Brad and Matty Matheson Go Noodling for Catfish Part 1 | It's Alive | Bon App矇tit 不不不不 不不不不

You asked for it宇hey noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where theyll cook up the fish they noodled.

Join Bon App矇tit Test Kitchen host Brad Leone on a wild, roundabout, and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, kimchi and miso, to beer and tepache, learn how to experiment with fermented and live foods yourself.


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Future soda? Micro-fermented, probiotic, water kefir brew

It's a 3000-year-old soda that is popular again. Water kefir is a natural ferment that was likely first discovered by shepherds who had led their animal to drink in high mountain springs in the Caucasus Mountains.

"The newfangledness of it is really that we've lost our culture in America. This is only newfangled to people that don't have access or a lineage that they're bringing forward of live culture fermenting of food," explains Tom Boyd.

Boyd, along with partners Jeffrey Edelheit and Deana Dennard, ferment their live beverages in what they call "the only kefir based microbrewery", a tiny shop in Sebastapol, California called the Kefiry. They use kefir grains (which aren't really grains, but bacteria and yeast that turn sugars into carbonation) to create their "enlivened" beverages that contain much less sugar than conventional sodas.

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