Fermentation is behind a lot of the food you eat ^0%

NPR - By Hannah Chinn, Regina G. Barber, Rebecca Ramirez - 11/11/2024, 8:00 AM

Ambiguity (Equivocation) 16.5% - Appeal to Authority 11.1% - Availability Heuristic 10.8%

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should know. After all, as a chef and former director of the Fermentation Lab at Noma, that's his specialty. more