David Zilber on fermentation as a commitment to your future
The acclaimed chef analyses the symbiosis between microbes and humankind. Spencer Bailey and Andrew Zuckerman, The Slowdown's co-founders and this podcast's hosts, discuss the COVID-19 crisis featuring long-view conversations with philosophers, psychologists, writers, artists, and other leading minds. Chef David Zilber, the former head of the fermentation lab at Noma, speaks about the symbiosis between microbes and humankind, science as a tool for thinking about food from new perspectives, and his hopes for shaking up our complex, deeply broken global food systems. To find more episodes from At a Distance, head to the provider page in 'Discover'.
From At a Distance