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"?
-
Cameron Highlands pay the price of vegetables for distant cities
otorongo, , Seed Blog Archives, 0
Fri, 19/02/2010 – Jude Fanton Cameron Highlands are near the centre of the Malay Peninsula. The rainforest-clad mountains reach...
-
Mishima Elementary School Collects and Saves Seeds
otorongo, , Seed Blog Archives, 0
Sun, 20/11/2009 – Jude Fanton The principal of Mishima Elementary school was concerned about a local variety of persimmon...
-
Oyster Bay Preschool Creates Sunflower Seed Game
otorongo, , Seed Blog Archives, 0
Thu, 25/02/2010 – Jude Fanton Email 18/02/10 Hi Jude and Michel, I hope you remember us as we certainly...
-
Showings of “Our Seeds” in New York
otorongo, , Seed Blog Archives, 0
Thu, 17/12/2009 – Jude Fanton Frank O’Neill, Independent Consultant and pro bono adviser to Seed Savers, New York, has...
-
Genepool Sacrificed for Yield
otorongo, , Seed Blog Archives, 0
Fri, 04/12/2009 – Jude Fanton Those who feed the cities grow crops such as okra, maize, onions, tomatoes, gingers...
-
Diversify your Garden Workshop in Sydney 7th October
otorongo, , Seed Blog Archives, 0
Fri, 28/09/2012 – Jude Fanton This one-day workshop presented by Jude and Michel Fanton is being run by Permaculture...
-
Whole Culinary Garden Workshops held each year in Byron Bay
otorongo, , Seed Blog Archives, 0
Tue, 08/06/2010 – Jude Fanton How to design, install and use a whole culinary garden. Each week has theory,...
-
Biodiversity as Edible Art
otorongo, , Seed Blog Archives, 0
Wed, 04/11/2009 – Jude Fanton The Japanese are masters at eating diversely. One of our first interns, Masami Sakaban...