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
What to read
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
Inbetweeners: On the meaning of (re)mediation in mycelial and human worlds by David Zilber
Why Fermentation Is So Important To One Of The World’s Best Restaurants
Essays in Love by Alain de Botton
The Dawn of Everything by David Graeber and David Wengrow
The Living Planet by David Attenborough
On the Origin of Evolution: Tracing 'Darwin's Dangerous Idea' from Aristotle to DNA by John Gribbin and Mary Gribbin
A Natural History of the Future: What the Laws of Biology Tell Us about the Destiny of the Human Species by Rob Dunn
The Anthropocene Reviewed: Essays on a Human-Centered Planet by John Green
