V.20 No.41 | 10/13/2011
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 tsukemono—a 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.
V.20 No.39 | 9/29/2011
Chicos = Pueblo corn, not pantsuits
V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
By Ari LeVaux
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
Assistance Dogs of the West's 21st Annual Graduation Ceremony at Armory for the Arts Theater
Dogs graduate to take on new roles within the judicial system, veterans’ groups, the FBI, and help individuals with disabilities. Hosted by Ali McGraw.
Chicano Batman • rock, psychedelic • JJUUJJUU at Meow Wolf
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