This story originally published at 12thandbroad.com on January 29, 2016. Due to platform migration, stories were not archived. It is my pleasure to share with Corbin In The Dell readers "Shake The Hand That Fed You" stories, here. As always, thanks for giving a damn. I’ve made my way down I-65 in plenty of time to beat the traffic. It’s a Tuesday evening in Cool Springs, as I sip on my Black Abbey POTUS, an American Porter made with Frothy Monkey coffee. Several couples and a few solo sippers ... continue reading...
Fermentation- The Ultimate Defense Against Winter
Lactobacillus Bacteria converts sugar into lactic acid. This lactic acid prohibits harmful bacteria from growing in places like your gut. Did you know that just about 80% of your immune system resides in your gut? Winter is upon us and the fall's garden harvest will come to the rescue. When it comes to your immune system, nothing beats a batch of ferment to kick a cold to the curb. All the while, cultures have been “culturing" since the begining of time. “For our continued ... continue reading...
Reminiscing at the Music City Food and Wine Festival
“We all have our food memories, some good and some bad. The taste, smell, and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also of place and setting,” John S. Allen (author of The Omnivorous Mind). Cooked Cheese. That’s what I called a grilled cheese sandwich as a child. It had to be Bunny Bread with either Velveeta or Kraft Singles. “Bunny Bread…that’s what I said,” is a jingle, or ear worm, still ringing in ... continue reading...
A Prelude To Fall – Preparing for Fall Planting
Tennessee’s State Tree is the Tulip Poplar (Liriodendron Tulipifera.) A seasonal prelude, it’s one of the first trees to lose its leaves. Pank and I took a rainy drive this weekend, when there she stood weeping. Her golden leaves were strewn about, and her limbs becoming exposed in the first hints of autumn air. Middle Tennesseans still have several 80 and 90-degree weeks ahead of us, but the air is drier and the heat is short-lived. While the evening soil is still warm, greens and ... continue reading...
Staying On Top Of Things…In The Garden
June began like the Sahara in Middle Tennessee. The mercury was spiking to nearly 100° and the earth was shriveling beneath our feet along with our peppers and tomatoes. I was scheduled to go on a press trip to Ann Arbor, Michigan. Knowing if I didn’t water, feed and protect my garden, all that hard work would go down the drain. The night before my flight, I was out there sweating and swatting trying to get it all done. Out came Pank and Emma with a cold, refreshing Sauvignon Blanc. That’s how ... continue reading...
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