fermentation Archives -

About Sarah Conezio and Isaiah Billington of Keepwell Vinegar and White Rose Miso

Sarah Conezio & Isaiah Billington are the founders of Keepwell Vinegar & White Rose Miso. Their companies use fermentation to support the entire picture of local agriculture: fruits, vegetables, grains, seasonal summer gluts and lean winter storage crops. Because they’re former pastry chefs, they wanted pantry items that were as local and sustainable as the fresh ingredients they work with every day. Today, Keepwell Vinegar and White Rose Miso produce dozens of acid and koji-driven fermentations for chefs & bartenders alike. So, if you’d like to learn more about vinegar and miso, I think you’ll love this podcast episode.

On This Week’s Podcast

We talk about their culinary background, which includes working at Baltimore’s Woodberry Kitchen, and how they started making vinegar and fermented products. We discuss some innovative ways to use their items, and how to best store them. So, can miso expire? We discuss that. They also share who some chefs using their products are, and we get into the true cost of food. You’ll also learn about vinegar pie and sorghum molasses.

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts ourcookquest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.

Rich and I have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.

Mandarin Kosho with Shishito & Bird Chili Peppers

Win the Koji Alchemy Book

We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.

Relavant Links

You can listen to the show on Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora and I Heart Radio.

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Rich Shih & Jeremy Umansky
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Rich’s Instagram

Jeremy’s Instagram

Rich’s Twitter

The OurCookQuest Website

The Larder Restaurant Website

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Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

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Tag: fermentation

Learn About Vinegar and Miso with Sarah and Isaiah of Keepwell Vinegar

About Sarah Conezio and Isaiah Billington of Keepwell Vinegar and White Rose Miso

On This Week’s Podcast

Relevant Links and Where to Learn About Vinegar and Miso

Learn About Koji and Miso with Jeremy Umansky and Rich Shih

Win the Koji Alchemy Book

Relavant Links