alibi.com
Alibi Bucks

 Oct 13 - 19, 2011 
Just Label It

Food for Thought

Just Label It

The national push to unmask frankenfoods

By Ari LeVaux

[ more >> ] [ permalink ]

Gearing up for a canning session
Mina Yamashita

Mina's Dish

In a Pickle

Canning, drying and freezing made easy

By Mina Yamashita
In our musty Detroit cellar my mother tended a 5-gallon crock. She was making tsukemonoa fermented cabbage pickle that’s like kimchi but without the heat. Tsukemono was my introduction to homemade pickles that employed a process learned over generations.
View desktop version