Ethnobotanist and educator Marc Williams recently joined Xpress in the test kitchen at Selina Naturally, home of Celtic Sea Salt, to discuss wild edible plants and demonstrate how to make a healthy, delicious wild-plant pesto out of things many of us are used to thinking of as annoying weeds.
Asheville-based fermentation educator and blogger Janelle Lucido-Conate is a firm believer that anyone with an interested mind and a jar can make fermented foods at home. Lucido-Conate recently joined Xpress in the test kitchen at Selina Naturally to share her method for making a very simple vegetable ferment: spicy pickled carrots.
Do-it-yourself-food activist and internationally acclaimed author Sandor Ellix Katz played a vital role in kickstarting the modern fermentation craze. When Katz ventured to the Asheville area recently as a featured speaker at Mother Earth News Fair, he met with Xpress at the test kitchen of Selina Naturally in Arden to demonstrate how easy it is to make a delicious and fool-proof batch of fermented sauerkraut.