Fungi, fermentation, vinegars, ground meat

Simran Sethi explores how to reconnect with the earth through mushrooms in her series “Fruiting Bodies” for the Museum of Food and Drink. Andrea Gentl shares how her experiences photographing mushroom hunters inspired her to reconnect with her upbringing and bring mushrooms into her home kitchen. Rain means mushrooms for Tutti Frutti. Barbara Whyman tells us about foraging them and Travis Hayden has ideas for how to cook with them. Food historian Julia Skinner explores the roots of fermented foods, from bread and kimchi, to coffee and cheese. Forager Pascal Baudar uncovers place-based vinegars across various landscapes. Finally, Lisa Gill of Consumer Reports outlines dangerous bacterias found in ground beef.