Paula Crossfield

Society

The Prince of Pickles: Sandor Katz on The Art of Fermentation

My first copy of Wild Fermentation, by author and fermentation extraordinaire Sandor Katz, was purchased after a friend had spoken about it as if it were a sacred text. Indeed, mine quickly got doused by brine as I put up beans and kraut, or splashed with dollops yogurt and other experimentations like honey wine. Now, Katz has released his most comprehensive fermentation tome to date, The Art of Fermentation. All of the traditional ferments, including vegetables, meat and dairy, are included. But also, Katz digs in with ideas from around the world. Fermented acorns? check. Forget Kombucha, have you tried Mauby? Or growing your own mold culture for tempeh? Its all there.

I got the privilege of learning more about the book and Katz’ perspective on fermentation as a radical practice in this recent interview.

June 21, 2012

Society

On love and farming: The dirty life

Kristin Kimball is an accidental agrarian. A reporter in her early thirties living in New York City, she fell for a farmer in upstate New York–the subject of a story she was writing–and then fell in love with farming with him at Essex Farm. She tells the story of leaving the city to grow food and more in her new book The Dirty Life, a compelling memoir that gives insight into the growing young farmer movement in America.

January 10, 2011

Society

US Regulation of GMOs Called into Question in Reuters Report

At last, some thorough reporting on genetically modified organisms (GMOs) in the mainstream media. Reuters reporter Carey Gillam takes a look at the weaknesses in the US regulatory framework for GMOs, and the resulting blockade against independent research, and thus gives context to the current consumer backlash to GMOs worldwide.

April 15, 2010

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