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Last year, I got myself a Christmas gift: the Noma Guide to Fermentation by Noma’s René Redzepi and David Zilber. Despite my excitement about the subject matter, I hadn’t touched the book until late May, when quarantine boredom (and despair about the world) reached some sort of head. On a particularly miserable day, I opened the book and started grinning ear to ear about the possibilities 1 , and…
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