Advanced Search Close Search
Preserving food through fermentation is salty subject
News

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.

Village Idiot: This is why we’ve agreed to eat out more often
Commentary

Village Idiot: This is why we’ve agreed to eat out more often

  • Jim Mullen
  • Updated

I know there are couples who enjoy cooking together and make it look like a well-rehearsed ballet. They savor the aroma of their secret recipe for wild salmon over lemon couscous, stir each other's soups and sample each other's sauces. Their skills are complementary -- one cuts and cleans, while the other sautes and bastes. These couples can't wait to be in the kitchen together.

News

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.