Tag Archives: Homestead

Brooklyn Brew Shop: Creating Easy-to-Use DIY Kits

 

In July 2009 Stephen Valand and Erica Shea used their small-enough-for-a-New-York-City-apartment Beer Making Kits and their and their steadfast focus on quality to launch Brooklyn Brew Shop. Since then, the husband-and-wife team has added Hard Cider and Sparkling Wine Kits to their brew list, as well as their new line of FarmSteady DIY food kits to make crafting cheese, kraut, and even bagels simple and fun.

Continue reading Brooklyn Brew Shop: Creating Easy-to-Use DIY Kits

Authenticity

Hatch Lab Marketplace: Finding Artisans Who Share Our Values

In the Hatch Lab marketplace we’re currently shining a bright light on 15 artisan companies from Washington, Oregon, California, Utah, Colorado, and Wisconsin, with many more to come in the months ahead. Each company we partner with is invited to join Hatch Lab because its business practices and values align with ours. We look for companies and their founders who exemplify the values of authenticity, quality, sustainability, and encouragement. What do each of these things mean to us?

Authenticity

Values: Authenticity

We seek partners who are expert artisans and change agents, artisans who do their work with integrity and a strong sense of purpose. Hatch Lab artisan partners are driven to make a positive impact on the world and are truly passionate about their craft. You might even call these artisans single-minded; they have deep technical expertise and they are searching for more opportunities to spread the good word and inspire others. We partner with artisans who have a story to tell and are not content with the status quo. Continue reading Hatch Lab Marketplace: Finding Artisans Who Share Our Values

Marcus McCauley and his son fermented cabbage

Fermenting, Farming, and Family: Meet Marcus McCauley of Picaflor and McCauley Family Farm

Marcus McCauley and his son fermenting kimchiMarcus McCauley named his brand Picaflor, the Spanish word for hummingbird. This flittering, pointy-nosed pollinator is believed to represent playfulness, enjoyment of life, resiliency, and in some cultures a bridge between the past and the future because of its unique ability to fly both backwards and forward. Given Picaflor’s origins and Marcus’s intentions, the hummingbird seems an apt mascot. Picaflor, which crafts and sells fermented hot sauces and pepper flakes, was born from a fortuitous event on Marcus’ farm.

As the story goes, a local farmer approached Marcus and said, “I’ve got a ton of peppers. If you can do something with them, you can have them.” Marcus recalls that there were at least 2,000 pounds of peppers. He accepted the bounty and the challenge, and started fermenting and experimenting. Before long, his garage was filled with overflowing, bubbling buckets of fermenting deliciousness. The first hot sauce he crafted was a sriracha that immediately gained a dedicated local following of his friends and family. He was now the hot sauce guy, and there was no turning back. Continue reading Fermenting, Farming, and Family: Meet Marcus McCauley of Picaflor and McCauley Family Farm

Meet Kirsten K. and Christopher Shockey: Authors, Educators, and Fermentation Evangelists

Kirsten & Christopher ShockeyKirsten Shockey and her husband Christopher are the founders and co-owners of Ferment Works, a fermentation education company in Oregon. Their goals at Ferment Works are to help people learn to ferment, teach them how to create great flavors, and (most importantly) help them feel comfortable enough to do it at home alone or with friends and family.

Kirsten and Christopher live on a 40-acre farm in the Applegate Valley of Southern Oregon. As homesteaders, they’ve raised and homeschooled four children, grown fruit trees and gardens, nurtured animals, and fermented thousands of pounds of vegetables and other plants. Kirsten and Christopher work, write books, and teach classes and workshops together. They’re also working to build an online community gathering space for those who are passionate about fermentation. Continue reading Meet Kirsten K. and Christopher Shockey: Authors, Educators, and Fermentation Evangelists

Karen and Jim at Plantables

Plantables: Seeding Opportunity, Growing Pollinator-Friendly Flowers and Herbs, and Building a Triple Bottom Line Business

Karen and Jim at Plantables - Growing Pollinator-Friendly Flowers and HerbsJim Schreiber was a special-education teacher for 23 years before he retired to start Plantables with his biology professor wife Karen Klyczek in 2013. Based in Hudson, Wisconsin, Plantables is a manufacturing business—but that’s just part of the story. The company’s products were developed with two things in mind: the needs of his former students and the needs of the environment. Jim and his team are tackling social and environmental issues with a successful business model and unique pollinator-friendly products.

As a special-ed teacher, Jim worked with K–12 children with moderate to severe physical and cognitive disabilities. In that role, he worked to prepare his students for employment after graduation. Unfortunately, employment proved elusive and none of his students landed jobs; this unmet need provided the spark that grew into Plantables. Continue reading Plantables: Seeding Opportunity, Growing Pollinator-Friendly Flowers and Herbs, and Building a Triple Bottom Line Business

Sara Berchoz @Peter McEwen

Roost Books: Bringing Cooking, Creativity, Nature, Beauty, and Upliftedness Into Our Lives

Sara Berchoz @Peter McEwenShambhala Publications was founded in 1969 in Berkeley, California, by Samuel Bercholz. From the start, Sam’s vision was to create a publishing house that focused on bringing “an enlightened approach to every aspect of life”; religion and philosophy were key components of the Shambhala publishing program. Then, in 2012, Sam’s daughter Sara Bercholz launched a new lifestyle imprint: Roost Books. While Roost Books focuses on different topics, the vision of encouraging an enlightened approach to life remains the same.

Continue reading Roost Books: Bringing Cooking, Creativity, Nature, Beauty, and Upliftedness Into Our Lives

Kraut Source In Use

Kraut Source: Making it Easy Peasy to Create Small-Batch Fermented Masterpieces at Home

Kraut Source In UseKaren Diggs, the San Francisco–based founder of Kraut Source, is an entrepreneur, chef, nutritionist, and author of Happy Foods: Over 100 Mood-Boosting Recipes.

The Hawaiian native began her career as a classically trained chef; she can make pâtés, soufflés—the whole shebang. She got her start in Hong Kong, where she spent seven years as a chef at the Mandarin Oriental Hotel before starting two restaurants. In all her culinary training, fermentation really never came up, even among the old-style European chefs she studied under. Continue reading Kraut Source: Making it Easy Peasy to Create Small-Batch Fermented Masterpieces at Home

Cheesemaking Tips from Gianaclis Caldwell, Author of Mastering Basic Cheesemaking

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

 

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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. She explains, “My mom canned all summer. She knew exactly how many quarts of string beans, how many quarts of tomatoes we needed to make it through the winter.” Though Gianaclis moved away from the land for nearly 23 years and enjoyed a succession of careers including as a nurse and an installation artist, she returned to the property with her husband and daughters in 2005 to build Pholia Farm. Continue reading Cheesemaking Tips from Gianaclis Caldwell, Author of Mastering Basic Cheesemaking

Cheese Therapy and the Art of Buying Curd with Jessica Beer of Cured

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

Jessica Beer, Cured

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.

Jessica began her cheesemonger journey at the young age of 15 in northwest Philadelphia. Told by her parents that it was time for her to get a job, Jessica knew exactly what she wanted to do. So she walked into her local cheese shop, The Chestnut Hill Cheese Shop, which had been operating since the early ‘70s and had a 60-pound log of provolone hanging from the ceiling, and boldly asked for a job. To her delight, they complied and she began working weekends and after school for the next seven years. She speaks more fondly of the experience than most do about their first job, saying, “I worked there all the time and I just fell in love with the smells and the tastes and the stories and talking to people.” And while Jessica has explored other passions over the years, four years ago when she moved to Colorado, she returned to the world of cheese, first at Whole Foods as a cheese specialist, and then at Cured. Continue reading Cheese Therapy and the Art of Buying Curd with Jessica Beer of Cured

Pearls of Wisdom for the Aspiring Cheesemaker from Claudia Lucero of Urban Cheesecraft

headshot2 maraMara Rose
Founder & CEO, Hatch Lab

 

Claudia Lucero of Urban Cheesecraft
Claudia Lucero of Urban Cheesecraft in her kitchen

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.

When she first moved to Portland, Claudia lived in a small apartment that didn’t have a yard for growing veggies, so she joined a CSA (community-supported agriculture) group through which she received a fresh, diverse box of locally grown goodies every week. Fairly quickly, the beans and cabbage began to roll in by the bushel, so Claudia needed to find some creative things to do with them. After a bit of research on the Internets, she was armed with creative recipes for pickles, jams, and various ferments. Then she started whipping up yogurt and butter, fermenting with whey, and before long—crafting cheese! She started with simpler cheeses like paneer and ricotta, then graduated to goat cheeses and mozzarella, and soon she was creating first-class fromage. She was totally hooked. And so were her friends with whom she generously and enthusiastically shared her delicacies. Continue reading Pearls of Wisdom for the Aspiring Cheesemaker from Claudia Lucero of Urban Cheesecraft