“This article has been removed at the request of its author, Eric Garza, in an attempt to consolidate his web presence around his personal website as well as websites he has produced media for specifically. If you wish to read his thoughts on current events, feel free to visit him at EricGarza.info.”
Tags: Cooked, cooking from scratch, fermentation, history of cooking
Related Articles
A Crop for a Saltier Future?
By Ashley Stimpson, YES! magazine
What will farmers grow in the salty fields of the future? Melino thinks it might be salicornia.
January 29, 2025
Hand in Hand for the Future of Farming – Call For Courage at #WHES25
By ARC2020 Staff, ARC2020
At this year’s Wir haben es satt! Demonstration in Berlin, thousands of farmers, activists and consumers gathered in front of the Reichstag to demand bold action on agri-food policy, urging the next German government to deliver fair prices, support for agroecological farming and decisive climate action ahead of a pivotal federal election.
January 27, 2025
Power to the microbes: Reclaiming traditional foods for a degrowth food future
By Christiane Heisse, Sevgi Mutlu Sirakova, Degrowth.info
Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.
January 24, 2025