Koji for miso Living in the 21st century was going to be difficult at the best of times and what happened to me recently is like a wake up call.
Posts By: Elisabeth Fekonia
3 types of lactic ferment The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create… Read more »
Where in the world can you get hold of raw cheese? Not in this country, unless you make your own that is. So what’s so special about eating raw cheese? Well it’s the flavour that you notice first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference!… Read more »
by Elisabeth Fekonia There is a definite trend for people to question the quality of shop bought food — that is, food grown with chemical inputs. Younger mothers of small children, in particular, are getting very conscious of the chemical residues, low nutritional status and additives in our modern ‘food’. There certainly is a growing… Read more »