New Episodes

New Episodes

New episodes added weekly. Stay up to date with the latest on Multitude.

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New Episodes
  • Blue Oyster Alla Gricia

    After a quick harvest of blue oyster mushrooms, Mike brings them to Chef Zion at Tratto to prepare a unique spin based on the classic Roman dish pasta alla gricia.

  • English Muffins

    Entering the busy season and taking on larger workloads. Each week the sourdough process continues to evolve as we adjust to changes around the bakery.

  • Mushroom Farmers

    This isn't your typical farm and these arent typical farmers. You won't find tractors or livestock but you will find farmers. Mushroom farmers. Cultivating gourmet mushrooms from ingredients as simple as sawdust and wheat bran.

  • Soft Open

    Enjoy fresh-baked bread right from the oven as the new Proof bakery finally opens its doors to the public.

  • Double Team

    Emerald and Jon work together at the new oven to find the right balance between artistic quality and efficiency with the loader. Scoring and baking whole sourdough loaves as well as baguettes.

  • Aged Aphrodisia

    Cracking an 8-year-old bottle of Aphrodisia as well as pulling nails on some barrel-aged Aphrodisia.

  • Scaling Up

    Scaling up from the garage to the new bakery offers many efficiencies, but it also presents its own set of unique challenges.

  • Arizona Honey

    Traditional mead made with honey, water and yeast is a perfect way to capture and enjoy the nuance of these local honey varietals.

  • Shiitake Harvest

    Shiitake mushrooms are one of the most popular gourmet mushrooms but cultivating them takes time and patience. It's a long 3 months in incubation until they're finally ready to grow and harvest.

  • New Rhythms

    With the new bakery, every week provides new opportunities to optimize workflow. What worked at the garage doesn't always translate to the bakery. But in some cases, lessons learned in the past, have found new value in the new space.

  • Happy Harriet

    Everyone wants a strong sourdough starter but what if it's too strong? Harriet, the sourdough starter, is now reaching her full potential and it may be too much to handle.

  • Lab Work

    A lot of mushroom farming takes place in the lab. Inoculating sterile substrate and sterile grain with mushroom mycelium. Working with liquid culture and grain spawn to expand the mycelium for large-scale mushroom production.

  • Sticky Starter

    Part of the learning curve with the new bakery is adjusting to the new environment and new equipment. Harriet, the sourdough starter, is quite sticky today and incredibly over-developed.

  • Growing Cattle

    Take a look inside a grow yard where they feed and raise cattle producing natural beef. Beyond eating grass, there is a specific science to the nutrition and care of cattle depending on age, breed, and classification.