Melissa Block talks to regular political commentators E.J. Dionne of The Washington Post and Brookings Institution, and David Brooks of The New York Times. They discuss gun control legislation, immigration and President Obama's budget.
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.