I’ve always loved the taste of kasha and have been eating it for many years. I guess I thought it was some kind of cereal or grain and never found out what it was until recently. I was a little surprised at what I learned. Read more
Naturally fermented foods have been around for millions of years. Foods were routinely fermented to help with digestion and to preserve them for long term storage. With the advent of refrigeration in the 1800s and up until today, the need to ferment for preservation has pretty much vanished.
In our contemporary western culture, we are more and more consuming only the lean portions of the animal meat, and increasingly less inclined to eat organ meats like heart, liver, etc. When I was a teenager, I worked for a neighborhood butcher and I witnessed just about every part of the animal sold. Once the boss made goat’s head soup in the back of the store. My mother would regularly make us liver – not my favorite. Sadly, eating the parts of the animal with the best nutritional goodness has passed.