Tuesday, May 7, 2013
Saturday, April 27, 2013
When we say that a food is "fermented", we generally mean that it has been transformed one way or another by microbes--bacteria, yeasts, molds, or some combination. Molds play a role in the creation of some kinds of cheeses and cured meats (dried sausages, for instance), along with soy sauce, among other things. Yeasts are responsible for anything that contains alcohol, either as an end product or in an intermediate stage (vinegar, for instance, and bread). Bacteria are responsible for things that are sour--from vinegar to yogurt to sauerkraut to mustard to chutneys and condiments like ketchup. Nowadays, short-cut versions of some of these foods are manufactured via processes that do not rely directly on fermentation.
The health benefits of fermented foods can be broken down into a number of categories:
Wednesday, February 6, 2013
- A book talk and demo at The Ecology Center in Berkeley, California from 7PM-9PM on Thursday February 28. Come see fermentation and ask questions! Free and open to the public.
- A "Fermented St. Patrick's Day" hands-on workshop culminating in a very tasty full meal at 18 Reasons in San Francisco, from 6PM-9PM on Monday March 11. We will be eating such goodies as fermented cabbage leaves with corned beef, craft fermented beverages, and more. This event costs money, and space is limited. Sign up now!
Thursday, January 17, 2013
Recently, I've been re-reading Sally Fallon and Mary Enig's very important book, Nourishing Traditions. I've also been thinking about food waste, and how each of us can avoid wasting food.
Tuesday, January 1, 2013
Thou shalt not eat any abominable thing.
(Deut. 14:3, KJV)
(Deut. 14:3, KJV)
I now renew my vows: I shall eat Meat Of Known Origin, and I shall shun mystery meat.