Ferment: A Cookbook. Simple ferments and pickles, and how to eat them. - Kenji Morimoto reflecting on sweetness as a

reflecting on sweetness as a narrative of beauty

Psilocybin and LSD changed that

Mabesoone recoups visual languages that have habitually been coded as ultra-feminine and trivial

bringing together twelve years of assemblages

and collaborators and an unprecedented insight into her working processes

Ferment: A Cookbook. Simple ferments and pickles, and how to eat them. - Kenji Morimoto reflecting on sweetness as aEating fermented foods is great for our health, helping our guts microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge. Kenji, master fermenter and third culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour packed recipes to cook with shop bought ferments. Kenji tells