🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.

🎧 In This Episode:

🧫 Meet John Regefalk: BCC Innovation & The Fermentos Book

📜 The Rulebook That Banned Fermentation For Decades

⚖️ Rotten or Fermented? Where's the Line?

🔬 Fermentation Isn't Luck. It's Science!

🌍 Did Noma Actually Start the Fermentation Movement?

🌾 Koji Goes Local: Pearl Barley Instead of Rice

🍚 Koji: Nearly Impossible to Get, Now One Click Away

🧀 Funky Milk: Aged Cheese in Two Hours

🕺 The Bouncer, the Pathogen & the Pink Pepper

🧊 A Styrofoam Incubator & the Birth of an Obsession

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