FOR THE TASTER
The future of Craft Cider looks rozy

Talk of a craft cider boom has been swirling around for a while now. Like the much-vaunted riesling revival and sherry comeback, it hasn’t quite taken off just yet, but there are signs we may have reached a tipping point, not least since craft cider sales rose 17% last year.

 

Crickly, Crackly Fermented Potatoes

 No restaurant is making French fries in house, or if they are, their fries are probably not good fries. They’re not doing it, he said, because for French fries to be halfway decent, they have to soak for at least 36 hours, and very few restaurants have room in their walk-ins for the giant vats of soaking sliced potatoes they’d need to fill fry demand. He said he didn’t know why it was such an important step, just that soaking was the only way to do it and achieve worthy results.

 

FOR THE DIY’ER

This new edible packaging is grown from kombucha

Since Scoby is the product of fermentation, it also has a long shelf life: “[It has a] low pH so it stays edible very long. My first material prototype made a half year ago is still edible.” That’s on its own, however.  Its longevity changes based on what food or substance it’s wrapping. Roza believes that products with an acidic pH–like nuts–will even extend Scoby’s shelf life

How to Convert a Refrigerator for Curing Meat or Aging Cheese

Folks with a basement or cellar anywhere in the US (or most temperate climates) generally have the proper temperature and humidity range to cure meat simply by hanging properly salted meat in that basement or cellar.  (Though insects, mice, and wild molds can be a problem.)  The finest meats in the world are cured in centuries-old basements in Europe.  But for those of us without basements or cellars, curing our own meat requires a curing chamber that provides the ideal temperature and humidity range.

 

FOR THE THINKER

La 3ème révolution alimentaire : vers un âge agro-communautaire

A présent, les individus deviennent de plus en plus conscients du non-sens de ce modèle agro-industriel et commencent à s’organiser, ensemble, en mode pair-à-pair. Une nouvelle transition s’amorce, vers un âge agro-communautaire, basé sur une production locale à petite échelle, en tous lieux, et de multiples “hubs” et “nodes” de distribution, indépendants mais connectés les uns aux autres.