We’re in the Preserve Journal
This month we have a story in the Preserve Journal about a Frisian Smokehouse Artisan named Hans. Find out more.
This month we have a story in the Preserve Journal about a Frisian Smokehouse Artisan named Hans. Find out more.
On my third bite I called it the Andouillette of the sea.
We used our homemade fish sauce to pickle mushrooms and the results were silky and sweet, unlike our attempt at mushroom hunting in Denmark.
In our quest for preservation techniques, fish fermentation is one…
The Laeso Salt Works demonstrates the potential of cultural and environmental sustainability on the shores of a small Danish Island.
A couple of weeks we met up with Donald the…
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