Fermented meat is seen by many as something closer to a dead body than to a pickle. This kind of fermentation practices have often been subjectively represented as something dangerous, cruel, or unecological. But, is it really so? Tune into the 14th episode of Ferment Radio and join us in a conversation with Aviaja Hauptmann, a microbiologist and Greenlandic Inuit who researches microbiomes of fermented foods native to Greenland. Together, we discuss the dietary and social prejudices around traditional Inuit meat consumption and its preservation.