Fomenting Ferment: Guru of fermented foods holds forth

This story in today’s New York Times reminds me of why I love fermented foods–perhaps not to the extent that Sandor Katz does, but I do. Yogurt, beer, bread, wine, pickled lemon, pickled anything, really.

Fermentation Guru Seeks Out New and Old Flavors – NYTimes.com.

Author: Susan

Writer, editor, rower, runner, yogi, enthusiastic eater. Interests: nutrition & physical activity; real food; good writing.

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