This is easily a meal in itself.
The story of chili always ends with the statement that it’s better the second day.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
This spicy raw soup, on the other hand, takes mere minutes to whip together, and it packs plenty of essential fatty acids from the hemp seeds and flax oil.
In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.
“We came back to Iowa and the idea came to us, 'Well gosh, maybe we could make prosciutto here.'” Herb Eckhouse
“We came back to Iowa and the idea came to us, 'Well gosh, maybe we could make prosciutto here.'”