Born To Ferment : Recent Episodes
Massi
A journey through life, health, transformation of flavours, and of course, real life stories of people who felt in love for the ancient food preserving technique. Presented by Massimo Zitti every episodes (except the first one) he will connect with people who have a real related story with this art. Chefs, Bartenders, Body & health care masters, scientists and home-fermenter, here to talk about life. Connect ... IG @thirstydreamer / @mothercocktailbar FACEBOOK Massimo Zitti / Mother Cocktail Bar LINKEDIN Massimo Zitti TWITTER @motherbar
This time we had a great chat with Michele Reina, a real master about Bourbon & Rye category.
During our conversation we ticked all those important fundamentals and the benefits of fermentation, specifically analyzing the importance of the "sour mash" and fermentation during the process of making those incredible liquids.
Don't forget to watch the talk on our YouTube Channel https://www.youtube.com/channel/UCx3xXNdVOxFtqcUp2oLl1og
Thanks again for listening!
First ever lady to attend to the podcast!
Kate has been writing for the last 6 years of her life exclusively about drinks and new trends, fermentation being one of those.
After writing this article https://www.liquor.com/how-ferment-drink-ingredients-4845826
I kindly asked her to be part of the podcast and that's what came out of it!
Thanks for listening and don't forget to follow us on Youtube
https://www.youtube.com/channel/UCx3xXNdVOxFtqcUp2oLl1og
Keep fermenting!!!
For this Episode we have the pleasure to have Mr. Flavio Sasso as special guest.
Flavio is one of the most important personalities in the world of fermentation and huge preacher of good customs when it comes to eat healthy and of course, fermenting.
Being a biologist Flavio speaks about the necessity to make an organism functioning at its very best and how fermentation can be applied by anyone...
Enjoy!
This week our guest is Chris Locke, head chef at Marben Restaurant.
Chris has been travelling for the past 10 years and once discovered the beauty (and great taste) of fermented products decided to build an entire food program based on that!
This episode is a great opportunity to understand how fermentation can add that magic touch to some of your favorite dishes ...
Enjoy!
This week we had the pleasure to have Jason Griffin former bar manger of some prestigious fine dining restaurant and now ahead of his new solo project Picanxa, a lacto-fermented hot sauce soon available all across Ontario.
Will also give a banging ginger beer recipe to make at home!!!
Enjoy!
For our third episode I had the incredible pleasure to have Geoffrey Fleming great Sommelier from Toronto, Restaurant manager at Dailo that during Covid started his own wine community called Vino Quarantino.
I apologies for the sound but I am pretty new to Podcast hosting and sound... :)
That being said, HUGE apologies to all of you listeners!
Hope you start fermenting!
Episode number 2 !!!
All about one of my dearest friend in the industry here in Toronto, Chef Jeff Edwards with his new project Ration Food LAB.
Listen and discover how fermentation changed Jeff's way to see food and how he and his team imbibed the technique and scale it through theirs food program!
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It's time to talk, time to listen to some great stories about the most ancient preservation technique that (literally) change my and many others lives.
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