Preserving food is not just ‘cooking’; preserving food requires that you think about the future. Hence why growing and preserving food can be a window into planning a new future.
Or you could do what Irish people used to do for thousands of years, and just bury food in the bog without all the steps in between.
A tour of Gord and Ann Baird’s edible landscape starts at the off-grid chicken house and yard, containing fruit trees that provide a protective canopy against flying predators.
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.
Try learning how to do things at home – make jam and cheese, weave a basket, build a shed or keep chickens – and you fall on your face many times before succeeding…
Am I the only office guy in America who spends his leisure time reading into the benefits of no-till agriculture or how cows can improve the land by “mobbing, mowing and moving” over a pasture?
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.