Alcohol Fuel
January 2, 2020
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January 10, 2020
Food Chain Radio Show #1213
Michael Olson, Author & Urban Farming Agriculturalist
Vinegar: The Sweet of Sour
Guest: Reginald Smith, President of Supreme Vinegar Author, The Eternal Condiment
When my good friend Fred Walters of Spikehorn Press published a book on vinegar I thought, ‘Why bother?’
After all, vinegar is the fermentation that’s gone bad. Why not publish a book on the good fermentation, which of course, is wine!
Michael Olson Food Chain Radio – Vinegar, The Sweet of Sour
Wine has so much going for it that is attractive. Why, one can be a veritable cork-tease and go on and on about terroir, bouquet, mouth feel and finish. And when one is finished talking about wine, one can drink it.
Vinegar, on the other hand, is the fermentation that’s gone bad. One is more inclined to turn one’s nose up at vinegar than talk about it. And even if one does talk about it, one is not so likely to drink it.
That was my initial thought about a book on vinegar. But then I thought about all the different ways the family uses vinegar. We use it to give life to foods; supplement our diets, sterilize our wounds, clean our refrigerator, kill the weeds, and on and on and on.
Then I got my hands on the book, which is titled The Eternal Condiment, and realized that, though vinegar is the fermentation that’s gone bad, we are eternally addicted to it. And so we pause to ask…
Leave a comment below: How did we become addicted to vinegar?
Nationally syndicated Food Chain Radio airs live Saturday mornings 9-10AM Pacific.
