This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology.
Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal?
How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains.
Show notes:
[Food Microbiology: An Overlooked Frontier |
Youtube](https://www.youtube.com/watch?v=H2M6tscb7bw&feature=youtu.be “Food Microbiology: An Overlooked Frontier Lecture 11”) |
[Microbial Diversity & Interactions with Rachel Dutton |
Youtube](https://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4 “Microbial Diversity & Interactions”) |
[Food, Fermentation and Micro-organisms by Charles W. Bamforth |
Amazon](https://www.amazon.com/gp/product/0632059877/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0632059877&linkCode=as2&tag=fer06b-20 “Food, Fermentation and Micro-organisms - Amazon Affiliate Link”) |
[Kefir production in Iran - a.k.a. how to make kefir grains with goat skin bag |
PDF](https://www.kefir.ilbello.com/articoli/k4.pdf “Link Title”) |
[International Kefir Sharing Community |
torontoadvisors.com](https://www.torontoadvisors.com/suppliers “International Kefir Sharing Community”) |
