#25: Can we make fermentation less white? (with Miin Chan)
Last year, an article titled "Lost in the Brine!” was published on the Eater. The author, Miin Chan, aka Dr Chan, says what most people don’t want to admit: while the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white.As a white host of a fermentation-related podcast myself, whose guests, so far, are predominantly white, I had felt the urge to comment on that issue already for a while. Reading this article assured me about the urgency of this topic, and that Miin is a perfect guest to share her views with us. Miin Chan is a medical doctor, researcher, ferment activist, and food literacy advocate. She is a PhD candidate at the University of Melbourne researching the effects of fermented foods on chronic disease via the gut microbiota. Miin Chan’s research is scientific and evidence-based, and it aims to demystify some of the most overstated narratives about fermentation. She is also critical, from a scientific and diverse perspective, about how the food industry capitalizes on fermentation. In this episode of Ferment Radio, we will focus on this problem, and how the fermentation industry exists within a system that is inherently racist.