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Newsletter Archive

  • 4/20/21 – What’s That Smell? April ’21
    • Spring Foraging, David Asher Workshops, & Running and the Gut Microbiome
  • 3/20/21 – What’s That Smell? March ‘21
    • Spring Herb Chevre, Garden Wheat, & Symbiotic Fungi
  • 2/20/21 – What’s That Smell? Feb’21
    • Fermented Gardening, Maple Tapping, Kimchi Soup
  • 1/20/21 – What’s That Smell? Jan’21
    • Koji Marinade, Homemade & Fermented Clay, Freeze Distillation
  • 12/20/20 – What’s That Smell? Dec’20
    • Fermented sausages, Solstice Miso, Fermented Ornaments
  • 11/22/20 – What’s That Smell? Nov ’20
    • Fermented Apple Pie/ Takuan/ Ferment Underground
  • 10/20/20 – What’s That Smell? Oct ’20
    • Kimchi/ Sauerkraut/ Ergot
  • 09/21/20 – What’s That Smell? Sept ’20
    • Fermented Hot Pepper Sauce & Flakes/ Paw Paw Wine/ Apple Cider Vinegar
  • 08/20/20 – What’s That Smell? Aug ’20
    • Tomato Vinegar/ Fresh Coriander Capers/ Grape Leaves
  • 07/21/20 – What’s That Smell? July ’20
    • Brine-less Kraut/ Lacto-Cucumber Pickles/ Wild Country Soda

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