“You can pickle anything,” says Freddie Janssen, author of a new cookbook on fermenting vegetables—occasionally in bourbon and then deep-fried. “It makes something like okra, which people think of as slimy, really fucking crunchy and lovely.”
A Brighton food cooperative is making kombucha and mango wine from rejected fruit. So far, their only waste product is yeast, and they plan to cultivate one of the UK’s first “food forests”.
On the fifth night of the Festival of Lights, Liz Alpern—co-owner of Brooklyn's The Gefileteria—makes an apple-pear sauce that will take your latkes to the next level.
A team of researchers at Princeton have been testing for evidence of human mind control ability for 35 years. We talked to the research group's laboratory manager, Dr. Brenda Dunne, to learn about the history of their testing.