Why eat fermented foods?
Local fermenters Joni Colle, Mike Suhadolnik, Frank Ramirez and David Radwine displaying their DIY fermented foods. The COVID-19 has been a major wake-up call. It's made us realize how vulnerable we are. The Spanish Flu pandemic was a hundred years ago. In all the years hence, the advances in modern medicine and pharmacology haven't been able to prevent over 3 million COVID deaths worldwide. This pandemic should be motivating us to accept increased personal responsibility for maintaining our well-being. A COVID-19 infection is most severe in ...
Source: illinoistimes.com