by David The Good

My friend Joseph, a scientist, sent me an interesting paper yesterday afternoon relating to the toxicity of foods and their…

Nemo comments: David, enjoying your fermentation adventures! We too ferment EVERYTHING! โฆ we usually have a dozen or so ferments…

Mozzarella, cultured with kefir, from our raw milk: Lacto-fermented hotsauce in progress, including whey from the cows, ginger, garlic, homegrown…

Thanks to a crazy thought I had the other day about wine, I’m fermenting everything again. In his first letter…

My sister has been getting lots of produce from her garden. Recently, she wrote to tell me that she made…