From the Food Nation Radio News Desk
Long before ice boxes or modern refrigeration, people experimented with various methods to preserve the food they caught or grew. While most of our food today comes from grocery shelves and the skills of canning or pickling is all but lost, those time-tested techniques are still valuable today.
The Food Nation Radio Network recently spoke with Jack Wilkinson, a long-time server at Bern’s Steak House in Tampa about one his passions, (when he is not working) preserving his own food. Jack uses age-old traditions and recipes but has taken it a step further and with modern pickling tools, he creates his own organic vegetables using anaerobic lactic fermentation. This creates pro-biotics important for our health.
With so many artificial preservatives and the genetic modifications contaminating our food supply, you’ll hear how easy it is to use the same techniques our grandparents used to enjoy safe, healthy foods.
CLICK HERE to listen.
Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 250 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.
