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Episode 7: Seduce a Prince for Kefir Grains
FermUp - The Fermented Food Podcast
English - January 28, 2013 06:00 - 28 MB - ★★★ - 18 ratingsFood Arts Society & Culture food fermentation Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
This weeks conversation includes our thoughts on an opinion we read about commercial production of food often times being superior to small-scale artisanal foods. Plus we take a closer look at Kefir history and microbiology.
Does small-scale food taste better? Is it of higher quality? What is the difference between small-scale and artisanal?
How to make kefir, where to find kefir grains and how kefir grains escaped the caucasus mountains.
Show notes:
[Food Microbiology: An Overlooked Frontier
Youtube](https://www.youtube.com/watch?v=H2M6tscb7bw&feature=youtu.be “Food Microbiology: An Overlooked Frontier Lecture 11”)
[Microbial Diversity & Interactions with Rachel Dutton
Youtube](https://www.youtube.com/watch?feature=player_embedded&v=cONl-7k3se4 “Microbial Diversity & Interactions”)
[Food, Fermentation and Micro-organisms by Charles W. Bamforth
Amazon](https://www.amazon.com/gp/product/0632059877/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0632059877&linkCode=as2&tag=fer06b-20 “Food, Fermentation and Micro-organisms - Amazon Affiliate Link”)
[Kefir production in Iran - a.k.a. how to make kefir grains with goat skin bag
PDF](https://www.kefir.ilbello.com/articoli/k4.pdf “Link Title”)
[International Kefir Sharing Community
torontoadvisors.com](https://www.torontoadvisors.com/suppliers “International Kefir Sharing Community”)