Posts Tagged fermentation series
Own Rooted
In the back corner of Portland’s Enso Winery, past the warm, dark hued tasting room and into the brightly lit production space, I found Fossil and Fawn’s Jenny Mosbacher in a giant plastic square fermenter, pants-less and shoveling buckets of freshly fermented grapes, skins, and various other grape parts into a cylindrical wine press.
Preservation, Locally Adapted
"The advantage of industrialization is that you get consistency," Shaun Winter stated succinctly on a hot summer afternoon outside of The Fresh Pot in North Portland.
Cheese with a (Traceable) Story
All that stood between me and the cheesemaking room was a set of steamy windows.
Baked with its Own Identity
Paola Smith is covered in flour and moving lithely hours before most Portlanders have sipped their first coveted cup of coffee.
Cultures, Microbial and Otherwise
It wouldn’t surprise anyone who reads this site that my list of favorite foods is exceedingly large, ranging from cheese to bread, beer to wine, sauerkraut to pickles.