by Ben Reade. Beginning in January 2013, Noma stagiaires are invited to take part in monthly talks by the Nordic Food Lab team. The idea is to create a space where those interested can broaden their knowledge of relevant concepts and techniques. This podcast contains a condensed version of one talk given by Ben on Lactic Acid Fermentation. This topic is extremely complex, much more so than we could ever explain in a few minutes –nevertheless it’s a start. We would appreciate to hear your thoughts on the podcast. Was it useful? Understandable? Looking forward to your comments!