Status Updates From Cooked: A Natural History o...

To ferment your own food is to lodge a small but eloquent protest against the homogenization of flavors & food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would prefer we remain passive consumers of its standardized commodities rather than creators of idiosyncratic products expressive of our ourselves & the places we live.

As I learned from Sandor Katz and Sister Noëlla and Chad Robertson, and all the other fermentos I met, ***mastery is never more than partial or temporary***. (“Dude, I don’t make this beer, the yeast make the beer. My job is just to feed them really well. If I do that, they’ll do the rest.”)