Ferment Radio
56 episodes - English - Latest episode: about 2 months ago -Ferment Radio is a podcast series that takes you deep into the fascinating world of microbes. Through fermentation and transformation, we develop new recipes for living on a broken planet.
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Episodes
#41: Making the invisible visible (with Anna Dumitriu)
February 28, 2024 16:09 - 24 minutes - 22.6 MBBacteria 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 pleasure and beauty in what many people fear, misunderstand, or even loathe. Another way is art, which can utilize microorganisms as metaphors and aesthetic experiences. But, do things need to be pretty so they can talk to us? In this episode of Ferment Radio, we go on a journey through the artist...
#40: Show me your kitchen, and I will tell you who you are (with David Zilber)
January 04, 2024 15:36 - 21 minutes - 19.9 MBWe 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? How do these tools influence the process? In this episode, we sneak peek into the kitchen of David Zilber, chef, fermenter, food scientist, and author of The Noma Guide to Fermentation. Guided by David’s voice, and powered by imagination, we stroll around his lab at Chr. Hansen in Hørsholm, Denm...
#39: Yeast upon a time (with Johanna Rotko)
December 07, 2023 13:22 - 34 minutes - 31.6 MBIt 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 emerges from there and gazes at you must have posed for a very long time for the exposure to do its job. Only if you could stare at it uninterruptedly for days, or years, would you be able to notice that the image is in constant change. It is alive. It comes from nowhere, and disappears into what comes...
#38: Fermentation is witchcraft (with Paulina Gretkierewicz)
September 25, 2023 14:52 - 41 minutes - 56.7 MBShe 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 cycles. She’s a witch. But what does it mean to be a witch today? I asked this to Paulina Gretkierewicz, a forager, a fermenter, and a witch. She transforms seasons and landscapes around Copenhagen, Denmark into edible and drinkable experiences. She calls this “Applied Poetry”, which is also the n...
#37: Slimemoldesque (with Heather Barnett)
August 02, 2023 13:05 - 43 minutes - 59.2 MBHave 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 the most efficient routes to find food. Some researchers have already been inspired by them to design more efficient transportation networks, urban planning, and solving optimizational problems. However, they are shrouded in a haze of mystery. They are hard to like, observe, and classify. In t...
#36: Can ferments change the food system? (with David Zilber)
June 26, 2023 09:54 - 50 minutes - 69.7 MBA 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 food, not only for its nutritional value but also as cultural heritage and an expression of diversity. It is also mindful of the energy spent in order to process food. All these characteristics of a healthy food system sound very much like the definition of fermented foods. It may seem like a s...
#35: Creating space for other voices to be heard (with Noora Sandgren)
May 03, 2023 18:56 - 36 minutes - 33.9 MBGarden. 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 wondering: seeing magic in what’s common and perceiving what’s repetitive with new eyes. This is how Noora Sandgren, a visual artist and art educator from Finland, works in her family garden. She collaborates with climates, insects, and expired light-sensitive material to create cameraless photo...
#34: Unloved unknown (with ARTIS-Micropia)
March 28, 2023 11:19 - 33 minutes - 31.3 MBWe 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 heritage. Can heritage be something alive and ever changing? It seems that yes. At least ARTIS-Micropia, a one-of-a-kind museum showing the invisible world of micro-organisms, is doing that. ARTIS-Micropia is a museum in Amsterdam in which visitors can learn more information about microbes, and see liv...
#33: Trust your gut and follow your microbes (with Riina Hannula)
February 24, 2023 13:25 - 36 minutes - 34.2 MBCan we intentionally influence our nervous system through what we do? If so, could we also activate the main nerve of our parasympathetic nervous system known as vagus nerve? This is the central communication pathway between the gut and the brain, and between microbiota and our nervous system. Could we interact with our gut microbiota and our gut microbiota interact with us? In this episode of Ferment Radio, together with Riina Hannula, we start with Microbial Medi(t)ation, an instructiona...
#32: Sensing what most can’t sense (with Pia Lindman)
January 20, 2023 16:51 - 38 minutes - 35.5 MBWe communicate with the outside world based on the information we receive through our senses. But just like fingerprints, no two people have the same brain anatomy, and therefore, no two people can sense the world identically. We can’t experience how other bodies feel, but we can attempt to describe it. Today, together with Pia Lindman, an artist and researcher working with performance art, healing-as-art, installation, microbes, architecture, painting, and sculpture, we dive into the uniqu...
#31: We belong to microbes (with Terike Haapoja)
December 21, 2022 14:52 - 56 minutes - 52.4 MBThe notion of “animal rights”, meaning that we recognize their universal, intrinsic rights, regardless if some animals are more useful for humans or not, is being talked about more and more these days. However, we can’t fully understand the lives of animals, and as result, we can’t understand our own lives without microbes and our relationship with them. Our lives depend on them. In other words, we belong to them. This episode revolves around speculative microbial perspectives in the work of ...
#30: The poetry of antimicrobial resistance (with Iona Walker)
November 23, 2022 12:20 - 55 minutes - 51.7 MBThrough language, we not only reflect our relationship with the world but also shape it. For example, what does the conviction that we need to “exterminate all superbugs” tell us about humans? Could it be that antimicrobial resistance, which causes antibiotics to become ineffective against microbial infections, is in part driven by a human desire to separate human from nature and eradicate what is ‘impure’, different, or misunderstood? On the 30th episode of Ferment Radio, together with Ion...
#29: Why artists work with bacteria? (a conversation with Laura Beloff)
October 31, 2022 17:03 - 44 minutes - 41.6 MBOn Ferment Radio, we have often talked about how artists use technology and science in order to tackle the microbial world. Do you remember the episode “Play that fungi music!” with Tosca Terán? Or “Interspecies collaborations” with Mindaugas Gapševičius? Some people refer to this kind of practice as “bioart”: the happy place where experimentation and process are more important than concrete results. Our guest today is Laura Beloff, an artist, and researcher working at the intersection of a...
#28: Macro consequences of micro processes (a conversation with Colleen C. Myles)
September 21, 2022 16:01 - 41 minutes - 38 MBFor centuries, fermention has had an important role in the evolution of agriculture. But the idea that fermentation can be treated as a paradigm for understanding place-based change is one steap ahead. The 28th episode of Ferment Radio explores how land use and management is related to the production and consumption of fermented beverages —a research area Colleen C. Myles calls “fermented landscapes.” That term functions as a metaphor for understanding landscape transformation and the co-evo...
#27: The war on bugs (a conversation with Jessica Maccaro)
August 30, 2022 21:00 - 50 minutes - 46.9 MBWe use them all the time. Metaphors allow us to make sense of things we cannot comprehend. What metaphors do we commonly use to understand microbes? Bacteria are bugs, and we certainly are at war with them. Such a stand contributes greatly to our antagonistic relationship with microbes. But, can we revalue our relationship with microbes through metaphors? Could metaphors help us reconsider habits and economies related to our co-existing with bacteria, particularly something as serious as ant...
#26: Recipe for controversial yogurt (with Cecilia Westbrook)
July 09, 2022 13:00 - 45 minutes - 31.4 MBIn 2015, while in grad school, Cecilia Westbrook made yogurt out of her vaginal flora, as an experimental side-project. A journalist friend of hers wrote about it, and the article got published on Vice. It immediately went viral, spawning a number of copy-cat publications that re-edited the original text but never added more content, let alone created space for dialogue or reflection. This situation caused problems with her academic institution, since at the moment she was undergoing PhD st...
#25: Can we make fermentation less white? (with Miin Chan)
June 10, 2022 13:00 - 42 minutes - 29.2 MBLast year, an article titled "Lost in the Brine!” was published on the Eater. The author, Miin Chan, aka Dr Chan, says what most people don’t want to admit: while the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white. As a white host of a fermentation-related podcast myself, whose guests, so far, are predominantly white, I had felt the urge to comment on that issue already for a while. Reading this ar...
#24: Breaking the taboo around bacteria and vaginas (a conversation with Giulia Tomasello)
September 30, 2021 15:00 - 45 minutes - 31.2 MBVaginal flora consists largely of Lactobacillus. This particular type of bacteria can affect everything, from developing certain diseases to fighting infections, and from getting pregnant to having a miscarriage. If the vaginal microbiome is imbalanced, there’s a risk for developing vaginosis, a type of vaginal inflammation. Some sources say that 75% of people with a vagina will experience vaginosis at least once in their lifetime. Moreover, people from more disadvantaged groups are more lik...
#24: Breaking the taboo around bacteria and vaginas (with Giulia Tomasello)
September 30, 2021 15:00 - 45 minutes - 31.2 MBVaginal flora consists largely of Lactobacillus. This particular type of bacteria can affect everything, from developing certain diseases to fighting infections, and from getting pregnant to having a miscarriage. If the vaginal microbiome is imbalanced, there’s a risk for developing vaginosis, a type of vaginal inflammation. Some sources say that 75% of people with a vagina will experience vaginosis at least once in their lifetime. Moreover, people from more disadvantaged groups are more lik...
#24: Breaking the taboo around bacteria and vaginas (with Giulia Tomasello)
September 30, 2021 15:00 - 45 minutes - 31.2 MBVaginal flora consists largely of Lactobacillus. This particular type of bacteria can affect everything, from developing certain diseases to fighting infections, and from getting pregnant to having a miscarriage. If the vaginal microbiome is imbalanced, there’s a risk for developing vaginosis, a type of vaginal inflammation. Some sources say that 75% of people with a vagina will experience vaginosis at least once in their lifetime. Moreover, people from more disadvantaged groups are more lik...
#23: Afro futuristic conscious cooking (with Njathi Kabui)
September 23, 2021 17:00 - 53 minutes - 37.1 MBFood is something quite peculiar. On the one hand, it is very intimate: we put it in our mouths, it nourishes our bodies, and we share it with the people we love. On the other hand, big corporations capitalize from it, turning it into a global political product. Njathi Kabui (Chef Kabui), a Kenyan-born, US-based organic chef is committed to raising awareness around food, and therefore restoring broken relationships with the land, with one another, and with ourselves. He is also an anthropo...
#23: Afro futuristic conscious cooking (with Njathi Kabui)
September 23, 2021 17:00 - 53 minutes - 37.1 MBFood is something quite peculiar. On the one hand, it is very intimate: we put it in our mouths, it nourishes our bodies, and we share it with the people we love. On the other hand, big corporations capitalize from it, turning it into a global political product. Njathi Kabui (Chef Kabui), a Kenyan-born, US-based organic chef is committed to raising awareness around food, and therefore restoring broken relationships with the land, with one another, and with ourselves. He is also an anthropo...
#22: Microbes and other shamanic beings (with César E. Giraldo Herrera)
August 30, 2021 21:00 - 45 minutes - 31.2 MBMissionaries and explorers who arrived in the Americas in the 17th century interpreted what they encountered through their own viewpoint and interests. In this way, local shamanism was mostly understood in reference to spirits and souls; concepts that were present at that time in medieval Europe. But what would happen if we attempted to comprehend shamanism differently? The work of César Enrique Giraldo Herrera, a biologist, anthropologist and a PhD in Social Anthropology, questions our vie...
#22: Microbes and other shamanic beings (with César E. Giraldo Herrera)
August 30, 2021 21:00 - 45 minutes - 31.2 MBMissionaries and explorers who arrived in the Americas in the 17th century interpreted what they encountered through their own viewpoint and interests. In this way, local shamanism was mostly understood in reference to spirits and souls; concepts that were present at that time in medieval Europe. But what would happen if we attempted to comprehend shamanism differently? The work of César Enrique Giraldo Herrera, a biologist, anthropologist and a PhD in Social Anthropology, questions our vie...
#21: Turning ocean problems into possibilities (with Mari Granström)
August 06, 2021 15:00 - 47 minutes - 33 MBDid blue-green algae bloom ever make you hesitate to take a dip in the sea during a hot summer day? It is common to hear that these algae produce toxins that can be harmful for humans and animals. But, do we know why they actually bloom? What kind of ecological impact do they imply? In our conversation with Mari Granström, co-founder of Origin by Ocean, we talk about the mysteries of blue-green algae and the possibilities of turning a global problem into a sustainable solution.
#21: Turning ocean problems into possibilities (with Mari Granström)
August 06, 2021 15:00 - 47 minutes - 33 MBDid blue-green algae bloom ever make you hesitate to take a dip in the sea during a hot summer day? It is common to hear that these algae produce toxins that can be harmful for humans and animals. But, do we know why they actually bloom? What kind of ecological impact do they imply? In our conversation with Mari Granström, co-founder of Origin by Ocean, we talk about the mysteries of blue-green algae and the possibilities of turning a global problem into a sustainable solution. --- Se...
#20: Play that fungi music! (with Tosca Terán)
July 30, 2021 10:00 - 38 minutes - 26.9 MBIn this episode, we celebrate one year of Ferment Radio by listening to mushrooms. We all know what their fruiting bodies look like and how some of them taste. But we might have no idea how they sound, especially when it comes to the part of the mushroom that is invisible to our eyes. How can we listen to things we cannot see? This is one of the questions we ask Tosca Terán in this episode of Ferment Radio. Tosca is an interdisciplinary, ecofeminist, human holobiont whose work is located s...
#19: Microbes, bodies, and politics (with Stefanie Fishel)
June 28, 2021 21:00 - 45 minutes - 31.5 MBWe need new words and concepts to explain the complexity of the world. Metaphors have the potential to be a productive tool to motivate social and political change. Could metaphors contribute to creating reality rather than just explain it? What about using the human body and its microbial life as a metaphor for interconnectivity and global relations? In this episode of Ferment Radio, we talk about these issues with Stefanie Fishel. She’s a lecturer in Politics and International Relations ...
#18: Spirulina for all (with Anya Muangkote)
May 28, 2021 18:00 - 27 minutes - 19.2 MBFood production is one of the major drivers of global environmental change. Spirulina, a kind of cyanobacteria, has a big chance to benefit the environment by requiring less land and water to produce the same amount of protein and energy as livestock. You might know it as a popular superfood supplement that comes in green, blueish pills, or powder. But, aside from that, what is actually spirulina? In this episode, together with Anya Muangkote, a multidisciplinary designer and design resear...
#17: It’s alive!!! (with Adrien Rigobello)
April 16, 2021 19:00 - 35 minutes - 24.7 MBMany fermented foods and beverages seem gross. What exactly is this feeling of disgust? Where does it come from? Is it the fear of something unfamiliar? Something that goes beyond our globally standardized ways of being, behaving, and feeling? Join us in a conversation with Adrien Rigobello, a Ph.D. researcher working with Fungal Architectures at the Royal Danish Academy and founder of thr34d5, a medialab for social resilience. In this episode, we not only talk about what’s gross, but also ...
#16: The unpredictables (with Sarah Lloyd)
March 23, 2021 14:00 - 33 minutes - 22.9 MBThere’s a group of microorganisms that have been on the planet for about 600 million years. They’re unicellular, but have many nuclei; they are brainless, but can find their way through mazes that have inspired urban planners. They’re small, very hard to categorize, and they feed on bacteria. Who are they? Our guest on Ferment Radio’s 16th episode is Sarah Lloyd, a scientist who studies these fascinating organisms called slime molds. For the last 10 years, Sarah has done breakthrough resear...
#15: Waiting for time to do its job (with Andrew Gryf Paterson)
February 26, 2021 17:00 - 33 minutes - 23.2 MBThe kitchen is a space that many people might not think is worth sharing. It’s a place known for messy preparations, and not exactly perfect results. In this episode, cultural producer, educator, and independent researcher Andrew Gryf Paterson “spills his guts” and talks about his hybrid practices, which include bioart experiments, food cultures, and his everyday life. They all come together in his own kitchen, at home in Helsinki. It’s Kitchen Lab is an arena for collaboration between human...
#14: There are no simple solutions for complex problems (with Aviaja Hauptmann)
February 18, 2021 18:00 - 32 minutes - 22.4 MBFermented meat is seen by many as something closer to a dead body than to a pickle. This kind of fermentation practices have often been subjectively represented as something dangerous, cruel, or unecological. But, is it really so? Tune into the 14th episode of Ferment Radio and join us in a conversation with Aviaja Hauptmann, a microbiologist and Greenlandic Inuit who researches microbiomes of fermented foods native to Greenland. Together, we discuss the dietary and social prejudices around ...
#13: How much of our survival depends on consumption? (with Zayaan Khan)
January 29, 2021 20:00 - 35 minutes - 24.4 MBMicrobes might be small, but they play a big role in the work of Zayaan Khan, an ecological artist based in Cape Town, South Africa. Tune into Ferment Radio and find out more about Zayaan’s life story through her ever changing relationship with food: from a childhood obsession with sweets to fermenting wild rosemary to produce hair conditioner, and more. As usual, the conversation is not just about food or microbes, but about life, consumption, and the systems behind them. --- Send in a ...
#12: Sourdough is a snapshot of a moment (with Karl de Smedt)
January 19, 2021 19:00 - 32 minutes - 22.2 MBThis is a perfect episode to listen to when you’re baking your own bread. You’ll find answers to questions you always wanted to ask about your sourdough starter, but there was no one to ask. Did my sourdough go bad? How often should I feed it? Here, we also talk about how old sourdough starters are; who actually owns them, and why sourdough cultures are like cities. Tune in and join our conversation with Karl de Smedt, the sourdough librarian from Puratos Sourdough Library in Belgium. --- ...
#11: Gentle transformations (with Eva Bakkeslett)
December 30, 2020 21:00 - 32 minutes - 22.3 MBFerment Radio bid farewell to 2020 with an exciting episode about transformations inspired by micro worlds. Join us in a conversation with Eva Bakkeslett, an artist exploring social change through gentle actions and subtle mind-shifts. In this episode, Eva tells us about the time and conditions needed to create change, and shares captivating stories about culture starters and the mysterious beauty of northern Norway in December. Tune into Ferment Radio! --- Send in a voice message: https:...
#10: Pure, or not pure (with Stephanie Maroney)
November 29, 2020 18:00 - 37 minutes - 25.9 MBDifferent ideas about food and eating can actually change our understanding of society, and have a strong influence on how we live our lives. Fermentation questions purity: it needs bacteria to grow, and in our society, bacteria are seen as something unclean. Can fermentation, which goes against separation, control, and boundary-making, help create a healthier society? Our guest Stephanie Maroney –a scholar of feminist food studies– has a great deal to say about how science uses colonial...
#9: Thinking of difference, differently (with Deboleena Roy)
November 13, 2020 13:00 - 32 minutes - 22.5 MBNeuroscience, molecular biology, feminist science and technology studies, feminist theory, postcolonial studies, and reproductive justice movements. This all comes together in the work of feminist scientist Deboleena Roy. In the 9th episode of Ferment Radio, we will ponder about change inspired by microscopic organisms. From that perspective, evolution seems to be more of a collaboration than competition; taxonomic classifications of organisms are less hierarchical and more rhizomatic; and h...
Fermenting Feminism (with Lauren Fournier)
October 31, 2020 21:00 - 36 minutes - 25.5 MBWhat happens when we put together fermenting and feminism? In this conversation with Lauren Fournier –a writer, curator, video artist, and filmmaker based in Toronto– we reflect on the different meanings of these powerful words. Our conversation is built around Lauren’s article “Fermenting Feminism as Methodology and Metaphor”. Fermentation is preservation, transformation, and collaboration. That is, Fermentation is political. This episode starts a new series on Ferment Radio that will...
#8: Fermenting Feminism (with Lauren Fournier)
October 31, 2020 21:00 - 36 minutes - 25.5 MBWhat happens when we put together fermenting and feminism? In this conversation with Lauren Fournier –a writer, curator, video artist, and filmmaker based in Toronto– we reflect on the different meanings of these powerful words. Our conversation is built around Lauren’s article “Fermenting Feminism as Methodology and Metaphor”. Fermentation is preservation, transformation, and collaboration. That is, Fermentation is political. This episode starts a new series on Ferment Radio that will...
Fermenting our way out of trouble (with Maya Hey)
October 07, 2020 12:00 - 26 minutes - 18.3 MBFermentation keeps things from going bad! Let’s face it, microbes and humans will always be connected. But, can we actually apply this fermentation paradigm to society? In the 7th episode of Ferment Radio, we continue our conversation with Maya Hey. Together, we reflect on the impossibility of controlling something that is inseparable from us, fermentation as a feminist practice, and the cultural appropriation of food recipes. Tune into fermentradio.com for another exciting episode!
#7: Fermenting our way out of trouble (with Maya Hey)
October 07, 2020 12:00 - 26 minutes - 18.3 MBFermentation keeps things from going bad! Let’s face it, microbes and humans will always be connected. But, can we actually apply this fermentation paradigm to society? In the 7th episode of Ferment Radio, we continue our conversation with Maya Hey. Together, we reflect on the impossibility of controlling something that is inseparable from us, fermentation as a feminist practice, and the cultural appropriation of food recipes. Tune into fermentradio.com for another exciting episode! --- ...
I wish I had superpowers to see microbes (with Maya Hey)
September 20, 2020 17:00 - 30 minutes - 20.8 MBThe 6th episode of Ferment Radio is the first part of a conversation with Maya Hey, a scholar and PhD candidate at Concordia University researching fermentation and feminist theory. From chemistry labs to culinary kitchens, organic farms, and food markets, her work is a constant search to answer questions around embodied knowledge, collective ethics, and interspecies thriving. In our conversation, we discuss the bigger picture of fermentation; fermentation as a selfless practice, and the i...
#6: I wish I had superpowers to see microbes (with Maya Hey)
September 20, 2020 17:00 - 30 minutes - 20.8 MBThe 6th episode of Ferment Radio is the first part of a conversation with Maya Hey, a scholar and PhD candidate at Concordia University researching fermentation and feminist theory. From chemistry labs to culinary kitchens, organic farms, and food markets, her work is a constant search to answer questions around embodied knowledge, collective ethics, and interspecies thriving. In our conversation, we discuss the bigger picture of fermentation; fermentation as a selfless practice, and the i...
#5: Interspecies collaborations (with Mindaugas Gapševičius)
September 02, 2020 19:00 - 29 minutes - 20.6 MBOn Ferment Radio’s 5th episode, we will engage in a conversation about “collaborations with bacteria”. Together with Mindaugas Gapševičius –an artist, facilitator, and curator based in Berlin and Vilnius– we will reflect on creating the right environment for bacteria to thrive. Whether it’s a pocket-size toolkit or community-based biolaboratory, Miga is definitely a specialist in establishing collaborative exchanges with bacteria. --- Send in a voice message: https://podcasters.spotify.c...
Interspecies collaborations (with Mindaugas Gapševičius)
September 02, 2020 19:00 - 29 minutes - 20.6 MBOn Ferment Radio’s 5th episode, we will engage in a conversation about “collaborations with bacteria”. Together with Mindaugas Gapševičius –an artist, facilitator, and curator based in Berlin and Vilnius– we will reflect on creating the right environment for bacteria to thrive. Whether it’s a pocket-size toolkit or community-based biolaboratory, Miga is definitely a specialist in establishing collaborative exchanges with bacteria.
#4: Healing the inanimate with bacteria (with Christina Stadlbauer)
July 29, 2020 19:00 - 28 minutes - 19.8 MBChristina Stadlbauer is an artist working in the interstices between art and science. Her work pivots around life; animals, plants, and bacteria. On the 4th episode of Ferment Radio, we engage in a conversation around one of her long-term projects entitled Kin Tsugi Transformations. Kin Tsugi is a traditional Japanese technique of repairing broken ceramics with Urushi lacquer and gold or silver. This method is rooted in a worldview in which everything is impermanent. Based on this concept, C...
Healing the inanimate with bacteria
July 29, 2020 19:00 - 28 minutes - 19.8 MBChristina Stadlbauer is an artist working in the interstices between art and science. Her work pivots around life; animals, plants, and bacteria. On the 4th episode of Ferment Radio, we engage in a conversation around one of her long-term projects entitled Kin Tsugi Transformations. Kin Tsugi is a traditional Japanese technique of repairing broken ceramics with Urushi lacquer and gold or silver. This method is rooted in a worldview in which everything is impermanent. Based on this concept, C...
Healing the inanimate with bacteria (with Christina Stadlbauer)
July 29, 2020 19:00 - 28 minutes - 19.8 MBChristina Stadlbauer is an artist working in the interstices between art and science. Her work pivots around life; animals, plants, and bacteria. On the 4th episode of Ferment Radio, we engage in a conversation around one of her long-term projects entitled Kin Tsugi Transformations. Kin Tsugi is a traditional Japanese technique of repairing broken ceramics with Urushi lacquer and gold or silver. This method is rooted in a worldview in which everything is impermanent. Based on this concept, C...
Microbial time and space travels (with Mateusz Kędzior)
July 08, 2020 18:00 - 30 minutes - 20.9 MBOn Ferment Radio’s 3d episode, we learn about microorganisms as our ancestors, time vehicles, and superheroes! Find out about this and much more in a conversation with Mateusz Kędzior, a Postdoctoral Fellow with Betül Kaçar’s research group at the University of Arizona, United States. Somewhere between sci-fi and astrobiology’s hi-tech, this team tries tries to find an answer to seemingly basic questions, like: Where do we come from? What are we? Where are we going? The answers seem to be en...