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A New Look at Fermentation in History

We already knew that fermentation has been very important in human history, but it seems that fermentation has been around for longer than we thought.  A new archaeological site in Sweden has revealed a cache of over 200,000 fish bones from more than nine thousand years ago.  The fish bones show evidence of having been fermented, a common way to preserve food.  The researchers say that this evidence of fermentation show that settlement in Scandinavia occurred much earlier than previously thought.

You can read about it here: http://www.upi.com/Science_News/2016/02/08/9200-year-old-fish-fermentation-site-found-in-Sweden/2971454953234/?st_rec=7951464786265

http://www.sciencedirect.com/science/article/pii/S0305440316000170

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Sole in Water Kefir

‎Easiest recipe ever! Dover sole sautéed in about 1/4 bottle (about 2.5 ounces or about 80ml), with a splash of oil, salt, and lemon juice, to taste. Seen here accompanied by carrots and red rice! Delicious and quick — the sole remains moist and tender, without breading.

Bon Appétit!

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