Foodie: Ferment on Tales of a Red Clay Rambler

Fermented foods are delish (and trendy?)- beer, wine, miso, sourdough bread- and super interesting. This podcast is a reminder of how it can all be connected, national identity, cultural fusion, tastebuds, LA, traditional ceramics and the 21st Century potter.Kimchi, Screen Shot 2014-10-23 at 11.38.45 PM

This week on the Tales of a Red Clay Rambler Podcast, a panel discussion on fermentation and ceramics with Adam Field, Tony Marsh, and Wesley Hicks. In the interview we talk about food as a cultural identifier, the science and history of fermentation, and the Korean Onggi tradition. Along with Vipoo Srivilasa they have organized a celebration of the ceramic and culinary arts at the Long Beach County Museum of Art. The event, Ferment, takes place October 25th 6:30-8:30. For more information please visit www.lbma.org.

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Listen to it! http://www.stitcher.com/podcast/tales-of-a-red-clay-rambler-podcast/e/episode-78-tony-marsh-adam-field-and-wesley-hicks-talk-fermentation-35723758

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