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.
AfroBrasil: Art and Identities at National Hispanic Cultural Center
Brazilian designer and photographer Paulo P. Lima, Ph.D. debuts his first national exhibition including a number of photographed images and dressed figurines that feature elements of the Afro-Brazilian religion Candomblé.
Let's Talk About Sex: Communication for Couples at Self Serve
Acid FM • psychedelic, rock • The Haptics • Soviet Science Fair at Duke City Sound StageMore Recommented Events ››