The second issue of Fermentation Illustrated, Sourdough Makes Me Emotional, is finally out! The issue is 8 full-color 8.5 x 11 pages that features hunger moon philosophy, a sourdough bread recipe, comparison art pieces of the gut, a microbial parody of (one of the most awesome) rap group(s) N.W.A, and Very Adult Conversations with Michelle (@berkshireferments co-founder). I illustrate and design each issue by hand using ink, gouache, and collage. They are then scanned and printed on high-quality recycled paper. I put the utmost care into into their production!
If you’d like to purchase a copy, visit my online store. You can also purchase Fermentation Illustrated subscriptions (6 and 12-month), signed copies of my book, and upcycled ‘Fermentation on Wheels’ and ‘Grow a Pear’ tees.
Happy fermenting! Issue 3 will be the Compost Issue, which is one of my favorite things to ‘dig into’ come spring. Its release date is March 19th.
Greetings from Northern New Jersey! This month through October 2020 I’ll be running a pop-up called Drifter, even though I’m a little more driftless than usual these days. So until I drift again, join me at Get Juiced Health Bar Cafe every third Thursday from 6 to 9 pm for dinners inspired from as far as Southeast Asia to as close as your [favorite] neighborhood diner. Menus will highlight traditional foods and fermentation techniques. Ingredients will be organic and sourced as locally as possible. I’m emphasizing vegetarian cuisine but will often offer meat options.
The first dinner will showcase Rueben-style sandwiches. We will offer protein options (lamb for $18 or tempeh for $16) with sauerkraut and miso mayonnaise on naturally fermented sourdough bread, served with hand-cut fries, and three dipping sauces — almond-cilantro pesto, malty mustard, and fermented ketchup. Fermented pickle plates of seasonal, local vegetables will also be available as a side for $5. Inner Love Foods will brew up Sassy Soda, a fermented soda made with sassafras for $3.50 a pop. We are in the brainstorming phase of very fancy vegan milkshake, too. Everything, down to the tempeh, will be made in house. The fermented ketchup is made from tomatoes that were grown in my garden last summer! The mustard is made with my favorite malt vinegar, started by my friend Lou Bank of SACRED. It’s a simple yet decadent menu.
Seats at Drifter are available as first come first serve and reservations are strongly suggested. Contact Tara at firstname.lastname@example.org to reserve. We will also have a take-out option available if you pre-order at least a day in advance. Guests with reservations will go home with a complimentary 4-ounce jar of something fermented.
New issues of Fermentation Illustrated, my monthly zine, will come out every third Thursday at Drifter. Fermentation Illustrated shares cultural, historical, and personal stories of fermentation, inspiring and empowering people to do it themselves. It’s also very silly and will hopefully fill you with a little more laughter. This issue will be the first since Tempeh Demystified was released in January 2015. Issues are regularly $10 but you can receive a half-price discount if you dine at Drifter the night of a zines’ release.
And finally, this dinner adjoins the upcoming launch of Community Supported Ferments, my monthly subscription program of fermented foods. Shares will include tasty ferments such as kimchi, tempeh, vinegar, yogurt, and sourdough. Fermentation Illustrated will also be in each share. For more details on Community Supported Ferments, download the brochure here.