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- I write mostly about bad microbes. Sandor Katz, fermentation guru, has a new book about using good ones for DIY sauerkraut, cheese, and beer. [1 of 3]
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today’s Very Short List:
food 13 Jul 2012
by Maryn McKenna, journalist and author and Wired’s scary-disease blogger.
WEBSITE TWITTER BOOK
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- A hidden gem for exploring the history of microbes, especially bad ones, is the image library of the Wellcome Trust in London. [2 of 3]
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- My favorite friendly-microbe product: grass-fed, raw-milk Pleasant Ridge Reserve from Uplands Cheese in rural Wisconsin. [3 of 3]
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- Images (in order): photo via Wild Fermentation gallery; image via Wellcome Trust; photo courtesy of Uplands Cheese.
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Patrick James On LCD Soundsystem
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