Temperature control during fermentation is a key factor for the perfect homebrew—and is something that is mandatory if you would like to brew like a pro—and that’s a perfect fit for the Arduino.
One of the common past times in the home-brewing community is the self-building and DIY of the equipment need for beer production in all steps. All that needs is some added Arduino.
MAKE intern Paloma Fautley’s mission: Find uncultured whey to make kimchi. Read about her adventures chasing down this ingredient, from a kefir store, to a yoga instructor that raises goats, to a fridge in the middle of a yard.
The Homegrown Village at Maker Faire celebrates the fact that farmers and food makers are the original makers. After all, the earliest examples of tool-making and innovation is for the making, hunting, and growing of food. Homegrown Village is back for the 5th year running, and you can still be part of it as a maker, presenter, demonstrator, and, of course, visitor.
In this issue of Food Makers we dive into food preservation and fermentation. Guests include fermentation guru Sandor Katz, author of “The Art of Fermentation;” Camas Davis of the Portland Meat Collective, and Jordan Champagne of Happy Girl Kitchen.
Just a reminder that for this week’s episode of Food Makers, a Google+ Hangout on Air I’ll be joined by an all-star panel who will be discussing food preservation and fermentation.
This week’s Food Makers hangout on Google+ will air Oct. 31 at 2pm PT and will focus on food preservation and fermentation. Guests will include Cama Davis from the Portland Meat Collective, Camas Davis of Happy Girl Kitchen and Sandor Katz, author of the encyclopedic “Art of Fermentation” and reigning guru of all things fermented.
