V.20 No.41 | 10/13/2011
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.
Stand-Up Comedy Thursday at The Stage @ Santa Ana Star
Featuring three of the country’s best stand-up comedians: Jose Sarduy, Jessica Michelle Singleton and Wolfman.
Drop-In Holiday Card Craft at East Mountain Library
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