This is a a whimsical investigation of the fermentation movement, narrativized through a culinary road trip Bilger takes with Sandor Katz, regarded as the guru of the fermentation movement. Katz' first book "Wild Fermentation" is an important tome of fermentation with recipes that vary from kraut to pickles to sourdough to mead.
Wild Fermentation is also a loving social history of Katz' life in a rural Tennessee radical faerie community. "Nature's Spoils," in the New Yorker November 22nd issue, captures some of that sentiment when Bilger describes a meal with "freegans" and "opportunivores." Having lived in a community of similar activists in the Bay Area for a decade, I find this account to be charming in it's ethnographers account and remove. As a spirited tinkerer and a person content to live with less, and lately as I toil towards an uncomfortable professionalism, this account reminds me of other possibilities.