Show notes
Fermentation gurus Michelle Pogostkin and Jaimon Westing join us to talk vinegars, misos, garums, and more. We learn about Michelle’s anthropology background, her fermentation lab internship at the legendary Copenhagen restaurant Noma, and how those experiences inspired her to start Symbiotic Cultures—their retail line of bottled/jarred koji-based ferments.We also talk about how the lessons Jaimon learned as a young, fast-rising chef inform his approach today with Amino—the monthly (-ish) dinner pop-up that balances ancient fermentation techniques with modernist cooking—and how Jaimon and Michelle met and began their partnership. (Not, it turns out, as passing ships in the night at Noma, where they both worked within months of one another!)Plus Mark and Meg lay off the workahol just long enough to get to a few great restaurants and tell you all about them.Check out Symbiotic CulturesFollow Symbiotic Cultures on InstagramFollow Amino on InstagramMentioned in this episode:Nell’sMarvel Food & Deli Oyster CellarHuman People Beer Café
La MariaTaurus OxSingle ShotCornellySaarsThe Penalty BoxPortland SyrupsCheeky & DryBlue BeardGlo’sBa SaFainting GoatEl Maestro del TacoLayers00:00 Intro6:00 What is Amino?16:08 Noma24:05 Meg’s Treat30:15 This Week’s Restaurant News37:23 Pop-up Vs. Permanent Location50:43 Symbiotic Cultures Products Tasting1:06:27 Amino Dinners1:10:18 Thanks, I Ate It1:28:31 Coming Up Next
