by guest blogger Robyn Jasko, cofounder of Grow Indie If you've never had fresh fermented sauerkraut, you are really missing out. Unlike the cooked...
by guest blogger, Nathanael Johnson, award-winning journalist I grew up in a nature-worshipping, somewhat hippie family, and with my book, All Natu...
To the untrained cook, fermentation can seem a little scary. In the age of pasteurized and processed foods, letting your food seem to spoil on purpose seems a bit counterintuitive.
Port, Sherry, Madeira, Banyuls and Marsala all hover in that all-inclusive dessert category of wine that most casual wine drinkers don't take the time to ponder.
A person's taste for one kind of food or another is usually determined by his or her cultural background, a fact that's clear in thousands of dishes a...
Zins, especially those made from low yielding, ancient vines can be as complex and balanced as any red wine. Others, however, are extremely high-alcohol fruit bombs.
Culturing our foods is not just a preservation method, it's also integral to our health -- something frozen or canned foods can never offer.
Known as the "Champagne of Life," "Tea Fungus" and "T'Chai from the Sea," kombucha is a foodie health trend with staying power. Kombucha itself is...
Any idiot can do this. Because, really, I'm nothing if not any idiot.
To make ethanol, you want to make vinegar first, according to ZeaChem. The biofuel start-up, which has moved from Colorado to Silicon Valley, says it...
