Tootling ’round town today, happy as a clam, perhaps even happier, in my trusty 2cc, I was listening to NPR, which I like to think of as “Culture on the Go!” Does anyone listen to the radio whilst stationary? Rhetorical; I’m sure many do, however, I am not of that persuasion. The radio means the smell of the asphalt and the wind in my hair. Well truly, the wind in the scarf that covers my hair. At any rate, the road represents “freedom” to me, a freedom not felt whilst in the confines of my own home. Perhaps it was all those years being constricted by my late husband, Otto.
Where was I?…
Oh yes, road, 2cc, NPR…Well, there I was. And on came the most fascinating piece.
Sandor Ellix Katz, quite the name, was chatting about fermentation. Of food. He is a, or possibly, the, “fermentation revivalist.” His exploration and experimentation in the area of food preservation is seemingly encyclopedic. He has written a couple of volumes on the subject, his latest being “The Art of Fermentation: An In-Depth Exploration of Essential Concepts.” Well la-di-da say I, in the most reverent way possible. If you are going to love a subject, I say, love it to the depths of your soul. And he certainly has. Perhaps this is what comes of being a Jew in Tennessee; one can only speculate. But yes, preservation!
Well, you all know, or should, that I am fascinated by anything to do with preservation. I love old books, papers, furniture, my 2cc, myself… To that preservationist end, I am currently soaking my face in a tub full of vinegar. This is not something Mr. Katz recommends, but I thought, “Why the heck not?” At the very least, it is refreshing, and allows me some quiet, albeit wet, time to share with all of you. The burning in my eyes is but a small price to pay for our wonderful time together!
I am very glad, however, that I invested in that waterproof and, it seems, vinegar-proof, case for my cellular telephone on which I am writing this entry. Frivolous then, prescient now.
Should you be interested in more information on Mr. Katz and his fermented life, you may follow this link: Wild Fermentation.
Oh my, my hands have gotten quite prune-y, and I’ve become overtaken by a strong desire for salad. Time to say, “Bye” for the while. Until next time we meet, here’s a thought: Try to live each day with a little more kindness than the day before. It’s just a thought.