Fermenters Guild host Robin speaks with forager and flavor expert George Fredenham (better known as Flavor Fred) about turning wild ingredients into remarkable culinary creations. They discuss his background running a wild food-focused pub, his use of a vacuum distillation Rotovap in his shed-based lab, and his extensive wild fermentation projects. They cover practical ferments like porcini miso, wild garlic kimchi, and infused wild vermouths, alongside the hands-on process of capturing the distinct, often overlooked flavors of the British landscape.

George also unpacks the concept of British "mycophobia," exploring how the UK's fear of mushrooms and perceived lack of a foraging culture stems from historical class divides and the Tudor period. The conversation illuminates the marginalization of traditional ecological knowledge, noting how female herbalists and "ale wives" were historically pushed out of brewing and labelled as witches to consolidate power. George and Robin also tackle the regulatory hurdles facing modern foragers, specifically critiquing the European novel food act for restricting ancient, functional ingredients, ultimately highlighting the need to rethink our precarious global food systems in the face of climate change.

You can buy George's wild booze and find out more about his foraging walks on his website, flavourfred.com or follow him on Instagram.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

Fermenters Guild host Robin speaks with Sandor Katz about fermentation as a biological and cultural force, his forthcoming book Fermentation: A Natural History, and how fermenting reconnects us with food systems. They cover practical ferments like sauerkraut and miso, the influence of the Human Microbiome Project, and the role of teaching and small-scale producers.

Sandor also unpacks the concept of "fermentation as metaphor," illustrating how transformative microbial action mirrors cultural and societal change. The conversation also explores the vulnerability of our globalized food supply chains. Sandor passionately advocates for decentralizing fundamental food processing, such as local grain milling and oil pressing, to create more resilient, flavourful, and secure food networks for the future.

Sandor's books, from The Art of Fermentation to Wild Fermentation, Fermentation as Metaphor and Fermentation Journeys are out now and available at all good bookshops.

His new book, Fermentation: A Natural History, will be out on 25 August in the USA and 10 September in the UK.

Hosted by Robin Sherriff.

Original music & editing by David Craigie.

In this episode of the Fermenters Guild podcast, host Robin speaks with chef and fermentation specialist Mara Jane King about her incredible travels through southwestern China to document ancient, often overlooked food practices for her documentary, The People's Republic of Fermentation. Accompanied by her mother and renowned expert Sandor Katz, Mara ventured deep into Yunnan and Sichuan to learn from local artisans.

Beyond her travels, Mara sheds light on the historical biases shaping modern culinary science. She offers a surprising critique of the global obsession with koji, explaining how its dominance stems from Japanese culinary imperialism that has historically overshadowed the wild mold-based traditions of neighboring Asian cultures. The conversation also tackles the coded racism embedded in Western food safety regulations, specifically highlighting the UK’s culturally biased fixation on Bacillus cereus and reheated rice. Ultimately, Mara and host Robin expose how prejudice and arbitrary value judgments dictate which cuisines are elevated, policed, or ignored in the modern culinary world.

Mara & Sandor's documentary film, People's Republic of Fermentation, is available to watch on Youtube for free. You can follow Mara on Instagram

Hosted by Robin Sherriff.

Original music & editing by David Craigie.