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With painstaking precision, Hymas stirrs a steaming, bubbling mixture of sugar, butter, water, and corn syrup in a pressure cooker to make another 8-pound batch of toffee, a two-hour labor of love. Every October, he begins filling orders for his popular Christmas gift.
When he is not writing or tending to his hops, Bob Hubler is brewing a new batch of beverage. His latest project is fresh hop pale ale.
by STEVE HEIKKILA. Sour pickles. Brine pickles. New York deli kosher dill pickles. The old-fashioned dill pickles your grandparents used to fish out of a big barrel down at the general store. What do these pickles have in common? They’re lacto-fermented dill pickles.