From now on, I shall refer to microbes as “microbeasts”.
You read it here first.
Image by macrovector on Freepik |
cultivating health through food and action • lowering the barriers to fermentation
From now on, I shall refer to microbes as “microbeasts”.
You read it here first.
Image by macrovector on Freepik |
Wilfredor, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0> via Wikimedia Commons |
A recent article in the New York Times talks about the production and culinary use of different kinds of salt. It's a reasonable article, as far as it goes:
https://www.nytimes.com/2024/01/02/dining/salt.html
On August 5th I will be leading an all-day, hands-on workshop at Sanborn Mills in Loudon, New Hampshire, less than an hour and a half north of Boston.
Advance registration is required.
More information and signup here: https://www.sanbornmills.org/product/fermentation/