Shows
The Delicious LegacyThe Ancient Origins of Miso and Soy SauceHello!Brand new episode is out and I'm excited about it!World fermentation day was on February 1st, just three days ago.And what better way to celebrate with two amazing inventions of humankind?Is miso the most astounding transformation in the world of fermentation?From ancient Chinese meat and fish based pastes to Buddihst monks taking the craft to Japan the story of Miso and Soy Sauce has a long long at least three thousand year old history!Ok, enjoy today's episode!...
2026-02-0457 min
Le Fil Culture GCe livre indispensable à tous les cuisiniers modernes !durée : 00:02:43 - Le Dialogue des cuisines - par : Mory Sacko - Mory Sacko vous présente le livre nécessaire à sa bibliothèque : Le guide de la fermentation du Noma, par René Redzepi et David Zilber !
2025-12-2102 minLes Bonnes ChosesCe livre indispensable à tous les cuisiniers modernes !durée : 00:02:43 - Le Dialogue des cuisines - par : Mory Sacko - Mory Sacko vous présente le livre nécessaire à sa bibliothèque : Le guide de la fermentation du Noma, par René Redzepi et David Zilber !
2025-12-1402 min
Le Pourquoi du comment - culture généraleCe livre indispensable à tous les cuisiniers modernes !Mory Sacko vous présente le livre nécessaire à sa bibliothèque : Le guide de la fermentation du Noma, par René Redzepi et David Zilber !
2025-12-1402 min
Pamela Anderson - Biography FlashPamela Anderson's Authentic Reinvention: From Sex Symbol to Multifaceted EntrepreneurPamela Anderson BioSnap a weekly updated Biography.Pamela Anderson has been making headlines with a genuine career resurgence that shows no signs of slowing down. The 58-year-old actress is currently in Ottawa shooting an absurdist comedy called Love Is Not The Answer, marking actor Michael Cera's directorial debut. The production, which runs through early December, also features Steve Coogan, Fred Hechinger, and Jamie Dornan in the cast. According to Ottawa Citizen, the film is expected to premiere at Cannes next year and explores themes of modern loneliness and the search for connection.Anderson's recent professional trajectory...
2025-11-1602 min
Mission Critical with Lance ChungDavid Zilber (Food Scientist): What Fermentation Can Teach Us About Collaboration, Control, and CreativityIn this episode of Mission Critical, Lance sits down with David Zilber — chef, fermentation expert, author, and Top Chef Canada judge — to explore how food reflects who we are, where we come from, and where we’re headed. From his groundbreaking work leading the Fermentation Lab at Noma (once named the world’s best restaurant) to his current work in biotechnology, Zilber has become one of the most influential voices redefining how we think about food, science, and sustainability.He shares how microbes can teach us about collaboration, control, and surrender, and why the most meaningful meals often ha...
2025-10-2756 min
Rietuva Life ぼちぼちラジオ215. 2025年に読んだ本について語る回もはや毎年恒例になっている読書感想文的な回です。2025年に読んだ本の感想についてお喋りしました。毎度のごとくめちゃめちゃ長くなってしまったので、休み休み聴いていただければうれしいです。《2025年の読書リスト》OK days - Jenny Mastard エレガント・シンプリシティ - サティシュ・クマール人間は料理をする（上・下）- マイケル・ポーランNoma Fermentation Guide - René Redzpi / David Zilber※歯科矯正器具の影響で、しばらく滑舌悪めのお喋りが続きます。聴きづらくてスミマセン。Spotify, Apple podcastでのレビューをお待ちしています。星や言葉を送って下さると、とっても励みになります。ぜひよろしくお願いします＾＾
2025-10-1227 min
Lay It On with Brad LeoneDavid Zilber on Fermentation, Fatherhood, and Food Science“Brad sits down with the king of Fermentation himself, David Zilber, to talk unexpectedly delicious oddities like barley sake and chicken wing garum. David discusses his journey to writing the New York Times Bestselling Noma Guide to Fermentation and his continued work as a food scientist and father.
Check out David on his socials:
https://www.instagram.com/david_zilber/ “
Learn more about your ad choices. Visit podcastchoices.com/adchoices
2025-07-281h 38
Cold PodEp148 - "The Lord Of Flavour" with David ZilberDavid Zilber is a chef, fermenter, food scientist, and judge on Top Chef Canada. From 2016-2020 Zilber was the head of fermentation at Noma in Copenhagen and wrote the NY Times bestseller 'The Noma Guide To Fermentation". David sat down with us during his trip to Toronto to discuss filming the new season of Top Chef, living abroad longer than he lived here, hearing Drake for the first time, working at the Healthy Butcher, coming of age in the blog house era, American Apparel, being featured in the 'Look At That Fucking Hipster' book, living at Queen and Bathurst...
2025-06-271h 28
Umami TalksДайджест №24: Про ужасный глутамат, еду в моде и тирамису в грузовикеЖеня Голомуз и Алёна Ермакова обсуждают гастрономические новости и тренды: как правильно заказывать еду в ресторане, с кем поехать в гастрономическое путешествие и почему глутамат связан с расизмом.1. Почему не нужно спрашивать у официантов про их любимые блюда https://abrv.in/gskvНаси горенг — это жареный рис, культовая уличная еда Юго-Восточной Азии с бесконечными вариациями.Safe choice — это «безопасный выбор», то, что точно понравится, но не удивит.2. Возвращение глутамата https://www.wired.com/story/msg-is-back/David Zilber — это бывший шеф-ферментатор Noma.3. Тренды: почему еда теперь в модеhttps://abrv.in/anwVПодкаст на русском языке, о котором говорит Алёна: https://zvuk.com/podcast/34527416Илья Тютенков — ресторатор, который изменил московскую гастросцену ресторанами «Уильямс», «Уголек», «Северяне» и тд.Выступление на Гастрите: https://t.me/c/2309176121/2244Supreme это культовый американский бренд уличной одежды, ставший символом провокации и дефицита.Маргарита — это первый ресторан команды Lucky Group, находится на патриках, именно в нем был поп-ап бренда GUCCI.Поп-ап киоск коллаборации двух брендов 12Storeez и ресторана Blanca в Алматы находится на территории Villa Boutiques & Restaurants.4. Блюдо месяца — тирамису https://abrv.in/g1rx5. За кем следить — летаете ли вы за любимыми фуд креаторами?!https://abrv.in/bcrw
2025-06-1239 min
NovozymesTVFoundations of the gut: How fermentation is key to our gut healthProbiotics build on a history of fermented foods. So, to understand the role of probiotics on our overall health it seems natural to start with fermented foods.
For application scientist, business developer and fermentation enthusiast Nathalia Edwards, fermentation is that little everyday microbial magic that can transform simple ingredients into delicious and safe foods with higher nutritional value, like vitamins and other essential micronutrients. But, what about consuming “live” fermented foods compared to the processed staple foods we’ve become so used to – how does what we eat impact our gut microbiome (and our gut healt...
2025-05-1946 min
Fermentation Cast#17 David ZilberIf you are a fermenter, you probably own a copy of the Noma Guide to Fermentation. For our season finale Ivana drove over to Copenhagen for a one hour interview with the writer of this book and thé O.G. master of fermentation David Zilber. In his funky fermentation lab where he works on innovative applications of microbes for Novonesis, they speak about their brief shared history at Noma, his life as a food scientist now and they reflect on the first season of the fermentation cast combining his personal anecdotes with our fermentation tree. Stay tuned till the e...
2025-05-1658 min
Gardening with the RHSGrow Your Own in 2025Let’s make 2025 the year we all embrace growing our own fruit and vegetables—whether you’ve got a sprawling garden, a small balcony, or just a windowsill! No matter how much space or time you have, we’ve got plenty of inspiration to get you started and keep you going all year round.First, we’ll hear from Shelia Das and Liz Mooney from RHS Wisley’s talented edibles team, who will share their expert advice on growing delicious produce across every season. Then, we’ll check in with Lucy Chamberlain, author of Grow Food Anywhere, as she reveals...
2025-01-0231 minUmami TalksDigest #4: Библия ресторанного мира, возвращение баров и провал климатической повесткиЖеня Голомуз и Алёна Ермакова обсуждают насущное ресторанное: слухи об открытиях новых шефских школ в россии и мире, шефов, которые покидают ресторанные кухни, и главную новость – возвращение симпозиума MAD.Ссылки к новостям, которые мы обсудили выпуске: Новость: возвращение Джейми Оливераhttps://www.thecaterer.com/news/jamie-oliver-flagship-cookery-school-and-cafe-john-lewis Тренды и антитренды: влияют ли рестораны на климатическую повестку https://www.eater.com/24272124/selling-sustainability-on-restaurant-menusКнига недели: Will Guidarra. Unreasonable Hospitality: https://www.amazon.com/Unreasonable-Hospitality-Remarkable-Giving-People/dp/0593418573Открытие недели: https://www.grubstreet.com/article/clemente-bar-opens-above-eleven-madison-park-nyc.htmlЗа кем следить: шефы, которые уходят https://www.nytimes.com/2024/10/24/us/facebook-marketplace-food.htmlАнонс: MAD возвращается https://madfeed.coНеймдроппинг:1. Ив Лё Ле — шеф французского происхождения, несколько лет работал в России, сейчас базируется в Копенгагене, где у него два ресторана. 2. Джейми Оливер — всемирно известный британский шеф-повар и ресторатор, популяризатор здорового питания, автор десятков кулинарных книг. 3. MACC Madrid — современный образовательный гастро кампус при крупном Мадридском университете (Universidad Pontifica Comillas)4. Mugaritz — культовый ресторан в Испанской Стране Басков. Андони Луис Адурис – один из самых влиятельных шефов в мире. 5. Ферран Адриа— легендарный шеф-повар, основоположник молекулярной гастрономии и идеолог El Bulli.6. Basque Culinary Center — ведущий центр гастрономического образования и исследований в Стране Басков.7. Le Cordon Bleu — легендарная школа кулинарного искусства. Родилась в Париже, распространена по всему миру. 8. Еремян академия — армянская академия кулинарного искусства, развивает локальные и международные гастрономические традиции.9. Даниловский рынок — первый рынок в Москве, который превратился в современный гастрономический центр с продуктами и фуд-кортом.10. Институт гастрономии в Красноярске — российский образовательный центр - бывший филиал Школы Бокюза - единственная в России институция, которая дает фундаментальное поварское образование.11. Lucky Group — модная международная ресторанная группа, ей принадлежит много популярных ресторанов в Москве, а теперь еще и в Ереване и Лондоне. 12. Beyond Meat — бренд, популяризирующий альтернативное растительное мясо.13. Лавка лавка — российский кооператив фермеров, который поддерживал локальное производство.14. Ресторан Sage — ресторана Владимира Перельмана и Дмитрия Блинова на Большой Грузинской в Москве. 15. Eleven Madison Park — ресторан в Нью-Йорке, три звезды мишлен, был номером один в рейтинге The World’s 50 Best в 2017 году. 16. Dan Giusty — бывший хэд шеф ресторана NOMA, покинувший высокую кухню ради проекта Brigade, который повышает качество питания в школах США. 17. David Chang — популярный шеф, основатель сети ресторанов Momofuku, подкастер и телеведущий. 18. David Zilber — канадский шеф, исследователь ферментации и бывший директор лаборатории ресторана Noma.
2024-11-1334 min
Proven: This podcast will change the way you think about breadThe Sourdough School Podcast - Arielle Johnson & David Zilber
2024-10-3118 minProven: This podcast will change the way you think about breadThe Sourdough School Podcast - David Zilber (Tour Of Noma)
2024-10-311h 26
Israel Policy PodAfter Sinwar: Negotiation or Escalation?On this week’s episode, Israel Policy Forum CEO David A. Halperin hosts Policy Advisor and Tel Aviv-based journalist Neri Zilber to discuss the violent life and death of Yahya Sinwar, where Hamas goes from here, future prospects for a hostage-and-ceasefire deal in Gaza, the linkage being made by Israel between the various war fronts, Prime Minister Netanyahu's likely rising political fortunes, and more.Support the showFollow us on Instagram, Twitter/X, and Bluesky, and subscribe to our email list here.
2024-10-2341 min
Amour, Gloire & Chips39 - Juste Nous - Maureen et DamienPour cet épisode, on s'est retrouvé, juste nous (Damien Aresta et Maureen Vanden Berghe), lors d'une mise au vert dans le Nord-Pas-de-Calais.Comme dirait Claude “Ceci semble être une conversation décontractée entre deux personnes passionnées de musique et de productivité, partageant leurs expériences et recommandations.” Exactly baby! Laisse-toi aller, c'est une valse.Mentionné dans l'épisode :1. Des outils de productivité et de gestion de l'informationLe "second brain" sur Craft, Obsidian ou Roam (virement)Explication du système PARA (Projects, Areas, Resources, Archives) de Tiago ForteLa Remarkable (encore...
2024-09-011h 45
The BMW Podcast | Changing LanesGAME CHANGER #01 | David Zilber: Changing Food, Changing the Game | BMW PodcastWelcome to the first episode of the new BMW audio series, GAME CHANGER. This episode’s change maker is David Zilber. He is a professional chef, fermenter, food scientist, and author from Toronto, Canada. What if you knew that the next big culinary breakthrough might come from a tiny microbe living in the food you eat every day? Tune in to this episode to discover how a lab next to a kitchen could bring about the next big culinary change.
(00:00) Introduction
(02:56) How is the microorganism used in food?
(08:49) Who were your role mo...
2024-08-3044 min
Proven: This podcast will change the way you think about breadThe Sourdough School Podcast - David Zilber
2024-08-291h 01
Fermentation Speaker SeriesMicrobial shaping of arctic foodways: A conversation with Aviaja HauptmannWe spoke with Dr. Aviaja Hauptmann, an Associate Professor in the Institute of Health & Nature and Head of the Department of SILA (Scientific and Indigenous Teachings on Life in the Arctic). Her work explores the interaction between microbiology, diet, and the environment, focusing on Inuit food microbiomes and Indigenous food sovereignty. She is examining gastrophagy as a way of connecting animal gut, food, and human gut microbiomes.Join our conversation on hybrid fermentation, probiotics, and the open questions in health and fermentation studies.
2024-07-311h 08
Fermentation Speaker SeriesFermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria MarcoLactic acid bacteria (LAB) play a central role in many fermented foods, including sourdough, kimchi, pickles, olives, zha cai, kefir, ogi, and cheese, among others. These microbes produce lactic acid, which acidifies the fermented food, making it both safe and tasty. Specific LAB strains have also been characterized as probiotics. But how do LAB found in fermented foods differ from probiotics? And what exactly defines a probiotic?We spoke with Dr. Maria Marco, a Professor in the Department of Food Science and Technology at the University of California, Davis. Her lab primarily focuses on lactic acid bacteria...
2024-07-061h 06
Fermentation Speaker SeriesSymbiotic yeast in fermentation: A conversation with Chantle SwichkowDr. Chantle Swichkow, a postdoc in Leonid Kruglyak’s lab at UCLA, has been exploring the role of yeast in these symbiotic interactions. By applying her background in mouse genetics to yeast, she studies how yeast strain diversity impacts microbial community composition and the final organoleptic properties of wine, bread, and kombucha.Join our conversation on the history of Saccharomyces, strain diversity in fermented food production, blue Takis, and the power of Reddit.
2024-06-041h 07
Fermentation Speaker SeriesExploring microbial metagenomes: A conversation with Paul CotterOne way to characterize fermented foods is based on where the fermentation microbes come from: either spontaneously acquired from the environment (also known as wild fermentation), from a previous ferment (back-slopping), or from a commercial starter community. But how do we identify which microbes are involved in this process in the first place?Paul Cotter, an Adjunct Professor at University College Cork and Head of Food Biosciences, as well as a Senior Principal Research Officer at Teagasc Food Research Centre, has spent his career addressing this question through tool development, collaborating with a global team...
2024-05-171h 04
Once Upon A GeneUniting Strengths - Rare Disease Collaboration on a Shared Patient Registry Through Sanford Cords with Cure Mito and Hope for PDCD Leaders Frances Muenzer Pimentel and Sophia ZilberONCE UPON A GENE - EPISODE 229Uniting Strengths - Rare Disease Collaboration on a Shared Patient Registry Through Sanford Cords with Cure Mito and Hope for PDCD Leaders Frances Muenzer Pimentel and Sophia ZilberFrances Muenzer Pimentel and Sophia Zilber have united the Hope for PDCD Foundation and the Cure Mito Foundation to launch a global joint registry and they're here to share about the collaboration.EPISODE HIGHLIGHTSWhat is a registry and why does a patient group need to have one?
2024-05-1635 min
Fermentation Speaker SeriesDemystifying microbial communities: A conversation with Ben WolfeThe microbiome of fermented foods, like any microbiome, is a multi-species microbial community and can include a rich mixture of bacteria, fungi, and yeast all in the same fermented food. The presence of a specific microbe cannot always predict the final quality, safety, or flavor of a fermented food, but studying their interactions gives a richer understanding of these community dynamics. Ben Wolfe, an Associate Professor in the Department of Biology at Tufts University has been exploring these microbial ecologies. Using models such as cheese rinds, sterile baby cabbages, and kombucha, his lab investigates the...
2024-04-151h 09
miaaw.netPodcasting - Ferment RadioEvery year some months have five Fridays, and every time this happens we find something to do there: something out of our normal schedule. We try to adopt an annual theme. In 2021 we played music licensed under creative commons licences; in 2022 we found four old radio shows; and in 2023 we looked back to four early episodes of Meanwhile in an Abandoned Warehouse.
This year whenever we stumble into the fifth Friday of a month we will look around us and find a podcast that interests us: one published under a Creative Commons licence that relates in one...
2024-03-2927 minmiaaw.netPodcasting - Ferment RadioEvery year some months have five Fridays, and every time this happens we find something to do there: something out of our normal schedule. We try to adopt an annual theme. In 2021 we played music licensed under creative commons licences; in 2022 we found four old radio shows; and in 2023 we looked back to four early episodes of Meanwhile in an Abandoned Warehouse.
This year whenever we stumble into the fifth Friday of a month we will look around us and find a podcast that interests us: one published under a Creative Commons licence that relates in one...
2024-03-2927 min
Fermentation Speaker SeriesThe future of culinary mycology: A conversation with Vayu Hill-MainiAlong with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there are a number of other fungi that are used in food production, including Aspergillus sojae, Monascus purpureus. We wanted to talk to Dr. Vayu Hill-Maini, postdoctoral Fellow at the Joint Bioengineering Institute at University of California Berkeley, working in the lab of Jay Keasling, who has been approaching research into filamentous fungi in two ways.
2024-03-261h 14
Fermentation Speaker SeriesIn search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David ZilberOne of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Originally named Bacillus bulgarian, the name plays homage to Bulgaria where it was first isolated in 1905. But before we isolated this microbe and cultured it to use as a starter, how was yogurt made?With the help of Sevgi’s family and insight from the rest of the community, Sevgi, Veronica and David traveled to Nova Mahala, Bulgaria to explored how rituals around yogurt making impacts the microbial community and final flavor of yogurt.
2024-03-141h 10Israel Policy PodNegotiations, Tensions, and PoliticsOn this week’s episode, Israel Policy Forum Policy Advisor and Tel Aviv-based journalist Neri Zilber and IPF Atid Director Shanie Reichman unpack the latest updates from Israel’s military campaign in Gaza, possibilities for an upcoming hostage-release deal, tensions on the northern border with Hizballah, debates in the government about resettling Gaza, emerging details about UNRWA’s involvement in the October 7 attacks, and more.This week, our board chair, David Sherman, and CEO, David Halperin, wrote a letter explaining why the U.S. must promote a viable pathway to two states that acknowledges the obstacles on both the Is...
2024-01-3156 minIsrael Policy PodNew Year, New PhaseWith the war in Gaza apparently entering its third phase, IPF Atid Director Shanie Reichman hosts Tel Aviv-based journalist and Policy Advisor Neri Zilber to discuss the current state of play in the Israel-Hamas war, Israeli politics, and the region. They discuss the reported assassination of senior Hamas official Saleh al-Arouri in Beirut, the social implications of Israel’s military reservists beginning to return home, the latest on the Israeli hostages who remain in captivity, the High Court’s decision to strike down the reasonableness law, and more. —As Israel pushes forward with its war in Gaza...
2024-01-041h 00
Brain BarMiért lett újra trend a fermentálás? | Mi a kérdés? Makai EdinávalA héten a Michelin-csillagos Salt étterem szakácsával, Makai Edinával a fermentálásról beszélgetünk. Hogyan jutott fel nagymamáink kedvenc eljárása a gasztronómia csúcsára? Miért hasznos az ételpazarlás elleni küzdelemben? Hogyan kezdhetünk hozzá a fermentáláshoz mi magunk otthon, ha egészségesebbek és alapanyagtudatosabbak szeretnénk lenni? Az adásból mindez kiderül. (1:04) Mi is az a fermentálás és mi készül ezzel? (12:55) Mit és hogyan fermentál a Salt? (19:25) Hogyan lett egy hagyományo...
2023-10-251h 00
BloomThe Food System – David Zilber, Michael Broberg Palmgren & Emma HoltenHvordan skaber vi balance i et fødevaresystem, som er blevet skævvredet af århundreders kolonialisme og årtiers monokulturel dyrkning? Måske er svaret at gå baglæns ind i fremtiden. Længe før den masseproducerende og ensrettende industrialisering af fødevaresystemet har verdens oprindelige befolkninger dyrket, tilberedt og spist alverdens afgrøder, og i dag synes bevaring af gamle teknikker og sorter at gå hånd i hånd med udviklingen af nye tilgange til at tænke på, nyde og i det hele taget leve med mad. Fermenteringseksperten David Zilber og planteforskeren Michael Broberg Palmgren giver deres bud på, hvilke v...
2023-10-2559 minIsrael Policy PodUnimaginable Tragedy and Unfolding War: Israel Mourns and MobilizesOn October 7, 2023, Israelis faced the unthinkable when Hamas militants breached the Gaza border, carried out a violent rampage, took hundreds of Israelis hostage, and indiscriminately slaughtered at least 1,300 people—mostly civilians, many of them women, children, and elderly. These attacks resulted in the most Jews killed in a single day since the Holocaust. On this week’s episode, IPF Atid Director Shanie Reichman joins Tel Aviv-based journalist Neri Zilber to reflect on the darkest day in Israeli history. They reflect on the atrocities committed by Hamas, Israelis’ collective trauma and shattered sense of security, and how the country could have b...
2023-10-1358 min
BloomThe Science of Fermentation – David ZilberMidt mellem deep tech-virksomhederne i DTU Science Park har fermenteringskokken David Zilber sit laboratoriekøkken. Hylderne er fyldt med fermenteringskrukker og scoby'er, og de fire store, summende industrikøleskabe rummer et skatkammer af glas med syltet rabarber, asparges og alverdens andre grøntsager. Fremme på det centrale køkkenbord står redskaberne og råvarerne til Zilbers næste eksperimenter med at udvikle fremtidens smage og ingredienser. Zilber er sprunget ud som fødevareforsker, men hans praksis og tænkning har længe været de dygtigste forskere værdig: Som chef for Nomas fermenteringslaboratorium stod han i spidsen for en skelsætten...
2023-09-0747 minIsrael Policy PodIsraeli Security in the Shadow of the Judicial OverhaulHaaretz Military Correspondent Amos Harel joins Tel Aviv-based journalist and Israel Policy Forum Policy Advisor Neri Zilber to analyze how the passage of the Netanyahu government’s first judicial overhaul bill is impacting—and likely damaging—Israeli national security. They discuss the growing wave of Israeli military reservists threatening to stop reporting for duty, the scale of the unrest inside the Israel Defense Forces, the recent conduct of key security officials like Defense Minister Galant and Chief of Staff Herzi Halevi, and the prospects for a military escalation between Israel and Hezbollah amid the domestic political crisis.Register for ou...
2023-07-261h 02
Fermentation Speaker SeriesDr. Rob Dunn: What can microbes teach us about human history?Dr. Rob Dunn is an an evolutionary biologist, currently a professor at both the Center for Evolutionary Hologenomics at the University of Copenhagen and in the Department of Applied Ecology at North Carolina State University, where he holds the title of Senior Vice Provost for University Interdisciplinary Programs. He discusses the evolution of flavor and fermentation practice.
2023-06-2359 min
Fermentation Speaker SeriesDr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?Dr. Maya Hey is a researcher at the Centre for the Social Study of Microbes, based in the University of Helsinki. She has been studying fermentation and health for the past 15 years and holds degrees in nutrition, food studies, and communications.
2023-06-071h 002023-04-2208 min
Fermentation Speaker SeriesAlex Hozven: What can we learn from 25 years of fermentation practice?Alex Hozven has been fermenting and innovating at The Cultured Pickle Shop in Berkeley for over 25 years with her husband, Kevin Farley. Her experience gives her keen insight into how consumer perception of fermented foods has changed, where the field is going, the regulatory landscape for smaller producers, and how fermented foods can be used to build community.
2023-04-2158 min
Fermentation Speaker SeriesDr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?Dr. Evans is a Senior Researcher and Leader of the Sustainable Food Innovation Group at the Center for Biosustainability at the Technical University of Denmark. His multidisciplinary group uses culinary research & development to make flavorful, sustainable, often fermented foods, scientific methods to study their flavor, ecology and evolution, and social science and artistic practice to understand and experiment with how they might fit into food culture.In his talk, Dr. Evans shares some of his work on how the pursuit of new flavors through fermentation can lead to novel microbial ecologies and evolutionary histories, and how bringing together art, science...
2023-03-2959 min
Fermentation Speaker SeriesDr. Suzanne Devkota: What is the role of fermented foods in clinical practice?Dr. Devkota is an Associate Professor at the Cedars-Sinai Division of Gastroenterology and the Director of Microbiome Research at the F. Widjaja Foundation Inflammatory Bowel and Immunobiology Research Institute. Her research investigates the relationship between diet and the gut microbiome, with a particular focus on IBD. Dr. Devkota offers a valuable perspective on the current role of fermented foods in a clinical setting, addressing important questions such as which fermented foods are most beneficial, how they should be consumed, and whether certain patients will benefit more than others.
2023-03-161h 01
El podcast de DAVIDDOES DEUXMOI HATE DAVE PORTNOY? — BFFs EP. 121We have a Freaky Friday episode with Josh in the NYC studio and Bri at Josh’s house in LA and we get into headlines with the Blake Gray and Amelie Zilber breakup maybe not being as amicable as we thought, Jake Paul running away from Floyd Mayweather, Noah missing Dixie after Jixie came to light, Mads and her boyfriend feuding online, Pete Davidson crashing into someone’s house, Sammi Sweetheart returning to the Jersey Shore, Tiger Woods tricking his girlfriend into moving out, an NYC woman going viral for blocking a man over $3 cheese, Avril Lavigne and Tyga kissing, and...
2023-03-161h 05
Fermentation Speaker SeriesDavid Zilber: How should we think about fermentation and health?In this first talk, David Zilber presents a framework through which to consider fermentation and health research.
2023-01-251h 01
The Institute of Black Imagination.E57. All About Love.This special edition of the podcast is our final episode of 2022. Today we are revisiting our conversations with thirteen of our guests from this year as they illustrate what happens when you lead with love. Our guests not only talk about romantic love but also highlight what it means to be madly in love with your work, what it can teach us about ourselves, and how important it is to fall head over heels for the process. We will close today’s episode with the kind of love they imagine for the future. We begin with...
2022-12-2546 min
Tiny Living BeingsThe microbes transforming our food system - with David ZilberDid 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...
2022-12-191h 07
Food People by Bon AppétitEpisode 188: Rene Redzepi and the Art of FermentationRene Redzepi, owner and chef of the famed Noma in Copenhagen, just published his third cookbook, The Noma Guide to Fermentation, along with the head of Noma's fermentation lab, David Zilber. Rene talks about why it was so important to him to write something approachable while still staying true to the restaurant. After that, Molly Baz tells us all about the recipe you should be making on repeat right now: Pumpkin Bread with Salted Maple Butter.
Learn about your ad choices: dovetail.prx.org/ad-choices
2022-11-1343 min
Medicinsk MuseionBakteriekultur: The Sound of MicrobesIn this podcast your host Louise Whiteley takes you to visit holistic health coach Adina Beer, chef David Zilber, philosopher Joana Formosinho, scientist Mani Arumugam and artist duo Baum & Leahy, asking them: how we can listen to what microbes have to tell us about our health and food systems, about cultivating care across species and societies? The podcast series is produced for Medical Museion, supported by a Velux Foundation Core Group award for ”Microbes on the Mind” and the Novo Nordisk Foundation Center for Basic Metabolic Research (CBMR) at the University of Copenhagen. Produced by Marie Chimwemwe Degnbol and Ceci...
2022-11-0246 min
The Eat North PodcastTop Chef Roundtable: Dissecting Top Chef Canada Season X with Mijune PakWith Top Chef Canada officially back for another season, so too is our Top Chef-themed podcast miniseries.On this week's episode of Top Chef Canada Roundtable, co-hosts Phil Wilson, Carmen Cheng and Dan Clapson share their first impressions of the milestone season in terms of its competitors and unique "X" twist. Top Chef Canada judge Mijune Pak also joins the trio to talk about what she's excited for Canadians to see as this season unfolds, her thoughts on this year's new judge David Zilber and she shares a bit of behind-the-scenes intel from the show's premiere episode too.
2022-09-2748 min
Medicinsk MuseionBakteriekultur: En mundfuld mikroberHør fødevareetnolog Andrea Wiszmeg fortælle, hvordan fermentering er en madtrend i tiden, selvom traditionerne med at styre mikroberne for at få maden til at holde sig går langt tilbage. Tidligere NOMA-kok David Zilber fortæller om fødevarekemi og fødevarekriser, mens fermenteringsaktivisten Ask Katleff håber på en fødevarerevolution. Pescetar Andreas Marcus og lektor Karin Tybjerg beretter om kostomlægning, surdej og følelser fra deres daglige køkkener. Værterne Marie Chimwemwe Degnbol og Cecilie Glerup guider dig igennem buffeten af indslag.Bag podcasten "Bakteriekultur – vores liv i mikrobernes verden"Podcastserien...
2022-07-0152 min
The Sandbox74. Supporting Your Inner Kitchen Witch with Chef Lauren McGurrinTo watch this episode on YouTube: https://youtu.be/4AN1Gvzu_yk
Lauren's Word: Regenerative
Mentions:
• Holisticism Hub. Join the free community using my affiliate link here: https://bit.ly/3GwxAaI
• Soul Empowering Hypnosis Membership: www.courtneystarkey.com
• Four Sigmatic Mushroom Coffee
Lauren's Teachers:
• Ron Finley: https://www.youtube.com/watch?v=EzZzZ_qpZ4w&t=576s
• David Zilber: https://amzn.to/3t4Rp3m
• Leah and Naima Penniman: https://thetableunderground.com/the-table-underground/2017/2/2/leah-naima-penniman
How to connect with Lauren:
• The Culinary Coven (Chef Lauren's online course to...
2022-05-3046 min
The Institute of Black Imagination.E47.David Zilber: A Fermenter's Guide to the Universe.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 li...
2022-05-081h 39
The Food Institute PodcastThe Frontier of Fermented FoodsThis Episode is Sponsored By: Chr. Hansen
The opportunities in fermented food stretch beyond kimchi and sauerkraut, and no one has a better vantage point on this than David Zilber, who heads up fermented food research and development at Chr. Hansen. Zilber, who previously worked as a chef at world-renowned gastropub Restaurant Noma, joins The Food Institute Podcast to discuss his unique career path and emerging trends in the fermented foods category.
More About David Zilber:
"David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto Canada. He has worked in some of the world's top...
2022-03-2532 minIsrael Policy PodEnd-of-Year Awards 2021: Assessing a Historic Year in Israel2021 was indeed a historic year in Israel. It included yet another election, this time ending the Netanyahu-era and bringing to power a diverse coalition that replaced him, a war in Gaza, inter-communal riots, a reset in U.S.-Palestinian relations, and much more. To recap this eventful year and present the first-ever Israel Policy Pod End-of-Year Awards, Tel Aviv-based journalist and Policy Advisor Neri Zilber hosts Chief Policy Officer Michael Koplow and Diane and Guilford Glazer Family Foundation Director of Policy Research Shira Efron to make their selections for the biggest winner, biggest loser, and everything in between in...
2021-12-2156 min
Green podcastGreen Podcast 20: Po co w roślinnym menu kotlet? - Dominika Targosz z Chefs for Change mówi o odpowiedzialności za planetę przerzuconej na konsumentów, wyzwaniach edukacyjnych i smaku umami- To nie my, konsumenci, powinniśmy dźwigać ciężar zmian na świcie. Powinniśmy z tego rozliczać instytucje - mówi edukatorka Dominika Targosz z organizacji Chefs for Change. Nie pozostawia też złudzeń, co do motywacji części szefowych i szefów kuchni oraz kucharzy - to nie dobro planety będzie najważniejszym motorem zmian w menu, ale oczekiwania klientów restauracji. Z rozmówczynią spotkałam się na konferencji Plant-Powered Perspectives, zorganizowanej przez twórców kampanii Roślinniejemy. O co zapytałam?
Czy kuchnia roślinna jest dla szefów kuchni łatwa i prosta?
Dlaczeg...
2021-10-2515 min
Planet PantrySake: An Intro To Rice Wine Part 1This week we're looking at the fundamentals of rice wine, a staple of many east Asian cultures. Rice wine, like any wine, is filled with nuance and complexity both in flavor and manufacture. There's so much that defines a good rice wine and sake is a great example of many of these finer points so it makes a great primer for our exploration into the broader category of rice wine. Over the next few weeks, we'll be looking at everything from makgeolli to sake from koji to qu from awamori to baijiu and we'll even look at rice wine vinegar. So...
2021-08-1438 min
So What Else Do You Want To Talk About?David Zilber: "Asymmetry is the basis for attraction"In this episode host Adam Katz Sinding has invited former chef at NOMA and fermentation expert, David Zilber, into the studio. Zilber grew up in Canada but moved to Copenhagen to work at the Michelin starred restaurant for six years. Today, Zilber works with preserving and fermenting food at Chr. Hansen. Zilber has however no intention of talking about sauerkraut or kimchi, but talks about attraction in this episode. He talks about his view on the laws of attraction and explain how people are attracted to asymmetry and attributes that differ from their own.
2021-08-1259 minPlanet PantryKvass or: How I learned To Stop Worrying and Love FermentationIn this episode, we explore the world of lacto and wild fermentation through the lens of kvass; a drink, a food or a concept depending on who you ask. This serves as a primer for a type of fermentation that will come up a lot on this show because many would be surprised at how many of their favourite foods are a result of it.
As always, if you have any corrections, notes or ideas for future episodes, hit me up on instagram or patreon @planetpantrypod or by email by nick@threetreeprovisions.com
Help The...
2021-05-0221 min
Eetverhalen Podcast#43 - Zelf frisdrank, limonadesiroop en gefermenteerde drankjes makenZelf frisdrank en limonadesiroop maken is ontzettend leuk en fascinerend om te doen. Ik bespreek goede boeken die je hiermee op weg helpen.De besproken boeken:- Limonade, fris en snacks – Tove Nilsson- Kefir & Kombucha – 40 recepten voor gefermenteerde drankjesConserveerboek:- Zoet, zuur en zout, Diana Henrylimonadesiropen & sharbats, limonade siropen uit het Midden-OostenFermenteerboeken:- Over Rot – Meneer Wateetons- Verrot Lekker – Christian WeijGevorderde fermenteerboeken:- The Art of Fermentation – Sandor Katz- Noma’s handboek voor fermenteren: René Redzepi en David Zilb...
2021-01-2123 min
Future Food with Analisa WintherChr. Hansen's Julien Biolley on building their microbial platform and working with startupsJulien Biolley heads up the Marketing and Business Development activities for Chr. Hansen’s Food Cultures & Enzymes in North America. Chr. Hansen is a bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical, and agricultural industries. Chr. Hansen's product innovation is based on their microbial platform, which consists of about 40,000 microbial strains or what they call "good bacteria," which can be used to solve global challenges such as food waste, global health, and the overuse of antibiotics and pesticides. In this episode, we discuss their 2025 strategy, how they are partnering with different stakeholders in the food ec...
2021-01-1450 min
The COS Catch upSeetal Solanki and David ZilberTwo friends from the world of contemporary culture catch up in the final episode of our debut podcast series. So sit back, listen in and enjoy as the founder and director of Ma-tt-er Seetal Solanki and professional chef, fermenter and food scientist David Zilber discuss everything from kimchi and vegan leather created from coconut water to the endless possibilities of the material world. See acast.com/privacy for privacy and opt-out information.
2021-01-1453 min
The Healthy Peaceful Podcast#5. The Plant Food Chef James Sant: Cultivating a Healthy Gut & Easy Ferments to Make at HomeJoin me as I talk with "The Plant Food Chef," James Sant about the importance of fermented foods to creating a healthy microbiome. James introduces his home ferments which range from kombucha to water kefir to wild blueberries to chile peppers with thyme from the local farmer's market. James shares his passion for the health and flavor that fermented foods promote. He introduces his favorite resources: The Art of Fermentation and Basic Fermentation, both by Sandor Katz; The Noma Guide to Fermentation by Rene Redzepi and David Zilber; Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the...
2020-10-131h 21
The Next 20 YearsDavid Zilber on the future of the restaurantThis episode is all about food. More particularly the modes in which we consume food in the future. We have invited David Zilber in the studio to talk about this topic. David is a former chef at Danish restaurant NOMA, acting most recently as its head of fermentation. he now works for Danish bioscience company Christian hansen, developing natural solutions for food longevity. For his presentation, David is going to talk about 'The Anti Restaurant' of the future. How we are going to abandon the restaurant, as we know it, and waste a whole lot less in the process.
2020-10-1326 min
就一起囉[廚房] 發酵雜談 ft. 化學小老師Ti｜只要有心，人人都可以做發酵！｜發酵這個念頭一直在我們心裡發酵本集回鍋嘉賓：Ti Wu
本集一直都在主持人：Hsiu-I Lu
Chitchatting 八分鐘，此發酵非彼發笑
從轉龍壺想到發酵
本台的IG人頭帳號：9176g_podcast
素食圈與發酵
玉米人與細菌人
Noma餐廳引領了發酵在地食物的世界潮流（這邊我們根本完全Noma崇拜 Orz）
只要有心，人人都可以做發酵
Ti養的天然酵母以及配方/魯邦種Levain
復仇老麵饅頭、復仇天貝、乳酸發酵蔬果類
培菌培單一菌種好嗎？
天貝
納豆
臭豆腐，Stinky Tofu vs Fermented Tofu
Peaso，青豆做的味噌
References
✨ 本集提及的書單/片單：
Cowspiracy 奶牛的陰謀 (Netflix)
What The Health 我們的健康 (Netflix)
*The Art of Fermentation 發酵聖經 *By Sandor Katz
The Omnivore's Dilemma 雜食者的兩難 By Michael Pollan
*Noma Fermentation Lab Noma餐廳發酵實驗 *By René Redzepi, David Zilber, Evan Sung & Paula Troxler
Sourdough（做麵包的幻想故事）By Robin Sloan
✨人物介紹：
Alex Honnold：攀岩選手，紀錄片Free Solo裡徒手爬完酋長岩
René Redzepi：主廚，丹麥哥本哈根Noma餐廳的共同所有人（他的聲音很帥 >//////
2020-09-0854 min
Israel Story54: “Alone, Together” Part IV - The LifesaversThe global pandemic has introduced us to many “lifesavers”—doctors, nurses, and medical staff who are on the frontlines day in and day out. But what happens when those ‘superheroes’ need to be saved themselves? And can saving a life end up saving your life, too?If, God forbid, you find yourself in a medical emergency in Israel, you dial 101 for Magen David Adom. Yet more often than not, before an ambulance shows up, someone else—often riding a motorcycle and donning a bright orange vest—will appear on the scene. These are the volunteer medics of a national org...
2020-08-1143 min
Israel StoryEpisode 54: "Alone, Together" Part IV - The LifesaversThe global pandemic has introduced us to many “lifesavers”—doctors, nurses, and medical staff who are on the frontlines day in and day out. But what happens when those ‘superheroes’ need to be saved themselves? And can saving a life end up saving your life, too?
If, God forbid, you find yourself in a medical emergency in Israel, you dial 101 for Magen David Adom. Yet more often than not, before an ambulance shows up, someone else—often riding a motorcycle and donning a bright orange vest—will appear on the scene. These are the volunteer medics of a national organization called United...
2020-08-1145 min
At a DistanceDavid Zilber on Fermentation as a Commitment to Your FutureChef David Zilber, the former head of the fermentation lab at Noma, speaks with us about the symbiosis between microbes and mankind, science as a tool for thinking about food from new perspectives, and his hopes for shaking up our complex, deeply broken global food systems.
2020-07-1342 min
The Splendid Table: Conversations & Recipes For Curious Cooks & EatersRené Redzepi – Fermentation, Inspiration and the Balance of LifeFrancis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook. Francis and René talk about Noma’s influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America’s Test Kitchen’s Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video inter...
2019-10-2550 min
The Splendid TableRené Redzepi – Fermentation, Inspiration and the Balance of LifeFrancis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook. Francis and René talk about Noma’s influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America’s Test Kitchen’s Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview w...
2019-10-2550 min
Emergence Magazine PodcastFermenting Culture – David Zilber
In this in-depth interview, David Zilber, director of the fermentation lab at Noma—named the best restaurant in the world—discusses how food is culture, but fermentation is culture on a deeper level. David has worked at Noma in Copenhagen, Denmark, since 2014 and is the co-author of The Noma Guide to Fermentation. Learn more about your ad choices. Visit megaphone.fm/adchoices
2019-10-2446 min
Cookbook Love PodcastSearch Your Collection: Cookbooks From Restaurants, Markets, & CafesHello and welcome back to another episode of the Cookbook Love Podcast. Today I'm excited to talk to you about cookbooks from "a place". This episode is inspired by a recent cookbook purchase about a restaurant The Noma Guide to Fermentation. In Episode 50 I interviewed the co-founder of Cookbook Village Wendy Guerrin, and in that episode, Wendy talked about her love of vintage restaurant cookbooks. This really got me thinking: many of my favorite books in my collection are cookbooks about "a place". This came to light a few weeks ago when The Best Male Cook and I were...
2019-10-0332 min
The Rich Roll PodcastJeff Gordinier Is Hungry: Perfect Plates, Punk Rock & Prolific ProseWhy is great food important? How and why did restaurants become culturally significant? And what life lessons can be gleaned from the world's greatest chef?There is no more enthusiastic ringmaster for this exploration than the merry man of food himself, Jeff Gordinier.A writer, journalist and author who sits at the converging junction of food and culture, Jeff is a frequent contributor to the New York Times and currently serves as the Food and Drinks editor at Esquire Magazine.A graduate of Princeton University where he studied writing and poetry, Jeff is a...
2019-07-112h 36
Reading GlassesEp 85 - Seize the Book and Little Free LibrariesBrea and Mallory talk about Little Free Libraries and tips for dyslexic readers! Use the hashtag #ReadingGlassesPodcast to participate in online discussion! Email us at readingglassespodcast at gmail dot com! Reading Glasses Merch Sponsor - SquareSpace Promo Code - GLASSES for 10% Links - Reading Glasses Facebook Group Reading Glasses Goodreads Group Amazon Wish List Little Free Libraries Dyslexic Book Tech Open Dyslexic http://dyslex.io/person...
2019-01-2434 min
La Grosse BouffeBouffe et fermentationPas de chichi, pas de hein hein, aujourd'hui, on parle de bouffe et de liquides qui vivent, avec une émission dédiée à la fermentation, une technique culinaire qui revient sur le devant de la scène, tant dans les restaurants professionnels que dans les cuisines personnelles.
Dans cet épisode, on parle de Singapour, de cannabis, de chimie, de bière à l'abricot et au thé fumé, de linguistique égyptienne ancienne, de méthode beaujolaise (non, ça n'est pas un spin-off de la tournée de Patrick Sébastien), de pingouins, de batailles juridiques entre brasseurs et boulangers et évidemment d...
2018-12-211h 05
THE FOOD SEENEpisode 374: The Noma Guide to Fermentation with René Redzepi and David ZilberOn today’s episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn’t have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we’ve recently witnessed in the world fermentation. An act of aging a piece of produce, or protein (see: chicken wing garum), is calculatedly manipulated, and matured, for maximum flavor through an ever-evolving relationship between microbes and humans, or that’s how David Zilber puts it. As head of Noma’s fermentation lab, Zilber tabulated his catalog of creation...
2018-12-1152 min
Special Sauce with Ed LevineSpecial Sauce: René Redzepi on Opening Noma at 25 [1/2]It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen's Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing.
Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma's fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like...
2018-12-0729 min
oliveep 131 - NOMA'S RENE REDZEPI AND DAVID ZILBA on why fermentation is at the heart of Noma's menuThis week cookery writer Adam meets Rene Redzepi of Noma in Copenhagen and David Zilber the head of its fermentation lab, to discuss their new book, ‘The Noma Guide to Fermentation’. David explains why fermentation is a bit like a nightclub queue and Rene describes some of their wilder ferments including one disastrous experiment involving pigs blood. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2018-12-0629 min
The New Yorker Radio HourHelen Rosner Ferments at Home, Plus Dexter Filkins on Saudi ArabiaOne of the hot trends in the food world is one of the oldest: fermentation. No longer just for beer and sauerkraut, fermentation—which Helen Rosner calls “bacteria engaging with your food”—is the subject of cookbooks, and the specialty of destination restaurants like Noma, in Copenhagen, which has been called the world’s best restaurant for several years. René Redzepi, the chef at Noma, and David Zilber, the director of its fermentation lab, visited Rosner’s home kitchen to give her a lesson. A couple of weeks later, after the microbes had done their work, she brought some highly unusual...
2018-12-0424 min
Shift DrinkPony and a Pop: Bonus Episode with David Zilber of Noma’s Fermentation LabNeed an extra shifty for the road now that the holiday season is upon us? We’ve got you covered with a bonus Shift Drink featuring David Zilber, head of Noma’s Fermentation Lab. We caught up with David after his booktalk with Rene Redzepi, hashing out his role as Noma’s ferment-ologist, a garbage photographer, and a collaborative food innovator.
2018-12-0100 min
Cooking IssuesEpisode 349: Fruit Loops on Speed feat. David Zilber, Author of The Noma Guide to FermentationToday Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion.
Cooking Issues is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2018-11-2745 min
Tablet StudiosFree Your PalateThis week on Unorthodox, we're going fer-mental.Liel and Stephanie sit down with chef David Zilber, the director of the fermentation lab at Noma, the Copenhagen restaurant credited with redefining Nordic cuisine. He and Noma chef and co-owner Rene Redzepi just came out with The Noma Guide to Fermentation, which has everything you could ever want to know about fermenting. He tells us about growing up eating Ashkenazi and Caribbean cuisine in Toronto, seeing Drake and the cast of Degrassi on the subway, and what his favorite Jewish comfort food, latkes, would look like fermented....
2018-10-2553 min
Food NewsFermenting Foods With René Redzepi and David Zilber of Noma | House of Carbs (Ep. 65)
The Ringer's Joe House sits down on a balcony in Santa Monica, California, with world-renowned chef René Redzepi, and Noma's brilliant director of fermentation, David Zilber, to discuss their culinary origins, pioneering the field of fermenting foods, and their new cookbook, 'The Noma Guide to Fermentation' (15:00). Then, House links up with Juliet Litman for a classic 'House of Carbs' Food News (48:30).
Learn more about your ad choices. Visit podcastchoices.com/adchoices
2018-10-241h 04
Sounds AceSounds Ace IV Episode 4 Sounds Ace & Israeli FriendsIt's a Sounds Ace & Friends! Featuring Meir Lagstein, who guided me through the surprisingly wonderful world of Israel Music, which is the theme of this week's episode. I AVOID Israeli music but recently COMMITTED to look until I found some stuff that I really liked. Scouring Israeli music from the 60's until today, Meir and I managed to avoid anything obviously Middle Eastern-sounding (sorry, racist) and found such good stuff! 90's girl band The Witches (in an excellent duet with Nick Cave, of all people), 80's synth darlings Etnics, poster boy of 90's alternative Aviv Geffen, 80's pop songstress...
2011-08-2453 min