Carrot Top Nasturtium Salsa Verde
8 years ago
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ISBN: 978-0760372456
ISBN: 978-1592337385
Alex Lewin
cultivating health through food and action • lowering the barriers to fermentation
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ISBN: 978-0760372456
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ISBN: 978-1592337385
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Alex Lewin
Cambridge and San Francisco
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Kombucha Blog Hiatus11 years ago
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Milk in the Raw – Okay or No Whey?12 years ago
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Book Club Archive
Books I've Read Recently
- Nutrition and Physical Degeneration, by Weston A. Price: Rather that theorizing abstractly about human nutrition, the author sought out isolated groups of healthy people around the world (this was in the 1930s, when there were still isolated groups of people), and documented their foodways. Price's book is jaw-dropping (literally). He describes group after group of people who are healthy in isolation, and become sick, miserable, and toothless when they adopt a "modern" diet. Aren't you curious what they were eating when they were healthy? Full write-up coming soon.
Other Books I've Read
- The Raw Milk Revolution: Behind America's Emerging Battle Over Food Rights, by David E. Gumpert: Is the government engaged in a covert and illegal campaign to discourage people from making their own food choices? Read the facts and decide for yourself. Full review here.
- Japanese Cooking: A Simple Art, by Shizuo Tsuji and Yoshiki Tsuji: A masterwork on the subject of Japanese cuisine, and by extension, Japanese culture.
- Winning Bicycle Racing, by Jack Simes: A short, fascinating book on the subject of bicycling, published in 1976, when the majority of men still wore moustaches. And as with any bicycling publication, there are some great facial expressions.
- The Secret History of the World: As Laid Down by the Secret Societies, by Mark Booth: A truly fascinating, meticulously documented look at the evolution of human consciousness and religion. What are some of the connections among different religions' creation myths and pantheons? Why are there astrological and other "pagan" symbols in Christian rites? Did you know that "elohim", the Hebrew word in Genesis typically translated as "God", is actually a plural noun? And so on. N.B.: the book describes an almost exclusively male experience. I think Booth could have done more in the front material to explain this, or at least to notify the reader of the orientation.
- The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg: The history of sushi and the sushi supply chain, detailing the journey that your fish takes from the cold ocean to your neighborhood sushi bar, often by way of Tokyo. Sasha Issenberg focuses on the lives of the people involved in the sushi trade. Fascinating and well-written.
- The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson: The story of some students at a sushi academy—and more generally, the story of sushi itself. A wonderful book, entertaining, thorougly and carefully researched, and instructive. It makes me want to eat sushi. Or write about it. Similar, but only a bit, to The Making of a Chef, by Michael Ruhlman.
- The Omnivore's Dilemma: A Natural History of Four Meals, by Michael Pollan
- The Long Emergency: Surviving the End of Oil, Climate Change, and Other Converging Catastrophes of the Twenty-First Century, by James Howard Kunstler
- The Earth Knows My Name: Food, Culture, and Sustainability in the Gardens of Ethnic America, by Patricia Klindienst
Food Preserving Reading List
- Wild Fermentation, by Sandor Ellix Katz
- Ball Blue Book of Preserving
- Putting Food By, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan: A classic work on the subject of food preserving, with an emphasis on canning.
- Preserved, by Nick Sandler
- Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation, by The Gardeners and Farmers of Centre Terre Vivante, with forewords by Deborah Madison and Eliot Coleman
- ServSafe CourseBook with Online Exam Voucher (5th Edition): You, too, can be ServSafe Certified!
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The Fine Print
Please Note:
Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
I am not a doctor, nor do I play one on TV.
I have marketing connections to some of the brands, topics or products herein. Through the use of affiliate links contained herein, I may collect fees from purchases made.
Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
I am not a doctor, nor do I play one on TV.
I have marketing connections to some of the brands, topics or products herein. Through the use of affiliate links contained herein, I may collect fees from purchases made.
4 comments:
This is awesome Alex. I never knew it was so simple. Thanks for the vital info.
You're welcome Sean! I'm glad you liked it. If you want to see more of my videos, you can click here:
http://feedmelikeyoumeanit.blogspot.com/search/label/video
Hey Alex,
Here's a question I've been noodling upon: if you make yogurt from raw milk, does the heating of the milk defeat the purpose (by killing the enzymes and bacteria) of using raw milk in the first place? I'm wondering if I should just use plain old organic milk for yogurt, and save the raw milk for unheated uses.
Thoughts?
Yes, heating the milk is pretty much pasteurizing it...
There's still the homogenization issue. In fact, homogenization may be even more damaging to milk than pasteurization.
So, if you can get non-homogenized, organic milk at the store, then use that for sure. But it might be hard to find, and it might not even be any cheaper than your raw milk!
There are also folks who use raw milk, and skip the heating step...so instead of bringing it up to 180 and then back down to 110 or whatever, they simply heat it gently to 110. Greater biodiversity in the yogurt, probably slightly higher chance of something going wrong, slightly more liquid yogurt. I tried this a while ago, early on in my yogurt-making. I should probably try it again.
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