December 19, 2013
ICE chef instructor Michael Schwartz and expert on fermentation, gives The Epoch Times tips and recipes for pickling fruits and vegetables with spice blends.
"Michael Schwartz, who runs BAO Food and Drink, and who makes delicious fermented greens besides kombucha, hot sauces, and other fermented goods, said there are hundreds of ways to ferment what we eat. “In America, we’ve lost that history,” especially since the industrial food production started taking hold in the 1950s, he said at a class this fall at the Institute for Culinary Education."
Click here to view the article at theepochtimes.com.