Podcasts about nordic food lab

Eric sits down with Michael Bom Frøst, former director of the Nordic Food Lab during its growth and peak, to uncover the stories behind the revolution that redefined modern cuisine. It's not every day you get to hear firsthand how the New Nordic Manifesto sparked the creation of Noma and inspired chefs to rethink every element on the plate—right down to adding edible insects. Michael's behind-the-scenes tales bring the lab's daring experiments to life, showcasing how local ingredients and fearless creativity took center stage. Listening to him is like stepping into the kitchen at ground zero of a culinary uprising.Check out more about us at:http://linktr.ee/potluckfoodtalksIf you want to support us:http://patreon.com/potluckfoodtalks

In this wide-ranging conversation with Lars Williams and Mark Emil Hermansen, co-founders of Empirical, some of the topics we discuss include: How Mark and Lars met and bonded while working at the world-renowned Nordic Food Lab at the Michelin-star restaurant, Noma, and then spun their passion and expertise into a project that bottles flavorful memories. Why Empirical is referred to as a “Flavor Company,” as opposed to a distillery, rectifier, spirits purveyor, or any other typical moniker. The research and flavor building process that led to the development of their newest product: Soka, a spirit made using the fresh-pressed juice of sorghum cane, which they're using as a way to spread the word about this regenerative, nitrogen-fixing crop. Why the density of flavor packed into these Empirical spirits impacts the way that they can be used in cocktails, specifically where sweetness is concerned. How Lars and Mark think about scaling the impact of their partnerships with farmers, using their adventures in Oaxaca as a case study for creating spirits that not only capture the flavor of a place, but also find ways to give back to it. Along the way, we explore sensory pathways in the brain, the importance of a beginner's mindset, the socioeconomics of pasilla chiles, and much, much more. This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

Every season of every year, chef René Redzepi reinvents Noma, the two Michelin-starred establishment in Copenhagen that is renowned as the most ground-breaking restaurant in the world. It spearheaded a revolution in Nordic cuisine, and its reputation has made Copenhagen a gastronomic capital. The restaurant has spawned the world-famous Nordic Food Lab food research institute, and hosts an annual international food symposium. Dan Saladino has unprecedented access to the restaurant team. He follows them from their reopening in May as a neighbourhood burger bar, to the evening in October when diners experience their autumn ‘game and forest season’ menu for the first time. He explores Noma’s famous development kitchen, where Mette Søberg, head of research and development, and her team have previously pioneered dishes like the magnificent rotating celeriac shawarma and the delicate butterfly flatbread decorated in flower petals and pollen. He watches the physical transformation of the restaurant, as greenery is replaced by antlers, fungi and moss in the hands of acclaimed designer Christina Rudolph. And he eavesdrops on the restaurant kitchen and head sommelier Mads Kleppe on their first autumn service of 2020.

Would you believe it - today’s guest is an actual scientist! As in Ph.D. from Oxford in Materials Science scientist who happens to also be a world expert in fermentation and uses his scientific powers to help chefs and bars make food more delicious, in thoughtful, sustainable ways. I first heard about Dr. Johnny because of the work he does with Doug McMaster at zero-waste restaurant Silo and with Mr Lyan at his cocktail bars and restaurant Cub here in London where Johnny heads up the fermentation cave. Yes, a real below-ground bunker dedicated to fermenting things.  Despite only working in the food world for the last 6 years, Johnny has done so much - from fermenting butter at the Nordic Food Lab in Copenhagen to making ramen noodles in Switzerland, to co-founding MOLD magazine which explores the intersection of food and design, focusing on how we’re going to create a sustainable global food system that can feed 10 billion people by 2050. So yes, Johnny is a very cool, fascinating guy who cares a lot about food and creating a better, more sustainable food system. We chat about Johnny’s career so far, some of the interesting, wacky projects he’s worked on, what set him on the path to directing his work more around sustainability, and some ideas on what the future of food and restaurants could look like… 

Today, Nick Royds shares his hospitality journey, some insights and challenges he faces. We touch on international cultural differences in the industry and gain a glimpse of what it takes to own a venue.   Venue references: Electric Avenue Canvas (http://www.canvasclub.com.au/) Savile Row   Resources that Nick recommends: Serious Eats (http://www.seriouseats.com/) Skeptic's Guide to the Universe Podcast (http://www.theskepticsguide.org/) Tales of the cocktail (https://talesofthecocktail.com/) Michelin Guide (https://www.guide.michelin.com/) Nordic Food Lab (http://nordicfoodlab.org/) Imbibe (http://imbibemagazine.com/) A Bar Above (https://www.abarabove.com/) Saveur (http://www.saveur.com/) The World's Best 50 Restaurants (http://www.theworlds50best.com/) New Scientist (https://www.newscientist.com/)  

On this episode of Snacky Tunes we're joined by Josh Evans, former member of the Nordic Food Lab which is the group behind the compelling and eye-opening new book, On Eating Insects (Phaidon). Known for the their heavy, melodic slop-rock sound, Brooklyn trio Haybaby stop in for a chat about their forthcoming yet-to-be-named album, and also give us a live in-studio performance.

  Andreas and Face2Face host David Peck talk about his new film Bugs, tasty food, sustainability, colonialism and how we’re so often driven by trends and the media. IMDB Trailer More info about the film here. Synopsis BUGS follows three young men from Nordic Food Lab – Josh Evans, Ben Reade and Roberto Flore, as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond. During their journey they encounter everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. The Nordic Food Lab journeymen experiment with culinary practices and tastes – in a two-way process of learning from others around the world while trying to push boundaries themselves. Over the last few years, since the UN recommended edible insects as a resource to combat world hunger, insects as food has become a hot topic. They have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. It would seem that insects are the new superfood that will fix all our problems of global food security. BUGS offers an open-minded exploration into the world of edible insects.   Biography Andreas Johnsen has made a number of documentaries as both a director and a producer since 2002. His films have been shown around the world on many festivals and on television in Denmark and abroad. His film ‘Ai Weiwei – The Fake Case’ was nominated at IDFA’s “Feature Length Competition”, nominated in Berlin 2014 at Cinema for Peace Awards and won the Danish Film Critics Award 2014. The film has furthermore been selected for over 15 film festivals, been sold to BBC and 7 other territories. See acast.com/privacy for privacy and opt-out information.

Oh, hello there. Perhaps you're familiar with my work; taco truck drag racer, international assassin, the asshole who went all Ken from Street Fighter on Kitty Pryde that one time. La piscina de la Muerte! The Pool of The Death! Or as the cover to my 1998 solo rap album reads, "$cams." But I, Deadpool, am not here to sell you on the several thousand unsold copies of "The Sun Soaked Streets of LA Through the Prism of A Genetically Altered Canadian: An Epic Acapella Rap," only 9.99. No! I'm here to tell you folks about my favorite podcast(right behind Nordic Food Lab), and the episode they've done all about yours truly! The BOP Crew is giving their Maximum Effort(copyright me) to talk about DEADPOOL: The Motion Picture. You know, the newest movie by the company who tried to kill me to the best of their ability. But like tuna, you can't rub me out despite my pasty taste. Anyways. They discuss everything, from their favorite jokes, how sexy and talented Director Tim Miller is(personal friend and cuddle buddy), to the long and arduous 10 year journey it took for my profanity laden adventures to hit the silver screen. Also, that one time Ryan Reynolds and I tried to transport Coors into Georgia. Enjoy! Tickle Deadpool's funny bone(among other things) by downloading the episode here! Find us on Facebook: https://www.facebook.com/BoxOfficePulpPodcast/ Itunes: https://itunes.apple.com/us/podcast/box-office-pulp/id577338641 Stitcher: http://www.stitcher.com/s?fid=37192&refid=stpr

We're joined by culinary hustler Rachael Narins to discuss the genius of Vanderpump Rules, vulgarity, the Ricktatorship, and cool stuff going on around town. Recorded 11/13/15 in the TNO studio You can find Rachael aka Chicks With Knives on Facebook, Twitter, Instagram, and you can join her mailing list via the website! Do you have any podcast suggestions? Post to Facebook or Twitter! (Rachael recommends Call Your Girlfriend, Here's The Thing, The Nerdist, Food is the New Rock, The Nordic Food Lab.) Who is brave enough to hit LA Krampusfest with Ritzy and T.I.?   Listen to us here or on iTunes

Roberto Flore, Head Chef of Nordic Food Lab, goes on a quest to find fresh seaweed in Copenhagen's Torvehallerne market. Music: Short Selling by Pollen

Si parla della fiera del bue grasso a Inzago e del Nordic Food Lab con Roberto Flore, head chef del laboratorio di Copenhagen

Si parla della fiera del bue grasso a Inzago e del Nordic Food Lab con Roberto Flore, head chef del laboratorio di Copenhagen

Founded by the chef of Noma, widely recognized as the #1 restaurant in the world, Rene Redzepi, the Nordic Food Lab investigates food diversity and deliciousness, combining scientific, cultural and culinary techniques from around the world. Yale graduate Evans CC’12 will speak about broadening taste, the gastronomic value of insects, and exploring the edible potential … Continue reading Josh Evans of the Nordic Food Lab →

This week Branden talks about his most recent exploration into making black garlic at home. Show notes: [Johnson Controls A419ABC-1C Electronic Temp Controller Amazon](http://www.amazon.com/exec/obidos/ASIN/B0026NDC5O/fermup-20) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet Amazon](http://www.amazon.com/The-Heal-Your-Cookbook-Nutrient-Dense/dp/1603585613/ref=sr_1_1?ie=UTF8&qid=1409939240&sr=8-1&keywords=heal+your+gut+cookbook) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we talk culture, history, and the naming of foods. Show notes: [How to build a Temp Controller with a STC-1000 YouTube](https://www.youtube.com/watch?v=SrdOpk10MkE&feature=youtu.be) [FARMcurious Fermenting Set by Nicole Kramer Easterday Kickstarter](https://www.kickstarter.com/projects/2021939414/farmcurious-fermenting-set) [There will be slime Nordic Food Lab](http://nordicfoodlab.org/blog/2014/3/there-will-be-slime) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we discuss the amazing five part series on vinegar fermentation from the Nordic Food Lab. Show notes: [Vinegar Science pt. 1: On Flavour & Vinegar as a Process Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-a-dispatch) [Vinegar Science pt. 2: Seasonal Summer Vinegars, A Rapid Approach Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-2) [Vinegar Science pt. 3: Sensory Analysis Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-3) [Vinegar Science pt. 4: Slow Malt Vinegars with Nordic Flavours Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-4) [Vinegar Science pt. 5: Recipes Nordic Food Lab](http://nordicfoodlab.org/blog/2013/10/vinegar-science-pt-5) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Institute of Philosophy Speakers: Julian Baggini (author of The Virtues of the Table: How to Eat and Think) Naomi Sykes (archaeologist, Nottingham) Ben Reade (research chef, Nordic Food Lab) Eileen Maybin (Fairtrade Foundation) Julian Baggini...

Institute of Philosophy Speakers: Julian Baggini (author of The Virtues of the Table: How to Eat and Think) Naomi Sykes (archaeologist, Nottingham) Ben Reade (research chef, Nordic Food Lab) Eileen Maybin (Fairtrade Foundation) Julian Baggini...

Floating in Copenhagen's harbor, just steps away from the doors of Noma, is The Nordic Food Lab. Part research station, part test kitchen, the converted house-boat is a dedicated workspace for the Lab's experiments with local ingredients from the Nordic region. On board the Nordic Food Lab, Director Michael Bom Frøst and researcher Josh Evans, show us of some of their latest work. Find recipes at www.CIAprochef.com/WCA.

Flavor and taste have always been a part of the human eating equation, but has it always been appreciated? Fermented foods are packed with flavors mild and wild. Join us on our journey of flavor exploration and celebration! Show notes: [NBC2012 - Rene Redzepi: Coffee YouTube](http://www.youtube.com/watch?v=rHbpb5g8orQ) Nordic Food Lab Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Hur kommer framtidens mat att smaka och vad kommer den att bestå av? Tekniksafari besöker Nordic Food Lab som erkänner att deras vilda experimenterande kan resultera i oätliga produkter. Det handlar också om köttälskaren som blivit bönpionjär, om ett rymdodlingsprojekt, en elektrisk klubba och matforskarna som menar att vi behöver ändra inställning till vad vi betraktar som föda. Programledare Torill Kornfeldt. Producent Johanna Fellenius.

This week is about salt and the amazing osmoprotectants that come to the rescue in lactic acid bacteria. We discuss a few historical aspects of salt, a bit about iodine and then we discuss what happens to bacteria under the influence of salt. We’re also trying a new format order for the show. We started with the topic of the week and finished off with fermentation news. Show notes: [Types of Salt and Salt Substitutes in Canning Penn State Extension](http://extension.psu.edu/food/safety/food-preservation/news/2012/types-of-salt-and-salt-substitutes-in-canning) While iodine can have anti-microbial effects at high doses, the amount in table salt is not enough to halt lactic acid fermentation. More likely, the anecdotal accounts of ferments not working is due to some other improper step in the process, but that iodine is used as the scape goat. Iodine may, however, make your ferments look less appealing. [Determine How the Concentration of a Salt Solution Affects the Rate of Osmosis Education.com](http://www.education.com/science-fair/article/determine-concentration-salt-solution-affects/) Nutrition and Growth of Bacteria [The Trek to a Yogurt Less Sweet NYTimes.com](http://wap.nytimes.com/2013/05/11/business/dannon-cuts-sugar-carefully-in-childrens-yogurt.html) This is an interesting article about the 2 year process of experimentation to reduce 25 percent of the sugar in a smoothie product without altering flavor and texture. [“The immune system is like an army”: An interview with Prof. Graham Rook Gut Microbiota Worldwatch](http://www.gutmicrobiotawatch.org/the-immune-system-is-like-an-army-an-interview-with-prof-graham-rook/) This is a short 3 min video on the microbiota. [On Lactic Acid Fermentation. A podcast Nordic Food Lab](http://nordicfoodlab.org/blog/2013/4/lactic-acid-fermentation-podcast) Listen to this 13 minute condensed talk about lactic acid fermentation from the amazing people over at the Nordic Food Lab. [Cheese Grater Business Card Proves A Big Hit For Bon Vivant Cheese Shop Huffington Post](http://www.huffingtonpost.com/2013/05/15/cheese-grater-business-card_n_3281108.html?utm_hp_ref=@food123) Check out this cheesy business card. The shop had to limit how many the customers could take because they ran out of their first batch quickly. Help us help future listeners find the show by leaving a rating or review. Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter, Facebook or Google+.

This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster. Show notes: [What is Black Garlic? Blue Fortune Farm](http://bluefortunefarm.com/store/black_garlic.html) This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true. [Black Garlic is not fermentation Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) The article that explains why black garlic is not a process of fermentation but is instead a enzymatic transformation along with maillard reaction. British Court Bans Chobani from Using Greek Term The High Court of England and Wales has banned Chobani from marketing its product as Greek yogurt in London and Wales because they say the term is confusing to consumers. [Get Ready to Eat Some Expensive Deer Cheese Grub Street New York](http://newyork.grubstreet.com/2013/04/farmed-red-deer-cheese-new-zealand.html) Inspired by donkey milk cheese, a New Zealand cheesemaker has been milking deer for an expensive deer cheese that will cost 84 bucks a liter! [Here’s to a state microbe, says Oregon lawmaker KTVZ](http://www.ktvz.com/news/Here-s-to-a-state-microbe-says-Oregon-lawmaker/-/413192/19624496/-/14g6lphz/-/index.html) Oregon Legislature is in the process of discussing a new state symbol: a state microbe! This specific brewer’s yeast would symbolize the many craft beer companies in Oregon and the importance to economic growth. [Supporting Local Producers and Feeding People Thru Crop Mobbing! CropMobster](http://cropmobster.com/) Live in Sonoma County? Sign up for alerts on large batches of perishable produce at deep discounts. [Flash mob solution to crop surplus PressDemocrat.com](http://www.pressdemocrat.com/article/20130403/LIFESTYLE/304031007/1316/lifestyle12?p=all&tc=pgall) Perishable food no longer needs to go to waste thanks to Nick Papadopoulos, the creator of Crop Mobster. Offering a new website that cuts out the middle man and fees and directly connects farmers and hungry people. [B.S. in Fermentation Science and Technology - Department of Food Science and Human Nutrition Colorado State University](http://www.fshn.chhs.colostate.edu/students/undergraduate/fermentation-science/index.aspx) Looking for a BS is fermentation? There is a new major being offered at Colorado State University. Only a few colleges in the US offer such a degree. [Fermentation Science Degree Oregon State University](http://oregonstate.edu/dept/foodsci/undergrad/fermopt.htm) Oregon State is another one of the few that offers such a program. [Cheese License Requirements WI.gov](http://datcp.wi.gov/uploads/Food/pdf/PersLicFeeSchedule010213.pdf) Wisconsin is the only state in US to require cheesemakers to be licensed. Looking to make cheese in Wisconsin? Here is a PDF with all of the requirements. [The Wisconsin Cheesemaker’s License Cheese Underground](http://cheeseunderground.blogspot.com/2009/10/wisconsin-cheesemakers-license.html) An interesting look at the politics behind the Wisconsin Cheesemaker’s License. Read the comments for differing opinions. Stage at Cultured Pickle Shop Want to learn the ropes of running an established pickle shop? Then stage (unpaid internship) at the Cultured Pickle Shop in Berkeley, California. According to their FAQs page, they have had stagiaires from all over the world. [Alex Hozven of Cultured Pickle Shop YouTube](http://youtu.be/LFHC9ZIQ8dk) Another inspiring video with Alex Hozven from Cultured Pickle Shop. [Mourad: New Moroccan by Mourad Lahlou Amazon](http://www.amazon.com/exec/obidos/ASIN/1579654290/fermup-20) Check out the chapter titled, “Dude. Preserved Lemons.” [Mourad Lahlou’s Preserved Lemons Recipe Cook Taste Eat](http://www.cooktasteeat.com/dish/preserved-lemons#tab3) Here is the same recipe that can be found in Mourad Lahlou’s book. Preserved Lemons with Mourad Lahlou And here is a video of Mourad Lahlou explaining how he preserves lemons. [Preserved Grapefruit, Lime or Orange Phickle](http://phickle.com/?p=674) Check out Amanda’s post over at Phickle for more ideas on fermenting other citrus. [Vietnamese Salty Lemonade Garden Betty](http://www.gardenbetty.com/2012/02/vietnamese-preserved-lemons-chanh-muoi-and-salty-lemonade/) The best lemonade Branden has ever made or tasted! The complexity of the preserved lemons along with how the salt interacts with the sugar water makes for a mouthwatering and refreshing beverage. Too bad it is still a little too cold in Wisconsin to fully enjoy this beverage yet. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.

This week we talk about what not to do with kefir grains, a bit of history behind the people who originally drank kumis, whether marijuana infused kombucha is a gimmick or not, our thoughts on plastic kraut pouches with one-way valves, probiotic steering wheels, water kefir carbonation, and then we share the news that black garlic is not actually fermented. We will be attending the Good Food Festival in Chicago on Saturday, March 16th. There will be a lot of fermented food workshops there including Sandor Katz’s three hours of fermentation. Will you be there? If so, let us know on Facebook or Twitter. Show notes: Hardcore History with Dan Carlin [Marijuana Infused Kombucha NutraIngredients ](http://www.nutraingredients-usa.com/Industry/Abattis-signs-deal-to-market-CBD-infused-kombucha-in-Colorado-Washington) [Introducing the Kraut Pouch Farmhouse Culture](http://farmhouseculture.com/2013/03/introducing-the-kraut-pouch/#lightbox/0/) [Yogurt is Probiotic, Why not Your Steering Wheel? Forbes](http://www.forbes.com/sites/bruceupbin/2013/03/01/yogurt-is-probiotic-why-not-your-steering-wheel/) [Black Garlic Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) [RECIPE: Polish Hunters Stew - a.k.a. Bigos Simply Recipes](http://www.simplyrecipes.com/recipes/polish_hunters_stew/) [Good Food Festival Chicago](http://www.goodfoodfestivals.com/) Please help others discover FermUp. Rate and review us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup.