I don’t know if I just got lucky …or if I just researched the holy-hell out of brewing before I got started.
Either way, I discovered a way that allows anyone to begin to brew EXCELLENT beer in your home or tiny apartment, no matter how small, no matter what your budget, no matter what your skill level.
The e-book will be free …and there will be a PayPal tip-jar if you think it was useful.
I believe that it WILL be useful to you, no matter what your brewing skill level.
More to come soon,
For the last few years, Facebook has sucked bloggers away from their blogs in great numbers …that includes me.
Well, no more! It’s been hard to divorce myself from FB …but I’m muddling through it.
It’s back to basics and this will give me an opportunity to concentrate on “food, politics, and the politics of food in Argentina” …but with a bit of a new twist.
I hope you like the new direction and, if you do, please use whatever social media platform you prefer to tell your friends.
More to come,
As my wife likes to point out, when you export agricultural products, you are exporting water. If you’ve been following the extraordinary drought in California, you’ll know that water matters there are bad getting worse getting disasterous. Mother Jones has a great write-up on how your food budget could change in a big way …and how you may be getting your fruits and veggies from somewhere else.
You might want to brush-up on your gardening skills, too!
“Fermentation fanatic Nicole Easterday thinks these stumbling blocks are exactly what keeps more people from fermenting at home. Which is why she founded FARMcurious and invented her own, easy-to-use fermenting system. It’s essentially a re-usable cap that fits on any standard wide-mouth mason jar and allows anyone, from beginners to seasoned pros, to ferment food at home without having to worry about mold or musty smells. We talked to Easterday about her invention.”
“Let’s go point by point. First, that grass-grazing cows emit more methane than grain-fed ones. This is factually false. Actually, the amount of methane emitted by fermentation is the same whether it occurs in the cow or outside. Whether the feed is eaten by an herbivore or left to rot on its own, the methane generated is identical. Wetlands emit some 95 percent of all methane in the world; herbivores are insignificant enough to not even merit consideration.”