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As Dr. Julia Skinner writes in her new book, Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities, few food-preparation techniques are as rich in meaning and as ripe for metaphor as fermentation. I visited Skinner at her house on the Southside—yard wild and overgrown, chickens somewhere out back—to ask what she found so alluring about the subject.
This fall, Wade will open Georgia’s first kombucha brewery and taproom—the third in the Southeast—moving production of Golda Kombucha from Tucker to a 6,000-square-foot space near the BeltLine Westside Trail.
These days chefs are fans of fermentation, and I'm addicted to the natural fizziness of nonalcoholic fermented drinks such as doogh and Turkish ayran. But I've been cooking quinoa since the 1970s. And I don’t know what is going on in restaurant kitchens, but lately I have eaten more than enough hard quinoa, soggy quinoa, and smothered quinoa.