Pickle power: how to make your first ferments | Kitchen aide
theguardian.com·1w
🫙Plant-Based Fermentation
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Scientists and Chefs Team Up to Make Yogurt From Ants
smithsonianmag.com·3w
🫙Plant-Based Fermentation
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Cheese Crystals
🧫Plant-based Fermentation
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Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products
journalofethnicfoods.biomedcentral.com·1w
🧫Plant-based Fermentation
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original ↗
abetterbeerblog427.com·3w
🌐Digital Folklore
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Why Some Treats Are Trickier for Your Gut Microbiome
scientificamerican.com·12h
🇨Canadian Seasonal Cooking
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Getting spicy: the pleasure of making your own hot sauces
halifaxexaminer.ca·2w
🇨Canadian Seasonal Cooking
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Why you can salvage moldy cheese but never spoiled meat − a toxicologist advises on what to watch out for
theconversation.com·3d
🫙Plant-Based Fermentation
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The Resin That Remembered: How Ancient Birch Tar Is Rewriting the Story of Neolithic Life
anthropology.net·2w
👴Heirloom Skills
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Mysterious Mushrooms: New Books About the Fabulous Fruit of the Fungi
therevelator.org·2w
🌀Genre Blending
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Scientists Discover Rogue Star-Eating Black Hole Far From Home
404media.co·1w
🌀Genre Blending
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From Healing Charm To Cautionary Tale
medievalists.net·1w
🌐Digital Folklore
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Enjoy Your Chocolate and Champagne While It Lasts
lithub.com·1w
🏺Culture and Food
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Book Review: The Mixed Blessing of Antibiotics
undark.org·2w
🧬Science Communication
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The Kid Is All Right: In Defense of Picky Eating
longreads.com·1w
🏳Queer Foodways
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The Permafrost’s “Revenant” Microbes Are Slowly Awaking. This Is Bad News for Climate Change
zmescience.com·2w
🌲Canadian Ecology
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The Problem with Farmed Seafood
🌊Marine Permaculture
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The Juice Is Loose
thebaffler.com·2w
🎸Punk Potlucks
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