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V.20 No.41 | 10/13/2011
Gearing up for a canning session
Mina Yamashita

Mina's Dish

In a Pickle

Canning, drying and freezing made easy

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.

Today's Events

Third Annual Acequia Celebration and Fun Run at La Plazita @ Sanchez Farms

Support a benefit for a small South Valley organization that aims to protect and preserve ways of life and local traditions in our community.

Golden Migration at Valle de Oro National Wildlife Refuge

Waldo • hip hop, rap • The Seventh • Khali Sol • Kemist • DJ OneDer at Launchpad

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