Dear RFD, Please find enclosed a cheque to renew my subscription to RFD. Thank you for all the work you do to produce the magazine. In these days of ephemeral electronic communication, I really appreciate having this tangible, seasonal connection with the larger faerie community. The quality of the writing and artwork has been consistently good. I love the creative designs; and I’ve really enjoyed learning about different local faerie communities through their own words and images. Thank you! I hope you’ll be able to keep up this great work.
Many blessings of peace and love,
Anthony Barreiro San Francisco, CA
Editor’s note: Thanks, Anthony, for the appreciation and the renewal. Renewals are a most important way to assure our continuing publication.
Hello friends,
Life has been full. I’ve been zooming around the countrysharing fermentation skills and talking with people aboutour insane food system and grassroots movements to reclaimour food. I continue to find inspiring food activists and people eager to understand more about fermentation everywhere I go. This work is very gratifying.
When I’m home, I’m part of a complex, always evolving, andsometimes demanding community. Community living can behard work, getting along with many different people, trying to understand and support one another, as well as maintain our buildings andinfrastructure, keep up with our garden and animals, and keep the placeclean. As a result of my constant travels these past few years, I’ve neglected many of my cherished food cultures and become quite an erraticgardener. I struggle to find balance between my missionary work spreading fermentation fervor and my desire to be involved in growing and fermenting food, which requires time at home.
I’ve decided to throw myself into fermentation fervor for the next year.My workshop schedule through January will bring me to Pennsylvania,New York, California, and Tennessee. Beyond that I’ve already madecommitments for 2008 to workshops in Georgia, Virginia, NorthCarolina, Pennsylvania, California, Oregon, Washington, Alaska,Ontario, and England. (I’m looking for more contacts in Alaska andEngland, please.) But I’ve decided that after 2008, I need to take a breakfrom this intensive traveling.
So come to a workshop now if you can. Bring ferments and cultures toshare if you’re an active fermenter. And please forward this announcement to relevant listserves, as well as anyone you know who might beinterested in these events. Also, if any of you are doing fermentation-related teaching of your own, please email me details so I can post themon my website. There is a hunger for this information, and I urge otherswith these skills to share them.
First week of January, date tba Nashville, TN Fermentation Talk and Tasting Slow Food Nashville Check my website later or contact : rriddell@slowfoodnashville.org
Monday-Friday, January 14-18, 2008 New York, NY Natural Gourmet Institute http://www.naturalgourmetschool.com/html/classes-cultured.html
Sandor Katz, Short Mountain Sanctuary
http://www.wildfermentation.com
