Tacos Multiculturales!

Okay. So first I have to say this…these tacos were freaking delicious (if I do say so myself). But what makes them so interesting are the ingredients; the finished recipe is like the United Nations on a plate. The main component, or at least one of the main components, is the chicken. It’s a variationContinue reading “Tacos Multiculturales!”


I’ve posted this recipe in the past but not in quite a while. Today I tasted a new batch of kim-chee that has been fermenting for a couple weeks and it is–I have to say–on of my better batches. Anyhow, the recipe is below, but if you’d like to learn more about kim-chee, sauerkraut, andContinue reading “Kim-Chee!”

The Miracle of Controlled Spoilage (or, the art of live foods)

Fermentation. That, of course, is what the title of this post is referring to. Every culture has their versions, and things you may not think of as fermented are in fact just that…beer, bread, yogurt, sour cream, buttermilk, wine, and of course all sorts of  vegetable pickles. My favorite is kim-chi, or Korean style sauerkraut.Continue reading “The Miracle of Controlled Spoilage (or, the art of live foods)”