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Recent Episodes
S1E53 #53: Walk your desire path of fermentation (with Johnny Drain)
There’s a moment when it hits you. It happens after some time of gathering bits and pieces of knowledge, experiences, feelings, and observations. It might even come after asking yourself “what am I…
S1E46 #52: Come on feel the science! (with Kirsty Hendry)
More than a collection of fixed truths, science can be an ongoing narrative, one that continually reshapes how we understand bodies, identity, and life itself. In this episode, we explore how…
S1E51 #51: Ferment on Earth (with Joshua Evans)
If you send a mixture of soybeans and koji mold to outer space, will it ferment as miso, even so far away from home?How do you bring it back to Earth? How will it taste like? Can we still call it…
S1E50 #50: View inside Insideview (with Aga Bułacik, Vaim Sarv, and Ola Zielińska)
There’s a phenomenon experienced by people who have seen the Earth from outer space. It is known as the “Overview Effect”: a new level of compassion and understanding of how fragile and…
S1E49 #49: Ferment among the stars (with Joshua Evans)
When humans go to space, whether they like it or not, microbes tag along. And if microbes can live in microgravity—probably more comfortably than humans—then perhaps fermented food too.There have…
S1E48 #48: Discover your microbial child (with Zsuzsa Millei)
Did you know your body is never truly sterile—even before you’re born? From semen and placenta to umbilical cord blood, your microbial journey begins early on. And it doesn’t stop there. The type of…
S1E47 #47: The World in a Pickle - To exist you have to resist (with César Iván Linares and Juan Escalona Meléndez)
In this episode of the World in a Pickle, we delve into the world of pulque—a fermented drink made of agave sap, or “aguamiel”, which has been consumed in Mexico for centuries, and is now threatened…
S1E46 #46: The World in a Pickle - The end of many worlds (with Paula Neubauer)
The Guarani-Kaiowá are the people of Mato Grosso do Sul, a Central-West region of Brazil. It translates as “Thick Forest of the South", and as the name suggests, nature has protected the…
S1E45 #45: The World in a Pickle - The war of the soups (with Yevhen Klopotenko)
When Russia started to claim ownership over the ever popular –and oftentimes fermented– soup known as Borscht, Ukrainian chef Yevhen Klopotenko knew he had to do something. He took up a knife,…
S1E44 #44: The World in a Pickle - They Came from Beyond
Migrating birds, shipwreck survivors, extraterrestrial bodies, distant seeds washed ashore, outsiders in love, forgotten memories, and rare ingredients that become staple foods. This is Hiiumaa, an…
S1E43 #43: Refuse, reduce, reuse, repurpose…re-imagine (with Albert Franch Sunyer)
You enter a restaurant in a historical art nouveau building, right in the center of Helsinki, Finland. You sit down and a person wearing a stylish uniform, made of discarded textiles, pours water…
S1E42 #42: Deep, deep time (with Björn Kröger)
Two hundread years ago, the very first illustration of prehistoric times –in a scientific context– was brought to light. It was painted by British geologist and palaeontologist Henry De la Beche, who…
S1E41 #41: Making the invisible visible (with Anna Dumitriu)
Bacteria are often considered ugly and stinky; something dangerous that wants to get on us, and that we need to protect ourselves from. Fermentation is one way to overcome that prejudice and find…
S1E40 #40: Show me your kitchen, and I will tell you who you are (with David Zilber)
We choose our tools, and in return, our tools shape us. Tools can be an opening to new possibilities, but also a limitation. What makes the workspace of a fermenter? What tools are there available?…
S1E39 #39: Yeast upon a time (with Johanna Rotko)
It looks like a square, monochromatic, glass slide photo, and not only because of the material it is made of, but also because it could belong to a different time. It feels as if the face that…
S1E38 #38: Fermentation is witchcraft (with Paulina Gretkierewicz)
She asks the plants for permission before foraging them. She sings to her fermentation jars. She prepares funerals for her kombucha scobies. She gives names to her ferments. She observes the moon…
S1E37 #37: Slimemoldesque (with Heather Barnett)
Have you ever heard of slime mold? These organisms might not have a nervous system or even a brain, but they have impressive problem-solving abilities. Slime mold can navigate through mazes and find…
S1E36 #36: Can ferments change the food system? (with David Zilber)
A healthy food system encourages the production and consumption of foods that support a balanced gut microbiome. It reduces food waste and gives preference to natural preservation methods. It uplifts…
S1E35 #35: Creating space for other voices to be heard (with Noora Sandgren)
Garden. It invites us to sit down and watch things grow. It makes us work with gazillions of other species to make them flourish. Silent observation or site-specific, mindful labor can be a form of…
#34: Unloved unknown (with ARTIS-Micropia)
We associate these institutions with petrified displays, and long-gone worlds that are alien to our own experience: museums. Whether we like it or not, they play a crucial role in preserving…
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Ferment Radio has published 54 episodes since June 2020, covering topics in Society & Culture.
Ferment Radio is currently highly active with new episodes every 2 months. Average episode length is 37m.
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