Sunday April 19, 2009
Fermenting Change
Anne Dailey
Last Exit Magazine
Homemade sauerkraut is suddenly in vogue. For some, it’s the gateway to a fundamental shift in the way we think about food.
In the food world, revolutions tend to come in the same few forms: newer, bigger, and faster. There was the advent of McDonald’s drive-thru, the invention of the microwave oven, Earl Butz’s suggestion that farmers “Get Big or Get Out”, the arrival of GMO seed and farm machines the size of houses.
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