Chicagoan Patrick Nardi couldn’t figure out a good place to put his race number on his bike. So he invented one.
I talked to a former highly competitive runner the other day, who lamented the fact that he wasn’t fast anymore. He’s in his 50s.
In her new book, Truly
Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented
Foods, author, chef and holistic
health expert Nancy Lee Bentley explains why bacteria never looked so good.
“They’re not the enemy,”
says Bentley of the “bugs” that we’re always trying to rid ourselves of. “Ironically,
bacteria are actually the secret missing key to our physical and environmental
health…and they are also the key agents responsible for creating our favorite
[cultured and fermented] foods, including chocolate, cheese and coffee.” In her
book, Bentley offers a way to “rethink our relationship with food and these
tiny critters, and learn how to eat our way back to good health, sense and
enjoyment.” Truly Cultured is a feast of recipes, quips, quotes, quizzes, history, and facts and
figures to help readers understand the importance of live, cultured and
fermented foods to our health. $25.95, www.trulycultured.com
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