daniel gorman

founder and co-owner and veggie chopper

About

I am completely obsessed with fermented foods and how they affect our digestive and immune systems. I deeply believe we need to re establish our gut biota with the microbes that have allowed our species to thrive and develop for thousands of years. Since the advent and application of our preserved and pasteurized western diet, many health problems across the board have surfaced. I am convinced that this is due to the lack of knowledge and understanding of our gut microbiome. I plan to grow large amounts of organic produce to then be turned into beneficial pro biotic foods that can help get our guts back on track.

Country

united states

City

fairfield

Industry

food production

Skill

fermentation, microbiology, permaculture, food science, compost, agriculture, brewing, organic gardening, food microbiology, food processing, vegetables, biofuels, greenhouse, soil science, soil microbiology, public speaking, research

Experience

zymologist

phineas ferments

2012-5 - 2014-6 · 2 yrs 2 mos

Making lots of fermented food and beer.

intern

home grown food products

2014-5 - 2014-5 · 1 mo

Helping process around 150 pounds at a time of various vegetables(cabbage,bok-choi,garlic,onion,peppers)into a small range of Kim-chi and Sauerkraut's.Facilitated deals with wholesale produce distributors in the Portland area.Built and maintained aerobic thermal compost pile for garden.Helped plant process and distribute for Walnut City Homestead Farms CSA once a week that catered to 26 people.Helped run various farmers markets in the Portland/Mcminnville area.Here is a link to the Blog I maintained for this internship http://homegrowninternship.blogspot.com/

founder and co-owner and veggie chopper

bubbling brine bros

2014-10 - Present · 12 yrs

Developing,researching,experimenting and implementing fermented food recipes that further our evolutionary microbial companionship.

founder and veggie chopper

mum fermented food science club

2014-3 - 2015-5 · 1 yr 3 mos

Founded in March 2014.We strive to learn about and use the techniques of Fermentation to explore harvest preservation and indigenous recipes from various cultures.We deeply believe in the power of fermented foods to aid digestion and add probiotic bacteria to our digestive tract.We plan to teach workshops on simple methods of food preservation in order to revive these ancient traditions and get our community excited about cultured foods.We produce various Lactic acid fermented foods like Kim-Chi,sauerkraut,asparagus and garlic.