Featured in Issue 193
The 27 Recipes We Featured in Our Winter Issue
We did a lot of fermenting and a lot of cheese-eating
How to Ferment (Almost) Everything
A step-by-step guide to preserving whatever vegetables you happen to have on hand.
Preserving Tradition: Inside One of Appalachia’s Last Communal Canneries
At Glade Hill Cannery in Virginia’s Franklin County, a local community is working together to preserve more than just a way of life.
A Living Larder: The Joys of Fermentation
When Cortney Burns moved east from San Francisco to build a restaurant in the Massachusetts woods, she brought along the key building blocks of complex flavor: a pantry full of funky, fermenting things.