{"id":3711,"date":"2019-03-09T02:34:29","date_gmt":"2019-03-09T02:34:29","guid":{"rendered":"http:\/\/www.sourcingmatters.show\/?p=3711"},"modified":"2021-12-22T17:21:02","modified_gmt":"2021-12-22T17:21:02","slug":"ep-72-jon-cianfrani-producer-director-editor-at-zpz-productions","status":"publish","type":"post","link":"https:\/\/sourcingmatters.show\/index.php\/2019\/03\/09\/ep-72-jon-cianfrani-producer-director-editor-at-zpz-productions\/","title":{"rendered":"Ep.72: Jon Cianfrani – Capturing Fermentation"},"content":{"rendered":"

Ep. 72: Jon Cianfrani – Producer, Director, Editor at ZPZ Production ||<\/h3>\n
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On Sourcing Matters episode 72 we welcome Jonathan Cianfrani – documentary & television producer\/ editor\/ director at Zero Point Zero Production. Over the past ten years Jon Cianfrani has travelled the world in pursuit of unique stories and creative ways to tell them. \u00a0He\u2019s been involved in all aspects of capturing and curating these stories through documentary film and television.
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\n\"\"From episodes of Anthony Bourdain\u2019s \u201cParts Unknown\u201d and the PBS & Netflix program – \u201cMind of a Chef\u201d – Cianfrani has been worked as a producer, director and editor for New York City – based – Zero-Point-Zero (ZPZ) production. \u00a0Most recently, Jon directed the feature documentary titled \u201cFermented\u201d which is scheduled to air online in April 2019. \u00a0 Hosted by Chef Edward Lee, the film poses the question: \u201cWhat is Fermentation?\u201d to chefs and artisans on the west coast, Chicago, and rural Japan.
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\nJoining as co-host for this conversation is Jay Vilar – the founder and practitioner at \u2018Nourish\u2019 – a bespoke consulting company with a mission to educate, teach, and train people on the benefits of using food to heal your body and optimize your health. \u00a0Jay has always been on the forefront of using optimal health techniques, and bio-hacking his nutrition to achieve remarkable results in his career.
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\nIn our 40 minute discussion we learn more about what it was like to work with Tony Bourdain. \u00a0 We discuss numerous food categories where cold-firing – or living microbes – are used to value-ad food stuff. \u00a0From beer, miso, bread, pickles, salami, kombucha, cheese and more – we hear from Jon about the combination of art and science used in fermentation, and how his recent film explores how these offerings impact our lives, our health and that of the makers. \u00a0TuneIn to learn more about this culture of food.<\/p>\n

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FermentedFilm.com<\/a><\/span><\/b><\/h2>\n<\/div>\n

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co-host:<\/strong><\/h1>\n

Jay Vilar<\/h3>\n