Three jars of pickled asparagus with a cookbook
Lisa Bralts
May 01, 2014

Life Preserver

Food preservation is mostly associated with instructions that must be followed to the letter (OR ELSE) and a crazy frenzy of production during the peak of the growing season. Backyard Industry's Lisa Bralts has found a cookbook that not only makes the process seem less intimidating, it also soothes with terrific stories and photos, gently encourages production year round, and reminds the reader they don't have to grow it all. 

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Jars of tomatoes on a shelf.
Lisa Bralts
October 04, 2012

What's An Aigre-Doux?

We’re lucky indeed here in central Illinois - our local specialty crop farmers grow gorgeous produce that lends itself for preservation so we can enjoy it year-round. In this episode of In My Backyard, Lisa Bralts talks pickles, preserves, and aigre-doux with Vie Restaurant’s Paul Virant - also known as "The Jarring Chef".

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A jar of pickled carrots on a kitchen shelf
Lisa Bralts
September 22, 2011

Sour Times

Even though canning gets most of the attention during the food preservation season, Lisa Bralts finds that there's nothing to be afraid of when it comes to pickling and fermentation in this segment of In My Backyard.

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