The web of partnerships between ourselves and other species can be illustrated in a sourdough, a craft beer, a piece of golden cheddar, a salami. They’re each a complex alliance between the different kingdoms: plant, fungi, bacteria, and animal. The web of connections combine to form subtle, emergent flavors; nutty, earthy, tangy or tart. Like artistry, fermentos create flavors from rot, harnessing the inherent destructive power of the microbes that decompose tissues.
This process is a little mysterious. The sourdough bakers, the picklers and brewers and cheesemakers, they’re all wrestling with a certain kind of cold fire.