[Tastebridge] [foodhackingbase] Fw: The Art of Fermentation is available!
Tony Longshanks LeTigre
anthonyletigre at gmail.com
Tue May 15 06:42:47 UTC 2012
I just uploaded these PNGs, is that high-res enough?
Ccing to Francisco & the rest of the mailing list.
On Mon, May 14, 2012 at 12:14 AM, Alexander Chemeris <
alexander.chemeris at gmail.com> wrote:
> 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. :)
> PS Waiting for "The Art of Fermentation" to arrive to me as well!
> On Tue, May 1, 2012 at 3:16 PM, Tony Longshanks LeTigre <
> anthonyletigre at gmail.com> wrote:
>> "The Art of Fermentation" looks great. I can't wait to get a copy.
>> Fermentation isn't far removed from *vinegration* - the art of making
>> vinegar. (*Vinegration* 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!)
>> Vinegar p1<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0061.jpg>
>> Vinegar p2<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0062.jpg>
>> Vinegar p3<http://zine.noisebridge.net/wp-content/uploads/2012/01/Zx0063.jpg>
>> Note the field trip to Costa Rica we're planning for early next
>> year....I'm excited!
>> Your friendly neighborhood Tiger,
>>> ----- Forwarded Message -----
>>> *From:* Sandor Katz <Sandor_Katz at mail.vresp.com>
>>> *To:* algoldor at yahoo.com
>>> *Sent:* Tuesday, May 1, 2012 1:06 AM
>>> *Subject:* The Art of Fermentation is available!
>>> Hello friends,
>>> It is my great pleasure to announce to you that my new book, *The Art
>>> of Fermentation*, is now available. Books are available for purchase on
>>> my website for $30 for the hardcover edition, list price $39.95. Just click
>>> here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/ccb1208ecf>. 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...)
>>> I spent more than two years working on this book, and I am thrilled that
>>> I can finally share it. *The Art of Fermentation* is not simply a
>>> revision of *Wild Fermentation*. It’s a completely new book, much
>>> longer and much more in-depth than *Wild Fermentation*, 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 *The Art of Fermentation* here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/0c0e9ac289>.
>>> Listen to me on the BBC here<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/c6f3ad29b7>.
>>> 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 www.wildfermentation.com<http://cts.vresp.com/c/?FoundationforFerment/baa5788a11/a8fd783061/b70b816612>for details of upcoming events.
>>> Enjoy the new book!
>>> [image: spacer.gif] [image: biz_pttrn_grn_bttm.jpg]
>>> If you no longer wish to receive these emails, please reply to this
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>>> for Fermentation Fervor
>>> P.O. Box 201
>>> Liberty, Tennessee 37095
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>>> Tastebridge mailing list
>>> Tastebridge at lists.noisebridge.net
>> foodhackingbase mailing list
>> foodhackingbase at lists.hackerspaces.org
> Alexander Chemeris.
> CEO, Fairwaves LLC / ООО УмРадио
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