Link Love

Links: 12.5.14

(Above) What the heck is mead? – Cooking Up a Story

Art in a Whisky Glass, Neatly Explained – Kenneth Chang at New York Times

Mr. Button was about to wash the glass when he noticed that leftover drops of Scotch had dried into a chalky but unexpectedly beautiful film.

The Carrot Family – Mark Williams at The Botanist

If I were forced to choose only one plant family to rely on for food and flavour it would be the carrot family.

A colonial-era drink called switchel is making a 21st century comeback – Deena Prichep at PRI

Vinegar-based drinks may sound a bit unusual to modern palates, but they were actually pretty common in centuries past.

Our Ability To Digest Alcohol May Have Been Key To Our Survival – Eliza Barclay at NPR

There are hypotheses that the reason humans consume ethanol is because of our recent transition to farming, and how we learned how to ferment grains or fruit, maybe because we wanted to escape consciousness. But my study shows that maybe it has its roots in our ancient history as [fruit eaters].

A Dram of Bitters – A Radicle

And isn’t it curious that, at these times, we as humans have turned to bitter herbs? Bitters are endemic. They are a part of us, as surely as we are a part of this green world.

Have a marvelous weekend!

Link Love

Links: 11.21.14

persimmon

Cookbook testing and writing continues at full speed! Because it can be such intense work, I’ve been making an effort to take little moments to stop, breathe, and express my gratitude — for the plants, for my ability to do this work, and for all of you. I am immensely grateful to my readers, students, teachers, recipe testers, and pep talk givers. Thank you.

Some good reads this week…

Customize your chai for medicinal benefits – Worts & All

Chai is delicious and warming, and good for the digestion because of all the carminative spices–but the best thing about it is that it accommodates the addition of your own favorite medicinal herbs.

Digestive Bitters & Grapefruit Bitters Recipe – Rosalee de la Forêt at LearningHerbs

While we are seeing an increasing infatuation with the bitter taste here in the US (with herbalists and bartenders and chefs), France never lost its love of bitters and numerous bitter drinks are still a daily part of the French life.

How Booze Edged Its Way into Holistic Living – Echo Thomas at Punch

Wellness extremists and hardcore boozers don’t always keep the same hours or frequent the same haunts. But as the craft cocktail and healthy living movements become ever more mainstream, their target audiences have begun to merge.

Pukka Herbs, FairWild, And Sustainable Sourcing – Ann Armbrecht at Numen

If the industry is demanding cheap herbs, like our food industry, and the wild-harvesters need to earn more money, then they need to harvest more. And that doesn’t serve the planet very well because this means people tend to over harvest

A Winter Pear Cocktail – Elana Lepowski at Imbibe

This balanced cocktail seamlessly melds floral, fruity Asian pear and the warm spice of cardamom with the bold combo of vodka and Douglas fir eau de vie. At once light, crisp and strong, it sips like a ray of sharp winter sun.

Have a marvelous weekend!

Wild Drinks

I’m Writing a Cookbook … and I Need Your Help!

rhubarbade

It’s official: I’m writing a cookbook! Wild Drinks and Cocktails will be published next fall by Fair Winds Press and I’m so excited for this opportunity to share my love of drink making, wildcrafting, food preservation, and herbal remedies. The book will include handcrafted drinks to make with ingredients you’d find in your backyard, garden, or farmers’ market, from teas to syrups, squashes, shrubs, switchels, liqueurs, fermented drinks, cocktails, and more. Throughout, I hope to inspire you with not only great recipes but also foraging advice, historical notes, and wellness tips.

In addition to writing and creating 100-plus recipes, I’m also styling and shooting all the photos in the book. My manuscript deadline is quickly approaching (January 1st!) so I’ve gone into hermit mode*, but I do plan on sharing some glimpses of the process with you here on the site and on Instagram.

Call for Recipe Testers

I also need some recipe testers for the cookbook. Being a recipe tester means that you are given recipes that you make in your own kitchen. You then provide me with feedback on how it went. Many of the recipes will have an option to use grocery store ingredients and/or dried herbs and spices, so even if you can’t harvest fresh ingredients right now, you may still be able to help.

Details:

• This is a volunteer position and there will be no monetary compensation or reimbursement for ingredients and supplies. However, all testers will get their name in the Acknowledgements section of the book. I will be giving away two copies of the book to testers, so you will be entered into a drawing to win a copy.

• You will be required to sign a confidentiality agreement stating that you will not share the recipe with anyone, online or offline.

• When you choose a recipe to test, you must make it EXACTLY as written. This is critical so that I can know whether a recipe works as is. You will have an opportunity to provide suggestions, but you must not make any changes to the recipe.

• We are on a tight deadline. You must make the recipe and fill out an online feedback form within one week (except in special cases where a recipe takes longer to infuse or ferment). This will be during the months of November and December 2014.

Are you interested? Please fill out an application and I will be in touch shortly. Thank you! Thanks to the overwhelming response, applications are now closed.


*Sunday’s Bitters Making Workshop will probably be the last time I’m seen in public in 2014. :) There are a couple spots left if anyone wants to join us!