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.
