Fermentation Tradition from Finland

In my regular regimen of reading food news, today I ended up discovering a Finnish food called mämmi. It started with reading about a study that showed adolescents’ intake of vitamin K could effect their long-term bone health. Vitamin K1 is present in leafy greens, and Vitamin K2 is present in fermented dairy and soy products, particularly cheese and natto. … Read more

My recent hate-hate relationship with cooking

I am really into home food preservation. I have an annually rotating stock of hundreds of jars of canned applesauce, canned pears, apple chutney, tomatillo salsa, jams, jellies, apple butters, tomatoes, tomato sauce and fruit juices. When I worked on a farm and had access to surplus vegetables, I also pressure canned lots of green beans, beets and soups. Every … Read more

Beer that I could drink

I like the taste of a good beer but, going down, the alcohol feels like musketballs dropping into my stomach. So I’m stuck drinking Guiness Kaliber (0.50%), which is really quite good — like drinking pumpernickel bread — but not offered at many bars. The New York Times had an article a while back about a new trend of low-alcohol … Read more