Let the wild fermentation rumpus begin! First sauerkraut attempt with the help of fetishist Sandor Ellix Katz, aka Sandorkraut. Here’s to the “birth of the good spirit” and being perfectly imperfect :-)
Fascinating: Forget The Fridge: Using Chemistry and Nature to Store Food
Slideshow from Fast Co.EXIST via thegreenurbanist and greensocietycampaign.
In Taste, Memory (Chelsea Green Publishing, 2012), author David Buchanan unravels the stories of his personal journey with slightly obsessive gardeners, passionate cooks, environmentalists and food activists—all leaders in the movement to defend agricultural biodiversity. Discover how his own growing project in Portland, Maine, works to explore the balance between heirloom varieties and a healthy food system by matching plant and animal biodiversity with the demands of the land and climate. The following excerpt on the importance of biodiversity among our heritage foods is taken from chapter 1, “Seeds of an Idea.”
I want to read this. Good share for the fall harvest holiday.
Some of first CSA (Community Supported Agriculture) pick-up yesterday. There’s also red chard, Mei Quin choy, big fat carrots, and dark purple Autumn Royal grapes. At least a week’s worth of fresh organic produce from small California family farms in our local region, for the cost of one restaurant meal out. Buy local; buy healthy!
Yes, sharing a pic of my nommy healthy lunch featuring Mike’s awesome homemade hummus. (Taken with Instagram)
Drum roll….
- Carrageenan
- Synthetic DHA
- Acidified sodium chlorite
- Tetrasodium pyrophosphate
- Ethylene
Sometimes organic really isn’t.
