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In Times of Ferment II - March 2022

A time of turmoil, but also time of a slower pace - time to reflect, to preserve, conserve and regenerate, for those fortunate enough to be able to do so. For me this has been through baking my own sourdough bread, fermenting sauerkraut, making jams and jellies from foraged fruit, enjoying hand ground coffee. Their sounds – the popping of preserving jar lids as they seal, the hiss and fizz of gas escaping from fermenting sauerkraut, the crackle of cooling bread, are played cued by people discussing doing the same on social media (Twitter).

But the same words can appear in a less positive light for those for whom a slow pace is not an option; particularly key workers in healthcare and other vital services. People could be stuck in a traffic, experiencing the daily grind, or unsettled by the ferment of troubled times. Altered sounds also play to reflect this mood.

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