By day, they are government workers, computer analysts and lawyers. After 7 p.m., this league of men and women morph into quasi-superheroes. At Primal Fitness’s Parkour Boot Camp in Washington D.C., gym short-clad participants cat-leap on to 8-foot boxes with the ease of lemurs.
Love was in the air this summer. No one planned it. No one was looking for it. Blame it on chemistry—or perhaps the gas prices.
In her new book, Truly
Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented
Foods, author, chef and holistic
health expert Nancy Lee Bentley explains why bacteria never looked so good.
“They’re not the enemy,”
says Bentley of the “bugs” that we’re always trying to rid ourselves of. “Ironically,
bacteria are actually the secret missing key to our physical and environmental
health…and they are also the key agents responsible for creating our favorite
[cultured and fermented] foods, including chocolate, cheese and coffee.” In her
book, Bentley offers a way to “rethink our relationship with food and these
tiny critters, and learn how to eat our way back to good health, sense and
enjoyment.” Truly Cultured is a feast of recipes, quips, quotes, quizzes, history, and facts and
figures to help readers understand the importance of live, cultured and
fermented foods to our health. $25.95, www.trulycultured.com
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