Coffee: Drip Cold Brew

I will never forget the first time I saw a Kyoto style drip cold brew tower in person. The cafe had 6 of these giant gorgeous glass and dark wooden contraptions on full display. The…

Podcasters are the New Zinester

I love the idea of podcasting it reminds me of the zines we used to make in the 90s. The goal was a free and democratic exchange of ideas and information. All you needed was…

State of the Oasis

It’s been a few week, in that I have been meaning to post but I’ve been so busy with projects around the house and property that I haven’t had a chance. The largest of the…

Grow: Indoors Passive Hydroponics Kratky

There are many different methods of growing a variety of plants and veggies inside the house during winter months. We’re about to get our first deep freeze this week and that means I’m harvesting my…

Ferment: Failures

Over the last week I’ve had a few failures with my ferments. First I thought a ferment was done. All signs pointed to it being done. Bubbles no longer ran from the bottom to top,…

Fermentation: Red Death Sauce

The last few weeks have been hectic, Fall traffic in my area is awful until after Halloween and then it calms down. My usual easy ten-minute commute has blossomed into a longer more stressful 20…

Ferment: Airlocks

In anaerobic fermentation, that is without air, having an airlock is key to the process. Certainly you can do some anaerobic ferments, like sauerkraut, with little more than a bag of brine and the sauerkrauts…

Good Things in Small Batches

I grew up in a household that did large batch processing of all things. We did 5 gallons of wine, despite the fact that the adults in my family rarely drank. When we processed tomatoes…

Ferment: MPR Maine Calling

This is a great episode of Maine Calling about fermentation. Maine has a great history of small farms selling small batch ferments. Several farmers call in and discuss fermentation plus experts discuss fermentation. There is…

Fermenting

Starting this site has been fermenting in my head for a few months now. I’ve been known to talk incessantly about fermentation. Finally, in conversation with my friend Dade I jokingly suggested I start a…