DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
“I feel like right now this COVID virus is forcing people to slow down and, hopefully, look internally and not just at their phones,” says Percoco, the Firefly Gathering’s new executive director. “It’s interesting how something like this can come in and show us how vulnerable we are.”
“Here’s to celebrating this important and diverse technique of food production in hopes that its products continue to proliferate locally for the health and well-being of everyone.”
For fermentation enthusiasts, the process is almost spiritual. Cultured foods “are the food of the people,” they say. “It belongs to all of us. It’s not just for foodies … or people who can afford to go out and buy raw, fermented foods at the store; it’s for all of us.”
Many of the area’s fermentation pioneers were no doubt inspired or influenced by the work of author and do-it-yourself-food activist Sandor Ellix Katz. His books — which include The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements, Wild Fermentation and The Art of Fermentation — have helped spark the modern fermentation revival.