What Do You Do With a Big Fat Head of Cabbage?
Bill Keener has an answer.
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for sponsoring this series
Not long ago, Bill Keener asked a question that, if we're honest, many of us have asked, too.
What the hell do I do with this big fat head of cabbage?
The Sequatchie Cove Farm patriarch now appears on a Youtube Channel. (That's a sentence I never thought I'd write.) This particular video answers that very question:
What do I do with this head of cabbage?
You turn it into sauerkraut. And Bill shows us how.
It's a brilliantly good Youtube, with Kelsey Keener working overtime to produce good, vitalcontent on pasture-raised hens, chestnut trees, guardian dogs, egg sheds and, yep, fermentation. (If all of social media was like this, the world would be a much different place.)
The video was a deep track for me; we've been making sauerkraut for a good while now, after first meeting Sandor Katz years, if not decades ago, thanks to Bill, who I remember arranging it all.
Sandor's a regional guy, lives just down the road, but is known globally as one of the world's top fermenting authors and experts and historians.
Fermenting is a lot easier than canning; some salt and water and viola: so many vegetables can be turned into longlasting shelf-stable food.
All winter, we've been eating jars of green tomatoes picked last summer. They sat in a salt-brine for months, fermenting, until I opened them in the dead of January. They are crisp, exciting and a joy in winter.
All this to say:
How thankful I am for the Keener family.
How much of an impact and difference they've made on this region and nation.
How Kelsey is already a national leader within some regenerative ag-circles, how Bill and Miriam laid a foundation for so much so many years ago.
Last week, two dozen of us gathered in the upstairs dining room at Calliope for a most unusual dinner.
We talked about grief.
Nobody really knew what to expect. I kept wondering: would anybody show?
Yes, they came, and the evening — I called it our Skeletons dinner, because we wanted to crack open the door to our closeted grief — was a tremendous night.
"10 out of 10," one guest said.
"Sometimes we can feel the universe conspiring to bring us healing," said another. "Last night was one of those magical moments."
"I left my house to come to dinner in my normal clothes, with my normal attitude, just to sit down with others and be my 100% genuine self knowing that I would be with and listen to other people being their genuine selves. The whole gathering feels like a total non judgement zone and I just love it, and need it," said a third.
We'll host another one this spring. Yes, it got heavy that night, and there were some tears, but overall, I remember lots of laughter and that body-sense of being held in community that felt safe, honest and gutsy.
Please join us next time.
But for now? Here's info on some upcoming events.
On March 12, Welcome Home is offering a Love & Grief dinner.
Welcome Home is one of our favorite nonprofits. Sherry Campbell is putting together a most special dinner that will look at the special place where joy and grief mix together and touch hands.
This Thursday, 50/50 Wine & Martini Bar is hosting Oregon Uncorked, bringing into town 20 wineries from the Willamette Valley of Oregon.
Growers and producers from Oregon will be here, pouring, shaking hands, telling stories. Tickets can be purchased here.
Then, on Friday, Main Street Meats hosts a special bar takeover with Bardstown Bourbon Company beginning at 5 pm.
The event features Dan Callaway, a Master Blender at Lofted Spirits. Dan's a certified sommelier, known for "redefining modern American whiskey through bold experimentation and global collaborations."
The night will be special and delicious.
Enjoy the week, my friends.
See you Sunday.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Reflection Riding
Not long ago, Bill Keener asked a question that, if we're honest, many of us have asked, too.
What the hell do I do with this big fat head of cabbage?
The Sequatchie Cove Farm patriarch now appears on a Youtube Channel. (That's a sentence I never thought I'd write.) This particular video answers that very question:
What do I do with this head of cabbage?
You turn it into sauerkraut. And Bill shows us how.
It's a brilliantly good Youtube, with Kelsey Keener working overtime to produce good, vitalcontent on pasture-raised hens, chestnut trees, guardian dogs, egg sheds and, yep, fermentation. (If all of social media was like this, the world would be a much different place.)
The video was a deep track for me; we've been making sauerkraut for a good while now, after first meeting Sandor Katz years, if not decades ago, thanks to Bill, who I remember arranging it all.
Sandor's a regional guy, lives just down the road, but is known globally as one of the world's top fermenting authors and experts and historians.
Fermenting is a lot easier than canning; some salt and water and viola: so many vegetables can be turned into longlasting shelf-stable food.
All winter, we've been eating jars of green tomatoes picked last summer. They sat in a salt-brine for months, fermenting, until I opened them in the dead of January. They are crisp, exciting and a joy in winter.
All this to say:
How thankful I am for the Keener family.
How much of an impact and difference they've made on this region and nation.
How Kelsey is already a national leader within some regenerative ag-circles, how Bill and Miriam laid a foundation for so much so many years ago.
Last week, two dozen of us gathered in the upstairs dining room at Calliope for a most unusual dinner.
We talked about grief.
Nobody really knew what to expect. I kept wondering: would anybody show?
Yes, they came, and the evening — I called it our Skeletons dinner, because we wanted to crack open the door to our closeted grief — was a tremendous night.
"10 out of 10," one guest said.
"Sometimes we can feel the universe conspiring to bring us healing," said another. "Last night was one of those magical moments."
"I left my house to come to dinner in my normal clothes, with my normal attitude, just to sit down with others and be my 100% genuine self knowing that I would be with and listen to other people being their genuine selves. The whole gathering feels like a total non judgement zone and I just love it, and need it," said a third.
We'll host another one this spring. Yes, it got heavy that night, and there were some tears, but overall, I remember lots of laughter and that body-sense of being held in community that felt safe, honest and gutsy.
Please join us next time.
But for now? Here's info on some upcoming events.
On March 12, Welcome Home is offering a Love & Grief dinner.
Welcome Home is one of our favorite nonprofits. Sherry Campbell is putting together a most special dinner that will look at the special place where joy and grief mix together and touch hands.
This Thursday, 50/50 Wine & Martini Bar is hosting Oregon Uncorked, bringing into town 20 wineries from the Willamette Valley of Oregon.
Growers and producers from Oregon will be here, pouring, shaking hands, telling stories. Tickets can be purchased here.
Then, on Friday, Main Street Meats hosts a special bar takeover with Bardstown Bourbon Company beginning at 5 pm.
The event features Dan Callaway, a Master Blender at Lofted Spirits. Dan's a certified sommelier, known for "redefining modern American whiskey through bold experimentation and global collaborations."
The night will be special and delicious.
Enjoy the week, my friends.
See you Sunday.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
Food as a Verb Thanks our sustaining partner:
Food as a verb thanks our story sponsor:
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