A gentle expedition into the lives of women in fermentation and the winds of feminism at their backs; let their spirits guide you.

Sam Wills of Old Slang Brewing talks about getting into craft brewing, a few disasters and near-misses along the way, and his ultimate fresh as a daisy results.

3 Ravens’ Murray Robinson and Carlton & United Breweries’ Katie Jessup talk about what goes into making the next round and how a traditional Norwegian yeast culture might be the next big thing in craft brewing.

On a lovely warm afternoon in March—right before the COVID-19 isolation lockdown came in—Cary Aiken, at her workplace KINES, took Forkful through a life enriched with fermentation.

Saba Alemayoh, the proprietor of Saba’s Ethiopian Restaurant, chats about the Ethiopian way of cooking and the story behind their favourite fermented flatbread, injera.

Forkful speaks with Jungeun Chae about her love of the fermentation process and how it led her to teaching in Melbourne.

As restaurants and cafés strive for ways to become more sustainable, fermentation and the slow food movement could be the answer.

You’ve probably heard something about fermented foods being healthy, but what does that really mean? Forkful has done the hard yards to bring you the ins and outs of probiotics, microbiota and gut health.