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Appalachian State professor on new book about fermented foods and drinks of the South

photo by Daniel Parker

What do cheese, beer, a “true country ham,” and sauerkraut have in common? Fermentation. Due South’s Leoneda Inge and Jeff Tiberii chat with Appalachian State University professor Brett Taubman about his new book Southern Culture on the Fizz: An Effervescent Guide to Fermented Foods and Beverages from the American South.

Guest

Brett Taubman, professor in the Department of Chemistry and Fermentation Sciences and director of the Fermentation Sciences program at Appalachian State University

Leoneda Inge is the co-host of WUNC's "Due South." Leoneda has been a radio journalist for more than 30 years, spending most of her career at WUNC as the Race and Southern Culture reporter. Leoneda’s work includes stories of race, slavery, memory and monuments. She has won "Gracie" awards, an Alfred I. duPont Award and several awards from the Radio, Television, Digital News Association (RTDNA). In 2017, Leoneda was named "Journalist of Distinction" by the National Association of Black Journalists.
Jeff Tiberii is the co-host of WUNC's "Due South." Jeff ed WUNC in 2011. During his 20 years in public radio, he was Morning Edition Host at WFDD and WUNC’s Greensboro Bureau Chief and later, the Capitol Bureau Chief. Jeff has covered state and federal politics, produced the radio documentary “Right Turn,” launched a podcast, and was named North Carolina Radio Reporter of the Year four times.
Rachel McCarthy is a producer for "Due South." She previously worked at WUNC as a producer for "The Story with Dick Gordon." More recently, Rachel was podcast managing editor at Capitol Broadcasting Company where she developed narrative series and edited a daily podcast. She also worked at "The Double Shift" podcast as supervising producer. Rachel learned about audio storytelling at the Salt Institute for Documentary Studies. Prior to working in audio journalism, she was a research assistant at the Aspen Institute in Washington, DC.