Japanese sake is getting more popular every year, but it remains an age-old wine with much mystery. In this podcast, join writer and sake “Samuari” Timothy Sullivan, as he reveals behind-the-scenes details about Japan’s famous Hakkaisan Sake Brewery.
The process of fermentation—transforming foods to make them more digestible and more nutritious—is as old as humanity itself. In this podcast, join Dan Felder, head of research and development at the Momofuku Culinary Lab, and author and fermentation specialist Sandor Katz, in a lively discussion about kimchi, kefir, and other fermented delicacies.
Since NASA’s Curiosity rover landed successfully on Mars last August, the one-ton, SUV-sized vehicle has been exploring the Gale Crater on the surface of Mars. In this podcast, join NASA project scientist John Grotzinger as he discusses the highlights of the Curiosity Mission to date.
During Festival Luna, a two-day Global Weekends festival that took place at the Museum in early 2013, the Museum hosted a team from Kitchen Conversations, a project to document storytelling about food. Interviewers asked visitors to offer personal reflections about meals and cooking. In this podcast, join the conversation with raconteurs of all ages and from different backgrounds as they swap recipes and recall their favorite home-cooked meals.