Julia Skinner - how fermentation has shaped cultures and communities through time
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What do these foods have in common? Cheese, coffee, chocolate, wine, bread, beer and saurkraut. That’s right, they’re all fermented! We’re talking about lots more than kombucha, kimchi and yogurt.
Mild French sourdough with dried cherries and coriander
In fact, fermentation has been a critical strategy for preserving foods for hundreds, if not thousands, of years.
In thisDeep Roots Radioconversation, historian Julia Skinner chats about her latest book, Our Fermented Lives. In it, she describes how this culinary skill has shaped cultures and communities all across the world. Dr. Skinner is the founder of Root: Historic Food for the Modern World.
I hope you enjoy this lively interview. Do you make fermented foods? Let me know.
Sandor Katz - the ease, great taste and nutritional boost of home-fermented foods.
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I hope you’ll enjoy this Deep Roots Radio interview with fermentation guru Sandor Katz. We chatted about the value of making fermented foods at home – just how easy it is to start, and how much you gain in the way of flavor, food preservation and increased nutritional content.
The author of Wild Fermentation, The Revolution Will Not be Microwaved, and The Art of Fermentation, Sandor conducts workshops all over the world. He also continues to gather and document research of the history and effectiveness of these traditional foods over the centuries and in every culture.
Sandor will hold workshops in Wisconsin in early August. Please visit his website to learn about these and other upcoming events.
SOLD OUT
By request, another sourdough bread baking class is scheduled for March 20th, 9:00AM-1:00PM.
Where? The teaching kitchen at Bull Brook Keep, an easy ride from Minneapolis/St.Paul
Yes, you can made hearth bread -a French sourdough, and variations – in your home oven to fit your schedule. Click here for more information and to register.
Class is hands-on and limited to 6 students.
