2026.02.25 – Culinary
🍞 Sourdough — Alive in the Hands There is something profoundly honest about sourdough. No commercial yeast rushing the process.No shortcuts.Just flour, water, salt, and time — and a living …
2026.02.10 – Culinary
Jun — The Living Brew There is something sacred about fermentation.Across cultures and centuries — Christian and non-Christian alike — people have trusted invisible work. Yeast, bacteria, time, and patience …
2025.10.27 – Butchery and Culinary
🍞 Cold Ferment Bread — Patience in Practice There’s something deeply humbling about bread.It teaches patience, demands gentleness, and rewards you only when you slow down enough to listen. This …
2025.07.22 – Culinary/Food forest
Foraging for Salads: A Feast from the Forest Floor With my garden producing less than I’d hoped this year, I’ve found myself leaning even more into one of my favorite …
2025.07.09 – Community Building
Back to Building Community!This week, we’re lending a hand to our neighbor as they prepare for a big pig roast on Saturday—over 80 friends and family are expected to gather! …
2025.07.25 – WFH
Time to update the logo!! I have also began working on the “Farm and Forage” store with Grant!!! Let me know what you think of the logo!! Visit the trial …
Foraging – June 8th, 2024
As promised! I have begun to harvest spruce tips! Now, if I was going to use these directly for tea or something and not add anything to them, I would …
Foraging season begins! – May 30, 2024
Here in northern Alberta we’ve been getting hit with regular rain pretty well all of this passed month. Which is great for the plants and preventing “wild fires”. It has …
Culinary March 19, 2024
A Canadian classic, Split Pea And Ham Soup! In this recipe I have however, added red lentils. The process started with soaking a few kilos of split peas and about …
WFH – March 14, 2024
Hey everyone! I’ve just been working on a few small projects here and there the last few days. I’ve started cutting all the cross beam sections for the new Yurt …