EPISODE · Jun 11, 2020 · 1H 46M
Talking craft snacks with Funk Gilde
from Radio Oedipus
This week’s food for thought comes from Funk Gilde, two chefs raising the (snack) bar with creations like the Kimchi Kroket. One half of the duo, Abel Jeuken, joins us to discuss his journey from cook to brewer to chef, why fermentation is the future and to initiate Danny in the delights of Dutch snack bar culture. Useful linksCloudwater Brew Cohttps://cloudwaterbrew.co/Funk Gilde https://www.instagram.com/funkgildeNoma Guide to Fermentation (Book)https://www.bol.com/nl/f/foundations-of-flavour-the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-fermented-vegetables-and-bl/9200000087267596/Kitchen Republichttps://www.kitchenrepublic.nl/Barry Timmer (Illustrator) https://barrytimmer.nl/Het Ketelhuis https://www.ketelhuis.nl/Misosoof www.misosoof.nlIris Kombucha https://www.iriskombucha.nlOedipus Brewing https://oedipus.com/shop/Music was written and composed by Olaiá Music:Youtube: https://www.youtube.com/channel/UCGi7h5swxsG_OybwmLBEFHAInstagram: @olaiamusic Hosted on Acast. See acast.com/privacy for more information.
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Talking craft snacks with Funk Gilde
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