Fire Prevention
September 23, 2022
Farm Workers Card Check
October 21, 2022Fermentation History
Michael Olson’s Food Chain Radio Show #1328
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GUEST: Dr. Julia Skinner, Author Our Fermented Lives
10,000 years after brewing up our first batch of beer, we are only now coming to realize how thoroughly those little bubble-making bacteria have infused themselves into our lives.
Michael Olson Food Chain Radio – Our Fermentation History
In fact, we can now look at ourselves in the mirror and say “Good morning!” to the trillions of microorganisms that we now know live in and on our body. And we all now know, that each and every one of is a walking, talking Amazon jungle of life.
Was it always such, even back there 10,000 years ago? Or did we build this relationship up over time? If we think about it, our most enduring relationship with bacteria has been through the deliberate fermentation of our food and drink. The encouragement and management of those tiny little critters is how we make bread, cheese, yogurt, vinegar, sauerkraut, soy sauce, and oh yes…wine and beer.
All of the fermented foods and drinks we consume, and all of the trillions of microbes that live in and on us, lead us to ask:
Leave a comment below: Did fermentation help we-the-people survive and prosper?
Take the 2X2 Pledge
“Together, we can eat our way to economic security and personal freedom, and it won’t cost a dime and it will be so easy it will make you blush!”
Michael Olson’s Three Laws of the Food Chain
#1 Agriculture is the foundation upon which we build all our sand castles.
#2 The farther we go from the source of our food, the less control we have over what’s in that food.
#3 Cheap food isn’t! READ MORE
