Jeremy Umansky
Chef, proprietor of Larder Delicatessen and Bakery in Cleveland, and author of Koji Alchemy, with expertise in fermentation, pickling, baking, and foraging.
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Apr 12, 2026 • 57min
Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen
Jeremy Umansky, chef of Larder Delicatessen and author of Koji Alchemy, brings deep fermentation and foraging expertise. Ari Miller, chef of Muzi, champions seasonal, relationship-driven cooking. They talk about fermenting basics, wild yeast and bread, foraging traditions and offal, plus practical tips on salt, hygiene, and what to ferment now.
