Erik Schlimmer tells the story of how he learned to fastpack the Adirondacks, a grueling 110 miles and 19,000 vertical feet of climbing, in five days with only 11 pounds on his back.
As I write this letter there is a scalding heat wave causing record highs in the Northeast.
In her new book, Truly
Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented
Foods, author, chef and holistic
health expert Nancy Lee Bentley explains why bacteria never looked so good.
“They’re not the enemy,”
says Bentley of the “bugs” that we’re always trying to rid ourselves of. “Ironically,
bacteria are actually the secret missing key to our physical and environmental
health…and they are also the key agents responsible for creating our favorite
[cultured and fermented] foods, including chocolate, cheese and coffee.” In her
book, Bentley offers a way to “rethink our relationship with food and these
tiny critters, and learn how to eat our way back to good health, sense and
enjoyment.” Truly Cultured is a feast of recipes, quips, quotes, quizzes, history, and facts and
figures to help readers understand the importance of live, cultured and
fermented foods to our health. $25.95, www.trulycultured.com
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