Elizabeth Koch learns about DIY kraut, pickles and other effervescent goodies in a jar.
“You really need to get in there and work it!” my new drill sergeant exclaims. I’m elbow-deep in cold cabbage at the Boston Fermentation Festival, kneading my way towards tangy greatness with the Kraut Mob Station, a hands-on, instructor-led sauerkraut tutorial.
Lessons learned from the hive.
It's kind of embarrassing to be a third generation beekeeper and at the same time a novice, but with a hive that's not yet two years old, I'm very new to this ancient practice.
When my father dusted off his grandfather's equipment to begin the first hive of his own, I wasn't interested in taking the risk of stings for honey returns. My 14 year-old self was engrossed in maintaining my ill-suited Jennifer Aniston haircut. Wearing a veiled helmet in the heat of summer was out of the question.