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Willow King, Co-Founder of Ozuke, The Best Pickled Things — PW0002

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Archived series ("Inactive feed" status)

When? This feed was archived on March 24, 2018 08:59 (6+ y ago). Last successful fetch was on December 05, 2017 17:18 (7y ago)

Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.

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Manage episode 192910060 series 1755376
Content provided by Doug Brown - Food and Drink News from the Mountain West. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Doug Brown - Food and Drink News from the Mountain West or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
It wasn’t long ago that nobody really talked about fermentation unless they worked in a handful of professions. But now, it seems like the United States is becoming Fermentation Nation. Brands that tout fermentation and gut health are on the rise, thought leadership about the topic is mushrooming (thank you, Sandor Katz), and more and more people are experimenting with home fermentation projects at home. In this episode of Provender West we chat with Willow King, one of the founders of Ozuke, a company in Boulder, Colorado that makes a wide variety of fermented products, from krauts to pickles to umeboshi, which are pickled plums that are common in Japanese food. Will and her business partner Mara King (no relation) founded Ozuke in their Boulder kitchens in 2012 after experimenting with making different kinds of food, just for kicks. When they hit upon kraut, they were hooked. Listen to Willow talk offer the full-ferment about Ozuke’s story and fermentation. This is pure Rocky Mountain West food artisanship.
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3 episodes

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Archived series ("Inactive feed" status)

When? This feed was archived on March 24, 2018 08:59 (6+ y ago). Last successful fetch was on December 05, 2017 17:18 (7y ago)

Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.

What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.

Manage episode 192910060 series 1755376
Content provided by Doug Brown - Food and Drink News from the Mountain West. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Doug Brown - Food and Drink News from the Mountain West or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
It wasn’t long ago that nobody really talked about fermentation unless they worked in a handful of professions. But now, it seems like the United States is becoming Fermentation Nation. Brands that tout fermentation and gut health are on the rise, thought leadership about the topic is mushrooming (thank you, Sandor Katz), and more and more people are experimenting with home fermentation projects at home. In this episode of Provender West we chat with Willow King, one of the founders of Ozuke, a company in Boulder, Colorado that makes a wide variety of fermented products, from krauts to pickles to umeboshi, which are pickled plums that are common in Japanese food. Will and her business partner Mara King (no relation) founded Ozuke in their Boulder kitchens in 2012 after experimenting with making different kinds of food, just for kicks. When they hit upon kraut, they were hooked. Listen to Willow talk offer the full-ferment about Ozuke’s story and fermentation. This is pure Rocky Mountain West food artisanship.
  continue reading

3 episodes

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