From Life to Death, how foods in process help keep us healthy and whole.
Living foods get a lots of attention, but what are they? In essence, a living food is something that has an active culture. Many of the places around the world that we think of as “Cultured” are also in the practice of culturing foods: Japan cultures soy products: miso, tamari, tempeh, etc.; the French have an extensive cheese and wine history; Germany, cheese, krauts, and beer. There is a magic in these livings foods that gives us a biota so complex it is almost worthless to explain the inner workings. In addition more and more research is pouring in about the end of life, as plant material is broken down by fungus, producing a vast suite of complex chemistry, and amazing health properties of mushrooms. There is also a magic in these end processes, and if one looks closely, it is hard to distinguish the process of creation from the process of destruction: It is here that we find super foods, super nutrients and super health! Join Health Coach and Medicinal Chef Zachary Mazi on this wondrous adventure into the cultures of life and death in food, and get intimate with the circles of super nutrition!