Winecraft: An Accidental Wine Experiment

The “experimental” batch is on the left

A couple of months ago, I made a batch of pineapple peel wine and added a yeast slurry that just didn’t seem to take off. It had been refrigerated, slowing the activity. Sometimes, sluggish yeast never really takes off, so I grabbed a fresh container of slurry from the shelf and pitched it in. Then I realized that it wasn’t actually wine yeast…it was bread kvas yeast!

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Ferment This: Curry And Caraway Cauliflower

If you’ve cut up cauliflower, you know it makes quite a spectacular mess – tiny bits fly out as it’s cut, small as grains of sand. And yet, despite the veggie’s unruliness, I keep eating it. Sometimes, I don’t get to it fast enough, though, and it begins to brown unappealingly. Freezing it would buy time, but how about other ways of extending its “expiration date”? Fermenting is a great way to do just that!

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No Food Waste: (Meatless) Italian Sausage And Cauliflower Leaf Pasta

I hate food waste. It’s a big problem in many places, with far-reaching impacts. It’s also deeply troubling that as much as an estimated 40% of food here is wasted when, at the same time, so many people are food insecure. Let’s see what we can do to minimize and/or avoid wasting these precious resources…and make some tasty meals!

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