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By Joyce Strong as a boulder, small as a pebble, that’s how I feel after returning from a twenty-day backpacking expedition on the John Muir Trail (JMT) in California.  My three trail companions and I hiked over 200 miles from Tuolumne meadows to Mt. Whitney, crossed seven mountain passes over 11,000 feet, and earned a […]

By Joyce Many years ago, we were introduced to Italian Giardiniera when our roommate at the time, Tommy G., would “mule” gallon jars of giardiniera from the Italian section of his hometown Chicago.  Even though this particular giardiniera was cooked and pasteurized, and used cottonseed oil as the main oil, we still loved it every […]

By Joyce If you are looking to add more fermented foods into your diet this summer, try making shio-koji(salt koji).  It’s uber-easy and extra tasty. Koji, rice inoculated with the Aspergillus oryzae spores, is commonly used in making traditional Japanese fermented foods like miso, sake and soy sauce, but it is also used to make […]