Fermentation as a Revolutionary Act
What if one of the quietest ways to resist our broken food system is simply… to let food sit? To watch it bubble, fizz, and transform — guided not by factories or corporations, but by microbes, time, and our own hands?
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From Varieties to Commodities
Have you noticed how “choice” in the supermarket doesn’t really feel like choice anymore? A whole aisle of bread, yet most of it made from the same kind of wheat. Apples that all look perfect, but taste mostly of cold storage. Tomatoes that travel halfway around the world but somehow forgot what flavour is.
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Microbial Lessons for a Living Planet
When we begin to see fermentation not as a human trick but as a conversation between species, something shifts. The jar on the counter becomes a small model of the world — alive, adaptive, and full of intelligence that isn’t our own. These microbial communities show us, in miniature, how life sustains itself through cooperation, balance, and exchange.
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The Intelligence in the Jar
If you’ve ever stood over a jar of fermenting vegetables — watching bubbles rise, catching that sharp, tangy scent — you’re witnessing something extraordinary: an invisible ecosystem, busy at work.
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