Brewing Kombucha at home is a fun and easy process. Like most hobbies, the more you brew, the greater your skillset. However, to the newbie, the Kombucha brewing process can be fraught with uncertainty, mostly due to lack of information. Oftentimes the mere sight of the culture alone is enough to inspire shudders of revulsion…
Lamb has a long history as a sacred food at this time of year and within Christian, Jew and pagan traditions, the lamb carries powerful symbolism. After a long, hard winter in which access to fresh foods were limited, the ritual of slaughtering a Spring lamb was heralded not only as a first taste of…
Growing up in Chicago, we were all Irish on St. Patrick’s Day. While in Ireland it began as a religious holiday, in the U.S. there’s a whimsy to St. Patty’s that is unmatched throughout the year and it was originally established as a guilt-free feasting (and drinking) binge day during Lent. Of course, plenty of…
Few vegetables are more packed with vitamin-y goodness than leafy greens, especially the closely related and hearty Collard Greens and Kale. Varieties of naturally bitter Kale and sweeter, earthier Collards thrive year round, traditionally providing much needed freshly harvested nutrients to families during the “Hungry Gap,” the coldest time of the year when no other…
“Kombucha Tastes Like Vinegar!” Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha. However, if allowed to ferment aerobically for a long time (at least 30-60 days or more…
