Thu, 06/12/2012 – Michel Fanton
Yes surely any culinary ferment starters such as sourdough, wine vinegar mothers, yeasts, miso and natto or mushroom spores, spawn and duff can be exchanged in any Local Seed Network in Australia. We have always been keen on fermented foods and have regularly used and given away our red wine vinegar mother, water (fruit) kefir and now coconut yoghurt.
These probiotics are being revived and gaining popularity.
Can KEFIR, the ferment use to make a rich yoghurt, be "exchanged"?
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"Our Seeds" shown on New York TV
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Mon, 25/01/2010 – Jude Fanton Frank O’Neill, Independent Consultant and pro bono adviser to Seed Savers, New York, has...
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Cameron Highlands pay the price of vegetables for distant cities
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Fri, 19/02/2010 – Jude Fanton Cameron Highlands are near the centre of the Malay Peninsula. The rainforest-clad mountains reach...
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Seed to Seed Presentation Available Free Online
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Tue, 16/10/2012 – Michel Fanton Here are 150 slides in a Powerpoint Presentation that we gave at the Australian...
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Seed Savers directors gave presentations in Serbia and Austria
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Sat, 11/09/2010 – Jude Fanton Michel and Jude Fanton will take part in a round table with AVEN in...
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Film clip interview of Michel and Jude Fanton
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Sun, 05/06/2011 – Jude Fanton Australian cultural icon, Woodford Folk Festival with an attendance of over 100 000, invited...
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How to Dry Seeds in a Wet Climate
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Tue, 21/08/2012 – Jude Fanton While in Bali, Indonesia, in 1999 we met with the founder of IDEP, then...
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Living your Biodiversity
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Wed, 04/11/2009 – Jude Fanton Japan, November 2009 Biodiversity to me is not an abstract concept. It is something...
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Promoting Local Seed Systems in East Timor
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Fri, 15/05/2009 – Michel Fanton and Amy Glastonbury Raising awareness of the current level of seed diversity in East...