prepping food

Farming was sexy

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“This room is no longer well-quaffed,” said Matthew Raiford, to a room filled with 1,000 farmers and growers, mostly from Georgia. Raiford, from Brunswick,…

This bud’s for you

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Well, that was easy. We built a park. Which is to say, trees and blueberry bushes are in the ground at the little 55-by-60-foot…

Starter Wars

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A long time ago, in a kitchen far, far away…. Well, it was only a year ago, in truth. And the kitchen was two…

In a nutshell

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Up the road a few miles from work, there’s a big swath of state land, abutting the Chattahoochee River. Jenn and I took a…

Aim to Peas

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We’ve done it again. Holding the glass up to the light, the rosy-amber liquid swirled and shimmered. Taking a big sniff, the bouquet was bold…

Stupor Market

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“I wouldn’t know what to do with it.” That’s the most common response when someone hears about our weekly CSA subscription, a selection of veggies…

Pod. Cast.

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The room is dark, our forms lit by the glow of the impossibly large screen. We’re colored blues and grays and the other cool…

Sealing fan

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Breadmaking works great at scale. Process-wise, it’s as easy to make three loaves as it is to make one. You keep all your dough…

Can for All Seasons

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Ah, July. The time on the wee homestead when every inch of flat space in the house is covered in produce and mason jars,…