What Can We Learn From Fermentation? | Mara King | TEDxBoulder

Mara’s preoccupation is "how to make the very best pickled things" and in the past five years she has been responsible for surreptitiously releasing many trillions of good bacteria into the general populace.

Originally from Hong Kong, Mara spent her formative years riding double decker buses, eating fish ball noodle soup and hiking the Maclehose Trail. After a few years of travel and discovery Mara settled on CU Boulder and has lived in Boulder ever since. After finishing her studies in English Literature she found that she was somehow distinctly qualified to become a chef. She has spent 20 years in some of Boulder's most beloved restaurants learning how to run a line, work fast, make a show-stopping sashimi, craft giant piles of gnocchi from scratch and how to keep her food costs under control. She is now the mother of three precocious foodies and the co-founder of Ozuké, makers of fine kimchi, pickles and kraut. As the company's COO her daily preoccupation is "how to make the very best pickled things" and in the past five years she has been responsible for surreptitiously releasing many trillions of good bacteria into the general populace.

[MysticFogGarden]

Lilly Stamens....yes...its a natural preservative in my natural organic zinfandel wine, plus it turns some of the alcohol into apomorphine, a dopamine antagonist in the dhd2 temporal lobe sensor, for relief of nerve pain, Parkinson's, alhiemers, anxiety and even alcoholism and replaces opiods....so it was good to hear someone that understands...thanks

[alecrisser]

There is a container of 6 ripe strawberries on my counter. Some of them are a little molded, a few almost rotten. Any molded berries are set aside as a control, the remainer are cleaned thoroughly as nearly rotten parts removed. The 3.8 sanitized berries are added to the recently boiled pre-beer product I made, the liquid cools to 101°F, yeast is added, and the jar is sealed. 2 weeks later, 2 disgustingly rotten berries sit in the control container, and 3.8 delicious, fermented, ripe berries are consumed with the beer. So basically, one mold was making my berries inedible, so I used another mold to make the remaining berries edible later on when I wanted them.

[hhmaster]

we all should appreciate the nature like her, that's a beautiful expression of her knowledge on the microbiome, and she is really beautiful despite the hair covering her face.

[Amy-tlxe]

Smart, wise, beautiful and talented woman. Love those ferments!

[CloudyWishes]

how did i miss this thankful for finding it

[richardhelger]

Great video. As a humans we cannot live without of fermented goods, I dare you try to live without beer/wine =)
Jokes apart, everybody should have some fermented foods in their diet.

[amandakrOG]

So glad to hear information being disseminated about fermented foods. In so many diets, we've gotten far away from what's healthy and too far into fake foods and enriched (but not good) nutrition. Bacteria for the win!

[damonjones]

every tedx concert seems like an info mmercial

[motionandcolor]

she could examine the world more closely.

[esenakyapi]

i didn't learn anything, did you?

[hotsauce]

Please stop the evolution drivel. You lost me there, so sick of the lie that something higher can come from something lower, and that the THEORY of evolution is taught as FACT, and has been disproven so many times. Also sick of the sales spin.