Food Reviews & Stories
Some people see cucumbers and think “salad,” but local
author Liz Crain, restaurateur David Barber and dapper foodist George
Winborn think, “I’ll stick those cukes in a crock, let ’em sit
Okay, so you probably don't get as irrationally excited about pickled and fermented foods as I do (why yes, there is a plastic bucket in my garage used exclusively to make kim chee). But if you've ever enjoyed slurping miso soup, loading sauerkraut on a sausage or chugging cider then, well, you already dig fermentation. Thursday, Aug. 27 we can all celebrate the power of rot together as Ecotrust ...