Shannon Peckford from the British Columbia-based workshop Sourdough School House talks about baking it forward and how mastering sourdough is a journey.
This simple recipe for hearty vegetable chowder yields a warm, filling bowl of dinner. Use broccoli and cauliflower fresh from the garden—or frozen works just as well!
This fermented beet kvass recipe, a twist on the traditional Russian rye bread beverage, makes a healthy, digestion-friendly drink from the common garden crop.
You can make your own butter and sour cream at home! These simple cultured cream products can be as fun to make as they are delicious.
A sweet and savory fermented condiment sure to jazz up a wealth of dishes, this strawberry chutney is as easy to make as it is delicious.
Zach Scherler-Abney from the Oklahoma-based venture tells us how farming their own food is helping his wife, Kacie, recover from an autoimmune disease.
In this excerpt from In Search of Mycotopia, Doug Bierend looks at the fungal world and citizen scientists and microbe devotees studying it.
This slow-cooker recipe brings Italian flair to the table with sun-dried tomato, chicken breast, your choice of pasta and a creamy sauce.
In this excerpt from Fermentation as Metaphor by Sandor Ellix Katz, the fermentation guru explores how our world needs transformation more than ever.
Whether eaten straight out of the jar or used in place of dill pickles, fermented asparagus is a garlicky, dilly treat that makes use of a garden harvest.
More than just a salad, this versatile cobb salad layers a bed of greens with eggs, bacon, blue cheese and veggies for a healthy, hearty meal.
Glass Gem corn is a simple-to-grow flint corn variety. Plant some to grind, pop or just enjoy the simply stunning rainbow of colorful kernels.
