You can’t go wrong with gallons of live fermented cucumber dills and live music. Zoyres Eastern European Wild Ferment will deliver homemade kosher dills, half-sours, and new pickles plus funky, frenetic, horn-heavy Balkan and klezmer music to Viracocha on Valencia St. in San Francisco this Thursday, July 29. This is a band that joins fermented food and music and the price of admission is worth each of them alone. Find them on the youtube and watch at the video of them here. Then check out the show and be inspired to pickle some cucumbers of your own!

All the details in one place:

Thursday July 29
Zoyres Eastern European Wild Ferment with Michael Musika band
The Blank Tapes
at Viracocha
998 Valencia St.@ 21st., San Francisco
8 pm
$8

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Why, what a lovely microbiome you have! An article in yesterday’s New York Times covers doctors studying the DNA of microbe colonies that help keep us healthy. Like a little planet, the human body seems to be covered with tons of unique microbe ecosystems: The critters on your tongue are different from the ones on your gums and the ones on your left hand are not the same as those on your right! Microflora also very from person to person and between those who are healthy and those who are sick. How do they benefit us? The article gives this illustration of their value for digestion:

In 2008, Dr. Khoruts, a gastroenterologist at the University of Minnesota, took on a patient suffering from a vicious gut infection of Clostridium difficile. She was crippled by constant diarrhea, which had left her in a wheelchair wearing diapers. Dr. Khoruts treated her with an assortment of antibiotics, but nothing could stop the bacteria. His patient was wasting away, losing 60 pounds over the course of eight months. “She was just dwindling down the drain, and she probably would have died,” Dr. Khoruts said.

Dr. Khoruts decided his patient needed a transplant. But he didn’t give her a piece of someone else’s intestines, or a stomach, or any other organ. Instead, he gave her some of her husband’s bacteria.

Before the transplant, [a genetic survey of the bacteria in her intestines] found her gut flora in a desperate state. “The normal bacteria just didn’t exist in her,” said Dr. Khoruts. “She was colonized by all sorts of misfits.” Two weeks after the transplant, the scientists analyzed the microbes again. Her husband’s microbes had taken over. “That community was able to function and cure her disease in a matter of days,” said Janet Jansson, a microbial ecologist at Lawrence Berkeley National Laboratory and a co-author of the paper. “I didn’t expect it to work. The project blew me away.”

It only gets more interesting from there. Read on.

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One of the benefits of being a home brewer is that you have license to try a lot of beer, and a lot of different kinds of beer. After all, you’re not just drinking for pleasure, you’re doing it as a hobby, even if your hobby happens to be a pleasure. In the last few years a new kind of beer store has popped up to help beer lovers discover the many styles of beer, a lot like wine bars and tasting rooms have done for wine drinkers.

Say you want to know more about what distinguishes a Kolsch (which is in the bottles above, photo by the inimitable Phil) and a Helles than Wikipedia and BeerAdvocate can tell you? At these stores you can taste the difference. With education as their goal, they stock hundreds of kinds of bottled craft beer and keep a constant rotation on the tap. They’ll recommend beer and food pairings and they tend to be liberal with the free samples, too (that’s not a promise though—your mileage my vary.) An article I wrote about five of these tasting rooms for beer came out today in the New York Times.

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