Merry Miso: Recent Episodes

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Episode 7

This episode is a special episode, because it has our very first guest speaker! Professor Karl Brown, a good friend of Sam's in Wisconsin, schools Sam and Kevin on the basics of beer and brewing history, culture and science. In this episode you'll learn more than you could ever imagine about how it all works, and has worked historically -- Even Sam, a beer historian and homebrewer learned a lot!

I can't not mention, that Karl Brown will be having a MOOC (Massive Open Online Course) coming up Fall 2021. It is all about the history of Alcohol. Not only will you learn continent and millennia spanning knowledge about beer, but also meet and engage with a lot of other students! We will update this post when it goes live (sometime in August), and make social media posts about it!

Thanks again to everyone who has stayed with us during our field day of audio difficulties, we always appreciate your steadfast support. Big shoutout to Sarah Mills who always does our editing and finds secret guests in our audio files that we'd never have been able to notice. Once again, if you'd like to show your support simply send us some questions or comments, or share it with your friends and family. These podcasts will always be free so share the love by telling others about us. Special thanks to Snowhaus who always provides us music. At the time of airing this, they are having a huge sale to help fund their next album; everything is on sale, so why not check them out at their bandcamp page and see if you can spend a little to support local artists.

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Episode 6

This episode is both a continuation of the previous episode all about homemade wine, and also a perfectly happy stand alone episode! Like always, there's some history, some science, some diversions, and a whole lot of fun. We go into the many many ways of making vinegar, from fish-tank bubblers, and fruit flies, to using a starter, and waiting. If that last sentence sounds like sorcery to you, then this is the perfect episode to watch!

Thanks again to everyone who has stayed with us during our field day of audio difficulties, we always appreciate your steadfast support. Big shoutout to Sarah Mills who always does our editing and finds secret guests in our audio files that we'd never have been able to notice. Once again, if you'd like to show your support simply send us some questions or comments, or share it with your friends and family. These podcasts will always be free so share the love by telling others about us. Special thanks to Snowhaus who always provides us music. At the time of airing this, they are having a huge sale to help fund their next album; everything is on sale, so why not check them out at their bandcamp page and see if you can spend a little to support local artists.

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Episode 5!

This episode is the start of a discussion on a new style of fermentation, Yeast. Like always, we start with a bit of history, but this time we delve a bit deeper into pre-history, before the written word! You'll learn how alcohol is made both intentionally, and unintentionally, and has been for millennia! Kevin admits his lack of experience with alcohol, while Sam desperately tries to hide how much he has drunken.

Although we do talk a bit about bacteria, and LABs (Lactic Acid producing Bacteria), we focus primarily on the wonderful world of yeast in this episode. And this is just the first step of many. many things you can do with fermented fruit!

Thanks again to everyone who has stayed with us during our field day of audio difficulties, we always appreciate your steadfast support. Big shoutout to Sarah Mills who always does our editing and finds secret guests in our audio files that we'd never have been able to notice. Once again, if you'd like to show your support simply send us some questions or comments, or share it with your friends and family. These podcasts will always be free so share the love by telling others about us. Special thanks to Snowhaus who always provides us music. At the time of airing this, they are having a huge sale to help fund their next album; everything is on sale, so why not check them out at their bandcamp page and see if you can spend a little to support local artists.

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Episode 4!

If you're looking at this in real-time, we had to take a minute to fix a lot of audio issues with our first recordings. We're back now, and hotter than ever!

This episode bombards our tastebuds with the hot and spicy world of hotsauce. There's a little blip about pasteurization and vinegar as well! Sam discloses his secrete ingredients that make his hot sauce so sensational. Kevin straps on his tinfoil hat and shares a conspiracy that he's been hatching about fermented hotsauce as a whole.

If you're keeping score, this is the ultimate stage of our sauerkraut from way-back-when, and concludes what we have deemed "The LAB Arc." There will be more episodes talking about Lactoacide Bacteria ferments, but we tried to show how far a little kraut juice can go.

Thanks again to everyone who has stayed with us during our field day of audio difficulties, we always appreciate your steadfast support. Big shoutout to Sarah Mills who always does our editing and finds secret guests in our audio files that we'd never have been able to notice. Once again, if you'd like to show your support simply send us some questions or comments, or share it with your friends and family. These podcasts will always be free so share the love by telling others about us. Special thanks to Snowhaus who always provides us music. At the time of airing this, they are having a huge sale to help fund their next album; everything is on sale, so why not check them out at their bandcamp page and see if you can spend a little to support local artists.

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Episode 3! Salsa and the Nightshade!

In this episode, we go over the iterations of Salsa and its core necessities of tomato and pepper. We continue the trend of Lactoacid Bacteria discussions, this week. There's lots of science and farmer's digest in this episode, and some history with our experience of growing tomatoes and peppers in the North East of the US. As always, there's a nice and simple recipe for anyone just starting out, and of course, there are some ramblings of two madmen.

We would like to thank the many farmers and food service workers who help us have tomatoes and/or peppers all season long. This is thanks to the rich traditions of the indigenous peoples of the Americas who kept the pepper and tomato alive from as far back as 3200 BCE.

This episode would not be possible if not for the love and support of our friends and family who have supported us from the beginning.

If you have any suggestions, comments, corrections, or just want to say Hi - contact us anyway you can through our linktree.

Enjoy the episode, and enjoy the salsa!

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Episode 2 (but kind of episode 1)

In this episode, we discuss the many beautiful facets of Sauerkraut. We decided to start it off with something that we both agreed was our first real ferment. Enjoy the history of Sauerkraut, and how it traveled from China to the European continent. Marvel at the many types of Brassica that we know of, and have engineered to be successful in our world. Brave the science jargon that we stumble through in hopes of explaining the marvel of Sauerkraut. In this episode, you'll also be able to learn a nice and easy Sauerkraut recipe for yourself! No pH meter needed!

We really couldn't have done it without the help and support of our friends and family.

This episode was a lot of fun, and we hope you have fun as well. As always, any questions, comments, corrections, or suggestions can be sent to us in any way you can through our linktree or email us directly at our email

MerryMisoFoods@gmail.com

Let us know if you made any kraut, and if you do something different! We love reading everyone's comments and thoughts on the show!

Once again, special thanks to Snowhaus for providing music for our podcast. We really love their music, and we hope you do, too!

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Hi and welcome to the Merry Miso Podcast. This is the pilot episode where your hosts, Kevin Brown and Sam Pike, discuss how we got into food science and fermentation. We ramble a bit and try to explain our desires for our podcast.

Thanks to our amazing editor, Sarah Mills, for a prompt and elegant editing of our ramblings.

Check out our Instagram @MerryMisoFoods for any updates on the podcast

Any comments and questions can be sent to MerryMisoFoods@gmail.com