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Pickle Power Fermented Foods Offer a Tasty Path to Better Health By Susan Russo Photos by Chris Rov Costa

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sk Mark Stogsdill what he does for a living and this is what you’d hear: “I’m the creator of tiny universes. I put together elements of life, then let time run its course.” And here I thought he was just the pickle guy. Stogsdill, owner of Happy Pantry, a purveyor of pickled and fermented foods, began his “wild trip” of fermenting foods three years ago after losing his job and gaining a bellyache: “I was having stomach issues. I started [eating fermented foods] and they went away. And my wife used to have terrible allergies, and now they’re gone. Completely,” he says. Really? Are fermented foods a panacea? For Stogsdill, they are.

20

edible San Diego

fall 2013

Edible San Diego - Fall 2013 issue  

Wellness, True Food Kitchen, bone broth, sustainable wine making, San Diego local food, Driscoll's Wharf, Dirt and health, pickle power, hea...

Edible San Diego - Fall 2013 issue  

Wellness, True Food Kitchen, bone broth, sustainable wine making, San Diego local food, Driscoll's Wharf, Dirt and health, pickle power, hea...

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