Visited the library today. This is what I came away with:
I have been wanting to try to ferment for awhile now, so I decided to read up on it and give it a go. Plus I spied Jamie Oliver’s Everyday Super Food on a nearby shelf, and just decided to throw that in as well.
I recently read a post titled Vegan Summer Reads: 7 Inspiring Books for Conscious Living. Being mostly (but not fully committed) vegetarian, I dabble with the idea of veganism – meaning I enjoy learning about it, try a dish here and there, but don’t see myself giving up cheese any time soon. However, this list included a few books that would be of interest to more than the vegan community, such as books about plastic and eating for the planet. Learning more ways of ‘conscious living’ can never hurt.
I cannot stand for food to be wasted. At home we preserve extra food, whether freeze, pickle, or dehydrate – time to add fermenting to the toolkit.
Reading tonight, farmer’s market tomorrow.
And if you’re wondering about zymology – Eduard Buechner won the 1907 Nobel Prize in Chemistry for understanding that fermentation occurs because of enzymes produced by microorganisms. So now you know.