Midwesterner - How to Make “Perpetual Vinegar”

Projects

How to Make “Perpetual Vinegar”

A year of gardening in a bottle
Early Summer Is Pine Cone Season

How to harvest, eat, and preserve pine catkins and young cones
The Internet’s Favorite Midwestern Forager

A Q&A with Alexis Nikole Nelson
How to Turn Your Pantry Into Pizza

A lesson from The Farm
You, Too, Could Have a Wildflower Jungle. It’s Easy!

"Just a little stretch of ground filled with colorful petals where I could sit and drink beer and make friends with the bugs."
Syrup Season

A lesson from The Farm
The Joys (and Tribulations) of Brewing with Wild Rice

“Hey, I wonder if I can use that in a beer?”
How to Make the Greatest Bread I’ve Ever Eaten In My Life

One man’s quest to re-create his favorite restaurant’s stellar loaves
Christmas on the Farm

Celebrating what we have, preparing for what's next
How to Make Seasonal Salts

A lesson from The Farm
How to Cure Egg Yolks

A lesson from The Farm
The Koji Alchemist

A chef doing transformational work in Cleveland

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Midwesterner is a publication about food and agriculture in the American Midwest.