Please be advised that some of the links contained in this show notes description may be affiliate links, and purchasing from them may indirectly benefit the show at no additional cost to you.  If you would like to benefit the show on purpose, why not do your shopping at www.drunkbotany.com/Amazon? Steve Robnett joins us today to talk about horse racing, pageantry, and $1,000 Woodford Reserve mint juleps.  This comes just in time for the Kentucky Derby, and we would love for you to be prepared to mix up your own batch of cocktails in time for the big race. The perfect mint julep requires some sturdy metal glassware and perfectly crushed ice.  I recommend a device like this, but I have had success with a heavy duty Serving Spoon.  We discuss both methods in the show, but you are looking for the consistency of a snow cone. Our recipe consists of a Collins glass filled with crushed ice, 2 oz of Woodford Reserve, I half an ounce of simple syrup, and two muddle mint leaves — stirred to perfection with your trusty bar spoon.  If you have prepared your ice properly, the metal glass should frost up a little bit as you stir. The appropriate spearmint variety for an authentic cocktail is Kentucky Colonel, but we used asweet mint by burpee for both our cocktail and our cloning experiment.  I like to use a wooden novelty baseball bat for most of my muddling needs, but the appropriate tool looks like this.  Despite the fact that mothers are available in stainless steel and plastic, which are easier to clean, I consistently get better grinding results from a natural wooden surface. We also take a moment to learn about mint’s growth habit and clone our very own mint plant.  In doing so, we revisit our old beer can trick! Be sure to visit us on Facebook where you can like, comment, and share. The post Episode 21 — Fancy Hats And The $1000 Cocktail appeared first on Drunk Botany.

Please be advised that some of the links contained in this show notes description may be affiliate links, and purchasing from them may indirectly benefit the show at no additional cost to you. If you would like to benefit the show on purpose, why not do your shopping at <a href="http://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">www.drunkbotany.com/Amazon</a>? Steve Robnett joins us today to talk about horse racing, pageantry, and $1,000 Woodford Reserve mint juleps. This comes just in time for the Kentucky Derby, and we would love for you to be prepared to mix up your own batch of cocktails in time for the big race. The perfect mint julep requires some sturdy <a href="https://amzn.to/2FNxiv0" rel="noopener nofollow" target="_blank">metal glassware</a> and perfectly crushed ice. I recommend a device like <a href="https://amzn.to/2IaHL9p" rel="noopener nofollow" target="_blank">this</a>, but I have had success with a heavy duty <a href="https://amzn.to/2rltqx2" rel="noopener nofollow" target="_blank">Serving Spoon</a>. We discuss both methods in the show, but you are looking for the consistency of a snow cone. Our recipe consists of a Collins glass filled with crushed ice, 2 oz of Woodford Reserve, I half an ounce of <a href="https://www.drunkbotany.com/episode-15-please-dont-spend-10-on-sugar-water/" rel="noopener nofollow" target="_blank">simple syrup</a>, and two muddle mint leaves — stirred to perfection with your trusty bar spoon. If you have prepared your ice properly, the metal glass should frost up a little bit as you stir. The appropriate spearmint variety for an authentic cocktail is <a href="https://amzn.to/2rkNRKm" rel="noopener nofollow" target="_blank">Kentucky Colonel</a>, but we used asweet mint by burpee for both our cocktail and our cloning experiment. I like to use a <a href="https://amzn.to/2rngOEL" rel="noopener nofollow" target="_blank">wooden novelty baseball bat</a> for most of my muddling needs, but the appropriate tool looks like <a href="https://amzn.to/2jxN192" rel="noopener nofollow" target="_blank">this</a>. Despite the fact that mothers are available in stainless steel and plastic, which are easier to clean, I consistently get better grinding results from a natural wooden surface. We also take a moment to learn about mint’s growth habit and clone our very own mint plant. In doing so, we revisit our <a href="https://www.drunkbotany.com/2-2/" rel="noopener nofollow" target="_blank">old beer can trick</a>! Be sure to visit us on <a href="https://www.facebook.com/drunkbotany/" rel="nofollow" target="_blank">Facebook</a> where you can like, comment, and share. The post <a href="https://www.drunkbotany.com/episode-21-fancy-hats-and-the-1000-cocktail/" rel="nofollow" target="_blank">Episode 21 — Fancy Hats And The $1000 Cocktail</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 21 — Fancy Hats And The $1000 Cocktail

Please advise that some of the links contained in the show notes description may be affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose, please try shopping at www.drunkbotany.co m/Amazon. Today is affiliate link is for Van Der Hagen razors and Blades. We crack open a can of the Spring Seasonal offering from Stone Brewing Company, Enjoy by 4/20/2018. The fresh hop taste is tremendous, and it’s a lot of beer to get yourself around. This is the first time I’ve enjoyed it in cans, having had it on draft at Coopers in the past. After a little beer geekery, we get down to the business at hand. Now that all of our plants are steadily on the way to becoming transplants, it’s time to figure out what to do with all of the seeds that you didn’t plant. The information in this podcast is inspired rather heavily by a blog post from Curtis Jackson. Curtis is a commercial seed grower, and his wares can be found here. This method Works equally well for commercial seed packet leftovers and seeds you’ve saved yourself. For today’s experiment, you will need small plastic bags, tip share envelopes, and either a small three prong binder filled with baseball card pages, photo sleeves, or inexpensive photo album. You will also want an oversized plastic Ziploc bag and some silica gel packets to contain the whole shebang. I like to label my seeds by cutting out the pictures and descriptions from seed catalogs. Not all of the seeds that I’ve obtained can be found in catalogs, but the internet is a fantastic resource and I have devised a method including descriptions and pictures in a LibreOffice draw file. I prepared a PDF of some of the varieties (like the ones from Blane’s Galactic magic seeds) that I’m growing this year for you to look at. If you are so inclined, the dimensions of a standard baseball card are 2.5 inch by 3.5 inch. This also comes in handy if you’ve ordered your seeds from Victory Seed Catalog, which does not have pictures. It should be noted, however, that Victory does host a lot of pictures of their varieties on their Internet site. Do not underestimate the importance of labeling everything. I recommend writing as much information as you can on a tiny piece of paper that you can slide inside of your craft bag to identify the seeds, where you got them, the age they are, and their growth habit. I did this for the limited release of the Rutgers 250 tomato, which I managed to obtain through the New Jersey tomato project at Rutgers University at their annual agricultural Field Day on cook campus. It’s also good idea to duplicate the same information on the tip share envelope that houses the plastic baggy. Make sure you find us on Facebook to comment, like and share posts of your favorite episodes. At the tail end of this episode, I go over a new experiment with bacon flavored vodka that I make from pork belly that Fire and Ice turned into bacon and used to create a cassoulet for the farm rescue dinner. We end with a brief mention of Northeast Pennsylvania’s Chefs for Sustainability event to save the farm. I have created a temporary webpage at www.drunkbotany.com, and I’ve created temporary redirect links to support the Quails R Us farm at www.drunkbotany.com/tickets and www.drunkbotany.com/savethefarm. The post Episode 20 — What Am I Supposed To Do With All These Unplanted Seeds? appeared first on Drunk Botany.

Please advise that some of the links contained in the show notes description may be affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose, please try shopping at <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">www.drunkbotany.co m/Amazon.</a> Today is affiliate link is for Van Der Hagen <a href="http://www.drunkbotany.com/razor" rel="nofollow" target="_blank">razors</a> and <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">Blades</a>. We crack open a can of the Spring Seasonal offering from Stone Brewing Company, <a href="http://www.stonebrewing.com/beer/stone-enjoy-ipa-series" rel="noopener nofollow" target="_blank">Enjoy by 4/20/2018</a>. The fresh hop taste is tremendous, and it’s a lot of beer to get yourself around. This is the first time I’ve enjoyed it in cans, having had it on draft at <a href="https://www.coopers-seafood.com" rel="noopener nofollow" target="_blank">Coopers</a> in the past. After a little beer geekery, we get down to the business at hand. Now that all of our plants are steadily on the way to becoming transplants, it’s time to figure out what to do with all of the seeds that you didn’t plant. The information in this podcast is inspired rather heavily by a <a href="https://www.renaissancefarms.org/seeds/heirloom-tomato-seeds-how-to-store-them/" rel="noopener nofollow" target="_blank">blog post</a> from Curtis Jackson. Curtis is a commercial seed grower, and his wares can be found <a href="https://www.renaissancefarms.org" rel="noopener nofollow" target="_blank">here</a>. This method Works equally well for commercial seed packet leftovers and <a href="https://www.drunkbotany.com/episode-13-saving-seeds-with-phoebe-north/" rel="nofollow" target="_blank">seeds you’ve saved yourself</a>. For today’s experiment, you will need <a href="https://www.amazon.com/gp/product/B00ERXSDR8/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00ERXSDR8&amp;linkId=36303712e32ccaec7fd9052920aca1c7" rel="noopener nofollow" target="_blank">small plastic bags</a>, <a href="https://amzn.to/2GKcLcp" rel="noopener nofollow" target="_blank">tip share envelopes</a>, and either a small <a href="https://amzn.to/2H3MM2M" rel="noopener nofollow" target="_blank">three prong binder</a> filled with <a href="https://amzn.to/2qcMCN4" rel="noopener nofollow" target="_blank">baseball card pages</a>, <a href="https://amzn.to/2Etgjh3" rel="noopener nofollow" target="_blank">photo sleeves</a>, or inexpensive <a href="https://amzn.to/2GE9eA1" rel="noopener nofollow" target="_blank">photo album.</a> You will also want an oversized plastic Ziploc bag and some <a href="https://amzn.to/2IAvwiU" rel="noopener nofollow" target="_blank">silica gel packets</a> to contain the whole shebang. I like to label my seeds by cutting out the pictures and descriptions from seed catalogs. Not all of the seeds that I’ve obtained can be found in catalogs, but the internet is a fantastic resource and I have devised a method including descriptions and pictures in a <a href="http://www.libreoffice.org" rel="noopener nofollow" target="_blank">LibreOffice</a> draw file. I prepared a <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/db0020blane.pdf" rel="noopener nofollow" target="_blank">PDF</a> of some of the varieties (like the ones from Blane’s <a href="https://galacticmagicseeds.com" rel="noopener nofollow" target="_blank">Galactic magic seeds</a>) that I’m growing this year for you to look at. If you are so inclined, the dimensions of a standard baseball card are <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/baseballcard.odg" rel="noopener nofollow" target="_blank">2.5 inch by 3.5 inch</a>. This also comes in handy if you’ve ordered your seeds from <a href="https://www.victoryseeds.com/" rel="noopener nofollow" target="_blank">Victory Seed</a> Catalog, which does not have pictures. It should be noted, however, that Victory does host a lot of pictures of their varieties on their Internet site. Do not underestimate the importance of labeling everything. I recommend writing as much information as you can on a tiny piece of paper that you can slide inside of your craft bag to identify the seeds, where you got them, the age they are, and their growth habit. I did this for the limited release of the Rutgers 250 tomato, which I managed to obtain through the <a href="http://njfarmfresh.rutgers.edu/jerseytomato.html" rel="noopener nofollow" target="_blank">New Jersey tomato project</a> at Rutgers University at their annual agricultural Field Day on cook campus. It’s also good idea to duplicate the same information on the tip share envelope that houses the plastic baggy. Make sure you find us on <a href="https://www.facebook.com/drunkbotany/" rel="noopener nofollow" target="_blank">Facebook</a> to comment, like and share posts of your favorite episodes. At the tail end of this episode, I go over a new experiment with bacon flavored vodka that I make from pork belly that <a href="http://www.fireandiceontobycreek.com" rel="noopener nofollow" target="_blank">Fire and Ice</a> turned into bacon and used to create a cassoulet for the farm rescue dinner. We end with a brief mention of <a href="https://www.facebook.com/NEPA-Chefs-For-Sustainability-188404491752026/" rel="noopener nofollow" target="_blank">Northeast Pennsylvania’s Chefs for Sustainability</a> event to save the farm. I have created a temporary webpage at <a href="https://www.drunkbotany.com/save-the-farm/" rel="noopener nofollow" target="_blank">www.drunkbotany.com</a>, and I’ve created temporary redirect links to support the Quails R Us farm at <a href="http://www.drunkbotany.com/tickets" rel="noopener nofollow" target="_blank">www.drunkbotany.com/tickets</a> and <a href="http://www.drunkbotany.com/savethefarm" rel="noopener nofollow" target="_blank">www.drunkbotany.com/savethefarm</a>. The post <a href="https://www.drunkbotany.com/episode-20-what-am-i-supposed-to-do-with-all-these-unplanted-seeds/" rel="nofollow" target="_blank">Episode 20 — What Am I Supposed To Do With All These Unplanted Seeds?</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 20 — What Am I Supposed To Do With All These Unplanted Seeds?

Please advise that some of the links contained in the show notes description may be affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose, please try shopping at drunkbotany.com/Amazon. Today is affiliate link is for Van Der Hagen razors and Blades. This show notes episode has a video component which will ultimately be available on YouTube, and has been minimally edited, so it contains more ummms than usual. Today, we explore a new way of starting tomatoes, called the butter tub method.  I learned this method from Blane Horton. We do a little light experimenting, and we also incorporate butter into our featured cocktail. Today’s cocktail is a brown butter washed bourbon which we serve on the rocks as we start the Evil Olive tomato, which is available at Mariseeds. The key component in this experiment is an opaque container with a tight-fitting lid. Think of the sort of container that normally holds whipped butter, cottage cheese, sour cream, or yogurt. I’m using a tub that cost me $0.49 at Walmart and used to hold sour cream. Although the seeds in question are commercially available, the ones that I’m using for this particular experiment have been obtained through a seed trade and are rumored to have poor germination rates, which is why I decided to use this particular method. Fat washing the bourbon probably deserves its own episode in and of itself. I decided to put mine in a mason jar after I filtered it and to differentiate it from any other thing that I might have working in other jars (and for ease in the pouring) I’ve utilized this lid from recap. We begin by putting a substantial amount of Jiffy seed starting medium into the butter tub, and moistening it so that the soil remains damp but not over watered. It should hold its shape when squeezed without dripping water out of it. At this point it is ready to accept our seeds which we then toss in willy-nilly. Seed placement in this process is not as precise or important as it is in other less-dense methods. Then we sprinkle over a little bit more seed-starting medium and replace our lid, which will act as a sort of a greenhouse. This will help keep the seeds moist and dark. I like to keep a spray bottle filled with Brita water on hand to adjust moisture. I attempted to experiment using clear containers to duplicate this method. For my experiment, which I conducted weeks ahead of time, I used restaurant supply cups. Think of the sort of container that your blue cheese or your salad dressing come in when ordering takeout from a restaurant. In all of my cups, my seeds had sprung forth dicotyldons, but all of the stems were long, wispy, and weak. We refer to plants like this as leggy, because they are tall and thin. I hypothesize that this has happened due to the clear nature of these containers, and my seedlings are attempting to grow towards light that is in scarce supply. This is not a problem at this stage, because a healthy dose of water allows me to pull these immature seedlings out of the seed starting medium with ease so that I can immediately pot them up. Tomatoes, with their ability to adapt their root structures, enable me to plant these seedlings deeper so that that long thin stem becomes a part of the root structure. Make sure you find us on Facebook to comment, like and share posts of your favorite episodes. We end with a brief mention of Pennsylvania’s chefs for sustainability event to save the farm. I have created a temporary webpage at drunkbotany.com, and I’ve created temporary redirect links to support the quails r us farm at www.drunkbotany.com/tickets and drunkbotany.com/savethefarm. The post Episode 19 — The Butter Tub Method appeared first on Drunk Botany.

Please advise that some of the links contained in the show notes description may be affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose, please try shopping at <a href="http://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">drunkbotany.com/Amazon</a>. Today is affiliate link is for Van Der Hagen <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">razors</a> and <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">Blades</a>. This show notes episode has a video component which will ultimately be available on YouTube, and has been minimally edited, so it contains more ummms than usual. Today, we explore a new way of starting tomatoes, called the butter tub method.  I learned <a href="https://m.youtube.com/watch?feature=youtu.be&amp;v=uSP08QAhOi8" rel="noopener nofollow" target="_blank">this</a> method from Blane Horton. We do a little light experimenting, and we also incorporate butter into our featured cocktail. Today’s cocktail is a brown butter washed bourbon which we serve on the rocks as we start the <a href="https://www.mariannasheirloomseeds.com/heirloom-seeds-catalog/mariseeds-heirloom-tomato-seeds/striped-bi-color-tomatoes/evil-olive-new-2016-detail.html" rel="noopener nofollow" target="_blank">Evil Olive</a> tomato, which is available at Mariseeds. The key component in this experiment is an opaque container with a tight-fitting lid. Think of the sort of container that normally holds whipped butter, cottage cheese, sour cream, or yogurt. I’m using a tub that cost me $0.49 at <a href="https://www.walmart.com/ip/Great-Value-Light-Sour-Cream-8-oz/10315016" rel="noopener nofollow" target="_blank">Walmart</a> and used to hold sour cream. Although the seeds in question are commercially available, the ones that I’m using for this particular experiment have been obtained through a seed trade and are rumored to have poor germination rates, which is why I decided to use this particular method. Fat washing the bourbon probably deserves its own episode in and of itself. I decided to put mine in a mason jar after I filtered it and to differentiate it from any other thing that I might have working in other jars (and for ease in the pouring) I’ve utilized this lid from <a href="https://www.amazon.com/gp/product/B00JV1CV1A/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00JV1CV1A&amp;linkId=0d374cef14b2a23293d56391ac7b9af5" rel="noopener nofollow" target="_blank">recap</a>. We begin by putting a substantial amount of <a href="https://www.amazon.com/gp/product/B00GB7JKES/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00GB7JKES&amp;linkId=eacaf40e3f62ceefa0644239b0e121ef" rel="noopener nofollow" target="_blank">Jiffy seed starting medium</a> into the butter tub, and moistening it so that the soil remains damp but not over watered. It should hold its shape when squeezed without dripping water out of it. At this point it is ready to accept our seeds which we then toss in willy-nilly. Seed placement in this process is not as precise or important as it is in other less-dense methods. Then we sprinkle over a little bit more seed-starting medium and replace our lid, which will act as a sort of a greenhouse. This will help keep the seeds moist and dark. I like to keep a spray bottle filled with <a href="https://www.amazon.com/gp/product/B01FXN3E74/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01FXN3E74&amp;linkId=39441c87b2a1d7cc8739d8a73e0804ca" rel="noopener nofollow" target="_blank">Brita water</a> on hand to adjust moisture. I attempted to experiment using clear containers to duplicate this method. For my experiment, which I conducted weeks ahead of time, I used restaurant supply cups. Think of the sort of container that your blue cheese or your salad dressing come in when ordering takeout from a restaurant. In all of my cups, my seeds had sprung forth dicotyldons, but all of the stems were long, wispy, and weak. We refer to plants like this as leggy, because they are tall and thin. I hypothesize that this has happened due to the clear nature of these containers, and my seedlings are attempting to grow towards light that is in scarce supply. This is not a problem at this stage, because a healthy dose of water allows me to pull these immature seedlings out of the seed starting medium with ease so that I can immediately <a href="https://www.drunkbotany.com/2-2/" rel="noopener nofollow" target="_blank">pot them up</a>. Tomatoes, with their ability to adapt their root structures, enable me to plant these seedlings deeper so that that long thin stem becomes a part of the root structure. Make sure you find us on Facebook to comment, like and share posts of your favorite episodes. We end with a brief mention of Pennsylvania’s chefs for sustainability event to save the farm. I have created a temporary webpage at <a href="https://www.drunkbotany.com/save-the-farm/" rel="noopener nofollow" target="_blank">drunkbotany.com</a>, and I’ve created temporary redirect links to support the quails r us farm at <a href="http://www.drunkbotany.com/tickets" rel="noopener nofollow" target="_blank">www.drunkbotany.com/tickets</a> and <a href="http://www.drunkbotany.com/savethefarm" rel="noopener nofollow" target="_blank">drunkbotany.com/savethefarm</a>. The post <a href="https://www.drunkbotany.com/episode-19-the-butter-tub-method/" rel="nofollow" target="_blank">Episode 19 — The Butter Tub Method</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 19 — The Butter Tub Method

Please advise that some of the links contained in this show notes page may be affiliate links and purchasing from them may inadvertently benefit the show. If you would like to benefit the show on purpose please visit us at drunkbotany.com/Amazon. Today’s affiliate spot is Van Der Hagen razors and Blades. My father, also named Phil Krachun (so try not to be confused), joins us to revisit seed starting. Today, we explore a more seasoned approach to starting tomato seeds indoors. We crack open two lagers from the oldest brewery in America, and get down to work. After a hefty sip of Yuengling, my dad starts by filling a vegetable flat with growing medium. You can purchase this medium, or you can mix it yourself. My dad prefers to incorporate 33% compost into his mix. He also prefers the kind of vegetable flat that holds four packs or six packs vegetables, and likes them to come with a lid much like the Burpee Greenhouse. The lid does a lot towards retaining the moisture, and that humidity helps this early growing process. My dad crudely labeled his rows of seed with poorly split wood marked up with Sharpie marker. I cannot in good conscience recommend this approach, but it seems to work for him until he forgets how to read his own handwriting. In the interest of good record-keeping I have to suggest diagramming your seed starting media on a separate sheet of paper in the event that things get lost or that grain of the poorly split wood makes it so that you can’t read your handwriting on the individual stake labels. We tried to select visually appealing tomatoes as well as a couple of old favorites comment. For this initial planting we chose German Johnson, dark galaxy, goat bag, Black Crimea, Pink Berkeley Tie-Dye, Costoluto Genovese, Beauty lottringa, and cuostralee. Most of these tomatoes have a striking visual appeal, but I’m particularly excited about the physical shape associated with the Beauty Lotringa, which I think evokes the logo from the Rolling Stones, or the cover of The Rocky Horror Picture Show. Those of you who listen to the original seeds episode are aware that I personally favor planting seeds in cells so that I can limit the amount of culling that I have to do after the seedlings start growing. My father prefers a more old-fashioned approach, in which he plants 10 or 12 seeds in furrowed rows in an attempt to get about three plants after culling excess plants. I consider this wasteful, but it works for him. One of the reasons why I like to save seeds is because I use seed trades and seed swaps to diversify the types of seeds that I have on hand from year to year. In instances like this, I may sometimes only obtain 3 seeds at a time. My dad prefers to cover the planted seeds with a quarter inch of seed-starting medium. Although he makes his own medium, I prefer to use jiffy. This is important because tomato seeds prefer a dark environment for the initial germination. It is not until the plants dicotyldons emerge that the plant can gain any benefit from lights. Another method that one could employ to help maximize the plants resulting from these germinated seeds would be to utilize the butter tub method — which really deserves an episode all its own. The true star of my father’s seed starting setup are his shop lights, combined with a warm and dedicated space. My father’s basement is a nice, balmy temperature — even in the winter time — but if your basement gets particularly cold it is not an ideal space to start seeds. I learned to pinch Pennies from my father, and he prefers to just use the fluorescent bulbs that are standard in a shop light, but special gardening bulbs do exist and have a more favorable light spectrum. My dad is the kind of guy who keeps a greenhouse in his basement, and then has a greenhouse in his Greenhouse. He’s been doing this forever, and a lot of his personal space is dedicated to this craft. It affords him the flexibility to start more plants than I can. He also devotes a lot of storage to using homemade tomato cages, but my own special limitations prevent me from going that route and I have used a string method that I stole or adapted from Mel Bartholomew’s square foot gardening. My dad likes to put a 75-watt flood light inside his Greenhouse so that the heat from the bulb can help too keep the plants warm in intemperate weather. Make sure you find us on Facebook to comment, like and share posts of your favorite episodes. We end with a brief mention of Northeast Pennsylvania’s chefs for sustainability’s event to save the farm. I have created a temporary webpage  at www.drunkbotany.com, and I’ve created temporary redirect links to support the quails r us farm at www.drunkbotany.com/tickets and www.drunkbotany.com/savethefarm. The post Episode 18 — A Slightly More Traditional Take on Starting Seeds appeared first on Drunk Botany.

Please advise that some of the links contained in this show notes page may be affiliate links and purchasing from them may inadvertently benefit the show. If you would like to benefit the show on purpose please visit us at <a href="https://www.drunkbotany.com/amazon/" rel="noopener nofollow" target="_blank">drunkbotany.com/Amazon</a>. Today’s affiliate spot is Van Der Hagen <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">razors</a> and <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">Blades</a>. My father, also named Phil Krachun (so try not to be confused), joins us to revisit <a href="https://www.drunkbotany.com/1/" rel="noopener nofollow" target="_blank">seed starting</a>. Today, we explore a more seasoned approach to starting tomato seeds indoors. We crack open two lagers from the oldest brewery in America, and get down to work. After a hefty sip of Yuengling, my dad starts by filling a vegetable flat with growing medium. You can <a href="https://www.amazon.com/gp/product/B018N7ZC8G/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B018N7ZC8G&amp;linkId=f76f8b870d74d20c1e1958893fa354ab" rel="noopener nofollow" target="_blank">purchase this medium</a>, or you can <a href="https://www.frugalandthriving.com.au/2014/save-money-in-the-garden-and-get-better-results-with-a-diy-seed-raising-mix/" rel="noopener nofollow" target="_blank">mix it yourself</a>. My dad prefers to incorporate 33% <a href="https://www.drunkbotany.com/episode-10-my-old-man-learns-me-a-thing-or-two-about-composting/" rel="noopener nofollow" target="_blank">compost</a> into his mix. He also prefers the kind of vegetable flat that holds <a href="https://www.amazon.com/gp/product/B01DL1D8JY/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01DL1D8JY&amp;linkId=2fbd0ecf0dd937175f2adf2e14f98e1f" rel="noopener nofollow" target="_blank">four packs or six packs</a> vegetables, and likes them to come with a lid much like the <a href="https://www.amazon.com/gp/product/B008WYIE2C/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B008WYIE2C&amp;linkId=889ec37e0c891c3b37e73e633f3fd922" rel="noopener nofollow" target="_blank">Burpee Greenhouse</a>. The lid does a lot towards retaining the moisture, and that humidity helps this early growing process. My dad crudely labeled his rows of seed with poorly split wood marked up with <a href="https://www.amazon.com/gp/product/B002ONCFGI/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B002ONCFGI&amp;linkId=04311e6eb321bdf1fefed947336c38c8" rel="noopener nofollow" target="_blank">Sharpie</a> marker. I cannot in good conscience recommend this approach, but it seems to work for him until he forgets how to read his own handwriting. In the interest of good record-keeping I have to suggest diagramming your seed starting media on a separate sheet of paper in the event that things get lost or that grain of the poorly split wood makes it so that you can’t read your handwriting on the individual stake labels. We tried to select visually appealing tomatoes as well as a couple of old favorites comment. For this initial planting we chose <a href="https://www.amazon.com/gp/product/B00PJ41ESO/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00PJ41ESO&amp;linkId=54dca2b1787ba455673ca30beec0e7d6" rel="noopener nofollow" target="_blank">German Johnson</a>, <a href="https://www.amazon.com/gp/product/B07B1SM67B/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B07B1SM67B&amp;linkId=a9d18c5af855cff56ce59e094c77d5f6" rel="noopener nofollow" target="_blank">dark galaxy,</a> <a href="https://www.renaissancefarms.org/?s=Goat+bag" rel="noopener nofollow" target="_blank">goat bag</a>, <a href="https://www.amazon.com/gp/product/B06XKWZVFJ/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B06XKWZVFJ&amp;linkId=9821e50d3244e6a5839ab1759f62f46a" rel="noopener nofollow" target="_blank">Black Crimea</a>, <a href="https://www.amazon.com/gp/product/B01NCPAG5Y/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01NCPAG5Y&amp;linkId=8305bd6430b22567572c4cf2c35f5c33" rel="noopener nofollow" target="_blank">Pink Berkeley Tie-Dye</a>, <a href="https://www.amazon.com/gp/product/B018ZUXBF2/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B018ZUXBF2&amp;linkId=5dbec7fe8362bf8db1b05e2b5077afb1" rel="noopener nofollow" target="_blank">Costoluto Genovese</a>, <a href="https://www.renaissancefarms.org/?s=Beauty+lottringa" rel="noopener nofollow" target="_blank">Beauty lottringa</a>, and <a href="https://www.amazon.com/gp/product/B01K4PVEY6/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01K4PVEY6&amp;linkId=9a2ef0caccbfa077435e9d829535c3ef" rel="noopener nofollow" target="_blank">cuostralee</a>. Most of these tomatoes have a striking visual appeal, but I’m particularly excited about the physical shape associated with the Beauty Lotringa, which I think evokes the <a href="https://www.amazon.com/gp/product/B078C74NWK/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B078C74NWK&amp;linkId=67e41974be613b7eab5a849f9723cc9e" rel="noopener nofollow" target="_blank">logo from the Rolling Stones,</a> or the <a href="https://www.amazon.com/gp/product/B07B4YC8X1/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B07B4YC8X1&amp;linkId=31797d115a2a33d71831cf7ceca745e2" rel="noopener nofollow" target="_blank">cover of The Rocky Horror Picture Show.</a> Those of you who listen to the <a href="https://www.drunkbotany.com/1/" rel="noopener nofollow" target="_blank">original seeds episode</a> are aware that I personally favor planting seeds in cells so that I can limit the amount of culling that I have to do after the seedlings start growing. My father prefers a more old-fashioned approach, in which he plants 10 or 12 seeds in furrowed rows in an attempt to get about three plants after culling excess plants. I consider this wasteful, but it works for him. One of the reasons why I like to save seeds is because I use seed trades and seed swaps to diversify the types of seeds that I have on hand from year to year. In instances like this, I may sometimes only obtain 3 seeds at a time. My dad prefers to cover the planted seeds with a quarter inch of seed-starting medium. Although he makes his own medium, I prefer to use <a href="https://www.amazon.com/gp/product/B00GB7JKES/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00GB7JKES&amp;linkId=dfc633bf3b355a11f14420438afeff30" rel="noopener nofollow" target="_blank">jiffy</a>. This is important because tomato seeds prefer a dark environment for the initial germination. It is not until the plants dicotyldons emerge that the plant can gain any benefit from lights. Another method that one could employ to help maximize the plants resulting from these germinated seeds would be to utilize the butter tub method — which really deserves an episode all its own. The true star of my father’s seed starting setup are his <a href="https://www.amazon.com/gp/product/B00KZKW73S/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00KZKW73S&amp;linkId=82872834dbf33fe557f19e739f723ca8" rel="noopener nofollow" target="_blank">shop lights</a>, combined with a warm and dedicated space. My father’s basement is a nice, balmy temperature — even in the winter time — but if your basement gets particularly cold it is not an ideal space to start seeds. I learned to pinch Pennies from my father, and he prefers to just use the fluorescent bulbs that are standard in a shop light, but <a href="https://www.amazon.com/gp/product/B076PZN64J/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B076PZN64J&amp;linkId=175fa055d4ab7fdc997f6bc98dcc406c" rel="noopener nofollow" target="_blank">special gardening bulbs</a> do exist and have a more favorable light spectrum. My dad is the kind of guy who keeps a <a href="https://www.amazon.com/gp/product/B0757DQS4N/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0757DQS4N&amp;linkId=9b0cd712bae516299474820c6ec214e9" rel="noopener nofollow" target="_blank">greenhouse</a> in his basement, and then has a <a href="https://www.amazon.com/gp/product/B01CF2514A/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01CF2514A&amp;linkId=65c7b169a251e78813fd6fe8f8f61fdf" rel="noopener nofollow" target="_blank">greenhouse</a> in his <a href="https://www.amazon.com/gp/product/B00M5J30D8/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00M5J30D8&amp;linkId=f0581dd361c30297a7c5b44faa1fb94e" rel="noopener nofollow" target="_blank">Greenhouse</a>. He’s been doing this forever, and a lot of his personal space is dedicated to this craft. It affords him the flexibility to start more plants than I can. He also devotes a lot of storage to using <a href="https://morningchores.com/tomato-trellis-cage/" rel="noopener nofollow" target="_blank">homemade tomato cages</a>, but my own special limitations prevent me from going that route and I have used a <a href="https://www.drunkbotany.com/episode-12-how-to-salvage-green-tomatoes/" rel="noopener nofollow" target="_blank">string method</a> that I stole or adapted from Mel Bartholomew’s <a href="https://www.amazon.com/gp/product/1591865484/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1591865484&amp;linkId=fa656a130c883517538f099d4bbbe96d" rel="noopener nofollow" target="_blank">square foot gardening</a>. My dad likes to put a <a href="https://www.amazon.com/gp/product/B000VZRVOC/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000VZRVOC&amp;linkId=ff1d273d68059d6a8b72899c12299821" rel="noopener nofollow" target="_blank">75-watt flood light</a> inside his Greenhouse so that the heat from the bulb can help too keep the plants warm in intemperate weather. Make sure you find us on <a href="https://www.facebook.com/drunkbotany/" rel="noopener nofollow" target="_blank">Facebook</a> to comment, like and share posts of your favorite episodes. We end with a brief mention of <a href="https://www.facebook.com/NEPA-Chefs-For-Sustainability-188404491752026/" rel="noopener nofollow" target="_blank">Northeast Pennsylvania’s chefs for sustainability’s</a> event to save the farm. I have created a <a href="https://www.drunkbotany.com/save-the-farm/" rel="noopener nofollow" target="_blank">temporary webpage</a>  at <a href="http://www.drunkbotany.com" rel="noopener nofollow" target="_blank">www.drunkbotany.com</a>, and I’ve created temporary redirect links to support the <a href="https://www.facebook.com/QuailsRUSPlus/" rel="noopener nofollow" target="_blank">quails r us</a> farm at <a href="http://www.drunkbotany.com/tickets" rel="noopener nofollow" target="_blank">www.drunkbotany.com/tickets</a> and <a href="http://www.drunkbotany.com/savethefarm" rel="noopener nofollow" target="_blank">www.drunkbotany.com/savethefarm</a>. The post <a href="https://www.drunkbotany.com/episode-18-a-slightly-more-traditional-take-on-starting-seeds/" rel="nofollow" target="_blank">Episode 18 — A Slightly More Traditional Take on Starting Seeds</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 18 — A Slightly More Traditional Take on Starting Seeds

David Pollack

This episode was actually supposed to mark the kick-off point to this most recent season of Drunk Botany, but we had some concerns with the legal department from David Pollack’s company, OrganoGold. I think it is important to note that this episode is not intended to represent the coffee company in a negative light in any way, and they do not condone mixing their products with alcohol. Since this is a drinking show, all alcohol related suggestions are my own and are not recommended by this company. Please advise that some of the links contained in this show notes page may be affiliate links, and purchasing products from them may inadvertently benefit the show. If you would like to benefit the show on purpose, please visit drunkbotany.com/Amazon I met our guest, David Pollack, while recording the episode on mead with the Philadelphia rhinos. During this episode, we explore the real story behind Irish coffee and also drink a little bit of Mexican coffee, as the two are very much intertwined. David Pollack joins us at Fire and Ice on Toby Creek in Trucksville, Pennsylvania for a coffee comparison between french press coffee from the Electric City Roasting Co in Scranton Pennsylvania (which is the house coffee at Fire and Ice) and David’s OrganoGold coffees. David’s coffees all contain extracts from the reishi mushroom, which has a tradition in Chinese culture for a number of medicinal properties. Irish coffee is often served incorrectly, beginning with the glassware. It is most properly served in an authentic Irish coffee glass. The drink is credited to Joe Sheridan. Sheridan even wrote a poem so that everybody would remember how to make the drink properly. There are number of popular (and incorrect) ways of making Irish coffee, beginning with the use of Bailey’s or home made whipped cream with the consistency of redi whip, but today we are going to use a homemade simple syrup from Sugar In The Raw , and lightly whipped heavy cream. I use a neat little trick that justifies my owning a Hawthorne strainer. I wish I had known this trick when I did the sour mix episode. If you like gadgets, David recommends the use of a cream aerator. I would also recommend one of those bodybuilding mixing balls for the same effect. David and I then discuss how the fermentation process changes both coffee and tea into products that are ready for human consumption. David’s coffee is an instant coffee, and it needs to be in order to incorporate the extract from the reishi mushroom without destroying the flavor of the drink. David also outlines a recipe for a spicy simple syrup, which he incorporates into a mocha version of his OrganoGold. Once we add a nice splash of spiced rum to the mix, we have ourselves a wonderful Mexican coffee which is evocative of a spicy hot chocolate. Today’s affiliate is Lyft. Please use the referral code DBOTANY. David also utilizes crystallized Rose in his version of this cocktail. He also explains how the home Gardener might be able to cultivate their own coffee plant. David does make some bold claims about the power of the reishi mushroom, but he does take pains to note that he is not a doctor, and he has furnished me with the following documentation to substantiate his claims. He also introduces me to Google Scholar. The reishi mushroom is very bitter on its own, and since David is working on his own homemade bitters, I recommended the use of this mushroom for that purpose. Organo Gold is an MLM company, and if you’re interested in getting into iti or If you are interested in trying these products, feel free to contact Dave or his wife here, and be sure to let them know that you heard about them on Drunk Botany. If all of the stars have aligned properly, that ought to have gotten you a discount. The Chili de arbol simple syrup contained: 3-5 chili de arbol 1 1/2 cup water 3/4 cup brown sugar ( or 1/4 cup of mexican sugar) 1 tsp cinnamon The Spiked Mexican Mocha: 1 oz. chili simple syrup 1 pack Organo Gold Mocha 6 oz. Hot water 1 1/2 oz. spiced rum The post Episode 17 – The Real Story Behind Irish Coffee with David Pollack appeared first on Drunk Botany.

This episode was actually supposed to mark the kick-off point to this most recent season of Drunk Botany, but we had some concerns with the legal department from David Pollack’s company, OrganoGold. I think it is important to note that this episode is not intended to represent the coffee company in a negative light in any way, and they do not condone mixing their products with alcohol. Since this is a drinking show, all alcohol related suggestions are my own and are not recommended by this company. Please advise that some of the links contained in this show notes page may be affiliate links, and purchasing products from them may inadvertently benefit the show. If you would like to benefit the show on purpose, please visit <a href="https://www.drunkbotany.com/amazon/" rel="noopener nofollow" target="_blank">drunkbotany.com/Amazon</a> I met our guest, David Pollack, while recording the <a href="https://www.drunkbotany.com/episode-11-mead-merriment-and-man-crushing-steel/" rel="noopener nofollow" target="_blank">episode on mead</a> with the Philadelphia rhinos. During this episode, we explore the real story behind Irish coffee and also drink a little bit of Mexican coffee, as the two are very much intertwined. David Pollack joins us at <a href="http://www.fireandiceontobycreek.com" rel="noopener nofollow" target="_blank">Fire and Ice on Toby Creek</a> in Trucksville, Pennsylvania for a coffee comparison between <a href="http://amzn.to/2tA3zoM" rel="noopener nofollow" target="_blank">french press</a> coffee from the Electric City Roasting Co in Scranton Pennsylvania (which is the house coffee at Fire and Ice) and David’s OrganoGold coffees. David’s coffees all contain extracts from the <a href="https://en.m.wikipedia.org/wiki/Lingzhi_mushroom" rel="noopener nofollow" target="_blank">reishi mushroom</a>, which has a tradition in Chinese culture for a number of medicinal properties. Irish coffee is often served incorrectly, beginning with the <a href="http://amzn.to/2GhneN3" rel="noopener nofollow" target="_blank">glassware</a>. It is most properly served in an authentic Irish coffee glass. The drink is credited to Joe Sheridan. Sheridan even wrote <a href="https://www.google.com/amp/s/www.chowhound.com/recipes/irish-coffee-29420/amp" rel="noopener nofollow" target="_blank">a poem</a> so that everybody would remember how to make the drink properly. There are number of popular (and incorrect) ways of making Irish coffee, beginning with the use of Bailey’s or <a href="http://amzn.to/2p2FZLH" rel="noopener nofollow" target="_blank">home made whipped cream</a> with the consistency of redi whip, but today we are going to use a <a href="https://www.drunkbotany.com/episode-15-please-dont-spend-10-on-sugar-water/" rel="nofollow" target="_blank">homemade simple syrup</a> from <a href="http://amzn.to/2HhUJhu" rel="noopener nofollow" target="_blank">Sugar In The Raw</a> , and lightly whipped heavy cream. I use a neat little trick that justifies my owning a <a href="https://www.barproducts.com/?acc=7cbbc409ec990f19c78c75bd1e06f215" rel="noopener nofollow" target="_blank">Hawthorne strainer</a>. I wish I had known this trick when I did the <a href="https://www.drunkbotany.com/1920s-sour-mix/" rel="noopener nofollow" target="_blank">sour mix episode</a>. If you like gadgets, David recommends the use of a <a href="http://amzn.to/2GaJAzD" rel="noopener nofollow" target="_blank">cream aerator</a>. I would also recommend one of those bodybuilding <a href="http://amzn.to/2tA4DsM" rel="noopener nofollow" target="_blank">mixing balls</a> for the same effect. David and I then discuss how the fermentation process changes both coffee and tea into products that are ready for human consumption. David’s coffee is an instant coffee, and it needs to be in order to incorporate the extract from the reishi mushroom without destroying the flavor of the drink. David also outlines a recipe for a spicy simple syrup, which he incorporates into a mocha version of his OrganoGold. Once we add a nice splash of spiced rum to the mix, we have ourselves a wonderful Mexican coffee which is evocative of a spicy hot chocolate. Today’s affiliate is Lyft. Please use the referral code DBOTANY. David also utilizes <a href="http://amzn.to/2oTGqZK" rel="noopener nofollow" target="_blank">crystallized Rose</a> in his version of this cocktail. He also explains how the home Gardener might be able to cultivate their own coffee plant. David does make some bold <a href="https://www.m.webmd.com/vitamins/ai/ingredientmono-905/reishi-mushroom" rel="noopener nofollow" target="_blank">claims</a> about the power of the reishi mushroom, but he does take pains to note that he is not a doctor, and he has furnished me with the following <a href="https://www.liebertpub.com/doi/abs/10.1089/act.1998.4.256?journalCode=act" rel="noopener nofollow" target="_blank">documentation</a> to <a href="http://onlinelibrary.wiley.com/doi/10.1002/14651858.CD007731.pub2/full" rel="noopener nofollow" target="_blank">substantiate</a> his claims. He also introduces me to <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=https://scholar.google.com/&amp;ved=2ahUKEwiLhIT6zN_ZAhWN0VMKHSbTCbUQFjAAegQIBhAD&amp;usg=AOvVaw0EsBbxLkLeagBX_vue5ltw" rel="noopener nofollow" target="_blank">Google Scholar.</a> The reishi mushroom is very bitter on its own, and since David is working on his own <a href="https://www.drunkbotany.com/episode-3-all-of-these-flavors-and-you-chose-to-be-bitter/" rel="noopener nofollow" target="_blank">homemade bitters</a>, I recommended the use of this mushroom for that purpose. Organo Gold is an MLM company, and if you’re interested in getting into iti or If you are interested in trying these products, feel free to contact Dave or his wife <a href="http://Scherriesworldcafe.myorganogold.com" rel="noopener nofollow" target="_blank">here</a>, and be sure to let them know that you heard about them on Drunk Botany. If all of the stars have aligned properly, that ought to have gotten you a discount. The Chili de arbol simple syrup contained: 3-5 chili de arbol 1 1/2 cup water 3/4 cup brown sugar ( or 1/4 cup of mexican sugar) 1 tsp cinnamon The Spiked Mexican Mocha: 1 oz. chili simple syrup 1 pack Organo Gold Mocha 6 oz. Hot water 1 1/2 oz. spiced rum The post <a href="https://www.drunkbotany.com/episode-17-the-real-story-behind-irish-coffee-with-david-pollack/" rel="nofollow" target="_blank">Episode 17 – The Real Story Behind Irish Coffee with David Pollack</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 17 – The Real Story Behind Irish Coffee with David Pollack

Ashley Beisley

PAPER

Episode 16 – Graph Paper Isn’t Just for D&amp;D: Cottage Garden Design with Ashley Beisley Ashley Beisley formerly of Beisley Bottoms join us for our newest episode of drunk botany, whom I know through Lauren Heidingsfelder. We all originally met in a parenting group, and refer to one another as turtles. That may not be obvious in the audio program. Please advise that some of the links located within the show notes page maybe affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose please visit drunkbotany.com/Amazon. Today’s affiliate link is Van Der Hagen, whose razor can be found at drunkbotany.com/razor and drunkbotany.com/blades. They are elegant and fantastic. There is some white noise in the first few minutes that I couldn’t eliminate, but it goes away. After totally butchering the pronunciation of her name, Ashley and I pop open a bottle of Apothic Red with an Italian rosewood waiter’s corkscrew. Ashley defines cottage gardens, evocative of Belle’s garden from Beauty and the Beast. I originally learned about this style of gardening on a local tour with the Back Mountain Bloomers. Once you’ve decided whether or not you would like to grow a floral garden, an edible garden, or a mixture of the two, you can start to consult the following resources. In the absence of a South facing yard, you can opt to build your cottage garden according to shade garden principles. Ashley likes to use repeated geometric shapes like hexagons and triangles, which can be plotted out on hexagonal paper, graph paper, or equilateral graph paper. Square foot gardening is an excellent resource for figuring out plant spacing as it pertains to Cottage gardening. Ashley recommends intensive gardening, and Mini Farming as great resources for cottage gardens. When planting her garden, Ashley likes to use toothpicks to mark the locations of individual seeds and forms of hexagons and triangles to space out the seeds. Hers is a DIY method of this square foot gardening product. You should ideally choose plants that are suited to your region, so that they attract pollinators like bees. You can realize great savings and breed regionally adapted plants by saving seeds. Ashley’s general references include: The spruce The almanac — either in print or online Your local land grant college agricultural extension, be that Penn State, Rutgers University Cook College Agricultural Extension, or Oregon State We have a Master Gardeners program where I live.¸ The post Episode 16 – Graph Paper Isn’t Just For D&amp;D: Cottage Garden Design with Ashley Beisley appeared first on Drunk Botany.

Episode 16 – Graph Paper Isn’t Just for D&amp;D: Cottage Garden Design with Ashley Beisley Ashley Beisley formerly of Beisley Bottoms join us for our newest episode of drunk botany, whom I know through <a href="https://www.drunkbotany.com/episode-7-they-charged-20-for-a-jar-of-cherries-you-will-never-believe-what-i-did-next/" rel="nofollow" target="_blank">Lauren Heidingsfelder.</a> We all originally met in a parenting group, and refer to one another as turtles. That may not be obvious in the audio program. Please advise that some of the links located within the show notes page maybe affiliate links and purchasing from them may indirectly benefit the show. If you would like to benefit the show on purpose please visit <a href="https://www.drunkbotany.com/amazon/" rel="nofollow" target="_blank">drunkbotany.com/Amazon</a>. Today’s affiliate link is Van Der Hagen, whose razor can be found at <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">drunkbotany.com/razor</a> and <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">drunkbotany.com/blades</a>. They are elegant and fantastic. There is some white noise in the first few minutes that I couldn’t eliminate, but it goes away. After totally butchering the pronunciation of her name, Ashley and I pop open a bottle of Apothic Red with an <a href="https://www.barproducts.com/corkscrew-double-lever-wood-handle?acc=7cbbc409ec990f19c78c75bd1e06f215" rel="noopener nofollow" target="_blank">Italian rosewood waiter’s corkscrew</a>. Ashley defines cottage gardens, evocative of Belle’s garden from <a href="http://amzn.to/2CXM5lE" rel="nofollow" target="_blank">Beauty and the Beast</a>. I originally learned about this style of gardening on a local tour with the <a href="http://www.backmountainbloomers.org/" rel="nofollow" target="_blank">Back Mountain Bloomers</a>. Once you’ve decided whether or not you would like to grow a floral garden, an edible garden, or a mixture of the two, you can start to consult the following resources. In the absence of a South facing yard, you can opt to build your cottage garden according to shade garden principles. Ashley likes to use repeated geometric shapes like hexagons and triangles, which can be plotted out on <a href="http://amzn.to/2Fce96L" rel="noopener nofollow" target="_blank">hexagonal paper</a>, <a href="http://amzn.to/2CVZURE" rel="noopener nofollow" target="_blank">graph paper</a>, or <a href="http://amzn.to/2FPGJM5" rel="noopener nofollow" target="_blank">equilateral graph paper.</a> <a href="http://amzn.to/2oEdSDg" rel="noopener nofollow" target="_blank">Square foot gardening</a> is an excellent resource for figuring out plant spacing as it pertains to Cottage gardening. Ashley recommends <a href="http://amzn.to/2oEPl14" rel="noopener nofollow" target="_blank">intensive gardening</a>, and <a href="http://amzn.to/2CX9OCm" rel="noopener nofollow" target="_blank">Mini Farming</a> as great resources for cottage gardens. When planting her garden, Ashley likes to use toothpicks to mark the locations of individual seeds and forms of hexagons and triangles to space out the seeds. Hers is a DIY method of this <a href="http://amzn.to/2FaG1rM" rel="noopener nofollow" target="_blank">square foot gardening product</a>. You should ideally choose plants that are suited to your region, so that they attract pollinators like <a href="https://www.drunkbotany.com/episode-9-bees-roman-wine-and-beowulf-with-the-beekeepers-daughter/" rel="noopener nofollow" target="_blank">bees</a>. You can realize great savings and breed regionally adapted plants by <a href="https://www.drunkbotany.com/episode-13-saving-seeds-with-phoebe-north/" rel="noopener nofollow" target="_blank">saving seeds</a>. Ashley’s general references include: <a href="http://www.thespruce.com" rel="noopener nofollow" target="_blank">The spruce</a> The almanac — either in <a href="http://amzn.to/2oFTSQF" rel="noopener nofollow" target="_blank">print</a> or <a href="https://www.almanac.com/" rel="noopener nofollow" target="_blank">online</a> Your local land grant college agricultural extension, be that <a href="https://extension.psu.edu/" rel="noopener nofollow" target="_blank">Penn State</a>, <a href="https://njaes.rutgers.edu/extension/" rel="noopener nofollow" target="_blank">Rutgers University Cook College Agricultural Extension</a>, or <a href="http://extension.oregonstate.edu/" rel="noopener nofollow" target="_blank">Oregon State</a> We have a <a href="https://extension.psu.edu/programs/master-gardener" rel="noopener nofollow" target="_blank">Master Gardeners</a> program where I live.¸ The post <a href="https://www.drunkbotany.com/episode-16-graph-paper-isnt-just-for-dd-cottage-garden-design-with-ashley-beisley/" rel="nofollow" target="_blank">Episode 16 – Graph Paper Isn’t Just For D&amp;D: Cottage Garden Design with Ashley Beisley</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 16 – Graph Paper Isn’t Just For D&D: Cottage Garden Design with Ashley Beisley

Dann Reid of the Culinary Libertarian and Holiday Hooch joins us for a discussion on simple syrup, otherwise known as bar syrup. Please advise, some of the links contained within the show notes page may be affiliate links, and clicking on them may inadvertently benefit the show. If you would like to benefit the show on purpose, please visit us at drunkbotany.com/Amazon. Today’s affiliate is Van Der Hagen razors and Blades, found at drunkbotany.com/razor and drunkbotany.com/blades The basic recipe for simple bar syrup is one part sugar to one part water, but we also outline a couple of different ways to make complicated syrup and heavy syrup. I personally prefer to make my bar syrups with a two-to-one ratio. Our goal today is to take you outside of the old-fashioned and Mojito, and show you some exciting new uses for different types of bar syrups. A quick search on Amazon reveals that people will pay upwards of $10 to not have to make bar syrup, and if I get anything done on this podcast at all, I will ensure that you never have to do that. In this episode, I whip together a couple of Irish coffees as we discussed in an episode that has yet to air, but probably should have had aired first. I use Jameson Irish whiskey and homemade gingerbread simple syrup, derived from this recipe. Dan, joining us from the West Coast, puts together an old-fashioned and lets us know that he has eschews the use of maraschino cherries — even the good ones from our episode with Lauren Heidingsfelder. Instead, Dan uses dried cranberries in his simple syrup infusion as a substitute. I would like to take a moment, to warn anybody against straining simple syrups and the raw ingredients through coffee filters. Unless, of course, you’re a glutton for punishment, and which case do what you like. Use one of these sieves or some cheesecloth. Dan and I both put together competing lavender syrups. Dan has some experience with lavender, having written this article most recently. My two syrups have been made with Lemon Lavender Lane from Celestial Seasonings, and these organic lavender buds. We also discuss some tips and tricks for infusions. I got that tea bag idea from Brian Hajosh, and it worked fabulously. The syrup works fantastically as an ingredient in a lemon drop or a cosmopolitan. My trick is to double the number of tea bags used for a given volume of liquid when making a complex syrup. Two tea bags to 8 oz of water to 16 oz of sugar. Dann also challenges me to make a cocktail with thyme simple syrup. Hold me accountable to this. Don’t forget to find us on Facebook where you can comment, like, and share! The post Episode 15 — Please Don’t Spend $10 on Sugar Water appeared first on Drunk Botany.

Dann Reid of the <a href="https://www.culinarylibertarian.com/" rel="noopener nofollow" target="_blank">Culinary Libertarian</a> and <a href="https://www.facebook.com/eggnogandpie/" rel="noopener nofollow" target="_blank">Holiday Hooch</a> joins us for a discussion on <a href="https://www.amazon.com/gp/product/B01IE6L9G0/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IE6L9G0&amp;linkId=632fb445637d6bd096d6496fb4929cde" rel="noopener nofollow" target="_blank">simple syrup,</a> otherwise known as bar syrup. Please advise, some of the links contained within the show notes page may be affiliate links, and clicking on them may inadvertently benefit the show. If you would like to benefit the show on purpose, please visit us at <a href="http://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">drunkbotany.com/Amazon</a>. Today’s affiliate is Van Der Hagen razors and Blades, found at <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">drunkbotany.com/razor</a> and <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">drunkbotany.com/blades</a> The basic recipe for simple bar syrup is one part sugar to one part water, but we also outline a couple of different ways to make complicated syrup and heavy syrup. I personally prefer to make my bar syrups with a two-to-one ratio. Our goal today is to take you outside of the old-fashioned and Mojito, and show you some exciting new uses for different types of bar syrups. A quick search on <a href="http://www.drunkbotany.com/Amazon" rel="nofollow" target="_blank">Amazon</a> reveals that people will pay upwards of $10 to not have to make <a href="https://www.amazon.com/gp/product/B01IE6L9G0/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IE6L9G0&amp;linkId=632fb445637d6bd096d6496fb4929cde" rel="noopener nofollow" target="_blank">bar syrup</a>, and if I get anything done on this podcast at all, I will ensure that you never have to do that. In this episode, I whip together a couple of Irish coffees as we discussed in an episode that has yet to air, but probably should have had aired first. I use Jameson Irish whiskey and <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/gingerbreadsyrup.txt" rel="noopener nofollow" target="_blank">homemade gingerbread simple syrup</a>, derived from this <a href="http://allrecipes.com/recipe/56726/billys-favorite-gingerbread-spiced-coffee-syrup/" rel="noopener nofollow" target="_blank">recipe</a>. Dan, joining us from the West Coast, puts together an old-fashioned and lets us know that he has eschews the use of maraschino cherries — even the <a href="https://www.amazon.com/gp/product/B00AQB146W/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00AQB146W&amp;linkId=c8dad53af8ce256e67227e72393d6d74" rel="noopener nofollow" target="_blank">good ones</a> from our <a href="https://www.drunkbotany.com/episode-7-they-charged-20-for-a-jar-of-cherries-you-will-never-believe-what-i-did-next/" rel="noopener nofollow" target="_blank">episode</a> with Lauren Heidingsfelder. Instead, Dan uses dried cranberries in his simple syrup infusion as a substitute. I would like to take a moment, to warn anybody against straining simple syrups and the raw ingredients through coffee filters. Unless, of course, you’re a glutton for punishment, and which case do what you like. Use one of these <a href="https://www.amazon.com/gp/product/B01DVHGGEM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01DVHGGEM&amp;linkId=016d6efbfb97c0f95c532250e6d2ac19" rel="noopener nofollow" target="_blank">sieves</a> or some <a href="https://www.amazon.com/gp/product/B001B14ODG/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001B14ODG&amp;linkId=37d74121c6c07cc8314baa9838954928" rel="noopener nofollow" target="_blank">cheesecloth</a>. Dan and I both put together competing lavender syrups. Dan has some experience with lavender, having written <a href="http://bit.ly/LoveofLavender" rel="noopener nofollow" target="_blank">this article</a> most recently. My two syrups have been made with <a href="http://amzn.to/2BzLN7l" rel="noopener nofollow" target="_blank">Lemon Lavender Lane from Celestial Seasonings</a>, and these organic <a href="http://amzn.to/2C6PLFu" rel="noopener nofollow" target="_blank">lavender buds</a>. We also discuss some tips and tricks for infusions. I got that tea bag idea from <a href="https://www.drunkbotany.com/episode-3-all-of-these-flavors-and-you-chose-to-be-bitter/" rel="noopener nofollow" target="_blank">Brian Hajosh</a>, and it worked fabulously. The syrup works fantastically as an ingredient in a lemon drop or a cosmopolitan. My trick is to double the number of tea bags used for a given volume of liquid when making a complex syrup. Two tea bags to 8 oz of water to 16 oz of sugar. Dann also challenges me to make a cocktail with thyme simple syrup. Hold me accountable to this. Don’t forget to find us on <a href="https://www.facebook.com/drunkbotany/" rel="noopener nofollow" target="_blank">Facebook</a> where you can comment, like, and share! The post <a href="https://www.drunkbotany.com/episode-15-please-dont-spend-10-on-sugar-water/" rel="nofollow" target="_blank">Episode 15 — Please Don’t Spend $10 on Sugar Water</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 15 — Please Don’t Spend $10 on Sugar Water

Episode 14 – Not Your Grandfather’s Seed Catalogs Please advise that some of the links in this show notes page maybe affiliate links and clicking on them may inadvertently or intentionally benefit the show. If you would like to benefit the show on purpose, shop at www.drunkbotany.com/Amazon. Our first ever live episode begins with an affiliate showcase for Van Der Hagen razors and Blades. Get yours at www.drunkbotany.com/razor or www.drunkbotany.com/blades. A live recording of the show is available through Facebook live. This episode deals with seed catalogs and internet-based sources for seeds. This episode was recorded with me wearing a t-shirt from Apes of the State, the band that does my theme music. Each catalog is associated with a shot and a shout-out to a given individual, but you will have to listen to the episode to discover those things. Traditional seed catalogs: Territorial seed co. Baker Creek rare seed catalogs Victory seed Seed Saver’s Exchange Seeds From Italy Online options: Renaissance farms Galactic Magic Marianna’s heirloom seeds I also talked about the book Livingston and the tomato. I also talk about Chad lehoullier book Epic Tomatoes, and mention the Seed Saver’s Exchange group, which I support with Amazon smile. The post Episode 14 – Not Your Grandfather’s Seed Catalogs appeared first on Drunk Botany.

Episode 14 – Not Your Grandfather’s Seed Catalogs Please advise that some of the links in this show notes page maybe affiliate links and clicking on them may inadvertently or intentionally benefit the show. If you would like to benefit the show on purpose, shop at <a href="http://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">www.drunkbotany.com/Amazon</a>. Our first ever live episode begins with an affiliate showcase for Van Der Hagen razors and Blades. Get yours at <a href="http://www.drunkbotany.com/razor" rel="noopener nofollow" target="_blank">www.drunkbotany.com/razor</a> or <a href="http://www.drunkbotany.com/blades" rel="noopener nofollow" target="_blank">www.drunkbotany.com/blades</a>. A live recording of the show is available through <a href="https://m.facebook.com/story.php?story_fbid=215581379008724&amp;id=134348553798674" rel="noopener nofollow" target="_blank">Facebook live.</a> This episode deals with seed catalogs and internet-based sources for seeds. This episode was recorded with me wearing a t-shirt from <a href="https://apesofthestate.bandcamp.com/" rel="noopener nofollow" target="_blank">Apes of the State,</a> the band that does my theme music. Each catalog is associated with a shot and a shout-out to a given individual, but you will have to listen to the episode to discover those things. Traditional seed catalogs: <a href="http://www.territorialseed.com/catalog_request?r=PPCGOOGCATALOG&amp;gclid=CjwKCAiAqvXTBRBuEiwAE54dcIL-Lxb3zDumIajIA10aUQW1qSl-rHdpaolOU52GqwGj7m4j19g15hoCtiUQAvD_BwE" rel="noopener nofollow" target="_blank">Territorial seed co.</a> <a href="https://www.rareseeds.com/request-catalogus/" rel="noopener nofollow" target="_blank">Baker Creek</a> rare seed catalogs <a href="https://www.victoryseeds.com/mobile/home.asp" rel="noopener nofollow" target="_blank">Victory seed</a> <a href="https://www.seedsavers.org/catalog" rel="noopener nofollow" target="_blank">Seed Saver’s Exchange</a> <a href="http://www.growitalian.com" rel="noopener nofollow" target="_blank">Seeds From Italy</a> Online options: <a href="https://www.renaissancefarms.org/" rel="noopener nofollow" target="_blank">Renaissance farms</a> <a href="https://galacticmagicseeds.com/" rel="noopener nofollow" target="_blank">Galactic Magic</a> <a href="https://www.mariannasheirloomseeds.com/" rel="noopener nofollow" target="_blank">Marianna’s heirloom seeds</a> I also talked about the book <a href="https://www.amazon.com/gp/product/0814250092/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0814250092&amp;linkId=e25b715d007301cc905bfa0e05332938" rel="noopener nofollow" target="_blank">Livingston and the tomato</a>. I also talk about Chad lehoullier book <a href="https://www.amazon.com/gp/product/1612122086/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1612122086&amp;linkId=8b3caafc2b318b667a39b9a1cf0f081c" rel="noopener nofollow" target="_blank">Epic Tomatoes</a>, and mention the <a href="https://www.seedsavers.org/" rel="noopener nofollow" target="_blank">Seed Saver’s Exchange</a> group, which I support with Amazon smile. The post <a href="https://www.drunkbotany.com/episode-14-not-your-grandfathers-seed-catalogs/" rel="nofollow" target="_blank">Episode 14 – Not Your Grandfather’s Seed Catalogs</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 14 – Not Your Grandfather’s Seed Catalogs

Phoebe North

Starglass author and young adult novelist Phoebe North joins us today for gin martinis and a lesson on tomato seed saving. Please be advised that some the links contained in this show notes page maybe affiliate links and purchasing from them may and directly benefit the show. If you’d like to help keep the lights on intentionally this holiday season, feel free to do your shopping at www.drunkbotany.com/Amazon.  We weigh in on differences between dirty martinis and regular martinis, and our preferences for the The Botanist gin and Neversink sink gin. If you want a good dirty martini, you’re going to want to start with a good brand of Spanish queen olives  If you’re going to drink regular martinis garnished with olives with any level of regularity, you would benefit yourself greatly to get yourself some classy metal sword picks like these. I insist upon stirring my gin martinis with a quality long handled bar spoon with spiral. I leave it up to the user whether or not they prefer to use a mixing glass and Shaker tin or a traditional Hawthorne strainer. I like my vermouth in trace amounts, so I use a device like this. For this week’s experiment – called the wintersown.org seed saving method – you’ll need a small mesh sieve/strainer, a bit of Dawn dish detergent or similar dish soap, and a small bowl or mason jar, and a powdered kitchen bleach like Comet or Ajax, and a paper plate for each variety from which you would like to save seeds. If you aren’t asking Alexa  to set a timer for you, you may want to also have a timer on hand. You may also want the blade of a utility knife for the end.  If this sounds off putting to you, don’t worry — Carly was also creeped out by the comet. For more information about open-pollinated plants, seed saving, plant stabilization, and tomatoes in general I recommend Chad Lehoullier’s book Epic Tomatoes. Phoebe subscribes to a traditional fermentation method, but I use a winter sown method. In an effort to respect the copyrighted material on wintersown.org, I have not created a handout for you to download. If I obtain consent to create such a document, I will link to it in the future. Links Wintersown.org Fermentation method Another source for the fermentation method Postwar gin martinis – Neversink Gin the Botanist Scottish gin – Spanish queen olives – Metal sword picks like mine Epic Tomatoes – Starglass is available in print and Kindle Starbreak Instagram Phoebe’s Facebook Oblong books Long handled bar spoon A great cocktail gift set with hawthorn strainer Awesome vermouth sprayer Mesh Strainer Pomodoro timer Utility knife blades seed saving tutorial The post Episode 13 – Saving Seeds with Phoebe North appeared first on Drunk Botany.

<a href="https://www.amazon.com/gp/product/1442459549/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1442459549&amp;linkId=e0210b5ccbd1142cb0a644d9cc08334b" rel="noopener nofollow" target="_blank">Starglass</a> author and young adult novelist Phoebe North joins us today for gin martinis and a lesson on tomato seed saving. Please be advised that some the links contained in this show notes page maybe affiliate links and purchasing from them may and directly benefit the show. If you’d like to help keep the lights on intentionally this holiday season, feel free to do your shopping at <a href="https://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">www.drunkbotany.com/Amazon.</a> <ol></ol> We weigh in on differences between dirty martinis and regular martinis, and our preferences for the <a href="https://www.google.com/aclk?sa=L&amp;ai=DChcSEwigwbvnl9TXAhXIt8AKHR4oAp0YABAAGgJpbQ&amp;sig=AOD64_3Tv3-AThizDZI8DgNovxVPPt3SUQ&amp;q=&amp;ved=0ahUKEwiX6LPnl9TXAhWGSN8KHTOoCmoQ0QwIRQ&amp;adurl=" rel="noopener nofollow" target="_blank">The Botanist</a> gin and <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=http://www.neversinkspirits.com/gin/&amp;ved=0ahUKEwj91YGCmNTXAhWBkeAKHSfoAGUQFggmMAA&amp;usg=AOvVaw05cZwqZwdAs0wfqyDSgh09" rel="noopener nofollow" target="_blank">Neversink</a> sink gin. If you want a good dirty martini, you’re going to want to start with a good brand of <a href="https://www.amazon.com/gp/product/B005F5K00A/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B005F5K00A&amp;linkId=0f5c0c1d7d8ecd04aecf4eb004bc9b1c" rel="noopener nofollow" target="_blank">Spanish queen olives</a>  If you’re going to drink regular martinis garnished with olives with any level of regularity, you would benefit yourself greatly to get yourself some classy <a href="https://www.amazon.com/gp/product/B001CRC2UG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001CRC2UG&amp;linkId=f5583c908d3f13589216b1a81af71bc2" rel="noopener nofollow" target="_blank">metal sword picks</a> like these. I insist upon stirring my gin martinis with a quality <a href="https://www.amazon.com/gp/product/B01LXCSWZP/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01LXCSWZP&amp;linkId=4d7701c04c8c2b5c5d87ceb8b393c884" rel="noopener nofollow" target="_blank">long handled bar spoon</a> with spiral. I leave it up to the user whether or not they prefer to use a mixing glass and <a href="https://www.amazon.com/gp/product/B075S93Q6G/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B075S93Q6G&amp;linkId=7a527796ae2123af2ba565b74042d68d" rel="noopener nofollow" target="_blank">Shaker tin or a traditional Hawthorne strainer</a>. I like my vermouth in trace amounts, so I use a <a href="https://www.amazon.com/gp/product/B003ZDZX3I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B003ZDZX3I&amp;linkId=7dbdb76fce5bddebcee569593c403bb6" rel="noopener nofollow" target="_blank">device like this.</a> For this week’s experiment – called the <a href="http://wintersown.org" rel="noopener nofollow" target="_blank">wintersown.org</a> seed saving method – you’ll need a small <a href="https://www.amazon.com/gp/product/B01DVHGGEM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01DVHGGEM&amp;linkId=016d6efbfb97c0f95c532250e6d2ac19" rel="noopener nofollow" target="_blank">mesh sieve/strainer</a>, a bit of Dawn dish detergent or similar dish soap, and a small bowl or mason jar, and a powdered kitchen bleach like Comet or Ajax, and a paper plate for each variety from which you would like to save seeds. If you aren’t asking <a href="https://www.amazon.com/b?ie=UTF8&amp;node=6563140011&amp;ref_=assoc_tag_ph_1509510763006&amp;_encoding=UTF8&amp;camp=1789&amp;creative=9325&amp;linkCode=pf4&amp;tag=drunkbotany0b-20&amp;linkId=92a34fd70dc22eef470c353bd6b4f2fc" rel="noopener nofollow" target="_blank">Alexa</a>  to set a timer for you, you may want to also have a <a href="https://www.amazon.com/gp/product/B00FEC2IRM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00FEC2IRM&amp;linkId=51704d18d2a66f87e3792eb359bc8761" rel="noopener nofollow" target="_blank">timer</a> on hand. You may also want the <a href="https://www.amazon.com/gp/product/B000FK5DEI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000FK5DEI&amp;linkId=8028d57b91d28c99be90859e427ad292" rel="noopener nofollow" target="_blank">blade of a utility knife</a> for the end.  If this sounds off putting to you, don’t worry — <a href="https://www.drunkbotany.com/1920s-sour-mix/" rel="nofollow" target="_blank">Carly</a> was also creeped out by the comet. For more information about open-pollinated plants, seed saving, plant stabilization, and tomatoes in general I recommend Chad Lehoullier’s book <a href="https://www.amazon.com/gp/product/1612122086/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1612122086&amp;linkId=c17301f396005da8f5ebd2b000d4fbc9" rel="noopener nofollow" target="_blank">Epic Tomatoes.</a> Phoebe subscribes to a traditional <a href="https://davesgarden.com/guides/articles/view/23/" rel="noopener nofollow" target="_blank">fermentation method</a>, but I use a winter sown method. In an effort to respect the copyrighted material on <a href="http://wintersown.org" rel="nofollow" target="_blank">wintersown.org</a>, I have not created a handout for you to download. If I obtain consent to create such a document, I will link to it in the future. Links <a href="http://Wintersown.org" rel="noopener nofollow" target="_blank">Wintersown.org</a> <a href="https://davesgarden.com/guides/articles/view/23/" rel="noopener nofollow" target="_blank">Fermentation method</a> Another source for the <a href="https://www.helpfulgardener.com//forum/viewtopic.php?t=28675" rel="noopener nofollow" target="_blank">fermentation method</a> <a href="https://punchdrink.com/articles/is-martini-manhattan-cocktail-on-the-rocks-making-a-comeback/" rel="noopener nofollow" target="_blank">Postwar gin martinis</a> – <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=http://www.neversinkspirits.com/gin/&amp;ved=0ahUKEwj91YGCmNTXAhWBkeAKHSfoAGUQFggmMAA&amp;usg=AOvVaw05cZwqZwdAs0wfqyDSgh09" rel="noopener nofollow" target="_blank">Neversink Gin</a> <a href="https://www.google.com/aclk?sa=L&amp;ai=DChcSEwigwbvnl9TXAhXIt8AKHR4oAp0YABAAGgJpbQ&amp;sig=AOD64_3Tv3-AThizDZI8DgNovxVPPt3SUQ&amp;q=&amp;ved=0ahUKEwiX6LPnl9TXAhWGSN8KHTOoCmoQ0QwIRQ&amp;adurl=" rel="noopener nofollow" target="_blank">the Botanist</a> Scottish gin – <a href="https://www.amazon.com/gp/product/B005F5K00A/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B005F5K00A&amp;linkId=0f5c0c1d7d8ecd04aecf4eb004bc9b1c" rel="noopener nofollow" target="_blank">Spanish queen olives</a> – Metal <a href="https://www.amazon.com/gp/product/B001CRC2UG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B001CRC2UG&amp;linkId=f5583c908d3f13589216b1a81af71bc2" rel="noopener nofollow" target="_blank">sword picks</a> like mine <a href="https://www.amazon.com/gp/product/1612122086/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1612122086&amp;linkId=c17301f396005da8f5ebd2b000d4fbc9" rel="noopener nofollow" target="_blank">Epic Tomatoes</a> – Starglass is available in <a href="https://www.amazon.com/gp/product/1442459549/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1442459549&amp;linkId=1a9925803beb00fce28e27aaf9feb42a" rel="noopener nofollow" target="_blank">print</a> and Kindle <a href="https://www.amazon.com/gp/product/B00FNVSUTE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00FNVSUTE&amp;linkId=bc0a20fc79dae7439b19ea13272c9f5d" rel="noopener nofollow" target="_blank">Starbreak</a> <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=https://www.instagram.com/phoebenorthauthor/&amp;ved=0ahUKEwj6leCkqdTXAhVOkeAKHeBaDPIQFggmMAA&amp;usg=AOvVaw0wpQmOM15hBpaFmQNenYQP" rel="noopener nofollow" target="_blank">Instagram</a> <a href="https://www.facebook.com/PhoebeNorthYA/" rel="noopener nofollow" target="_blank">Phoebe’s Facebook</a> <a href="http://www.oblongbooks.com" rel="noopener nofollow" target="_blank">Oblong books</a> Long handled <a href="https://www.amazon.com/gp/product/B01LXCSWZP/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01LXCSWZP&amp;linkId=4d7701c04c8c2b5c5d87ceb8b393c884" rel="noopener nofollow" target="_blank">bar spoon</a> A great <a href="https://www.amazon.com/gp/product/B075S93Q6G/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B075S93Q6G&amp;linkId=7a527796ae2123af2ba565b74042d68d" rel="noopener nofollow" target="_blank">cocktail gift set</a> with hawthorn strainer Awesome <a href="https://www.amazon.com/gp/product/B003ZDZX3I/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B003ZDZX3I&amp;linkId=7dbdb76fce5bddebcee569593c403bb6" rel="noopener nofollow" target="_blank">vermouth sprayer</a> <a href="https://www.amazon.com/gp/product/B01DVHGGEM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01DVHGGEM&amp;linkId=016d6efbfb97c0f95c532250e6d2ac19" rel="noopener nofollow" target="_blank">Mesh Strainer</a> <a href="https://www.amazon.com/gp/product/B00FEC2IRM/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00FEC2IRM&amp;linkId=51704d18d2a66f87e3792eb359bc8761" rel="noopener nofollow" target="_blank">Pomodoro timer</a> <a href="https://www.amazon.com/gp/product/B000FK5DEI/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000FK5DEI&amp;linkId=8028d57b91d28c99be90859e427ad292" rel="noopener nofollow" target="_blank">Utility knife blades</a> <a href="https://www.helpfulgardener.com//forum/viewtopic.php?t=28675" rel="nofollow" target="_blank">seed saving tutorial</a> The post <a href="https://www.drunkbotany.com/episode-13-saving-seeds-with-phoebe-north/" rel="nofollow" target="_blank">Episode 13 – Saving Seeds with Phoebe North</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 13 – Saving Seeds with Phoebe North

Today we drink spiced hot cider from Brace’s Orchard with Jim Beam Kentucky Straight Bourbon whiskey, wildflower honey from The Beekeeper’s Daughter, and Captain Morgan Private Stock. Please advise calling some of the links below may be affiliate links and purchasing from products contained within them may inadvertently support the show. You can, of course, support the show on purpose (www.drunkbotany.com/Amazon). Fall has officially arrived in Northeastern Pennsylvania, and the frosts have come and put an end to most of our plants. In this episode we discuss ways to harvest unripened tomatoes and to ripen them indoors. We also go into some trellising techniques that will help you during the season. The two are covered together because they are related in scope. The trellising technique utilizes a basic biodegradable cotton kitchen twine. My trellising system is inspired by square foot gardening, the only gardening book you’ll ever really need. This is a picture of a tomato sucker. I also discuss a little bit about where to put your discarded tomato plants after the post-frost warning harvest is complete to help curtail disease in the future, and call into question some things that were addressed and our composting episode. I also take a moment to promote Ruslan Doohov’s breeding practice in an attempt to help save his life. He lives outside of the United States, breeds tomatoes that are carried by major seed distributors, and is in need of life-saving surgery. You can help support him at www.drunkbotany.com/seedstolive. Links mentioned in this episode: Ruslan Doohov – www.drunkbotany.com/seedstolive Tomato suckers Square Foot Gardening Kitchen Twine www.drunkbotany.com/Amazon The post Episode 12 – How to Salvage Green Tomatoes appeared first on Drunk Botany.

Today we drink spiced hot cider from <a href="http://agmap.psu.edu/Businesses/index.cfm?fid=430" rel="noopener nofollow" target="_blank">Brace’s Orchard</a> with <a href="http://www.jimbeam.com" rel="noopener nofollow" target="_blank">Jim Beam</a> Kentucky Straight Bourbon whiskey, wildflower honey from <a href="https://www.drunkbotany.com/episode-9-bees-roman-wine-and-beowulf-with-the-beekeepers-daughter/" rel="noopener nofollow" target="_blank">The Beekeeper’s Daughter</a>, and Captain Morgan <a href="https://us.captainmorgan.com/rum-drink/private-stock-rum/" rel="noopener nofollow" target="_blank">Private Stock</a>. Please advise calling some of the links below may be affiliate links and purchasing from products contained within them may inadvertently support the show. You can, of course, support the show on purpose (<a href="https://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">www.drunkbotany.com/Amazon</a>). Fall has officially arrived in Northeastern Pennsylvania, and the frosts have come and put an end to most of our plants. In this episode we discuss ways to harvest unripened tomatoes and to ripen them indoors. We also go into some trellising techniques that will help you during the season. The two are covered together because they are related in scope. The trellising technique utilizes a basic biodegradable <a href="https://www.amazon.com/gp/product/B000SSZNX8/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000SSZNX8&amp;linkCode=as2&amp;tag=drunkbotany0b-20&amp;linkId=e113a0db4cb09c7a3f268ca1384d9a52" rel="noopener nofollow" target="_blank">cotton kitchen twine</a>. My trellising system is inspired by <a href="https://www.amazon.com/gp/product/1579548563/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1579548563&amp;linkId=21effb9d32027670030dc0d16345a5dd" rel="noopener nofollow" target="_blank">square foot gardening</a>, the only gardening book you’ll ever really need. This is a picture of a <a href="http://1.bp.blogspot.com/-PorUZp35fIk/U55TP9OScWI/AAAAAAAABug/5oKj0Vn-EIY/s1600/DSCN6014.JPG" rel="noopener nofollow" target="_blank">tomato sucker</a>. I also discuss a little bit about where to put your discarded tomato plants after the post-frost <a href="https://weather.com/" rel="noopener nofollow" target="_blank">warning</a> harvest is complete to help curtail disease in the future, and call into question some things that were addressed and our <a href="https://www.drunkbotany.com/episode-10-my-old-man-learns-me-a-thing-or-two-about-composting/" rel="noopener nofollow" target="_blank">composting episode.</a> I also take a moment to promote Ruslan Doohov’s breeding practice in an attempt to help save his life. He lives outside of the United States, breeds tomatoes that are carried by major seed distributors, and is in need of life-saving surgery. You can help support him at <a href="http://www drunkbotany.com/seedstolive" rel="noopener nofollow" target="_blank">www.drunkbotany.com/seedstolive</a>. Links mentioned in this episode: Ruslan Doohov – <a href="https://www.drunkbotany.com/seedstolive" rel="noopener nofollow" target="_blank">www.drunkbotany.com/seedstolive</a> <a href="http://1.bp.blogspot.com/-PorUZp35fIk/U55TP9OScWI/AAAAAAAABug/5oKj0Vn-EIY/s1600/DSCN6014.JPG" rel="noopener nofollow" target="_blank">Tomato suckers</a> <a href="https://www.amazon.com/gp/product/1579548563/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1579548563&amp;linkId=21effb9d32027670030dc0d16345a5dd" rel="nofollow" target="_blank">Square Foot Gardening</a> <a href="https://www.amazon.com/gp/product/B000SSZNX8/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B000SSZNX8&amp;linkCode=as2&amp;tag=drunkbotany0b-20&amp;linkId=e113a0db4cb09c7a3f268ca1384d9a52" rel="noopener nofollow" target="_blank">Kitchen Twine</a> <a href="https://www.drunkbotany.com/Amazon" rel="noopener nofollow" target="_blank">www.drunkbotany.com/Amazon</a> The post <a href="https://www.drunkbotany.com/episode-12-how-to-salvage-green-tomatoes/" rel="nofollow" target="_blank">Episode 12 – How to Salvage Green Tomatoes</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 12 – How to Salvage Green Tomatoes

A world of gardens and brews, botany and booze

Sean Krachun joins us today to teach us the basics of Mead creation after attempting to fight off three men with swords with little more than sword and shield… and maybe 80 pounds of steel armor! It only looks like 15th century England, but is actually an organized event for the Armed Combat League at the Lindenwold Moose Lodge. Please advise that some links in this show notes page may, in fact, be affiliate links. Purchasing from them may indirectly benefit the show. If you had some shopping to do anyway and wanted to benefit the show on purpose, you could always shop here. After a loud and dangerous battle in full armor between the Washington DC juggernauts and the Philadelphia Rhinos. Sean invites both camps to return for a post fight pow wow in the woods of South Jersey. Together, we build a monstrous fire which we use to bring water to a boil and create his famous Krakens blood Mead using high-end honey from the Beekeeper’s Daughter. The honey for Sean’s recipe can be obtained at the website for Perry Apiaries, and he also integrates dried hibiscus flower. Since a watched pot never boils, we passed the time filling bovine horns with already made Mead and drinking together like Vikings of old. We discuss how we kindled our early interests in brewing in general and mead specifically through our mandatory High School reading of Beowulf, taught to me by the star of Bitters and Blue Ruin.  Sean explains a little bit about the regulatory muddiness of mead and how the Moonlight Meadery is blazing the trail to help clear it up. Sean also goes into detail about the rules for modern armed combat fighting versus the rules of ancient on combat fighting and how the two are linked. Footage of the actual event will be available here.  And, more specifically, here. This is a list of different types of meads. I originally followed recipe for mead from Charlie Papazian The Complete Joy of Homebrewing after finding a copy in my basement in high school. Links mentioned: www.drunkbotany.com/Amazon http://www.aclknights.com Juggernauts Home Page Rhinos home page www.imdb.com/title/tt0391806 www.thefullwiki.org/Bitters_and_Blue_Ruin http://www.moonlightmeadery.com/ https://www.youtube.com/channel/UCawSZtiu_M1MFZinR3f-TtQ The Complete Joy of Home Brewing The post Episode 11 – Mead, Merriment, and Man-Crushing Steel appeared first on Drunk Botany.

Sean Krachun joins us today to teach us the basics of Mead creation after attempting to fight off three men with swords with little more than sword and shield… and maybe 80 pounds of steel armor! It only looks like 15th century England, but is actually an organized event for the <a href="http://www.aclknights.com" rel="noopener nofollow" target="_blank">Armed Combat League</a> at the Lindenwold Moose Lodge. Please advise that some links in this show notes page may, in fact, be affiliate links. Purchasing from them may indirectly benefit the show. If you had some shopping to do anyway and wanted to benefit the show on purpose, you could always shop <a href="https://www.drunkbotany.com/Amazon" rel="nofollow" target="_blank">here</a>. After a loud and dangerous battle in full armor between the <a href="http://www.theknightshall.com/chapters/the-monarchs" rel="noopener nofollow" target="_blank">Washington DC juggernauts</a> and the <a href="https://www.facebook.com/groups/105948953414185/" rel="noopener nofollow" target="_blank">Philadelphia Rhinos</a>. Sean invites both camps to return for a post fight pow wow in the woods of South Jersey. Together, we build a monstrous fire which we use to bring water to a boil and create his famous Krakens blood Mead using high-end honey from the <a href="https://www.drunkbotany.com/episode-9-bees-roman-wine-and-beowulf-with-the-beekeepers-daughter/" rel="nofollow" target="_blank">Beekeeper’s Daughter</a>. The honey for Sean’s recipe can be obtained at the website for <a href="http://www.beekeepersdaughter.com" rel="nofollow" target="_blank">Perry Apiaries</a>, and he also integrates dried hibiscus flower. Since a watched pot never boils, we passed the time filling bovine horns with already made Mead and drinking together like Vikings of old. We discuss how we kindled our early interests in brewing in general and mead specifically through our mandatory High School reading of Beowulf, taught to me by the <a href="http://www.imdb.com/title/tt0391806" rel="nofollow" target="_blank">star</a> of <a href="http://www.thefullwiki.org/Bitters_and_Blue_Ruin" rel="nofollow" target="_blank">Bitters and Blue Ruin</a>.  Sean explains a little bit about the regulatory muddiness of mead and how the <a href="http://www.moonlightmeadery.com" rel="noopener nofollow" target="_blank">Moonlight Meadery</a> is blazing the trail to help clear it up. Sean also goes into detail about the rules for modern armed combat fighting versus the rules of ancient on combat fighting and how the two are linked. Footage of the actual event will be available <a href="https://www.youtube.com/channel/UCawSZtiu_M1MFZinR3f-TtQ" rel="noopener nofollow" target="_blank">here</a>.  And, more specifically, <a href="https://m.youtube.com/watch?feature=share&amp;v=rMDtpTKaVyA" rel="nofollow" target="_blank">here</a>. This is a list of different types of <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/db0011mead.jpeg)" rel="noopener nofollow" target="_blank">meads</a>. I originally followed recipe for mead from Charlie Papazian <a href="https://www.amazon.com/gp/product/0062215752/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0062215752&amp;linkId=1effaa8d4fb22d7628fd386a09a82e57" rel="noopener nofollow" target="_blank">The Complete Joy of Homebrewing </a>after finding a copy in my basement in high school. Links mentioned: <a href="https://www.drunkbotany.com/Amazon" rel="nofollow" target="_blank">www.drunkbotany.com/Amazon</a> <a href="http://www.aclknights.com" rel="nofollow" target="_blank">http://www.aclknights.com</a> Juggernauts Home Page <a href="https://www.facebook.com/groups/105948953414185/" rel="noopener nofollow" target="_blank">Rhinos home page</a> <a href="http://www.imdb.com/title/tt0391806" rel="nofollow" target="_blank">www.imdb.com/title/tt0391806</a> <a href="http://www.thefullwiki.org/Bitters_and_Blue_Ruin" rel="nofollow" target="_blank">www.thefullwiki.org/Bitters_and_Blue_Ruin</a> <a href="http://www.moonlightmeadery.com/" rel="nofollow" target="_blank">http://www.moonlightmeadery.com/</a> <a href="https://www.youtube.com/channel/UCawSZtiu_M1MFZinR3f-TtQ" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCawSZtiu_M1MFZinR3f-TtQ</a> <a href="https://www.amazon.com/gp/product/0062215752/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0062215752&amp;linkId=1effaa8d4fb22d7628fd386a09a82e57" rel="noopener nofollow" target="_blank">The Complete Joy of Home Brewing</a> The post <a href="https://www.drunkbotany.com/episode-11-mead-merriment-and-man-crushing-steel/" rel="nofollow" target="_blank">Episode 11 – Mead, Merriment, and Man-Crushing Steel</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 11 – Mead, Merriment, and Man-Crushing Steel

Having made it to my first Milestone at Episode 10, I take an opportunity to interview my father about composting outside at the Lindenwold Moose Lodge (a private club that is always on the lookout for new members). Please advise that some of the links contained in the show notes page maybe affiliate links and purchasing from them may inadvertently benefit the show. If you’d like to benefit the show on purpose, feel free to visit www.drunkbotany.com/Amazon. I have arranged for a new user discount on prime membership  for my listeners. Chalie the bartender serves up some Captain Morgan Cuba Libres (about which I learned in The Godfather, but has always been my father’s drink of choice) while my dad teaches me about the cycle of life. He extols the virtues of hot composting versus cold composting, threatens to ruin a perfectly good thermometer, and tells us a little bit about what not to put in a perfectly good compost pile. We talked about Mel’s mix from square foot gardening, and briefly mentioned Ruth Stout who deserves her own episode. I teach you a hack on how to control the smell of compost using a Johnson’s Popcorn tub. Any tub would work, but you owe yourself the opportunity to visit the boardwalk in Ocean City, New Jersey at least once. I have since graduated to this kitchen composter.  My dad, instead, recommends using a composting gadget like this one. The post Episode 10 – My Old Man Learns Me A Thing Or Two About Composting appeared first on Drunk Botany.

Having made it to my first Milestone at Episode 10, I take an opportunity to interview my father about composting outside at the <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=https://m.facebook.com/events/215298082272302/&amp;ved=0ahUKEwiO0Mjtsu_WAhUERSYKHe2sBaUQFgj7ATAa&amp;usg=AOvVaw1T4Bu6iqtwKV0E7FZkw5e5" rel="nofollow" target="_blank">Lindenwold Moose Lodge</a> (a private club that is always on the lookout for new members). Please advise that some of the links contained in the show notes page maybe affiliate links and purchasing from them may inadvertently benefit the show. If you’d like to benefit the show on purpose, feel free to visit <a href="https://www.drunkbotany.com/Amazon" rel="nofollow" target="_blank">www.drunkbotany.com/Amazon</a>. I have arranged for a new user discount on <a href="https://www.amazon.com/l/16256994011?ref_=assoc_tag_ph_1501285904297&amp;_encoding=UTF8&amp;camp=1789&amp;creative=9325&amp;linkCode=pf4&amp;tag=drunkbotany0b-20&amp;linkId=e0788a8708a7a60a75624a07cc5dbc42" rel="nofollow" target="_blank">prime</a> membership  for my listeners. Chalie the bartender serves up some <a href="https://www.google.com/url?sa=t&amp;source=web&amp;rct=j&amp;url=https://www.captainmorgan.com/&amp;ved=0ahUKEwiVoZPqs-_WAhXJRSYKHTcdDlkQFgg3MAA&amp;usg=AOvVaw19vQfYkS4Cv6nesn-4VdcO" rel="nofollow" target="_blank">Captain Morgan</a> <a href="https://en.m.wikipedia.org/wiki/Cuba_Libre" rel="nofollow" target="_blank">Cuba Libres</a> (about which I learned in <a href="https://www.amazon.com/gp/product/B000NTPDSW/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000NTPDSW&amp;linkId=1d669809d21bdff4ce91fac402412177" rel="nofollow" target="_blank">The Godfather</a>, but has always been my father’s drink of choice) while my dad teaches me about the cycle of life. He extols the virtues of hot composting versus cold composting, threatens to ruin a perfectly good <a href="https://www.amazon.com/gp/product/B005KCG6CE/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B005KCG6CE&amp;linkId=dd5a9af5504a16474083fbfdd0fba934" rel="nofollow" target="_blank">thermometer</a>, and tells us a little bit about what not to put in a perfectly good compost pile. We talked about Mel’s mix from <a href="https://www.amazon.com/gp/product/1579548563/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1579548563&amp;linkId=ad03fbeee49f6ff45f598416abf5e178" rel="nofollow" target="_blank">square foot gardening</a>, and briefly mentioned Ruth Stout who deserves her own episode. I teach you a hack on how to control the smell of compost using a <a href="http://www.johnsonspopcorn.com/johnson-s-28oz-caramel-tub.html?gclid=CjwKCAjwyIHPBRAIEiwAHPS-GG9fHJugjWoIA5Ej2LuEyAbJP-sUe9pmIobNLIQXloo_zGyxhKYRwxoCDY0QAvD_BwE" rel="nofollow" target="_blank">Johnson’s Popcorn</a> tub. Any tub would work, but you owe yourself the opportunity to visit the boardwalk in Ocean City, New Jersey at least once. I have since graduated to this <a href="https://www.amazon.com/gp/product/B00AMNCYNQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00AMNCYNQ&amp;linkId=6f950152ae6787e16a9ca56d65511b27" rel="nofollow" target="_blank">kitchen composter</a>.  My dad, instead, recommends using a <a href="https://www.amazon.com/gp/product/B009378AG2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B009378AG2&amp;linkId=eae522d6c1c14efea041dee566e8d8a1" rel="nofollow" target="_blank">composting gadget like this one</a>. The post <a href="https://www.drunkbotany.com/episode-10-my-old-man-learns-me-a-thing-or-two-about-composting/" rel="nofollow" target="_blank">Episode 10 – My Old Man Learns Me A Thing Or Two About Composting</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 10 – My Old Man Learns Me A Thing Or Two About Composting

In today’s episode I interview the beekeeper’s daughter, Hannah Burgess, of Perry Apiaries, at her new location on 60 Maffet street in Plains, PA. We discuss beekeeping over cocktails made with her new Honey soda mixed with Jim Beam and triple sec. Please be advised that’s some of the links contained within this show notes page may be affiliate links and purchasing from them may benefit the show. In the Heat of the interview, Hannah comes to my rescue with my favorite shaped ice cube. Without really spoiling anything, this episode contains just about everything that you ever really wanted to know for an introduction to bees and beekeeping. I briefly revisit Michael Pollan’s Botany of Desire. After drinking some red and white wines spiced and mixed with honey,  I got off on a bit of a tangent about Beowulf, the oldest English epic. We drink out of disposable paper cups, the sounds of which pick up on the microphone and I’m sorry for that. We taste test 3 Honey’s, orange blossom, saw palmetto, and Wildflower. I’ve become very interested in saw palmetto. We also talked about baklava, and I found a recipe that looks interesting. I originally found the beekeeper’s daughter at the Wilkes-Barre Farmers Market , although she can still be found at the Tunkhannock Farmers Market, and the Dallas Farmers Market.  She will also be at Hillside Farms Fall festival this weekend. We also talked a little bit about Chinese counterfeit honey and the obfuscation of nation of origin in honey.  This is a resource on how to determine whether or not you have fake honey or real honey. We also discuss a method of using a water bath to fix granulated honey, and Hannah tells has to follow her on Instagram. You should also follow Drunk Botany on Facebook. The post Episode 9 – Bees, Roman Wine, and Beowulf with The Beekeeper’s Daughter appeared first on Drunk Botany.

In today’s episode I interview <a href="http://www.beekeepersdaughter.com" rel="nofollow" target="_blank">the beekeeper’s daughter</a>, Hannah Burgess, of <a href="https://www.facebook.com/perryapiaries/" rel="nofollow" target="_blank">Perry Apiaries</a>, at her new location on 60 Maffet street in Plains, PA. We discuss beekeeping over cocktails made with her new Honey soda mixed with <a href="http://www.jimbeam.com/en-us/visit-us/book-a-tour?gclid=CjwKCAjwu7LOBRBZEiwAQtfbGFM3EfR_kC0e_MiQmrw8yvqAoJcE4rFueix6y5633I981eX0cLCMLxoC62AQAvD_BwE" rel="nofollow" target="_blank">Jim Beam</a> and triple sec. Please be advised that’s some of the links contained within this show notes page may be affiliate links and purchasing from them may benefit the show. In the Heat of the interview, Hannah comes to my rescue with my favorite shaped <a href="https://www.amazon.com/gp/product/B00P25U3PK/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00P25U3PK&amp;linkId=34216e21aafd532cc21f9dc7823f07b2" rel="nofollow" target="_blank">ice cube</a>. Without really spoiling anything, this episode contains just about everything that you ever really wanted to know for an introduction to bees and beekeeping. I briefly revisit Michael Pollan’s <a href="https://www.amazon.com/gp/product/0375760393/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0375760393&amp;linkCode=as2&amp;tag=drunkbotany0b-20&amp;linkId=bcec3e82d666f9cc15d5ac33161fdeb3" rel="nofollow" target="_blank">Botany of Desire</a>. After drinking some red and white wines <a href="http://kitchenlovestories.com/mulsum-spiced-honey-wine/" rel="nofollow" target="_blank">spiced and mixed</a> with honey,  I got off on a bit of a tangent about <a href="https://www.amazon.com/gp/product/0393975800/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0393975800&amp;linkId=4653a6560dbbe5b6241adc29e254b2b4" rel="nofollow" target="_blank">Beowulf</a>, the oldest English epic. We drink out of disposable paper cups, the sounds of which pick up on the microphone and I’m sorry for that. We taste test 3 Honey’s, orange blossom, saw palmetto, and Wildflower. I’ve become very interested in <a href="http://beekeepersdaughter.com/product/saw-palmetto-raw-honey-1-x-2-5lb-jar/" rel="nofollow" target="_blank">saw palmetto</a>. We also talked about <a href="http://allrecipes.com/recipe/9454/baklava" rel="nofollow" target="_blank">baklava</a>, and I found a recipe that looks interesting. I originally found the beekeeper’s daughter at the <a href="http://wilkes-barre.city/special-events/" rel="nofollow" target="_blank">Wilkes-Barre Farmers Market</a> , although she can still be found at the <a href="https://www.facebook.com/tunkhannockfarmersmarket/" rel="nofollow" target="_blank">Tunkhannock Farmers Market</a>, and the <a href="https://www.facebook.com/Back-Mountain-Farmers-Market-764759206970660/" rel="nofollow" target="_blank">Dallas Farmers Market</a>.  She will also be at <a href="http://www.thelandsathillsidefarms.org" rel="nofollow" target="_blank">Hillside Farms</a> Fall festival this weekend. We also talked a little bit about Chinese <a href="http://archive.jsonline.com/newswatch/206463151.html" rel="nofollow" target="_blank">counterfeit honey</a> and the obfuscation of nation of origin in honey.  <a href="https://www.mybeeline.co/en/p/how-can-we-differentiate-100-pure-honey-and-adulterated-honey" rel="nofollow" target="_blank">This</a> is a resource on how to determine whether or not you have fake honey or real honey. We also discuss a method of using a <a href="https://www.freshpreserving.com/waterbath-canning.html" rel="nofollow" target="_blank">water bath</a> to fix granulated honey, and Hannah tells has to follow her on <a href="https://www.instagram.com/beekeepersdaughterhoney/" rel="nofollow" target="_blank">Instagram</a>. You should also follow <a href="https://www.facebook.com/drunkbotany/" rel="nofollow" target="_blank">Drunk Botany</a> on Facebook. The post <a href="https://www.drunkbotany.com/episode-9-bees-roman-wine-and-beowulf-with-the-beekeepers-daughter/" rel="nofollow" target="_blank">Episode 9 – Bees, Roman Wine, and Beowulf with The Beekeeper’s Daughter</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 9 – Bees, Roman Wine, and Beowulf with The Beekeeper’s Daughter

Brian Hajosch joins us again today to advance his Bloody Mary as the best in Scranton, PA. This Bloody Mary can be obtained at Kildare’s in Scranton. Please advise: some of the links contained in this show notes page maybe affiliate links and purchases made within them may benefit the show. Some of these links benefit the show in no way whatsoever, but still help illustrate points. Today’s episode features a mix designed by Brian himself, and is mixed with Ketel One for the purposes of this episode. Brian notes that his favorite off-the-shelf Bloody Mary mix is made by Mrs. T’s. He then proceeds to perform a dry Shake (which we learned about on the 1920s sour mix episode) on his own mix, before using ice cubes from a silicone tray. Over cocktails we discuss the origin of the Bloody Mary, and its relationship to Ernest Hemingway. I present Brian with the gift of homemade luxardo cherries. Brian also talks about changes to the bar atmosphere at Kildare’s and introduces a live music scene with acts such as Serene Green,  the Dishonest Fiddler’s, and The Hydration Concept. I do not miss an opportunity to plug Apes of the State, the band that performs my intro.     The post Episode 8 – Bloody Mary Throwdown 1 appeared first on Drunk Botany.

<a href="https://www.drunkbotany.com/episode-3-all-of-these-flavors-and-you-chose-to-be-bitter/" rel="nofollow" target="_blank">Brian Hajosch</a> joins us again today to advance his Bloody Mary as the best in Scranton, PA. This Bloody Mary can be obtained at <a href="http://www.kildarespub.com" rel="nofollow" target="_blank">Kildare’s</a> in Scranton. Please advise: some of the links contained in this show notes page maybe affiliate links and purchases made within them may benefit the show. Some of these links benefit the show in no way whatsoever, but still help illustrate points. Today’s episode features a mix designed by Brian himself, and is mixed with <a href="http://www.ketelone.com" rel="nofollow" target="_blank">Ketel One</a> for the purposes of this episode. Brian notes that his favorite off-the-shelf Bloody Mary mix is made by <a href="https://www.amazon.com/gp/product/B0047462NO/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0047462NO&amp;linkId=9b5b7ffa2119aca7b13ba11a452edeba" rel="nofollow" target="_blank">Mrs. T’s</a>. He then proceeds to perform a dry Shake (which we learned about on the <a href="https://www.drunkbotany.com/1920s-sour-mix/" rel="nofollow" target="_blank">1920s sour mix</a> episode) on his own mix, before using ice cubes from a <a href="https://www.amazon.com/gp/product/B00P25U3PK/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00P25U3PK&amp;linkId=34216e21aafd532cc21f9dc7823f07b2" rel="nofollow" target="_blank">silicone tray</a>. Over cocktails we discuss the origin of the Bloody Mary, and its relationship to Ernest Hemingway. I present Brian with the gift of <a href="https://www.drunkbotany.com/episode-7-they-charged-20-for-a-jar-of-cherries-you-will-never-believe-what-i-did-next/" rel="nofollow" target="_blank">homemade luxardo cherries</a>. Brian also talks about changes to the bar atmosphere at Kildare’s and introduces a live music scene with acts such as <a href="http://www.serenegreen.com" rel="nofollow" target="_blank">Serene Green</a>,  the <a href="http://www.thedishonestfiddlers.com/" rel="nofollow" target="_blank">Dishonest Fiddler’s</a>, and The <a href="https://www.facebook.com/thehydrationconcept/" rel="nofollow" target="_blank">Hydration Concept.</a> I do not miss an opportunity to plug <a href="https://apesofthestate.bandcamp.com" rel="nofollow" target="_blank">Apes of the State</a>, the band that performs my intro. The post <a href="https://www.drunkbotany.com/episode-8-bloody-mary-throwdown-1/" rel="nofollow" target="_blank">Episode 8 – Bloody Mary Throwdown 1</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 8 – Bloody Mary Throwdown 1

Please advise: some of the links provided in the show notes page below may contain affiliate links and purchasing from them may indirectly benefit the show.   Today Lauren Heidingsfelder joins us virtually from Georgia to discuss the Luxardo Cherry Our featured drink today is the Hemingway special, alternatively known as the papa Hemingway daiquiri The recipe is in weird British measurements, but I have Americanized it here For this recipe we use to Bacardi rum and Luxardo il Maraschino Originale I used the cherries that I found in the last episode to follow this recipe. I found the results less than desirable, so I used Washington dark cherries for the recipe recorded in this episode. I have sense refine this episode even further, and my version of the recipe can be found here You absolutely want a cherry pitter for this project, I recommend this one. It’s less than $20 and it’s worth one million. This actual recipe makes reference to something called vanilla caviar, which seems to be this item, which I actually found at Wegmans. Although people have canned this recipe, I choose to have faith in the preservative properties of alcohol. I have found that this wide mouth Kerr jar is awesome for storing these cherries, and also makes for a nice rocks glass. The post Episode 7 – They charged $20 for a jar of cherries!  You will never believe what I did next… appeared first on Drunk Botany.

Please advise: some of the links provided in the show notes page below may contain affiliate links and purchasing from them may indirectly benefit the show. Today Lauren Heidingsfelder joins us virtually from Georgia to discuss the <a href="https://www.amazon.com/gp/product/B00AQB146W/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00AQB146W&amp;linkId=c8dad53af8ce256e67227e72393d6d74" rel="nofollow" target="_blank">Luxardo Cherry</a> Our featured drink today is the <a href="https://en.m.wikipedia.org/wiki/Hemingway_Special" rel="nofollow" target="_blank">Hemingway special</a>, alternatively known as the papa Hemingway daiquiri The recipe is in weird British measurements, but I have Americanized it <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/hemingwayspecial.txt" rel="nofollow" target="_blank">here</a> For this recipe we use to Bacardi rum and Luxardo il Maraschino Originale I used the cherries that I found in the last <a href="https://www.drunkbotany.com/sour-cherries-and-mountain-climbing/" rel="nofollow" target="_blank">episode</a> to follow this <a href="http://www.acozykitchen.com/homemade-maraschino-cherries/" rel="nofollow" target="_blank">recipe</a>. I found the results less than desirable, so I used Washington dark cherries for the recipe recorded in this episode. I have sense refine this episode even further, and my version of the recipe can be found <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/bin/dbluxardocherry.txt" rel="nofollow" target="_blank">here</a> You absolutely want a cherry pitter for this project, I recommend this <a href="https://www.amazon.com/gp/product/B0041DV0WY/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0041DV0WY&amp;linkId=5b4d26baafb0d0146f9b0dcd34c69944" rel="nofollow" target="_blank">one</a>. It’s less than $20 and it’s worth one million. This actual recipe makes reference to something called vanilla caviar, which seems to be this <a href="https://www.amazon.com/gp/product/B002HQE11O/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B002HQE11O&amp;linkId=f6253b2f91820f571593fb0b20a08939" rel="nofollow" target="_blank">item</a>, which I actually found at Wegmans. Although people have canned this recipe, I choose to have faith in the preservative properties of alcohol. I have found that this wide mouth <a href="https://www.amazon.com/gp/product/B00WRBG08Q/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00WRBG08Q&amp;linkId=0adf2e05fab3f6c2e07dae090aedece6" rel="nofollow" target="_blank">Kerr jar</a> is awesome for storing these cherries, and also makes for a nice rocks glass. The post <a href="https://www.drunkbotany.com/episode-7-they-charged-20-for-a-jar-of-cherries-you-will-never-believe-what-i-did-next/" rel="nofollow" target="_blank">Episode 7 – They charged $20 for a jar of cherries! You will never believe what I did next…</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 7 – They charged $20 for a jar of cherries!  You will never believe what I did next…

In this episode, recorded at Jayne’s Orchard at the peak of the season in July, I sample the tiniest bit of Luxardo de maraschino and climb a mountain in a desperate attempt to source local sour cherries. I totally fail to interview the proprietors of this orchard, but I do learn a lot and share that knowledge. It is also my first time recording in the field on battery power. This episode addresses our need to look into cherries, as noted in episode 5 Our next episode will continue an arc on cherries, so stay tuned! Please advise that some of the links within this description may be affiliate links, and purchasing from them may accidentally benefit the show. The Botany of Desire: A Plant’s-Eye View of the World The post Episode 6 – Sour Cherries and Mountain Climbing? appeared first on Drunk Botany.

In this episode, recorded at Jayne’s Orchard at the peak of the season in July, I sample the tiniest bit of Luxardo de maraschino and climb a mountain in a desperate attempt to source local sour cherries. I totally fail to interview the proprietors of this orchard, but I do learn a lot and share that knowledge. It is also my first time recording in the field on battery power. This episode addresses our need to look into cherries, as noted in <a href="https://www.drunkbotany.com/1920s-sour-mix/" rel="nofollow" target="_blank">episode 5</a> Our next episode will continue an arc on cherries, so stay tuned! Please advise that some of the links within this description may be affiliate links, and purchasing from them may accidentally benefit the show. <a href="https://www.amazon.com/gp/product/0375760393/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0375760393&amp;linkCode=as2&amp;tag=drunkbotany0b-20&amp;linkId=bcec3e82d666f9cc15d5ac33161fdeb3" rel="nofollow" target="_blank">The Botany of Desire: A Plant’s-Eye View of the World</a> The post <a href="https://www.drunkbotany.com/sour-cherries-and-mountain-climbing/" rel="nofollow" target="_blank">Episode 6 – Sour Cherries and Mountain Climbing?</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 6 – Sour Cherries and Mountain Climbing?

Show notes 1920s sour mix Today I join Carly Evansky from Fire and Ice on Toby Creek drink Boston sours made with Bulleit bourbon, Jack Daniel’s Tennessee Whiskey, and scratch made sour mix incorporating egg whites. Uncooked eggs can be dangerous to the pregnant, the immunocompromised, the very young, and the very old. Even Rocky drank eggs. We performed our dry shake in a Ball Jar. We used beekeepers daughter honey to sweeten this sour mix. This cocktail was mixed in a Boston shaker. We needed cherries for this cocktail. We should probably do an episode on that. A solid, non egg white sour mix, is Daily‘s, but my favorite sour mix comes from Applebee’s, although it may have changed since I worked in Piscataway ten years ago. You can avoid wasting the yolks of these eggs by adding them to your scrambled eggs as you cook them in the morning (or whenever, I won’t judge)!   The post Episode 5 – 1920’s Sour Mix appeared first on Drunk Botany.

Show notes 1920s sour mix Today I join Carly Evansky from <a href="http://www.fireandiceontobycreek.com" rel="nofollow" target="_blank">Fire and Ice on Toby Creek</a> drink <a href="https://www.alcoholprofessor.com/blog/2015/01/27/classic-cocktails-in-history-the-whiskey-sour" rel="nofollow" target="_blank">Boston sours</a> made with <a href="https://www.bulleit.com" rel="nofollow" target="_blank">Bulleit bourbon</a>,<a href="https://www.jackdaniels.com/en-us/" rel="nofollow" target="_blank"> Jack Daniel’s Tennessee Whiskey</a>, and scratch made sour mix incorporating egg whites. Uncooked eggs can be dangerous to the pregnant, the immunocompromised, the very young, and the very old. Even <a href="https://www.amazon.com/gp/product/B0017VT5E8/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0017VT5E8&amp;linkId=bc0a60bf9d2ad4c1b667b86f22a3e7db" rel="nofollow" target="_blank">Rocky</a> drank eggs. We performed our dry shake in a <a href="https://www.amazon.com/gp/product/B00CNHCDR6/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00CNHCDR6&amp;linkId=f0dc8e399e6c43185a9a82cb62b5b523" rel="nofollow" target="_blank">Ball Jar.</a> We used <a href="http://beekeepersdaughter.com" rel="nofollow" target="_blank">beekeepers daughter</a> honey to sweeten this sour mix. This cocktail was mixed in a <a href="https://www.amazon.com/gp/product/B01JKQSGY6/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01JKQSGY6&amp;linkId=cefe311c8536b2319f45af0680dc1e4f" rel="nofollow" target="_blank">Boston shaker</a>. We needed cherries for this cocktail. We should probably do an episode on that. A solid, non egg white sour mix, is <a href="https://www.amazon.com/gp/product/B01FG68PAO/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01FG68PAO&amp;linkId=0bd4b327a4b60a00d55f251cbc5201b7" rel="nofollow" target="_blank">Daily</a>‘s, but my favorite sour mix comes from <a href="https://restaurants.applebees.com/nj/piscataway/" rel="nofollow" target="_blank">Applebee’s,</a> although it may have changed since I worked in Piscataway ten years ago. You can avoid wasting the yolks of these eggs by adding them to your scrambled eggs as you cook them in the morning (or whenever, I won’t judge)! The post <a href="https://www.drunkbotany.com/1920s-sour-mix/" rel="nofollow" target="_blank">Episode 5 – 1920’s Sour Mix</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 5 – 1920’s Sour Mix

We get back to the gardening grindstone with a short little episode 4 with a few Tullamore Dew Whiskey Sours and we learn about hardening off tomato plants.  Show Notes Please be advised that some links may be affiliate links, and purchasing from them may benefit the show. In today’s episode, We drink Tullamore Dew as the whiskey base for our whiskey sours. Milk Crates are great for moving and stacking seedlings. Average last frost dates according to the Old Farmer’s Almanac Instructions on hardening off tomato plants Episode 2 – Potting Up! Episode 1 – Let’s begin at the beginning The post Episode 4 – Hardening Off appeared first on Drunk Botany.

We get back to the gardening grindstone with a short little episode 4 with a few Tullamore Dew Whiskey Sours and we learn about hardening off tomato plants. Show Notes Please be advised that some links may be affiliate links, and purchasing from them may benefit the show. In today’s episode, We drink <a href="https://www.tullamoredew.com/en-gb/" rel="nofollow" target="_blank">Tullamore Dew</a> as the whiskey base for our whiskey sours. <a href="http://amzn.to/2wT9fI7" rel="nofollow" target="_blank">Milk Crates</a> are great for moving and stacking seedlings. Average last frost dates according to the <a href="https://www.farmersalmanac.com/average-frost-dates/" rel="nofollow" target="_blank">Old Farmer’s Almanac</a> Instructions on <a href="https://garden.org/learn/articles/view/357/" rel="nofollow" target="_blank">hardening off</a> tomato plants <a href="https://www.drunkbotany.com/2-2/" rel="nofollow" target="_blank">Episode 2 – Potting Up!</a> <a href="https://www.drunkbotany.com/1/" rel="nofollow" target="_blank">Episode 1 – Let’s begin at the beginning</a> The post <a href="https://www.drunkbotany.com/episode-4-hardening-off/" rel="nofollow" target="_blank">Episode 4 – Hardening Off</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 4 – Hardening Off

Brian Hajosch joins us today for an episode on Bitters.  Together, we consume whiskey and discuss the power of gentian root and its role in Angostura bitters, homemade bitters, and other commercially marketed varieties.  Show Notes Brian Hajosch discusses bitters as we drink Seagram’s 7 Manhattans, served up. Here’s some links to some of the items we talked about on the show today.  In full disclosure, some of them maybe affiliate links, so if you purchase anything you might accidentally support the show. Angostura bitters Peychaud’s Bitters Fee Brothers Aztec bitters The Serpent and the Rainbow Wes Craven’s the serpent and the rainbow Gentian Root Glycerine Fire and Ice on Toby Creek House bitters recipe Dandelion Botanicals The post Episode 3 – All of These Flavors and You Chose to be Bitter appeared first on Drunk Botany.

Brian Hajosch joins us today for an episode on Bitters.  Together, we consume whiskey and discuss the power of gentian root and its role in Angostura bitters, homemade bitters, and other commercially marketed varieties. Show Notes Brian Hajosch discusses bitters as we drink Seagram’s 7 Manhattans, served up. Here’s some links to some of the items we talked about on the show today.  In full disclosure, some of them maybe affiliate links, so if you purchase anything you might accidentally support the show. <a href="http://amzn.to/2uKJYgS" rel="nofollow" target="_blank">Angostura bitters</a> <a href="http://amzn.to/2utqPF3" rel="nofollow" target="_blank">Peychaud’s Bitters</a> <a href="http://amzn.to/2vJgHI5" rel="noopener nofollow" target="_blank">Fee Brothers Aztec bitters</a> <a href="http://amzn.to/2hP383M" rel="noopener nofollow" target="_blank">The Serpent and the Rainbow</a> <a href="http://amzn.to/2hP02Nm" rel="noopener nofollow" target="_blank">Wes Craven’s the serpent and the rainbow</a> <a href="https://www.amazon.com/gp/product/B000UYA0WO/ref=as_li_tl?ie=UTF8&amp;tag=drunkbotany0b-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B000UYA0WO&amp;linkId=594976dc3c3f0b5c761fb2e3e9493c93" rel="nofollow" target="_blank">Gentian Root</a> <a href="http://amzn.to/2hUpG3n" rel="nofollow" target="_blank">Glycerine</a> <a href="http://www.fireandiceontobycreek.com" rel="noopener nofollow" target="_blank">Fire and Ice on Toby Creek</a> <a href="https://s3.us-east-2.amazonaws.com/drunkbotany/db0003/bitters.txt" rel="nofollow" target="_blank">House bitters recipe</a> <a href="http://dandelionbotanical.com" rel="nofollow" target="_blank">Dandelion Botanicals</a> The post <a href="https://www.drunkbotany.com/episode-3-all-of-these-flavors-and-you-chose-to-be-bitter/" rel="nofollow" target="_blank">Episode 3 – All of These Flavors and You Chose to be Bitter</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 3 – All of These Flavors and You Chose to be Bitter

This episode science experiments, bass Ales, can openers, and Fire! Show Notes Please advise: hypertext links in the show notes page may be affiliate links, so if you buy anything you might inadvertently fund the show.   This episode features bass ale. The Lionshead beer cans were opened using an OXO Good Grips Can Opener. Despite the fact that Sharpie marker fades in the sunlight, I still prefer a fine tip marker. The post Episode 2 – Potting Up! appeared first on Drunk Botany.

This episode science experiments, bass Ales, can openers, and Fire! Show Notes Please advise: hypertext links in the show notes page may be affiliate links, so if you buy anything you might inadvertently fund the show.   This episode features <a href="http://www.bass.com" rel="nofollow" target="_blank">bass</a> ale. The <a href="http://www.lionbrewery.com" rel="nofollow" target="_blank">Lionshead</a> beer cans were opened using an <a href="http://amzn.to/2vPCfTb" rel="nofollow" target="_blank">OXO Good Grips Can Opener</a>. Despite the fact that <a href="http://amz.to/2vsJTlq" rel="nofollow" target="_blank">Sharpie</a> marker fades in the sunlight, I still prefer a fine tip marker. The post <a href="https://www.drunkbotany.com/2-2/" rel="nofollow" target="_blank">Episode 2 – Potting Up!</a> appeared first on <a href="https://www.drunkbotany.com" rel="nofollow" target="_blank">Drunk Botany</a>.

Episode 2 – Potting Up!

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