Cherry Soup Again!
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Thursday, November 8, 2012
Win A Free Copy Of Real Food Fermentation
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Would you like to win a free copy of my book? Each of the bloggers on my blog tour is giving away two copies of it! So follow along on the blog tour! (And if you don't win a copy, please consider buying one!)
ISBN: 978-0760372456
ISBN: 978-1592337385
Alex Lewin
cultivating health through food and action • lowering the barriers to fermentation
Buy Real Food Fermentation!
ISBN: 978-0760372456
Buy Kombucha Kefir and Beyond!
ISBN: 978-1592337385
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Alex Lewin
Cambridge and San Francisco
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Blogging Compadres
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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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lonely commute14 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.
6 comments:
Alex; heard you on Wide World Of Health on 12/9 2012!
We've onducted a
2 hour weekly Comcast Cable retransmitted show for over seven years with Access Sacramento, discussing Health & astropnhysically related matters. Can we arrange a series of interviews with you?
Access Sacramento.org also conducts cable channels 17 &18 in Central Valley Ca. USA.
Contact our independent programming at 916 978 4020/ 24/7 or Email multiservices@surewest.net leaving your contact addresses.
"Conversations" Recruiting
Thanks for your valuable persistence!
Alex; You're saving lives of people needing safe natural Probiotics! THANKS!
Multiservices: Very excited to do this! My publicist is getting in touch with you.
Anonymous, thank *you*! Vive la revolution!
Hi Alex,
I do have your book. I jumped right into the dairy section and I have a couple questions. Sorry about posting it here but I do not see any email info within your blog to contact you directly.
Anyway, you say that kefir grains if not in use should be rinsed and kept in water in fridge. So far I have only heard of keeping the kefir grains in a little milk in the fridge without rinsing them. What is the difference between these 2 methods?
Also my grains seem to be disappearing and shrinking in size. Would you know the reason(s)? Yet strangely enough I am still able to make the same amount of kefir.
Thank you in advance.
I am looking forward to the rest of your book.
Alina
Hello Alina,
This is a fine place to post. I keep the email contact info slightly hidden to ward off spam...
As far as how to keep the kefir grains, I've had good luck keeping them in water, but I know that other people keep them in milk (and it makes sense that that would work). So I think you can do it either way.
As far as disappearing/shrinking grains, is it possible that you are mixing up grains with globs of fat, and perhaps eating some of your grains by accident? Not harmful of course, but once they're gone you'll be sad! Try straining more strictly perhaps? What kind of milk are you using (raw/pasteurized, homogenized/not)? How long are you leaving them in?
Hope this helps! Please follow up with any progress...
Alex
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