This soup described an interesting trajectory over the course of a week, culminating in a pretty spectacular finale the other night.
Month: August 2013
I just got back from a few days in Vermont, where I did some noteworthy cooking. There’s a soup I want to talk about, but first this duck.
For the August Chronogram, following on the heels of the beekeeping article, I profiled a new meadery up near Albany. Helderberg Meadworks, a tiny operation, could be the beginning of a renaissance of the ancient craft the way distilling and hard cider have both exploded into major new sectors of the agricultural economy. Those are oak barrel staves that Peter Voelker puts in the fermentation tanks to impart the flavors his Norse ancestors would have…