I spent three weeks in Missouri eating barbecue and wild mushrooms paired, of course, with cases of Pabst Blue Ribbon. It was great, but I couldn’t help but feel as though something was missing. My years in New Mexico have had an effect on me. I needed chile—and bad.
Over the last week, we've been experimenting with pickling and sprouting, two ways to make awesome components for whatever you like to eat. Techniques are still being formulated, so those recipes are forthcoming.