We sat outdoors for an exquisitely fresh lunch outside the Appenzeller Cheese factory before going in to the cheese museum for an authentic traditional cheese making demonstration over an open fire. They had a much bigger menu in German. What can I say? It is easy to tell what Natanielle ordered. Oh my, incredibly good. … Continue reading
On a lovely walk to see the four countries, we saw a meadow with cows drinking from an incredible water trailer. Must have. Absolutely gorgeous cows.
We traveled to an Appenzeller cheese factory which had a showroom and glass observatories to be able to watch the entire commercial cheese making process, and a guided tour. Appenzeller cheese was being made for 700 to 800 years and in 1942 a trademark was registered to be able to call the cheese Appenzeller. The … Continue reading
If you grow calendula, don’t forget to continue the harvest of the flower heads, every few days during the peak season, to make calendula oil. You do not need to dehydrate the blooms completely, but just let them dry for a couple of days indoors. I use the dehydrator to keep them in place and … Continue reading
Within walking distance from the hostel where we stayed in the first leg of our Swiss farm tour, was an absolutely mind-blowing farm store. Others in our group had visited this the evening before, but I had not wanted to miss out on getting raw milk from the dairy next door. We had about 20 … Continue reading
Our next adventure on the tour was to visit Martin Dettli a very experienced biodynamic, demeter beekeeper, and see the beehives. We were so fortunate that he was able to see us, as he had just returned from an exhausting trip to China, and had not slept much. It was so kind of Martin to … Continue reading
This is a public service announcement. I just found this website Humans of New York. Brandon is a photographer who lost his job and now takes pictures of people on the street and asks them questions. Absolutely amazing! He is now traveling the Middle East and the world. A true picture of humanity. Enjoy. Humans … Continue reading
We love spicy, fermented kimchee, and it seems that there are endless varieties, all of which are proper, but maybe not traditional in the true kimchee tradition. I use what I have on hand, as we are a little bored with plain sauerkraut or cordito. For this kimchee I used a large glass container which … Continue reading
The Goetheanum was under renovation and had scaffolds inside and out. Some of our group befriended a guide at the Goetheanum and she agreed to let us tour it with her and go inside the auditorium as well. She did not allow us to photograph inside the auditorium, but I actually found the other architecture … Continue reading
I was looking through Wild Fermentation by Sandor Katz to find inspiration for things I bought at the farmers market. I do look forward to getting his new book The Art of Fermentation. I am trying out different kimchee recipes and techniques and his recipe on fruit kimchee sparked my interest. I love sweet and … Continue reading
grassfood. 