Update: Here is a link to the complete story, including audio of the broadcast, at WHYY’s Newsworks.org.
Do you remember last month when I gave that talk about fermentation at Philadelphia’s Science on Tap? What I didn’t tell you then was that Lari Robling, reporter from WHYY — our local NPR station — was in attendance. She interviewed me for a piece she was working on about the current popularity of fermented foods, and she taped a little bit of my lecture.
Well this Friday — May 16 — Lari tells me that the piece will finally air.
If you are in Philadelphia, tune into WHYY’s science and technology program, The Pulse, at 9:00AM on Friday or 10:00AM on Saturday to hear what we had talked about.
Or, if you’re not local, check out this page to see the story online. It should be available at the same time as — or perhaps directly after — the story goes live.