Fermentos civilizadores: comer pan con levadura de 4.500 años by Nicolás Boullosa on August 13, 2019 Podemos imaginar la escena: una familia se dispone a realizar su alimento de la jornada, consistente en una mezcla de …
Fin de la barra libre para la "soda": ¿el nuevo tabaquismo? by Nicolás Boullosa on October 7, 2015 Ensayos, reportajes y campañas informativas reducen por primera vez el consumo de bebidas carbonatadas en Estados Unidos, hasta el punto …
Urban self-reliance: homestead in Oakland’s small rented lot by Kirsten Dirksen on April 13, 2015 Sheila Cassani began farming her rental home while a college student. She started with a small vegetable patch, but it …
Homebrew of fermentation: preparing food for your microbiome by Kirsten Dirksen on May 5, 2014 Intrigued by her grandmother’s traditional pickles and sauerkraut, Jennifer Harris first started fermenting foods ten years ago. A couple of …
Cultured pickles, fermented soda & vegetables that breathe by Kirsten Dirksen on November 21, 2011 For Alex Hozven food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 …
