Why You Shouldn't Wrinkle Your Nose At Fermentation : NPR
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In his introduction to Katz's book, The Art of Fermentation, food writer Michael Pollan says we've been living in an age of Purell. He calls fermentation "an eloquent protest against the homogenization of flavors and food now rolling like a great, undifferentiated lawn across the globe."
5:15 AM May 04 2013