Yet the movement is also the product of a deep intellectual ferment pioneered by the Princeton scholar Peter Singer.
"This is indeed a rich time of ferment and deep discernment in the Christian Church and denominations like the PC USA)," Parsons said, urging Presbyterians "to join in prayer and conversation, vision and leadership for the church in this exciting time".
While the Labour Party eats itself live on TV, battling against its own membership in the courts, desperately trying to avoid ever being useful to anyone, another crisis is fermenting deep in Ukip's stinking guts – one that might actually end up being more important.
I love the tangy, crisp, deep flavors of fermentation that you get fermenting vegetables on their own.
It is a painstaking process of uprooting the large, heavy agave, roasting the heart (known as the piña, for its resemblance to a pineapple) in deep pits, grinding and fermenting it in wood stills and distilling the vapor.
We tried the classic bibim bap, a homey concoction of steamed rice served with marinated beef, zucchini, Korean radish, carrots, shiitake mushrooms, a fried egg and a dish of gochu jang, a deep, dark red hot fermented chili paste with undertones of malt, for seasoning to taste.
Indeed, journalists eager to understand the roots of Greece's political habits and economic failures the deep clannishness that easily ferments into cronyism, say, or the resistance to the tax collector, or the explosions of quixotic defiance would be better off studying the centuries of subjugation and humiliation endured by the Greek people than reading the Melian Dialogue.
Indeed, journalists eager to understand the roots of Greece's political habits and economic failures — the deep clannishness that easily ferments into cronyism, say, or the resistance to the tax collector, or the explosions of quixotic defiance — would be better off studying the centuries of subjugation and humiliation endured by the Greek people than reading the Melian Dialogue.
Mitsunori Kusakabe, already the recipient of an American Sushi Skills trophy (and head of a Michelin-starred restaurant to boot), presented 'seven tricks on rice' – fermented, deep-fried, grilled, roasted, boiled, frozen and extracted.
For a taste of summer, try the delicate flavours of a deep green dish combining leeks, skate, sorrel and fermented pea juice decorated with nasturtium leaves, or roasted turbot with green strawberries, burnt butter and whey.
