The Fermentation Series podcast, with Justin Sonnenburg and David Zilber, explores how fermented foods, microbes, and their metabolites influence human health, featuring conversations with leading scientists, clinicians, and food experts bridging traditional fermentation with modern microbiome research.
Season 1
David Zilber How should we think about fermentation and health?
Dr. Suzanne Devkota What is the role of fermented foods in clinical practice?
Dr. Joshua Evans What is the connection between fermentation, flavor innovation, and biodiversity?
Alex Hozven What can we learn from 25 years of fermentation practice?
Dr. Maya Hey What are the social, rhetorical, philosophical dimenstions to studying ferments and (gut) health?
Dr. Rob Dunn What can microbes teach us about human history?
Season 2
In search of yogurt: a conversation with Sevgi Mutlu Sirakova , Dr. Veronica Sinotte , and David Zilber
The future of culinary mycology: A conversation with Dr. Vayu Hill-Maini
Demystifying microbial communities: A conversation with Dr. Ben Wolfe
A symbiotic yeast in fermentation: A conversation with Dr. Chantle Swichkow
Fermented Foods, probiotics, and lactic acid bacteria: A conversation with Dr. Maria Marco
Microbial shaping of arctic foodways: A conversation with Dr. Aviaja Hauptmann