Word: yeasting
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...runaway price of staples, a source of anguish to housewives and politicians, has spelled disaster to a considerably less vocal segment of U.S. society: the Southern moonshiner. All the essential ingredients of corn likker have skyrocketed: sugar (up 300% in a year), grain and yeast, as well as the copper used for piping and kettles and the plastic jugs in which illicit hooch is transported and sold. A gallon of moonshine that used to sell for $1 now goes for $6 or more. As a result, the tide of "white whisky" that used to flow from Appalachian hills and hollers...
...Americans are taking to baking. James Beard's elegant book on breadmaking (Beard on Bread, Knopf) has sold a phenomenal 50,000 copies since October -at $7.95 apiece. Fleischmann, the G.M. of leaveners, reports a first-quarter increase over last year of more than 40% in sales of yeast, a sine qua non of most serious breads...
...should be clear by now that Shepard is less of a scientist than a poet. He dreams of a future in which cities of no more than 50,000 people are located on continental perimeters. No farms, of course. One meets one's needs with microbial food (yeast plus two tons of petroleum equals one ton of pure protein). The heartland becomes a kind of hunting preserve. From earliest years, children are sent into this wilderness to be truly educated about their nature and their relationship to nature. Reading, at first, is "circumscribed and limited...
Wine clubs and college wine courses are multiplying as fast as yeast on freshly crushed grapes. Wine tastings are taking their place alongside cocktail parties in the repertory of folkways. Wine books-as many as 50 new ones this year-are flowing from the presses. At least a quarter of a million American homes have wine vats bubbling quietly in closets or basements. For less than $ 1 a bottle, one can buy all the necessary accouterments, including a can of grape concentrate, to make a few of the 200 gallons of wine a year that heads of households...
...bath towel, a razor, a hot brick, and dexterous fingers, but the result is so gratifying that the time spent duplicating the mind-boggling Origami dough-folding patterns required pays itself off in spades. What is more, there are few smells more sensual than a kitchen redolent of warm yeast, few sounds more lewd than a gasping piece of pressed dough, few instincts more carnal than those aroused between a cook and his fetal loaf...