HeyJaredFood, Fermentation & Circularity
Exploring the value relationships between food, fermentation and flavour.
- Indexed issues, last 90 days
- 8
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- Sep 17, 2026
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- Jul 9, 2026
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The Future Lives of Corn (opens the original)
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I talk about corn a lot in this substack. Living in Mexico has taught me the cultural importance of such a crop, providing nourishment, feeding storytelling and supporting symbiotic agricultural systems. The grains are eaten fresh at or dried on the cob to be later removed and stored to be later transformed, through nixtamalization, into masa for tortillas, tamales, atole, totopos and countless more possibilities.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fe
Collaboration is Best, Bar None (opens the original)
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How many times have you dined and experienced cross-over between bar and kitchen? Did carrot trim from the kitchen influence a tincture or garnish? Was the dairy in the dessert the by-product of a milk punch? I think it is fairly rare to see and it is a massive lost opportunity. Both teams are focused on flavour and sensory experience. Both are creating consumable products and often serving them together, like during a tasting menu with beverage pairings.At Baldio we are extremely fortunate and
Emulsifying Using Rice Koji (opens the original)
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The magic of koji extends far and wide. It’s applications for fermentation are vast and help us at Baldio to create deep complex flavour from by-product streams. Most of the waste-streams are processed using Koji in some way, shape or form. We also use it in simple ferments like amazake or shio koji to then be used as a marinade or sauce enhancement. But the use of it as an emulsifier is just as interesting and can replace traditional binders but in a slightly different way.Food, Fermentation &
Fits Like a Glove. But does it have to? (opens the original)
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I can’t even fathom how many of these white, black or blue pairs of convenience trash I have used in my career. In my early days of cooking in a hotel in South Yorkshire, UK, we would “double-glove” for extra heat resistance when plating banquets for 300+ people. But even more than that, later in my career, in larger teams the usage would be much higher. Each piece used for just a few minutes before being discarded into landfill where they would persist for decades or hundreds of years. And each
You Say Tomato, I Say Tomatl (opens the original)
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For a while now I have pondered why Mexicans call the red tomato jitomate while the green tomato wrapped in a leafy husk (known previously to me as tomatillo) is referred to as tomate. Most of the world uses something similar to the word tomato to refer to the red fruits. It is something that has rocked around in my mind for over a year and finally, a few weeks ago, it shook loose.Food, Fermentation & Circularity is a reader-supported publication. To receive ne
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