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The Biggest News For Beekeepers In This Century?
Now here’s something exciting for all beekeepers out there, myself included! I’ve kept my eye on Open Source Beehives and their BuzzBox beehive sensor …
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Traditional Food Processing: Lactic Fermentation
“Desert without cheese is like a pretty girl with only one eye” — Jean Anthleme Brillat Savarin (1825) Lactic acid bacteria (LAB) fermentation (F) …
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Meat Curing: What It Is And How It Works
Curing meat is the product of cultures dealing with the problem of extending shelf life of meat by making it inhospitable to microbes. Evidence …
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Using Tree Bark Flours in Cooking
This post explores the Scandinavian traditions of using tree bark flours in cooking—in particular the use of birch and pine barks in the cuisines …
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Chaga – The Old New Superfood
The chaga mushroom (Inonotus obliquus; Báhkkečátná in Sami language) grows on birch trees. It has become a trendy ‘superfood’ in recent years, marketed as a mystical Siberian …
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Wood for Food: a Primer on Pyrolysis
Smoking is valued nowadays not only for preserving food, but also as a distinct set of flavours that can reflect the landscape of the …
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The Bee Hive – An Anarchistic Monarchy?
After a while of being a beekeeper you get more and more amazed by the bees. Their expertise is huge especially if you consider …
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How to Plant an Apple Tree the Right Way
How many ways are there to plant a fruit tree? Quite a few, it appears! I’ve been reading up on the topic, reading such …
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DIY Bog Butter: A Gastronomic Perspective
This paper was first published in ‘Wrapped and Stuffed: Proceedings of the Oxford Symposium on Food and Cookery 2012′. The complete Proceedings is available …
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Old-Fashioned, Healthy, Lacto-Fermented Soft Drinks: The Real “Real Thing”
My brother John and I share a hobby of brewing lacto-fermented sodas–root beers and ginger ales–which we share among family and friends and occasionally …
