Episode 37: Talkin ’bout kraut with Michaela Hayes
Started in 2011, Crock and Jar is dedicated to capturing the seasons, to help you eat locally all year round. They also believe in creating unique flavors, using time honored food preservation techniques. Started by Food Preservationist Michaela Hayes, she believes in the sour, sweet, salt and spice of canning and fermentation. Michaela also loves teaching others about fermenting and eating locally, as she has taught at Stone Barns, the Brooklyn Botanic Garden, and more. Always wanted to know more about eating locally, canning, and preservation, but were too afraid to ask? Tune-in to this episode to learn more from the expert! Also find out about some amazing beer events coming up very soon this August and September, such as the New York City Brewers Guild Block Party, and the Brooklyn Wort! This program has been sponsored by Whole Foods Market. I started the company with the mission of being a benefit to the community. I wanted to use local produce, increase the amount of local food we buy seasonally, and preserving it. [5:03] The smaller you cut it (cabbage), the more easily the salt will penetrate the cells, and the faster it will go. [22:10] -- Michaela Hayes on Fuhmentabountit!