I Hope You Like Jammin’ Too

‘Cause I been doin’ a lotta jammin,’ and I wanna jam it wid you. Last year, I only made strawberry jam, and I THOUGHT I made enough for last at least part way through the winter, with something like 12 half pints, but I was so wrong. WRONG because Zak liked it so much that […]

Creme Fraiche: Tastier Than Sour Cream, and Easy to Make

Creme fraiche is nothing other than French sour cream, a cultured dairy product made of nothing but heavy cream and some happy bacteria. It’s a good introduction to making your own cultured dairy products, too, as it is beyond simple, since you barely have to heat the cream above room temperature and add either some […]

Persistent Herbicides in Commercial Compost = Stunted Vegetable Garden

The last time I had a large, in ground vegetable and flower garden would be back when I lived in Pataskala, Ohio, about seven years ago. When we amended the soil, since we didn’t know many farmers in the area–we had just moved there–we bought commercially composted manure, compost and top soil. And we put […]

The Sticky Issue of Food Sovereignty : An Old Locavore Speaks Up

There’s a new bit of locavore lingo on the scene: “food sovereignty.” What it refers to is the ability of individuals to safely sell and buy locally produced foods such as raw milk, or farm-slaughtered meats without having to fear prosecution for violating federal or state laws regulating such foods. Two communities in New England […]

Fire in the Wok

Finally! I succeeded at getting a good shot of flames rising from the wok while cooking. And, I thought that since this photograph looked cool enough to share, I should probably write a bit about how and why to safely set fire to food in your wok. First, let’s talk about why you’d want to […]

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