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Preserving food through fermentation is salty subject
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Preserving food through fermentation is salty subject

  • Michelle Scott

Fermentation may seem like a scary task to take on, since botulism is a potential risk, but that didn’t deter members of the Stevenson and Carson communities who gathered last week to learn a thing or two about fermenting vegetables.

Gorge Life

Everyday Cheapskate: ‘Cereal’ saver shares his super secrets

  • Updated

Imagine that every time you walk into the supermarket you can be sure that your favorite pricey name-brand products will be, “Buy One, Get One 50 Percent Off.” What?! That’s not possible? Don’t tell Pat, today’s first tipster. He’s figured a way to do that with his pricey breakfast cereal, week after week ...

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EXTENSION REPORT

  • LAUREN M. KRAEMER
  • Updated

I taught two fermentation classes this week and in each of the classes, I posed a simple question to my students: “What would happen if you left a head of cabbage on your kitchen counter for six weeks?” Responses varied from, “it would rot,” “you’d smell it,” “it would be surrounded by a puddle of goo,” “it sure wouldn’t taste very good,” etc.