I once lived on a kibbutz in Israel for a year. The saddest sound I ever heard was a newborn calf crying for its mother. That’s the hidden soundtrack of the dairy industry — cows separated from their calves within hours, udders swollen, pumped with hormones, antibiotics, and additives like Bovaer to squeeze out more […]
Yes, pea pod wine is a real thing, an old-fashioned, home-brewed country wine made from the leftover pods after shelling fresh peas. It is a sustainable, no-waste practice, often popular among allotment gardeners.
Now, with Norwegian researchers giving the royal flush to vancomycin, we may soon be saying goodbye to antibiotics and hello to artisanal, farm-to-bum therapies.
At Green Prophet, where we’re constantly exploring the beautiful dance of ecology, culture, and innovation in the Middle East and beyond, we spoke to Sandor Katz about the ancient roots and modern relevance of fermentation—especially in water-scarce regions like ours.
The Sumarians’ brewing methods developed over the ages into the beer we know today. Yet making alcohol from bread mashed into liquid has never left people’s minds. We have a funny note on that: jailbird booze.
The store bought olives are often made with lye and other chemicals you might not want to eat.
How can you tell if a food is probiotic and good for your guts? Green Prophet gives a general guide.
This story is about Cafe Levinsky and owner Benny Briga. The cafe is famous for its gazoz, a fermented bubbly soda made from all-natural ingredients. The cafe also practices sustainable measures of service and gardening.
Hard kombucha, a healthy alternative to beer and wine.
A group of young Jewish ecologists and spiritual teachers are creating a 3-day virtual workshop, starting Sunday. You will get 20 workshops for $15.
You can make variations of sauerkraut and all sorts of winter sauces, using natural fermentation
The tastiest olives are the ones you pickle yourself. Read on for ways of upgrading store bought olives too.
“Social Change is another form of fermentation. Ideas ferment, as they spread and mutate and inspire movements for change,” Sandor Katz. I sat down to read Sandor Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” to help me along with my recreational pickling and fermenting skills. I was hoping to learn a bit […]