November 14, 2013 in Ancestral Fermentation
Branching off from our series on ancestral fermentation, I thought I’d start a series on how exactly cultured foods play an integral role in a truly sustainable food system. But first, I think it’s important that we address what a sustainable food system looks like, and how the current food system is broken.
Anyone who is interested in nourishing their family probably takes an interest in avoiding GMOs, chemically sprayed foods, and improper animal husbandry. But what is the alternative and where exactly have we gone wrong?
Not long ago, things looked very different at our table, in our kitchens, and on our lands. We could point to anyone of these three places and find an enormous shift from just 100 years ago. Let’s take a look at each.