Saturday of Thanksgiving Break was an interesting day. After the Alumni Game, I went over to Bro-in-Law Bill’s cousin’s house. ONe of the cousins was teaching other cousins how to brew, so… more →
Adam Brewingwrote 4 days ago: Week 6, day 3 God, I love Chef Daniel. He was born to teach misfits like us how to cook. He’s … more →
wrote 5 days ago: Remember how last year it was freakishly warm super early last spring? Strawberry season came & … more →
wrote 1 week ago: Browsing a second hand store in Albany last year, I picked up a little book at random and flicked th … more →
wrote 1 week ago: To Ferment or not to Ferment is, I guess, the age old question! Sandor Katz from Tennessee is a ferm … more →
wrote 1 week ago: So, as a man who does not get along with things that grow I find this hop growing to be thoroughly f … more →
wrote 1 week ago: …er, I mean, newest ferment going on in my kitchen. KOMBUCHA MUSTARD! I can’t wait until … more →
wrote 1 week ago: My latest kitchen experiments all revolve around one type of preserving: fermenting! And ohhh am I … more →
wrote 2 weeks ago: One does not expect much diversity in a small village like Stanford but even after over one-and-a-ha … more →
wrote 2 weeks ago: One of the things that have changed about me during this food journey is my willingness to try more … more →
wrote 2 weeks ago: Wondering what to do with excess veg? Ever wanted to ferment your own vegetables for improved digest … more →
wrote 2 weeks ago: SourdoughN’T – A Baker I Am Not… (How NOT to make sourdough bread). … more →
wrote 2 weeks ago: Here is my baby, the sourdough starter. So I’ve had this sourdough starter hanging out in my f … more →
wrote 3 weeks ago: … more →
wrote 3 weeks ago: By Laurel Sterling, MA, RD With warmer weather on the horizon, it’s the perfect time to try adding m … more →
wrote 3 weeks ago: By John Maier Our Oregon Single Malt Whiskey won a gold medal at the 2013 International Review of Sp … more →
wrote 1 month ago: I am madly reading through these e-books, and time is short! It certainly sounds like a great deal … more →
wrote 1 month ago: The spicy cousin of sauerkraut, this Korean staple is packed with healthy probiotics, enzymes, vitam … more →
wrote 1 month ago: Payne’s workshop at JBG inspires a second chance for sauerkraut posted 11:40AM, Tuesday, April … more →
wrote 1 month ago: If your childhood was anything like mine, you also developed a healthy dislike for this much maligne … more →