On my trip back from the West Coast, I finally got around to reading the Oberlin Student Cooperative Association alumni newsletter. What a joy! All the characters and the nutty news you’d expect from student-run living and dining appeared on those pages: A current Obie fresh from a national co-op conference related the perils of dating in the Twin Oaks intentional community, while a past president recalled the OSCA of the early ’80s and how he got the office moved from a tiny garret to a proper room in the student union building and launched a filing system. A recent president announced that the lactofermentation revolution had hit the co-ops.
Of course, the supporters of this fermentation trend follow radical OSCA fashion, and some of the Yogurt Makers now walk the line between dedication and health code violation by sleeping with their cultured milk. Hey–you’ve got to keep the stuff at a constant 100 degrees if you want it to be good.
In honor of OSCA, I reach back now to my Head Cook days and give you a (fermented) recipe. I think I included this in a cookbook back in the day, when I took a semester off from supervising lunch for 70 to become the Harkness dining co-op’s “nutritionist.” This is written to serve a whole co-op, but I’ve scaled down the quantities so you can make it at home. Continue reading