<p><span class="inline inline-left"><img src="http://www.energybulletin.net/sites/default/files/images/cover_artferment_sm.thumbnail.gif" alt="" title="" class="image image-thumbnail" width="83" height="100" /></span>Letting food sit at room temperature and become colonized by airborne microorganisms runs counter to everything we're taught about food safety. But without this guided decomposition that we call fermentation there would be no bread, cheese, tequila, or kimchee.</p>
<div class="image-clear"></div><p><a href="http://www.energybulletin.net/stories/2012-08-09/embracing-deliciousness-fermented-foods-means-calling-truce-our-war-bacteria">read more</a></p>