Ferment, Culture
The title could be redundant, though not in this context.
One idea that I haven’t been able to get out of my head for years is the connection between fermenting a cultured food, and the analogy to human culture.
When you lacto-ferment to preserve food, it’s about getting the environment and variables just right. No oxygen, ideal salinity, cave temperature. Then, step back and allow Lactobacillus to make a home and do its magic.
What are the variables that make a neighborhood or city just right for creativity, entrepreneurship, art, food, positive social change?
Our mission is to see urban farmers thrive in St. Louis, for the benefit of the city. We have managed to build an urban agriculture enterprise that supports our family and a few other people, within its first year, and growing strong. Speaking from this experience, with passion and success in the field, the environmental variables to build a culture of flourishing farmer in St. Louis could be:
- Access to purchase vacant land.
- Freedom to produce and market food.
- Healthy public forum for the exchange of ideas.
