EPISODE · Aug 19, 2013 · 52 MIN
34: Cultured Pickle Shop Talk
from SUPRAPHON podcast · host Branden Byers & Danijela Radocaj
This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA. Show notes: [Summer Cucurbit Winter Cucurbit The Shop](https://culturedpickleshop.wordpress.com/2013/07/18/summer-cucurbit-winter-cucurbit/) GEM Cultures Cultured Pickles on Vimeo Cultured Pickle Shop on Twitter Cultured Pickle Shop - Berkeley, California [The Shop Cultured Pickle Shop Blog](https://culturedpickleshop.wordpress.com/) Rate us on iTunes. Thanks for your support! Send your feedback to [email protected] or connect with us on Twitter, Facebook or Google+.
What this episode covers
This week Branden is joined by special guests Alex Hozven and Kevin Farley of Cultured Pickle Shop fame. These two have been in the fermentation business for over 17 years. They share what it has been like, how their ferments have changed over time and what the future may hold for fermentation in the USA.
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34: Cultured Pickle Shop Talk
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