My first introduction to any kind of ethnic food was my Aunt Faye's chicken liver-and onion egg scramble and my Grandma Morgan's potato pierogis. But especially around the holidays, these two ladies went to town!
For Alex Hozven, food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 pounds of vegetables that "breathe" carbon dioxide. She's simply pickling vegetables, but to most of us used to "dead food," it's a foreign concept.