Alex, our Upper Peninsula Local Food Coordinator recently spoke at the Northern Michigan University’s TedX on March 16th with a story called My Local Food Relationship.(Editor’s note: link to video is coming soon!)
Kimchi is traditionally a salted, fermented cabbage used as a condiment in many Korean dishes. What occurs in kimchi is known as lactofermentation. Through an anaerobic process (meaning without oxygen), our friendly neighborhood bacteria, lactobacillus, (named such because it was originally found in milk cultures), flourishes.
Did you know that parsnip is derived from the Latin word “pastus” which means food? Today, the poor parsnips are often overlooked as they literally pale in comparison to their (often) orange cousins, carrots. These unsung heroes are great roasted, mashed, or used to flavor stocks.Traditionally, parsnips had several common uses, from sweetening baked goods before sugar was readily available to being a toothache remedy.