Leda Scheintaub's guest appearances

Leda Scheintaub

Fuhmentaboudit!

Cookery by the Book

Matt Rodbard

Michael Pollan

Molly Stevens

Robyn Eckhardt

David Hagerman

Emma Zimmerman

Rachel Hollis

John Palmer

Stephen Lyman

Joe Yonan

Lisa Steele

Sara Bir

Jane Churchill

Gaby Dalkin

Alexander Smalls

OwlTail

Nash Patel

Dosa Kitchen | Nash Patel and Leda Scheintaub

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the episode with some upcoming events in the fermentation world before welcoming author Leda Scheintaub. Leda’s new book, “Cultured Foods for Your Kitchen,” notably features creative ways to incorporate fermented foods into your everyday cooking. Sharing with Mary and Chris some great ways for the fermentation beginner to start up with the technique, Leda suggests that kefir be a first try. Kefir is a fermented milk drink made with kefir “grains”, a yeast/bacterial fermentation starter. Leda also shares that certain fermented recipes can be paired seasonally. After the break, the group discusses the importance of starter cultures that can be used to make kefir and yogurt. Chris makes it known how big of a fan he is of beet kvass, a fermented beverage made from black or regular rye bread, which Leda provides recipes for in her book. Tune in to hear great highlights from “Cultured Foods For Your Kitchen.” This program was brought to you by Heritage Foods USA.  “This book is a culmination of the years of experimenting with these fermented flavors.” [5:30] —Leda Scheintaub on Fuhmentaboudit!

<p>This week on <em>Fuhmentaboudit!</em>, hosts Mary Izett and Chris Cuzme kick off the episode with some upcoming events in the fermentation world before welcoming author Leda Scheintaub. Leda’s new book, “Cultured Foods for Your Kitchen,” notably features creative ways to incorporate fermented foods into your everyday cooking. Sharing with Mary and Chris some great ways for the fermentation beginner to start up with the technique, Leda suggests that kefir be a first try. Kefir is a fermented milk drink made with kefir “grains”, a yeast/bacterial fermentation starter. Leda also shares that certain fermented recipes can be paired seasonally. After the break, the group discusses the importance of starter cultures that can be used to make kefir and yogurt. Chris makes it known how big of a fan he is of beet kvass, a fermented beverage made from black or regular rye bread, which Leda provides recipes for in her book. Tune in to hear great highlights from “Cultured Foods For Your Kitchen.” This program was brought to you by <a href="http://www.heritagefoodsusa.com" rel="nofollow" target="_blank">Heritage Foods USA</a>.</p> <br/> <h4>“This book is a culmination of the years of experimenting with these fermented flavors.” [5:30]</h4> <p>—<em>Leda Scheintaub on Fuhmentaboudit!</em></p>

Episode 96: Cultured Foods with Leda Scheintaub