In this video, fermentation expert Sandor Katz talks about how fermentation changed his life. If you want more fermentation goodness, we’ve gathered lots of info about Katz plus some bonus fermentation resources for you!
Our taste for soybeans is devastating ecosystems and farmers are having a tough time meeting demand. What’s going on here? The bulk of our soy consumption isn’t in the form of tofu, tempeh, or edamame. People worldwide eat millions of pounds of “invisible soy” each year, because soy has become a staple in animal feed. If we’re really interested in feeding the world, maybe we need to rethink the way that we are using our soybean crops.
In honor of National Novel Writers Month and the writers racing for the finish line this year, check out three of my favorite food-related books. Enjoy!