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opening the Mead Hall doors to further experimentation in fermentation and flavor
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Uncultivated: Wild Apples, Real Cider, And The Complicated Art Of Making A Living forage opening the Mead Hall doorsToday, food is being reconsidered. Its a front and center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the 20th centurys greatest mistakes. The question is, where do we go from here? Author Andy Brennan describes uncultivation as a process. It involves exploring the wild, recognizing that much of nature is omitted from our conventional ways of
