July 28, 2016
This was our second time teaching the Preserving and Cooking with Shio Koji class at Preserved, a retail shop focused on preserved and fermented goods, owned and operated by our good friend Elizabeth. The shop is full of tools, books, and goodies to help you pickle, brew, jam, and can to your heart’s content. Elizabeth has […]
February 5, 2015
In my kitchen, celery is something that shows up when I make chicken soup. Other than that, I don’t really think to buy celery. The problem (until now) was that I’d use a few stalks for soup and then be stumped as to how to use the rest of it, especially since I am not […]
May 5, 2014
It’s been hot in Berkeley lately and crunchy cucumbers have been a go-to for cooling down and feeling refreshed in my kitchen. Luckily, Japanese cucumbers are easy enough to get your hands on in these parts, but if you can’t find them where you live, you can use Persian cucumbers as a substitute. Persian cucumbers […]
February 7, 2013
With winter roots and wild mushrooms in abundance, January was a perfect time to invite Kelly Geary to Umami Mart for a Quick-Pickling and Canning event. Author of a the book Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen, Kelly was visiting California from Brooklyn to showcase her Sweet Deliverance jams, […]