Our Fermented Lives featured Stone-ground and lightly sifted

Stone-ground and lightly sifted

and making broth

chef and co-owner of Noma

Grade B vanilla beans lend toasty

By: William Rubel

Our Fermented Lives featured Stone-ground and lightly siftedA History How Fermented Foods Have Shaped Cultures & Communities By: Julia Skinner Forward By: Sandor Ellix Katz "There's no doubt about it, our lives are fermented. Whether or not you've ever given a thought to fermentation, the phenomenon has played an immense role in your life. From the very beginning, in our deepest evolutionary past, the earliest life forms were fermentative, in the biologist's sense of the word, meaning that their metabolism was