town Taylor The podcast: The Dropout http://abcradio.com/podcasts/the-dropout/ Jacob The Noma Fermentation Lab Instagram account https://www.instagram.com/nomaferments/?hl=en Check out some articles about David Zilber: https://www.theguardian.com/food/2019/mar/03/noma-fermentation-chef-david-zilber-art-edible-bacteria https://torontolife.com/food/freaky-brilliant-polymath-chef-changing-future-food/ And read Danny Chau’s take on the Michelin guide coming to L.A.: https://www.theringer.com/2019/3/7/18254246/michelin-guide-los-angeles-ratings Follow us here: instagram.com/goodtastepod twitter.com/@jacobthewilson twitter.com/@taylorjaywilson Email us: goodtastepod@gmail.com Leave a review and something you want us to check out and we’ll do so! Click here: https://itunes.apple.com/us/podcast/good-taste/id1331981072?mt=2 Our friends: Our intro song is by Koi https://open.spotify.com/artist/6MhwQdck5uQDaUUf0wI1kj?si=vzuRLjPCSBSPoCi6wpPOOA Rival Sports Club https://www.spreaker.com/show/rival-sports-club Taylor’s other show: https://www.spreaker.com/user/10623863 Jacob’s blog: jacobandrewwilson.com/blog

The show where we discuss things we’re into every other week! First we give a What’s Happening What’s Update about the Jeopardy All Star Games!! In What’s Happening What’s Up we discuss Solange’s new album “When I Get Home”. We then give recommendations for the biweek:TaylorThe patreon podcast The Flagrant Oneshttps://www.patreon.com/theflagrantonesJacobThe podcast Dunktownhttps://dunk.townTaylorThe podcast: The Dropouthttp://abcradio.com/podcasts/the-dropout/JacobThe Noma Fermentation Lab Instagram accounthttps://www.instagram.com/nomaferments/?hl=enCheck out some articles about David Zilber: https://www.theguardian.com/food/2019/mar/03/noma-fermentation-chef-david-zilber-art-edible-bacteriahttps://torontolife.com/food/freaky-brilliant-polymath-chef-changing-future-food/And read Danny Chau’s take on the Michelin guide coming to L.A.:https://www.theringer.com/2019/3/7/18254246/michelin-guide-los-angeles-ratingsFollow us here:instagram.com/goodtastepodtwitter.com/@jacobthewilson twitter.com/@taylorjaywilsonEmail us: goodtastepod@gmail.comLeave a review and something you want us to check out and we’ll do so! Click here: https://itunes.apple.com/us/podcast/good-taste/id1331981072?mt=2Our friends:Our intro song is by Koihttps://open.spotify.com/artist/6MhwQdck5uQDaUUf0wI1kj?si=vzuRLjPCSBSPoCi6wpPOOARival Sports Club https://www.spreaker.com/show/rival-sports-clubTaylor’s other show: https://www.spreaker.com/user/10623863Jacob’s blog: jacobandrewwilson.com/blog

The show where we discuss things we're into every other week! First we give a What's Happening What's Update about the Jeopardy All Star Games!! In What's Happening What's Up we discuss Solange's new album “When I Get Home”. We then give recommendations for the biweek: Taylor The patreon podcast The Flagrant Ones https://www.patreon.com/theflagrantones Jacob The podcast Dunktown https://dunk.town Taylor The podcast: The Dropout http://abcradio.com/podcasts/the-dropout/ Jacob The Noma Fermentation Lab Instagram account https://www.instagram.com/nomaferments/?hl=en Check out some articles about David Zilber: https://www.theguardian.com/food/2019/mar/03/noma-fermentation-chef-david-zilber-art-edible-bacteria https://torontolife.com/food/freaky-brilliant-polymath-chef-changing-future-food/ And read Danny Chau's take on the Michelin guide coming to L.A.: https://www.theringer.com/2019/3/7/18254246/michelin-guide-los-angeles-ratings Follow us here: instagram.com/goodtastepod twitter.com/@jacobthewilson twitter.com/@taylorjaywilson Email us: goodtastepod@gmail.com Leave a review and something you want us to check out and we'll do so! Click here: https://itunes.apple.com/us/podcast/good-taste/id1331981072?mt=2 Our friends: Our intro song is by Koi https://open.spotify.com/artist/6MhwQdck5uQDaUUf0wI1kj?si=vzuRLjPCSBSPoCi6wpPOOA Rival Sports Club https://www.spreaker.com/show/rival-sports-club Taylor's other show: https://www.spreaker.com/user/10623863 Jacob's blog: jacobandrewwilson.com/blog

Brea and Mallory talk about Little Free Libraries and tips for dyslexic readers! Use the hashtag #ReadingGlassesPodcast to participate in online discussion! Email us at readingglassespodcast at gmail dot com!   Reading Glasses Merch Sponsor - SquareSpace Promo Code - GLASSES for 10%   Links - Reading Glasses Facebook Group Reading Glasses Goodreads Group   Amazon Wish List   Little Free Libraries     Dyslexic Book Tech Open Dyslexic http://dyslex.io/personalisation See What It's Like to Have Dyslexia here   Books Mentioned - The Lady from the Black Lagoon by Mallory O'Meara Made for Love by Alissa Nutting The Noma Guide to Fermentation by René Redzepi and David Zilber

Pas de chichi, pas de hein hein, aujourd'hui, on parle de bouffe et de liquides qui vivent, avec une émission dédiée à la fermentation, une technique culinaire qui revient sur le devant de la scène, tant dans les restaurants professionnels que dans les cuisines personnelles. Dans cet épisode, on parle de Singapour, de cannabis, de chimie, de bière à l'abricot et au thé fumé, de linguistique égyptienne ancienne, de méthode beaujolaise (non, ça n'est pas un spin-off de la tournée de Patrick Sébastien), de pingouins, de batailles juridiques entre brasseurs et boulangers et évidemment de kimchi. Remerciements à Gallia et particulièrement à Magali Ghosn pour le temps qu'elle nous a accordé. La liste des points de vente distribuant les produits de Gallia est disponible en ligne. Références de l'épisode : Le guide de la fermentation du Noma, de René Redzepi et David Zilber, 2018, aux éditions du Chêne Fermentation naturelle, de Sandor Ellix Katz, 2017, aux éditions Ulmer L'épisode n°4 du podcast Casseroles passe à table, dédié au sans gluten, qui revient sur le processus de panification. La Grosse Bouffe est un podcast dédié au manger et au boire.Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com

On today's episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn't have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we've recently witnessed in the world fermentation. An act of aging a piece of produce, or protein (see: chicken wing garum), is calculatedly manipulated, and matured, for maximum flavor through an ever-evolving relationship between microbes and humans, or that's how David Zilber puts it. As head of Noma's fermentation lab, Zilber tabulated his catalog of creation, now known as The Noma Guide to Fermentation, which documents the life choices of koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and more … all which came to realization when somebody got drunk for the first time. The FOOD SEEN is powered by Simplecast.

René Redzepi is chef and co-owner of Copenhagen's Michelin two-star restaurant Noma, recognized an astounding four times as the best in the world. He is one of Time's 100 Most Influential People in the World and the subject of two full-length documentaries. His book Noma: Time and Place in Nordic Cuisine-''an international sensation'' (New York Times)-won International Association of Culinary Professionals (IACP) and James Beard awards. Former sous-chef at Vancouver's Hawksworth Restaurant, David Zilber has worked at Noma since 2014 and has overseen its famous fermentation lab since 2016. In their new how-to guide, Redzepi and Zilber reveal the techniques used at Noma to bring fermented ingredients to every dish served. Watch the video here. Julie Dannenbaum Culinary Arts Lecture   (recorded 10/24/2018)

This week cookery writer Adam meets Rene Redzepi of Noma in Copenhagen and David Zilber the head of its fermentation lab, to discuss their new book, ‘The Noma Guide to Fermentation’. David explains why fermentation is a bit like a nightclub queue and Rene describes some of their wilder ferments including one disastrous experiment involving pigs blood. See acast.com/privacy for privacy and opt-out information.

It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen's Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma's fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like two basketfuls of them and it's up to us as cooks to figure out how to build with them and what goes what, where, and how. And once you figure that out, cooking becomes easier and more delicious." René is a true believer in experimenting with fermentation, and recommends home cooks give it a shot. He told me that he thinks once people "discover and figure out how to use fermented products in their daily lives, [their experience] cooking will be better and easier." Our conversation transitioned from fermentation to Redzepi's childhood, which was partially spent in Macedonia. "It was a very rural lifestyle," he explained. "If you wanted to visit a neighbor, you went on a horse....No refrigerators at home, every single meal was cooked. They were farmers, they worked the land. If you wanted a glass of milk, you milked the cow. If you wanted butter, you had to churn the cream." Redzepi said his extremely modest childhood helped fuel his passion, adding that "the reason why I have had the drive that I have is because when you grow up with nothing, and even going hungry to bed often as a child, this urge to make it was just a really, really powerful urge I had when we first started. I wanted to make it no matter what." How did that drive propel him to open Noma 15 years ago, at the tender age of 25? And why did he close up shop at the height of the restaurant's acclaim? To get the answers to those two intriguing questions I'm afraid you'll have to tune into this week's Special Sauce. You'll be glad you did. I promise. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/12/special-sauce-rene-redzepi.html

Need an extra shifty for the road now that the holiday season is upon us? We’ve got you covered with a bonus Shift Drink featuring David Zilber, head of Noma’s Fermentation Lab. We caught up with David after his booktalk with Rene Redzepi, hashing out his role as Noma’s ferment-ologist, a garbage photographer, and a collaborative food innovator.

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion. Cooking Issues is powered by Simplecast.

Louisa sits down with Noma chefs Rene Redzepi and David Zilber about “The Noma Guide to Fermentation." Then Monica chats up chef Marcus Samuelsson about cooking for presidents, and MasterChef Junior chef Evan Robinson about going to Slow Food Terra Madre. Plus Louisa dares Monica's resident budding chef Matteo to eat her special super spicy ramen but Will He Eat It?

Rene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Ringer's Joe House sits down on a balcony in Santa Monica, California, with world-renowned chef René Redzepi, and Noma's brilliant director of fermentation, David Zilber, to discuss their culinary origins, pioneering the field of fermenting foods, and their new cookbook, 'The Noma Guide to Fermentation' (15:00). Then, House links up with Juliet Litman for a classic 'House of Carbs' Food News (48:30).

This week on Unorthodox, we're going fer-mental. Liel and Stephanie sit down with chef David Zilber, the director of the fermentation lab at Noma, the Copenhagen restaurant credited with redefining Nordic cuisine. He and Noma chef and co-owner Rene Redzepi just came out with The Noma Guide to Fermentation, which has everything you could ever want to know about fermenting. He tells us about growing up eating Ashkenazi and Caribbean cuisine in Toronto, seeing Drake and the cast of Degrassi on the subway, and what his favorite Jewish comfort food, latkes, would look like fermented. Sophia talks to journalist Alix Wall, whose March 2018 article about inmate James A. White Jr. in J., the Jewish News of Northern California, may help get the septuagenarian pardoned next month. White, who is serving life without parole for murder and has been incarcerated for the past 37 years, spearheaded programs that give inmates a college education—1,500 men in his prison have since gotten their college degrees. We're heading to Cleveland! Join us Nov. 5 for a live show at the Mandel JCC with special guests David Gilbert, CEO of Destination Cleveland, and former Rock & Roll Hall of Fame president Terry Stewart. Get your tickets here. We'll also be in We'll also be in Houston Nov. 6, at the Evelyn Rubenstein JCC with Rice Jewish Studies professor Joshua Furman and other guests. Those tickets are here. Have a question for Unorthodox? Send it to Unorthodox@tabletmag.com or leave a message at our new listener line: 914-570-4869. Learn more about your ad choices. Visit megaphone.fm/adchoices