Putting the Meadow Back Into Your Loaf
We evolved with fermentation. Our language and cognitive function, our physiological and social structure, evolved around bread.
fermentation
Fermentation as Metaphor: Excerpt
The only thing that makes do-it-yourself fermentation radical is context: our contemporary system of food mass production, which is unsustainable in so many ways.
Super-Easy Home Fermentation
These are simple things with only a few steps. The microbial communities are robust and resilient, so they can be neglected for days or weeks and then brought back to life. They yield more than one product we find useful. In short, perfect ferments for beginners.
Dark Kitchen: Making Friends with Microbes
For thousands of years the arts of fermentation have transformed and preserved raw food in cultures across the world. Yet even though some of our strongest and most loved flavours – coffee, chocolate, cheese, salami, olives, as well as soy, miso and tempeh, wine and beer – are still alchemised via the life-death-life process of bacteria and yeasts, live, fizzing vegetables can be a challenge.
Fermenting Change
Revived in workshops and community kitchens, fermentation has become one of the many “reskilling” projects taking place in grassroots cultures from Europe to the United States in response to economic and environmental drivers.
Fomenting the Ferment
Fermentation on Wheels rolled into town over the weekend.
Beyond Cabbage — The Fermentistas Show Us How
Let’s cultivate fermented food not only because it’s healthy, but for the wonderfully rich diversity of flavors!
Review: The Art of Fermentation
“Between fresh and rotten,” says Sandor Ellix Katz, “there is a creative space in which some of the most compelling of flavours arise.”
From Fire to Fermentation: A Review of Michael Pollan’s Cooked
The book, like others Pollan’s written, benefits from his exceptional storytelling.
DIY Home Brewing – The Home Brewery
This article is going to explore some of the equipment, space requirements, and other resources that make for a successful and awesome DIY home brewery.
Michael Pollan on the Links Between Biodiversity and Health
It was an odd paradox that led author Michael Pollan to write a book about cooking: How was it, he wondered, that in an era when Americans were buying more and more pre-packaged, ready-to-eat food, they were spending more time watching programs about cooking on television?
Fomenting Ferment with Sandor Katz
Sandor Katz lives a couple hours across Tennessee from us, so on a delightful April weekend we decided to spend four days attending his Wild Fermentation Intensive. Sandor is quite the celebrity these days — after profiles in The New York Times Magazine, The New Yorker, and Michael Pollan’s new book, Cooked, Sandor’s own encyclopedia, The Art of Fermentation, still in hardcover, has galloped through several printings for Chelsea Green. Readers of Resilience will find scores of references to Sandor over the past few years, as sustainability bloggers have come to recognize the importance of fermentation to sustainability.