FYI, I've asked David the brewmaker to be our "Tastebridge profile" for ZiP03 (due date July 1st - give or take a week or two), and he seems game. I think he'll make a great interview/profilee. He's always got some interesting brewing project in the works @ NB, is constantly giving people a taste of something good that's in process, & is generally a wealth of creative inspiration & knowledge. So color me excited for that....<div>
<br></div><div>Tony<br><div><br><div class="gmail_quote">On Mon, May 14, 2012 at 12:14 AM, Alexander Chemeris <span dir="ltr"><<a href="mailto:alexander.chemeris@gmail.com" target="_blank">alexander.chemeris@gmail.com</a>></span> wrote:<br>
<blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">Tony, Is there a high-res version of this interview? I'd love to print it and put on a wall in the Moscow hackerspace - somewhere near the food. :)<br>
<br>PS Waiting for "The Art of Fermentation" to arrive to me as well!<br>
<br><div class="gmail_quote"><div><div class="h5">On Tue, May 1, 2012 at 3:16 PM, Tony Longshanks LeTigre <span dir="ltr"><<a href="mailto:anthonyletigre@gmail.com" target="_blank">anthonyletigre@gmail.com</a>></span> wrote:<br>
</div></div><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex"><div><div class="h5">"The Art of Fermentation" looks great. I can't wait to get a copy.<br><br>
Fermentation isn't far removed from <b>vinegration</b> - the art of making vinegar. (<i>Vinegration</i> isn't officially recognized as a word yet, but I think it should be.) On that note, check out this brand new Tastebridge-related interview/profile that I did with Francisco - our very own Francisco - for ZiP02, which is finally finished. (I'm printing the first batch of copies tomorrow!)<br>
<br><a href="http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0061.jpg" target="_blank">Vinegar p1</a><br><a href="http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0062.jpg" target="_blank">Vinegar p2</a><br>
<a href="http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0063.jpg" target="_blank">Vinegar p3</a><br>
<br>Note the field trip to Costa Rica we're planning for early next year....I'm excited!<br><br>Your friendly neighborhood Tiger,<br><br><br>Tony<br><br><div class="gmail_quote"> <br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">
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<div><div><font face="Arial">----- Forwarded Message -----<br><b><span style="FONT-WEIGHT:bold">From:</span></b> Sandor Katz <<a href="mailto:Sandor_Katz@mail.vresp.com" target="_blank">Sandor_Katz@mail.vresp.com</a>><br>
<b><span style="FONT-WEIGHT:bold">To:</span></b> <a href="mailto:algoldor@yahoo.com" target="_blank">algoldor@yahoo.com</a> <br><b><span style="FONT-WEIGHT:bold">Sent:</span></b> Tuesday, May 1, 2012 1:06 AM<br><b><span style="FONT-WEIGHT:bold">Subject:</span></b> The Art of Fermentation is available!</font><br>
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Hello friends,
<div>It is my great pleasure to announce to you that my new book, <u>The Art of Fermentation</u>, is now available. Books are available for purchase on my website for $30 for the hardcover edition, list price $39.95. Just click <a href="http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/ccb1208ecf" rel="nofollow" target="_blank">here</a>. Or if you have a local bookstore where you shop, please request that they stock the book. Or if you cannot afford to buy your own copy, request that your local library acquire it. (More below...)</div>
</div><div><div>I spent more than two years working on this book, and I am thrilled that I can finally share it. <u>The Art of Fermentation</u> is not simply a revision of <u>Wild Fermentation</u>. It’s a completely new book, much longer and much more in-depth than <u>Wild Fermentation</u>, the result of a decade more of experimentation, talking to lots of people, hearing their stories, tasting their ferments, trying to answer their questions, and reading and investigating in order to do so. As my practice and my understanding of fermentation has deepened, I have now written a book that explores the topic of fermentation with both greater depth and breadth. Read praise for <u>The Art of Fermentation</u> <a href="http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/0c0e9ac289" rel="nofollow" target="_blank">here</a>. Listen to me on the BBC <a href="http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/c6f3ad29b7" rel="nofollow" target="_blank">here</a>. I will be doing a lot of traveling in the coming months to promote this new book and continue my fermentation revival mission. The next six months will bring me to Illinois, Pennsylvania, North Carolina, Georgia, New York, Colorado, New Mexico, California, Wisconsin, Massachusetts, and Tennessee. Check my website <a href="http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/b70b816612" rel="nofollow" target="_blank">www.wildfermentation.com</a> for details of upcoming events.</div>
<div>Enjoy the new book!</div>
<div>Sandor
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<td><font face="arial,verdana" size="1">Foundation for Fermentation Fervor<br>P.O. Box 201<br>Liberty, Tennessee 37095<br>US<br>
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<br></blockquote></div><span class="HOEnZb"><font color="#888888"><br><br clear="all"><div><br></div>-- <br>Regards,<br>Alexander Chemeris.<br>CEO, Fairwaves LLC / ООО УмРадио<br><a href="http://fairwaves.ru" target="_blank">http://fairwaves.ru</a><br>
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