Podcasts about phickle

Donuts - to Dip or Inject? Fermenting Vs. Phickeling. What's a Co-Op Farm Tour? John Kreidler from Tatersall Distilling stops by. Ask Stephanie!

This week on Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Amanda Feifer, author of Ferment Your Vegetables, and the blog Phickle.com. Ferment Your Vegetables covers a variety of lacto-fermented vegetables, including vegetable kvasses, as well as alternative approaches to vegetable fermentation, including Misodoko. Amanda recently spent time in Japan with a family that makes miso in the traditional manner.

Fermentation y’all! A way to preserve food over a long cold season. A source of amazing nutrients and probiotics for your body. An expression of culture and identity. An action we can take in the steps towards reclaiming our food system. Oh, and it’s also really tasty! Amanda Feifer of sat down with Jaq to share her rich experiences navigating the world of fermentation. Learn what it is, why you would want to do it, and how you would go about making your own tasty fermented creation. Come explore the wondrous art of fermentation with us!  

We talk with Amanda Feifer of Phickle.com about all the fermenty goodness that has transpired since the last time she appeared on the show more than one year ago. Spoiler alert: she has been one very busy fermentation evangelist! Show notes: [27: Amanda Feifer of Phickle.com FermUp](http://fermup.com/podcast/27/) [Wine and Brine phickle](http://phickle.com/index.php/wine-brine-small-batch-fermentation-classes/) High Street on Market Fair Food Philly [Two-Day Fermentation Intensive Workshop with Sandor Katz Shelburne Farms](http://www.shelburnefarms.org/calendar/event/two-day-fermentation-intensive-workshop-with-sandor-katz) Vermont Cheesemakers Festival Photo by phicklefoods Phickle on Pinterest Phickle phicklefoods on Instagram Phickle Ferments (phicklefoods) on Twitter [Fermentation Classes phickle](http://phickle.com/index.php/upcoming-classes-and-events/) 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 Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago. Show notes: [Sparkling water lightens foods Chicago Tribune](http://articles.chicagotribune.com/2003-01-08/entertainment/0301080031_1_dough-sparkling-carbon-dioxide) [Carbonating: The Cheap and Easy Way Instructables](http://www.instructables.com/id/Carbonating%3a-The-Cheap-and-Easy-Way/) [Fermented Hot Sauces Coop Sauce](http://coopsauce.com/product-category/hot-sauces/) [Coop Sauce Product Categories Archive Hot Sauces](http://coopsauce.com/product-category/hot-sauces/) [Home Angelic Organics Learning Center](http://www.learngrowconnect.org/) [Edible Alchemy Edible Alchemy Foods Co-op](http://ediblealchemyfoods.com/) NessAlla Kombucha [7 day SCOBY time lapse YouTube](http://www.youtube.com/watch?v=VTSUU83TtVM) [NessAlla’s new Brewery YouTube](http://www.youtube.com/watch?v=nrL7DT-GjGo) [Kombucha ale: A new kind of funk DRAFT Magazine](http://draftmag.com/new/feature/kombucha-ale-new-funk/) [Kombucha with a tropical fruit juice blend The Fermented Man](http://www.thefermentedman.com/post/79371820959/kombucha-with-a-tropical-fruit-juice-blend) [Preserved Lemonade, Salty Lemonade or Chanh Muoi Phickle](http://phickle.com/index.php/preserved-lemonade/) IDEAS IN FOOD: Pistachio Yogurt IDEAS IN FOOD: The Next Step: Cultured Panna No-Cotta IDEAS IN FOOD: Cultured Custard IDEAS IN FOOD: Sunflower Seed Yogurt 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 how to incorporate fermented foods into a feast. Whether it be for Thanksgiving or any other upcoming holiday feast, be prepared with delicious fermented foods. Show notes: [Pickled Cranberries, perfect for the holiday table Phickle](http://phickle.com/index.php/we-can-phickle-that-pickled-cranberries/) [27: Amanda Feifer of Phickle.com FermUp](http://fermup.com/podcast/27/) [Spicy Dehydrated Dilly Beans FermUp](http://fermup.com/blog/dehydrated-dilly-beans/) [Sourdough Pumpkin Bread Gnowfglins](http://gnowfglins.com/2013/10/31/sourdough-pumpkin-bread/) [Incorporating Cultured and Fermented Foods into Your Holiday Dishes Cultures For Health](http://www.culturesforhealth.com/cultured-fermented-holiday-dishes) [Fish Sauce Gravy About](http://homecooking.about.com/od/saucesandgravies/r/blmisc50.htm) [Corn Relish With a Twist NYTimes.com](http://dinersjournal.blogs.nytimes.com/2012/11/08/ferment/?_r=1) [Cheese-Centric Additions to Your Thanksgiving Spread The Cheesemonger The Kitchn](http://www.thekitchn.com/start-planning-cheese-centric-additions-to-your-thanksgiving-spread-the-cheesemonger-180285) [Red Onion & Golden Raisin Jam The Cheesemonger The Kitchn](http://www.thekitchn.com/a-homemade-gift-162530) [Ziege Zacke Blue aka Cow meets Goat Wedge in the Round](http://wedgeintheround.com/2013/03/05/ziege-zacke-blue-aka-cow-meets-goat/) [Ziege Zacke Blue Cheese Underground](http://cheeseunderground.blogspot.com/2012/07/ziege-zacke-blue.html) [5 Inexpensive Wines for Thanksgiving Dinner ABC News](http://abcnews.go.com/blogs/lifestyle/2011/11/5-inexpensive-wines-for-thanksgiving-dinner/) [Thanksgiving Day Beer List CraftBeer](http://www.craftbeer.com/beer-and-food/randy-moshers-thanksgiving-day-beer-list) [How to Make Sake at Home a Taylor-Made Guide](http://www.taylor-madeak.org/index.php/2008/02/29/how-to-make-sake-at-home-a-taylor-made-g?page=3) [All About Fermentation Williams-Sonoma](http://www.williams-sonoma.com/shop/agrarian-garden/agrarian-garden-fermentation/) [Exploring The Invisible Universe That Lives On Us And In Us NPR](http://www.npr.org/blogs/health/2013/11/01/242361826/exploring-the-invisible-universe-that-lives-on-us-and-in-us) Getting Your Microbes Analyzed Raises Big Privacy Issues : Shots - Health News : NPR

Special Guest Amanda Feifer of Phickle.com discusses fermentation. Amanda shares her kimchi eating habits, original fermented fears, workshops in Philadelphia, and more. Show notes: [Killer Kimchi Hands Twitter](https://twitter.com/phicklefoods/statuses/328655008868470785) [Madame Fromage Cheese Blog Madame Fromage](http://madamefromageblog.com/) [Kimcheese! Madame Fromage](http://madamefromageblog.com/2013/kimcheese/) [Kimcheese: How to Pair Kimchi and Cheese Di Bruno Bros. Blog](http://www.dibruno.com/blog/2013/05/08/kimcheese-how-to-pair-kimchi-and-cheese/) [Kickoff to Cheese! Phickle](http://phickle.com/index.php/cheese/) Artisan Vegan Cheese: Miyoko Schinner: 9781570672835: Amazon.com: Books [Artisan Vegan Cheese by Miyoko Schinner Amazon](http://www.amazon.com/exec/obidos/ASIN/1570672830/fermup-20) [FinnFest USA 2013 FinnFest](http://www.finnfestusa2013.org/) [Kefir Grains Gem Cultures](http://www.gemcultures.com/dairy_cultures.htm) [Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell Amazon](http://www.amazon.com/exec/obidos/ASIN/1603583327/fermup-20) [True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home by Emma Christensen Amazon](http://www.amazon.com/exec/obidos/ASIN/1607743388/fermup-20) [The Shop Blog Cultured Pickle Shop](http://culturedpickleshop.wordpress.com/) [Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin Amazon](http://www.amazon.com/exec/obidos/ASIN/1592537847/fermup-20) [Food & Ferments Culture tastes good.](http://foodandferments.com/) [Fermented Foods For Fun Phickle.com](http://phickle.com/) [Phickle Facebook](https://www.facebook.com/phicklephl) Phickle Ferments @phicklefoods on Twitter [Fermenty Goodness Pinterest](http://pinterest.com/phickle/fermenty-goodness/) [Amanda Phickle Google Plus](https://plus.google.com/106382797603149718974/posts)

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+.