One of our early inspirations for this business was the book “Wild Fermentation” written by the very inspiring Sandor Ellix Katz. In an early section of the book he says, ” We can merge our appetite with activism and choose to involve ourselves in food as cocreators. Food has historically been one of our most direct links to the life forces of the Earth. Bountiful harvests have always been occasions for celebrations and appreciation of the divine.” Katz suggests that through creating and enjoying cultured foods you “build your body’s cultural ecology as you engage and honor the life forces all around you. ”
We could not agree more!These are some wild plums that we harvested and then experimented with preserving in salt to make something resembling the Japenese umeboshi. The result was a fascinating, lively, bubbling plum pickle which Mara reports eating for breakfast leaves her feeling great all day long.