A few weeks ago I had the pleasure of teaching a class at GYST in Minneapolis. GYST is a fermentation bar specializing in, you guessed it, all things fermented, like wine, beer, cider, cheese, chocolate, pickles, kraut, charcuterie, kombucha – you get the idea. My class was on making Shrubs. Read more ›
My family enjoys living a frugal life-style when we can. We recycle packaging, compost food scraps, feed our leftover brewing grain to our chickens and upcycle scrap wood and household items into other creations (like our chicken coop.) Food waste is a growing issue in the world and it bothers me when I throw away food of any kind, even if it goes into the compost. Enter pineapple vinegar. It is made primarily from the leftover peel and core Read more ›
Dandelions are everywhere. Every year I plan to make dandelion wine and every year I miss my chance. So this year I made a last minute mad dash to forage the yellow blooms before the summer heat took over, but I only had 4 cups of petals, not nearly enough for a proper batch of wine. So I made a shrub instead. My gin and tonic will never be the same.