On Monday’s Sustainable Living Program on WMNF, we talked about fermenting. Our guests we’re Sarah Arrazola, founder of St. Pete Ferments, Tampa Bay’s first wild fermentation food and beverage Company ...

At most food festivals, the drinks feel like an afterthought. They’re usually more about quantity than quality, with few options beyond heavily distributed, mass-produced beer and wine to go with a ...

Want to get started on your own wild fermentation journey? Belgian wild food researcher Pascal Baudar says look for yellow on the hills in May. "All the hills in May are turning yellow because of wild ...

A single grapevine teems with life. There's the fruit, of course, but I'm mainly talking about the tens of millions of microscopic bits of yeast, fungi and bacteria clinging to the ripe grape skins.

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

When Caitlin and Jason Elberson first considered starting a business based on fermented foods, they imagined growing all the veggies themselves: They would be barraged with beets, crowded by cabbages, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Van Dieman Brewing's farm south of Launceston. A growing number of Australian brewers are ...

It was one of those penny-drop moments. We were tasting two glasses of pinot noir, blind, and the questions were: is there any difference between them? If so, how are they different? Glass One was ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

Fermentation is a metabolic process by which products are altered by microorganisms. It can be used for preserving or altering foods such as bread, vinegar, yoghurt or wine. Fermentation may take ...