It's delicious, it's nutritious and it's basically rotten. Fermentation is a hot culinary trend, and, as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.
People you know may intentionally be growing bacteria in their homes — on food, outside the refrigerator. And they are doing it to make food safe, and nutritious.
They are doing what cooks have always done: fermenting food.
Robert Frost's famous poem "The Road Not Taken" begins with the line: "Two roads diverged in a yellow wood." Frost's traveler must choose between them. But slide that metaphor over to the world of classical music and you will discover hundreds of paths to explore.
Kelly Oxford is a little bit wicked and a whole lot wild and funny.
In no time, she went from being a housewife and mother of three in Calgary to Internet fame through her blog — and later, through Twitter, where her popularity exploded.
There, she shared zips like:
Oxford's been retweeted by Jimmy Kimmel, John Mayer, and even the late Roger Ebert — one of her earliest supporters. Her secret? "The simpler they are, the better they hit," she tells weekends on All Things Considered host Jacki Lyden.
It's WEEKENDS on ALL THINGS CONSIDERED from NPR News. I'm Jacki Lyden. Spring is here. And just as temperatures begin to creep up, so do the bugs - all matter of creepy crawlies. Among the noisiest and, for my money, most repulsive...
(SOUNDBITE OF CICADAS)
MICHAEL RAUPP: My name is Michael J. Raupp. I'm professor of entomology and the bug guy here at the University of Maryland, College Park.