Hatch Lab is dedicated to creating a world full of ‘hatchers’
Hatchers are reusers, reducers, and reimaginers. They’re reviving the lost arts of homesteading, cooking, healing, and creating, while adding modern twists. When not making the things they use, hatchers prefer small companies owned by artisans, farmers, and herbalists who prioritize quality and the health of humans and the planet. Want to be a hatcher? Join us! We’ll guide you!
Learn to make Bone BrothMedicinal bone broth! Use herbs, fungi, and sea vegetables. Learn from Briana Wiles, herbalist and author extraordinaire.
Elderberry Syrup KitIt's that time of year. Learn to make your own elderberry syrup with our kit and video. It's really easy, we promise.
From the Hatch Lab Blog
Meet Gianaclis (Gee-on-a-klees) Caldwell. She lives in Southern Oregon on land her parents bought in the 1940s, where she was raised to be self-sufficient—not because it was cool but because it was necessary. Her family grew much of their own food, and they had cows for milk and dairy products. Though Gianaclis moved away from the land for nearly 23 years, she returned to the property with her husband and daughters in 2005 to build Pholia Farm.Read More
Meats, cheeses, carefully chosen wines, chocolates, pickles, and goodies from local farms—these are some of the beautiful things you’ll find at Cured, a small specialty shop in Boulder, Colorado. Just visiting the shop is a treat in itself, and I’ve been doing so for years. I was delighted to sit down with Jessica Beer, cheesemonger, cheese buyer, and the store’s general manager, to learn a bit more about how to be an informed cheese consumer.Read More
In her own words, Claudia Lucero wants cheesemaking to be “easy, accessible, and empowering for everyone.” Claudia, a California native, lives in Portland, Oregon, and is the founder of Urban Cheesecraft, a thriving company that grew out of her own discovery that cheesemaking sits squarely at the intersection of creativity, science, and community…Read More