Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Food.Farmer.Earth newsletter: Harriet Fasenfest shares practical tips for how to put up food for use throughout the year. Virginia Yoder provides a fascinating glimpse into a way of life that has largely vanished from the American landscape. The Weekly Roundup, and more.
Harriet Fasenfest explains how her early exposure to social injustice and her love of food led her down a certain path.
We examine the art of householding from the perspective of two different generations and walks of life.
Coming next: Homemade Bacon; Salt from the Ocean; and Rediscovering Salt.
Harriet Fasenfest offers a page-turning seasonal monthly breakdown of food in “A Householder’s Guide to the Universe: A Calendar of Basics for the Home and Beyond.”