"The Revolution Will Not Be Microwaved" is sitting in my to-read pile. After that, I'll probably pick up "Wild Fermentation".
By the way, in case you didn't know, Katz is a friend of knockabout's, and the community in Tennessee is a place knockabout has spent a lot of time. (I totally want to go there someday. His stories of the place make it sound downright magical.)
I'll have to give this book a look see. I have this impression that David and I don't do too much fermented or cultured food (other than cheese) but hey, we do vinegar like whoa. Even if that's all we learned from a book, to make our own, that would be worth it!
SandorkrautknockaboutDecember 31 2007, 06:16:34 UTC
Sandy is a friend of mine, and I'm glad you have this book. His books are truly effective politics, that is: teaching people how to do vital things for themselves, not only in a way that is sustainable, but without necessary refrigeration. I see refrigeration as one of the very complicated things that we have made ourselves depend on as if it should be simple.
Back in the day, Sandy also worked his ass off as an activist for queer rights/HIV issues for the city. He tends to see his current strategy as more effective.
I think he is right. I believe in the old saying, "The personal is political". I make my choices in the voting booth - but also in my kitchen, in the places I shop, how I buy food, that I recycle. I write letters too, but I vote with my feet, my hands, and my stomach.
He wrote in his book about the idea of fermentation as a revolution - everywhere, unstoppable, gentle, and happening. I like that a lot.
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By the way, in case you didn't know, Katz is a friend of knockabout's, and the community in Tennessee is a place knockabout has spent a lot of time. (I totally want to go there someday. His stories of the place make it sound downright magical.)
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I like his book :)
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Back in the day, Sandy also worked his ass off as an activist for queer rights/HIV issues for the city. He tends to see his current strategy as more effective.
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He wrote in his book about the idea of fermentation as a revolution - everywhere, unstoppable, gentle, and happening. I like that a lot.
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