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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Haiku of Climate Change Readiness
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Sun, 13/11/2009 – Jude Fanton IMAGE Huge concrete tetrapacks line the beaches Few rivers on the coastal plains of...
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Seed to Seed Keynote at Community Gardens Gathering
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Fri, 28/09/2012 – Jude Fanton On Friday 12th October Michel and Jude Fanton will make a keynote presentation on...
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Tribal PhD serves spicy cup of tea of ten ingredients including pepper
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Thu, 03/12/2009 – Jude Fanton Dr Kussum Megwhal was born an untouchable and went on to gain her PhD...
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Kimie, Natural Seed Saver Par Excellence
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Sun, 15/11/2009 – Jude Fanton Commercial farmer, Kimie grows the most productive market garden with her own seeds and...
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Alfredo Bonanno: prolific illustrator
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Alfredo grew all the plants so he had a life model to draw the hundreds of illustrations for the...
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Supermarket Food vs the Seed You Know
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Mon, 12/09/2011 – Michel Fanton If you have ever tasted vegetables grown from your own seeds, the supermarket ones...
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Helping Save Traditional Varieties in Bulgaria
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Sun, 08/03/2009 – Jude Fanton In February 2002 we received this email and were happy to help by giving...
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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...