Monthly Archives: February 2009

>Oregonian Features Lost Arts Kitchen!

>Just a quick note and link to Thursday’s article in The Oregonian about Lost Arts Kitchen. Thank you to everyone who has been so supportive of my new business and thank you to Emily Puro for writing such a terrific … Continue reading

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>The Art and Science of Lacto-fermentation: An Ancient Process Reborn

>Lacto-fermentation is an ancient food preservation technique that both enhances the flavor and nutrition of food. Many foods that we consume everyday have undergone fermentation, including beer, bread, cheese, miso, salami, tempeh, wine, and yogurt. Many more, such as pickles, … Continue reading

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But What Do I Do with It? Using Up All That Kraut and Beyond

Before deciding to buy, preserve, and store any new food, it is essential to have some ideas about how you’ll use it someday. This month, I’ll share a few ways I’ve been using my fermented foods at home to improve … Continue reading

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Fermented Chocolate Cake?

What does chocolate cake have to do with fermentation? Did you know that chocolate is a fermented food? Without fermentation, cacao beans yield little or no chocolate flavor. While that’s interesting about chocolate being a fermented food, few of us … Continue reading

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