Fermentation

010: Keepwell Vinegar with Isaiah Billington

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Today’s guest is Isaiah Billington from Keepwell Vinegar where he ferments artisan vinegars and miso with his partner Sarah Conozio. 

Join in our chat below:

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In today’s episode, Isaiah and I discuss:

  • The basic steps required to make vinegar

  • Which vinegars taste better young vs. old

  • The many ways in which fermented vinegar can be used in the kitchen

    …and much more

Check out the resources Isaiah recommends:

Restaurants:

Caputo Brothers Creamery

DiBruno Bros

Woodbury Kitchen

Books:
Acid Trip by Michael Harlan Turkell

Faviken by Magnus Nilsson

The Noma Guide to Fermentation by Rene Redzepi and David Zilber

The artisanal Vinegar Maker’s Handbook by Bettina Malle and Helge Schmickle

Millers:

Small Valley Milling

Castle Valley Mill

Susquehanna Mills

Other:

African Runner Peanuts on NPR

Cuttalossa

Gegenbauer

Primal Supply Meats

Riverwards Produce

Weavers Way Co-op

Connect with Isaiah: www.keepwellvinegar.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

 

009: Caputo Brothers Creamery with Rynn Caputo

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Today’s guest is Rynn Caputo from Caputo Brothers Creamery in Spring Grove, Pennsylvania where she specializes in traditional mozzarella and ricotta cheese making.

Join in our chat below:

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In today’s episode, Rynn and I discuss:

  • her experience cooking her way through twenty regions in Italy

  • what she calls a “scam” in the mozzarella industry

  • her use of sea salt brine from deep under the Appalachian Mountains

    … and much more·     

Check out the resources Rynn recommends:

Connect with Rynn:

Caputo Brothers Creamery

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

001: Terroir Wine Services with Lauriann Greene

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Today’s guest is Lauriann Greene, a sommelier conseil who graduated from the Universite du Vin in France. She is the owner of Terroir Wine Services where she offers a wide range of professional services to the wine industry and wine enthusiasts including wine tours and wine tasting events in France, Italy and Spain.

Join in our chat below:


Subscribe: Apple Podcasts, Google Podcasts, Spotify, Stitcher, iHeart, Android, RSS

In today’s episode, Lauriann and I discuss:

  • the definition of terroir as it relates to wine and food

  • how she matches wines from certain regions to foods of the same region

  • myths about wine

  • …and much more

Check out the resources Lauriann recommends:
www.winescholarguild.com

Connect with Lauriann:

www.terroirwineservices.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

Follow us: Instagram, Facebook, Twitter, Linked in

Thank you for listening.