wild fermentation
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get your mits on a copy of the food edition
new yorker magazine. a profile of our favorite fermentation guru: Ssandor katz.. http://www.newyorker.com/reporting/2010/11/22/101122fa_fact_bilger
Posted: January 2 2011
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wild fermentation
Oh the underground food revolutionaries. Oh the delightful illicit dairy products. The covert wholegrain homebaked crusties. The kitchen jam, the runny custard. These are the pleasures of un-industrial food production and processing-many are the hedonist heros who hold safe traditional food-preparation techniques and technologies. Vote with your fork! Domestic Artistry! Boycott the microwave, barricade the ready-made, eshew […]
Posted: July 1 2008