The podcast gets pickled with Bon Appetit and fermentation at St. John’s College copertina

The podcast gets pickled with Bon Appetit and fermentation at St. John’s College

The podcast gets pickled with Bon Appetit and fermentation at St. John’s College

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 Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.
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