Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Phil Lorenz of Nectar Creek describes what goes into making mead and also what the process entails. A love of fermentation, bees, and agriculture led to the creation of his meadery.
Spring is the perfect time to roll up your favorite wild greens and flowers. I foraged wild maple tree blossoms, and used them in fresh spring rolls.
A scientific and historical look at this sweet, bubbly, mildly alcoholic beverage and the microbial culture from which it is produced, with a recipe for making tibi from fruit syrup.
This post is about brined but unfermented cucumber pickles, a Northeast tradition. A recipe is included.