“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
‘Praying for rain’: How New York farmers are dealing with drought — and unexpected brush fires
By Frida Garza, Grist
This year, the especially dry conditions also mean that the Hudson Valley faces a heightened risk of wildfires — something typically unheard of in the area. Parts of New York, New Jersey, and Connecticut have all seen wildfires in early November, with a massive fire on the New Jersey-New York state border still raging as of Monday.
November 12, 2024
The Regenerative Agriculture Solution
By Ronnie Cummins, Resilience.org
The Flores González brothers’ revolutionary innovation has been to turn a heretofore indigestible, but massive and accessible, source of fiber, biomass, water, and protein—the agave leaves or pencas—into a valuable animal feed, utilizing the natural process of anaerobic fermentation to transform the plant leaves’ relatively indigestible saponin compounds into digestible carbohydrates and sugar.
November 11, 2024
The Danish carbon tax for agriculture is no carbon tax at all
By Gunnar Rundgren, Garden Earth
The failure of the Danish climate tax on agriculture is a result of a siloed science and policy with no consideration of the realities of agro-ecosystems. Landscape management need to be multi-faceted and not directed towards just one objective, be it climate regulation, maximum harvest, profit, bio-diversity or tourism.
November 8, 2024