Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.
France is a land of culture largely based on bread, cheese and wine: all fermented foods. Most of the country’s bread is artisan created using wild yeasts; the cheese and wine of every type and age are created by region. These staples are named by region so the consumer knows where their food is created.
Traveling the lush countryside of Provence this summer, I saw this evidence first-hand. Lavender fields, grape trellises, local food farmer’s markets in every village created a quiet and seemingly non-stressful mindset. Ruminating on this, I think that America could glean a great deal by exploring the world of fermentation based on French practices.
A foodie at my core, I am constantly on the look out to eat healthy but more than that is to eat real food. No cans, processed, or pasteurization for me. Being in France has inspired me to look even more in depth at my culturing practices. How can I create culturing food rituals that will enhance not just my life but also the lives of my kids? Maybe try my hand at making cheese? Or delve into the world of sourdough bread?
Sally Fallon, author of Nourishing Traditions, stated, “Without Culturing, there is no culture” in a forward to the book Wild Fermentation. I agree.