Tag: food

• Week 11 and 12- Reflections

  The past few weeks, I have been reflecting on my relationship to my ferments and the cultures from which they come. Cultural appropriation in the food space is a huge issue and one that has largely gone unaddressed. White cooks have a tendency to steal recipes and techniques from cooks or communities of color without giving…
• Week 10- Amazake Adventures

  I finally cashed all of my paychecks from the past two months of work this week and treated myself with some investments in my ferments. I bought rose petals, porcini and frozen elderberries for my upcoming ferments. However, at checkout I realized that the rose petals were a bit expensive, but I assumed it was…
• Week 9- Return of the Mold

  For the past two weeks I have been attending the virtual koji convention. It has been so inspiring to return to koji growing! I grew citric barley koji this week, which is a bit different from the regular koji that have have grown in the past. This mold produces citric acid as it grows through…
• Week 8- Everclear Adventures

  This week I realized that I am very far behind schedule and found myself staring at my excel spreadsheet for many hours. I have 174 ferments to complete this year, and 52 weeks in a year, so that is 3.35 ferments a week. I am on week 8 and have only completed 18, not the…
• Week 7- Functional Ferments

  Last week I went on a road trip to see my parents, and this week I had 3 midterms, so my ferments have been a bit neglected. However, the nice things about ferments is that they take very little upkeep, so even though I wasn’t as much of a helicopter parent this week, they continued…
• Week 5- Bee Pollen Boredom

  I don’t want to jinx it, but my fermenting has been relatively uneventful this week. They were all shockingly well behaved; not a single one overheated, fell over, or got cranky . I think they were testing me early on. Now that I have gained their trust, hopefully they will cooperate going forward. I tested…