Wild Fermentation, 2nd edition

Sandor Katz says,

"It is my great pleasure to announce the publication of a revised and updated edition of my book Wild Fermentation. The new edition is the result of all I have learned in the years since the book's original publication in 2003. I am a more experienced fermentation educator now, and I have reorganized things somewhat, explained them a little differently, added some new recipes, improved many of the old ones, culled out a few that weren't so great or relevant, and added lots of color photos."

This is the Bible of rotted foods. Get yourself one. Got some okra fermenting myself right now.

Eatmore T.

For Mushroom Nerds Only

Girl Walks Into a Bar

A Russula identifier. While there is a very tasty Russula out West, which I’ll leave you to identify, in the East there are only a few worthy of the frying pan, and they rarely grow in quantity.  And they’re a pain to collect. For those of you who wish to ID your Russula finds, here is a handy tool: http://www2.muse.it/russulales-news/id_kibby_fatto.asp

The usual caveats apply. If you don’t know what you’re doing be sure to write me into your will before you eat anything.

Eatmore T.