Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

I facelifted this from Canning Across America, via the NYT


Immigrant Identities, Preserved in Vinegar


Thought is was a nice article on how cultural identity can prevail even against reform programs.  Just curious which foods Homegrowers still use to keep in touch with their heritage?



Views: 144

Reply to This

Replies to This Discussion

I had a really sweet moment once when I brought the book Wild Fermentation in to a restaurant where I used to work. One member of the kitchen crew from Nepal was really excited to see a traditional Nepalese method for fermenting greens and told me how he remembered making similar fermented recipes as a kid. The head chef from El Salvador was excited to see the chicha recipe and told me how he remember his dad making a kind of fermented fruit drink with tequila that he would drink before going to work at 4 a.m. every morning. They both had really fond memories and family ties that connected them to the recipes. I am happy those recipes are being re-lived somewhere!

Reply to Discussion




Join us on:


  • Add Videos
  • View All


  • Add Photos
  • View All

© 2022   Created by HOMEGROWN.org.   Powered by

Badges  |  Report an Issue  |  Terms of Service

Community Philosphy Blog and Library