Fermentation as a Revolutionary Act with Rich Shih

About this episode

Marian Flaxman interviews Rich Shih about the benefits of fermentation for health and sustainability.

Welcome back to The Marian Flaxman Network Podcast. On today's episode, Marian sits down with author, scientist, fermenter, advocate, and chef, Rich Shih. They discuss Rich's path to the kitchen, how and why he first learned to cook, and how he came to discover that fermentation could be harnessed to make food more delicious, more nutritious, and more sustainable. Marian and Rich met at The Georgetown University Food as Medicine and the Microbiome Conference, where Rich spoke about the power of koji to transform food scraps into delicious condiments and more. Since then, they have found a shared calling for promoting the use of fermentation to improve human health, and prevent food waste. Rich is the co-author of the book Koji Alchemy, which can be found here . Rich is the co-organizer of an event that teaches about fermentation- KojiKon. You can find tickets to this event, and learn more, here . Follow Rich on Instagram - @ourcookquest For more about Marian, please visit www.marianflaxman.com Follow Marian on Instagram- @marianff Connect with Marian on LinkedIn - https://www.linkedin.com/in/marian-flaxman/ Learn more about our sponsor - www.informedsolutionsconsulting.com

People in this episode

Host: Marian Flaxman

Guest: Rich Shih

Topics covered

• fermentation
• health
• sustainability
• food waste
• cooking
• nutrition

Keywords

• fermentation
• health
• sustainability
• food waste
• cooking
• koji
• nutrition

Sponsors

Informed Solutions Consulting

Mentioned in this episode

Organizations: Georgetown University

Products: Koji Alchemy

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