Which is it, New Yorker editors?
Page 66 of the food issue:
Pickled cabbage is not romantic or fashionable.
Page 107 of the food issue:
“This [interest in fermented foods] is a revolution of the everyday,” says [Sandor] Katz, “and it is already happening.”
After zero recipes for sauerkraut in all previous issues of the magazine, this issue of The New Yorker contains two.
Thanks to Tyler Cowen and Dave Lull.