“Recently a perfect storm of food safety scares plus an economy downturn has led many people to reconsider gardening and preserving,” she continues in her new book’s introduction. “A desire to eat local foods in season and reduce the carbon footprint of the food we eat has made pickle making particularly attractive.”
Monday, September 17, 2012
Ripton author on pickling
an article on Ripton author Andrea Chesman, concentrating on her pickling book.