fermentation

Edible Innovations: 3 Food Makers Who Are Changing the Fermentation Scene

Edible Innovations: 3 Food Makers Who Are Changing the Fermentation Scene

By Chiara Cecchini

Chiara Cecchini

Chiara is fascinated by food as a means to impact bodies, minds, and environment. She has studied international business in three different countries, and is an alumni of the Food Innovation Program and US Director at the Future Food Institute.

Based in California, she is also a Research Scholar at Food Science and Technology at UC Davis, working on building the first comprehensive Internet of Food to enable food care through food systems semantics. She is a selected member of Barilla Center Food Nutrition Foundation, a Research Affiliate at Institute For The Future, Board Member at Maker Faire and selected member of the Global Shapers, a young global network of innovators promoted by the World Economic Forum.

She is passionate about social entrepreneurship and impact investing, and aims to leave her mark on society.

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Check out these three food makers from around the world who are using their own unique backgrounds to put their own spin on fermentation.

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Maker Spotlight: Andrew Moy

Maker Spotlight: Andrew Moy

By Lisa Martin

Lisa Martin

A typical day for Lisa includes: getting up to see the sunrise, bicycling, interning at Make:, reading and writing short stories, and listening to audiobooks and podcasts for hours while working on projects or chores.

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“[Beer making] is a craft that has been around since the Egyptians, and we’re still doing and perfecting it and making better beer everyday.”

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Explore Fermentation with Kits from Kraut Source

Explore Fermentation with Kits from Kraut Source

Elise Tarkman

By Elise Tarkman

Elise Tarkman

Elise Tarkman is the Editorial Production Manager for Make: and Makezine. Her hodgepodge history includes work in the magazine industry, DeCA, moving, bus driving, and ballet.

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Karen Diggs’ company Kraut Source sells kits that allow you to explore the fermentation process with any produce you can think of. The fermentation process utilizes a salt brine, which differs from the pickling process in that it generates probiotics. In turn, the probiotics allow you to ingest good bacteria that aid in your digestive […]

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Making Crispy Traditional Pickles Like a (c)Rockstar

Making Crispy Traditional Pickles Like a (c)Rockstar

By Jennifer Harris

Jennifer Harris

Jennifer is a freelance fermenter and self-described bacteria advocate. In addition to coordinating the Farm to Fermentation Festival, she enjoys teaching people how to create delicious ferments at home year round - everything from wild fermented backyard wine to traditionally fermented pickles and sauerkraut.

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Learn to make fermented pickles in this easy to follow step-by-step tutorial. Big batch or small batch, your choice! They won’t last long in a pickle-loving house.

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Fresh Chevre Tutorial

Stephanie Soleil

By Stephanie Soleil

Stephanie Soleil

Stephanie is a French native who fell in love with making cheese only after she moved to California in 2001. Understanding and sharing the ins and outs of making cheese brings her such joy that she now teaches public, private, and corporate cheesemaking workshops throughout the Bay Area. facebook.com/fromagesoleil FromageSoleil.com

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Chèvre, which simply means “goat” in French, is an incredibly easy and versatile cheese to make.

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