Ferment Radio

Ferment Radio is a podcast series that tackles, from a microbial perspective, issues that are hard-to-grasp. Together with people from very diverse backgrounds, including science, gastronomy, and arts, we reflect, discuss, and bubble along with microbes to give legacy to unusual perspectives. By letting our thoughts and beliefs ferment in the brine of shared discourse, we find transformative paths to multispecies justice and well-being, within ourselves and others. Ferment Radio is hosted by Aga Pokrywka, produced by Super Eclectic, and supported by CSSM.

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#41: Making the invisible visible (with Anna Dumitriu)

Bacteria are often considered ugly and stinky; something dangerous that wants to get on us, and that we need to protect ourselves from. Fermentation is one way to overcome that prejudice and find pleasure...
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#40: Show me your kitchen, and I will tell you who you are (with David Zilber)

We choose our tools, and in return, our tools shape us. Tools can be an opening to new possibilities, but also a limitation. What makes the workspace of a fermenter? What tools are there...
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#39: Yeast upon a time (with Johanna Rotko)

It looks like a square, monochromatic, glass slide photo, and not only because of the material it is made of, but also because it could belong to a different time. It feels as if...
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#38: Fermentation is witchcraft (with Paulina Gretkierewicz)

She asks the plants for permission before foraging them. She sings to her fermentation jars. She prepares funerals for her kombucha scobies. She gives names to her ferments. She observes the moon cycles. She’s...
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#37: Slimemoldesque (with Heather Barnett)

Have you ever heard of slime mold? These organisms might not have a nervous system or even a brain, but they have impressive problem-solving abilities. Slime mold can navigate through mazes and find the...
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#36: Can ferments change the food system? (with David Zilber)

A healthy food system encourages the production and consumption of foods that support a balanced gut microbiome. It reduces food waste and gives preference to natural preservation methods. It uplifts food, not only for...
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Centre for the Social Study of Microbes

University of Helsinki
Faculty of Social Sciences
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FI-00170 Helsinki

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Funded by Wellcome.