Sometimes while writing an article I get more excited than usual about a topic. When it lines up with my interests it’s especially fun to research and write. This is one of those times.
I’m writing an article for the February issue of Evolving Magazineabout the benefits of fermentation and the variety of methods beings used in Ann Arbor, Michigan. The article focuses on fermented products, some traditional, some new (at least to me) like chocolate, cheese, kombucha, meat, spirits, sourdough, and of course, kimchi, kraut, and pickles.
The article will publish in the February magazine and online at www.EvolvingMagazine.com at the end of January. In the meantime, here’s a short video of chef Carrie Walker of Bigalora Cucina explaining the benefits of fermenting “sour” dough pizza crust.
Like this:
Like Loading...
Related
Published by jilldutton
Evolving Magazine publisher and travel writer, Jill Dutton, caught the train travel bug when she spent three months in Europe with a Eurail pass. Now, she enjoys traveling–and writing about–the U.S. and Canada by rail.
Freelance Writer
Jill has worked as a freelance writer for more than 20 years. She is the author of, The Joyous Journey: Living Life on Purpose, with Purpose. In January 2015, Jill departed on the first of several trips traveling the United States writing feature articles, blog posts, and an eventual series of books on train travel. Follow Jill on her travel blog at www.USAbyRail.blog.
Magazine Publisher
Jill Dutton has created three publications over the past 21 years. She published Evolving Woman magazine from 1994-2000, then started Evolving magazine in 2009 and Eating Well in Kansas City in 2010. Read Evolving Magazine at www.EvolvingMagazine.com.
View all posts by jilldutton
Jill Dutton | Travel Journalist 