Issue 12  •  Spring 2013

Easy Bake

Some believe that around 2012 the world will undergo a distinct and profound shift in worldviews. I believe this shift will not be unrelated to fermented foods. It has long been discussed and even popularized, in science fiction to some extent, that a small parasite can undo civilization, as we know it. Those less educated might continue to rid themselves of all bacteria using Purell-like hand sanitizers that are increasingly provided to customers in places like grocery stores or airports. It is the sterilization and pasteurization of our environment and, in the United States especially, our food, which is actually harmful to our future. The burgeoning group of fermenters that exist today and the entrepreneurs who are marketing bottles of kombucha at $3.95 a piece insist that we need to imbibe bacteria and benefit from the bounty of flora that exists, when there are natural healthy wonders like sauerkraut, which is made without pasteurizing, or the ancient Chinese kombucha, which is consumed in its live active form.
 

Local is Wherever You Are

Written by Melissa Levin
It’s such an old saying, “You are what you eat”, but what does this mean in a world where there is a huge divide between people and food? Over the past several decades—with the onslaught of mass production, TV dinners, and fast food—the rift has been increasing between us and what we consume. Recently, however, there has been a movement (thanks to Alice Waters first, then Michael Pollan, Barbara Kingsolver and Dan Barber, a growing number of farmers, chefs, and eaters, to name a few) towards acknowledging what we eat. This movement makes it easier for us to do little things that will get us closer to what we put in our bodies, and it is worth taking advantage of. The more of us who do it, the easier it will be to continue.
 

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