The New Yorker Magazine
By Burkhardt Bilger
November 22, 2010
I Like my Food Live and Kickin
Queen of One's Blog
November 16, 2010
A few years ago I was having huge “gut issues” as my mother would say. Couldn’t eat, felt ill all the time. Took a year, docs treating symptoms not the cause and an elimination diet to figure out me and gluten had to break up. Gasp…I know…During the first year of acclimation both for myself emotionally and my colon I started playing around with live food. By live food I mean live culture foods. Like yogurt, kombucha, sauerkraut, miso etc… I made a lot of sauerkraut and wished I was blogging then cuz those would have been some wicked pics and recipes. During my research and hunting out other fermented yummies I discovered Sandor Katz and his wild fermentation site and book.
It was with his earnest and light-hearted style of writing that I stopped being afraid of playing with live cultures in my kitchen. Granted this year I moved to a place half the size so haven’t been making any yummies and my gut is starting to reflect the loss to its health. A friend of mine recently made his first batch of sauerkraut and its so yummy. I just eat it right from the jar. The current issues with kumbucha has also encouraged me that its time to try my hand at my own kombucha culture…that will be a fun journey to share.
Read the original review on Queen of One.
Metro Farming Escapades
August 17, 2010
Sandor Ellix Katz—Wild Fermentation
I recently picked up the book "Wild Fermentation" by Sandor Ellix Katz. Wow! This book is inspiring and challenging in all the right ways!
It all starts off with the Foreword by Sally Fallon. In it she writes, "Sandor Katz has labored mightily to deliver this magnum opus to a population hungry for a reconnection to real food and the process of life itself. For fermented foods are not only satisfying to eat, they are also immensely satisfying to prepare. FRom the first successful batch of kombucha to that thrilling taste of homemade sauerkraut, the practice of fermentation is one of partnership with microscopic life. This partnership leads to a reverence for all the processes that contribute to the well being of the human race, from the production of enzymes by invisible bacteria to the gift of milk and meat from the sacred cow."
Imagine, Americans waking up to the reality that they are living in a world of industrialized, generic, chemical, food and wanting to know what food is really supposed to taste like, how its made, and where they fit into the process!
Read the whole article here.