423 Chris Locke - Fermentation is the future of food

About this episode

Chris Locke discusses the innovative uses of fermentation in food and zero waste practices at his restaurant in Mexico City.

Fermentation is the oldest food technology on earth. It happens in our guts, in the soil, in every cup of coffee and most restaurants still throw the juiced lime away. At Baldío, Mexico City's zero-waste restaurant, Chris Locke has built an entire philosophy around that lime: a Korean-style raw syrup, a lacto-fermented powder for seasoning, a tapache, and finally a koji-based shoyu. Four products, zero waste, from something already used. In this conversation, recorded inside Baldío's pr...

People in this episode

Host: Koen van Seijen

Guest: Chris Locke

Topics covered

• fermentation
• zero waste
• food technology
• sustainable practices
• culinary innovation

Keywords

• fermentation
• zero waste
• Baldío
• food technology
• sustainable food

Mentioned in this episode

Products: lacto-fermented powder, tapache, koji-based shoyu, Korean-style raw syrup

Places: Baldío, Mexico City, Mexico

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