To the Best of Our Knowledge: Fermentation

In this hour, Sauerkraut, kimchee, kefir, kombucha... Sandor Katz calls himself a "fermentation fetishist." The author of The Art of Fermentation and The Revolution Will Not Be Microwaved explains what's driving today's fermentation revival.

Next, every year, Reedsburg, Wisconsin hosts a giant Fermentation Fest. Ten days of workshops, classes, and art events celebrating the art of fermentation. Reporter Erik Lorenzsonn was there and filed this series of audio postcards.

Then, Michael Paterniti tells the story of his epic adventure in search of one of the world's greatest cheesemakers. It's a story of love, betrayal, revenge (and cheese), called The Telling Room.

After that, a short story by science fiction novelist John Scalzi, read by Adam Hirsch.

Following that, what if we could harness nature to grow clothing for us? London-based fashion designer Suzanne Lee explains how she grows cloth inside giant vats of fermented tea. It's part of a future industry she calls "bio-couture".

And finally, the bacteria that live in and on your body outnumber your human cells, ten to one. Microbiologist Rob Knight explains why mapping the human microbiome could revolutionize medicine. [Broadcast Date: December 4, 2013]