Emily & Brian:

Emily and Brian are both Sonoma County natives and fermented food and beverage enthusiasts. Emily explores and experiments with food on a regular basis, while Brian tends to favor distillation and brewing. In their spare time, Emily writes a food blog, Spoiled In Sonoma, and Brian is building a juice truck and creating content for a spirits magazine.

Jennifer Harris:

Jennifer Harris describes herself as a Bacteria Advocate and fermentation/pickling instructor. Discovering that "good bacteria" is necessary for our health, Jennifer set out on a mission to learn to preserve foods traditionally, including yogurt, sauerkraut, sour breads, pickles, wild sodas, cheese and more.

Joanna Badano:

Joanna is a professional food stylist, top-of-her-class graduate from Le Cordon Blue, and James Beard Award scholarship winner. When she's not in the studio, she's likely at home with her two daughters, teaching them a thing or two in the kitchen. Joanna began styling for our series last year and we just had to put her in front of the camera.

Garrett Martin:

Garrett Martin is a wine-maker, father and husband who is passionate about his home turf and truly loves the people, landscape and no nonsense farm to table approach that is prevalent in our food culture today. No stranger to the world of fermentation, Garrett learns something new about food and beverage techniques in every episode.

Miso Ramen

Fire Cider

Strawberry Shrub

Lemon Shrub

What is Secondary Fermentation?

Once your primary fermentation has completed (usually a few days, during which most of the alcohol content is produced), you may transfer your liquid into another vessel for aging. This is often the stage where the “bubbles” happen thanks to fermentation’s byproduct, carbon dioxide.

What is a Mother?

A mother, also known as a starter is what you need to assist the start of a fermentation process. A mother or starter culture is microbiological and contains live bacteria and consist of a cultivation medium, such as grains, seeds, or liquids that have been well colonized by the microorganisms used for the fermentation.

What is Corked Wine?

The term “corked” in the wine industry usually refers to some kind of flaw found in the wine. It is a term used to describe undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected in the bottle after it has been aged and opened.