In Boston, she ate yogurt about once/week at Stonyfield, she eats it once/day (for breakfast). She started eating more yogurt about two years ago because she changed jobs - from an architecture firm in Boston to Stonyfield, in New Hampshire, where the employee kitchen has a refrigerator full of free yogurt. Recently I learned more about the health improvement. (c) A Stonyfield Farms employee told me that her health improved a lot when she started eating yogurt every day two years ago. Miso (fermented soy beans) is an unusually effective flavoring agent. (b) I remembered that after a trip to Japan, I had started eating lots of miso soup. Three things happened at that convention that supported these ideas: (a) Someone trying to make a high-end non-alcoholic drink said he found it impossible to get enough complexity without fermentation. This suggests we need to consume plenty of bacteria to be healthy. My interest in fermented food started in January, at the Fancy Food Show in San Francisco, where I had a theoretical idea: The pleasure we get from sour, umami, and complex flavors had the effect, when it evolved, of increasing bacteria intake.
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