An hour outside of Nashville, Tennessee, down a dirt road and up a steep, curving hill in the woods, you’ll find fermentation guru Sandor Katz in a solar-powered log cabin cooking goat testicles for lunch.
The 12 students accepted to Katz’s early summer 3-week fermentation residency eagerly crowd around the kitchen table, watching him trim and slice the bulbous product, a gift from a nearby farmer friend. “They look kind of like onions?” one student muses. Surprising these students isn’t easy.
“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.