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…
Spring is here! The Vernal Equinox – when the light of day and night are equally balanced – has shifted and the days are growing longer and brighter as we rush toward Summer. Since humans have had to live in harmony with nature, it is only natural that at this time of year every culture…
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…
If you let Kombucha ferment for a longer time, or maybe if you’ve got a busy Continuous Brew set up, you’ve seen plenty of dark brown, maybe gloppy strings of yeast collecting near the bottom of your brew. While an overabundance in our maturing Kombucha can be a bad thing, there is another use for…
