This week we discuss cheese made from human bacteria, an interview with René Redzepi of Noma, music made by microbes, how to make sriracha, dairy waste turned useful, and more.
Show notes:
[The Q&A: René Redzepi: Foraging and fermenting |
The Economist](https://www.economist.com/blogs/prospero/2013/11/qa-ren-redzepi) |
[René Redzepi: A Work in Progress |
Amazon](https://www.amazon.com/exec/obidos/ASIN/0714866911/fermup-20) |
[Human Cheese |
Dezeen](https://www.dezeen.com/2013/11/20/olafur-eliasson-tears-used-to-make-human-cheese/) |
Christina Agapakis
Fermentophone
[MSG, Seasoned For A Comeback |
NPR](https://www.npr.org/blogs/thesalt/2013/11/17/245728214/msg-seasoned-for-a-comeback) |
[Judge Orders California Sriracha Factory to Halt Odor-Making Operations |
Eater National](https://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php) |
[How to Make Sriracha from Scratch |
Serious Eats](https://www.seriouseats.com/2012/02/how-to-make-sriracha-from-scratch-sauces.html) |
[Milwaukee Will Smell Extra-Cheesy This Winter |
Take Apart](https://www.takepart.com/article/2013/11/24/dairy-brine-milwaukee-cheese-roadways) |
[Bacteria Turn Dairy Waste Into Clean Burning Biofuel |
Wisconsin Public Radio News](https://news.wpr.org/post/bacteria-turn-dairy-waste-clean-burning-biofuel) |
[Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate |
PNAS](https://www.pnas.org/content/early/2013/11/20/1317377110.abstract?sid=8f8cd724-4105-404f-ac6b-b1f4716426de) |
[Plastic tanks catch on in wine industry |
The Press Democrat](https://www.pressdemocrat.com/article/20131103/business/131109940#page=0) |
[Why We Don’t Eat Beef for Thanksgiving |
Mother Jones](https://www.motherjones.com/environment/2013/11/seasonal-meat-beef-turkey-thanksgiving) |
[Science After Dark |
Facebook](https://www.facebook.com/ScienceAfterDarkSLO) |
[Science and Cooking 2013 Lecture Series |
Harvard School of Engineering and Applied Sciences](https://www.seas.harvard.edu/cooking) |
[The Science of Gastronomy |
Coursera](https://www.coursera.org/course/scigast) |
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