#ESMEINK : “Culture” Day 21

fermentedfoods

{ CULTURE } 

When I talk about culture, many things come to mind. Ethnicity, food, travel, etc. But today I dive into my love for fermentation (culturing).

What I think I love the most, is the representation that fermenting has to cultures around the world.

So many cultures have used fermentation practices around the world for years and years.

Actually, the word ‘culture’ comes from the Latin language, and means to ‘cultivate.’

The cultivation of our land-animals, plants, fungi, bacteria, etc is pretty important-maybe even essential-to culture.

Sandor Katz,-a world renowned fermenter and author- puts it all into perspective, and I believe he is right when he says that taking back our dignity and power by becoming creators and producers of food from the earth, rather than depending on commercialization is key to thriving and surviving. It’s also crucial to keep culture alive.

The further away we get from creating our own food, the more we lose culture. We lose interaction with other humans. We miss the sharing experience of creating something beautiful. Not just a meal,-I mean we lose out on relationships. The sit down meal with family and/or guests.

We need to slow down. Grow food, grow our souls. Create bountiful meals full of whole foods and nutrients. We need to thrive. It’s all our bodies really want to do. We need to uphold traditions so that our children, and their children can not just survive, but thrive as well.

Learning from elders around the globe, and continuing to uphold traditions and food preservation techniques are really a big deal!

The moment I learned that our healthy bacteria outnumber the cells containing our DNA by 10 times, (and most of that is found in our intestinal tract), made me realize how important gut health really was. Gut health is such a large topic these days, and I understand why.

I’ve become very passionate and creative with fermentation lately, and I feel the urge to share this knowledge with others because it’s so freakin’ exciting!

I learn more every day. Each food is so unique in the fermenting process. I could talk about all of the characteristics I like about ferments, from kombucha, to kvass, kraut, meads, and everything in between, but I think my favourite part of fermenting, its truly the culture of it. Obviously.

I can’t wait to grow more knowledgable and healthy, with fermentation and culture being a driving force.

So I say, lets stand up for what we believe in as humans. Support local food, and grow our own. take back control of our lives. The need to be responsible for our well-being is more important now more than ever.

#ESMEINK Journal Entry by Lise-Marie Johnson

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