I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an excellent, fun, and straightforward look at fermentation, and an especially handy DIY tome for those so inclined. I'll admit to being a bit intimidated by the idea of fermenting my own foods (although I do love to eat sauerkraut, kimchi, miso, yogurts, and lots of other things in the book), but I thoroughly enjoyed the book. It's written in Katz' easy going style (the guy goes by the nickname "Sandorkraut," which says a lot about him), and is an approachable, easy read. Here's the interview:
i myself try to be the most unassuming vegetarian i can possibly be. Not because i dont feel for these poor animals, but because there is nothing...
LOVE that pottery too! And I can't wait to see the V-slicer, sounds fantastic.
I was told it was dog friendly so I walked up off the trail with my dogs. A boxer and a chihuahua. I had brought a bag to put my 3 lb dog in but...
Great post! Thanks for the food tips. I think Minnesota is the best state in the US and has the best things to offer! I recently stumbled upon...
Good one, Nilgun. That is some tasty stuff. I'm a big fan of all of those honey products too - even the flavored honey sticks and hard candies....
How come nobody knows about the honey ice cream with sunflower seeds made by Kemps especially for the fair???!!! It's at the bee and honey exhibit...
Pronto Pups = Minnesota State Fair. I do believe they were the first thing ever served on a stick at the fair, so perhaps they set the standard...
Lee,
Great post and I know how you feel! I'm a big supporter of local food movements, but I'm also a big lover of chocolate, coffee, and...
I’ve already been to the fair twice and have eaten a lot in those 2 times....
Chocolate covered Key Lime pie-on-a-stick. Gotta have it every year and there's never a line.