The pandemic has changed home cooking and our relationship with our pantries, along with our concept of what “worthy” and “accessible” cooking projects entail. Over the last few months, homemade sourdough loaves have proliferated, yeast, beans, and flour have become treasured commodities, and experienced and fledgling home cooks alike have found themselves searching for new and better answers to the eternal question of how to feed ourselves day after day. Whether you’re a new parent to a sourdough starter or a longtime kombucha brewer, you’ll have much to learn from Bryan Ford (New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads), Joe Yonan (Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein), and Bill Buford (Dirt). Moderated by Cathy Erway, host of Heritage Radio Network’s “Eat Your Words”.
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