After a long and productive week, brinefriend and charcuterist tutor Aaron Gilliam departed for his homeland, Napa Valley, leaving many blissfully curing meats in his wake. The Brinery is proud to report that Aaron and Greg completed the butchering and preparation of an entire pig, swine supplied by Dave of Steinhouser Farm, and we have a variety of preserved sausages to prove it! One thousand thanks to Aaron for his teaching, assistance at the Brinery, and the overall warmth of his presence. He was wondeful in all respects. We eagerly await his return to the Mitten this summer!
The Brinery recently took part in the fourth annual Homegrown Local Food Summit, an event that focused on many aspects of the local foods movement in Washtenaw County. Between sessions about the past and future successes of the movement, attendees snacked on donated Jape Kin Cod and Root-31 pickles, foods guarenteed to spark their innovative impulses. CFO David spoke in a session entitled “Lesson learned on starting up your local food business”, along with fellow entrepreneurs Mary Wessel Walker ofHarvest Kitchen and Stefanie Stauffer of Nightshade Army Industries. The day was an enormous success, yet another breeze of the mighty briney wind that gently pulls at our hair and that of the white stag, standing in the wilderness.
                                                     (photo by Dave Brenner)
And, finally, a Featured Brinery Product: BRINE. Can be found for sale at both Ann Arbor Farmers’ Market and Detroit Eastern Market.
The Brinery has recently jarred up several types of Brine from our products, including the spicy JKC pickles and Oh Gee kimchi. In addition to their use as a daily sipping drink, we recommend using the brine as a marinade for another one of our products, Brinery tempeh made with Michigan soybeans!
Simply pour a little brine onto your tempeh loaf as it sautees innocently in your pan! The addition of the liquid will add to the nutty flavor already inherent to the tempeh, providing a saltiness that reduces to a lovely, syrupy consistency as its water evaporates. Certain brines, such as that of the Storm Cloud Zapper sauerkraut (used at Zingerman’s Deli!), also add a beautiful color to the tempeh. With Brinery brine, you’ll paint a springtime sunset onto your plate in a matter of seconds!
Have a great week,
The Brinery

P.S. Please enjoy this short poem about kimchi:

Lo! The blessing of
a jar, lid, seal–
the sparkling fruits

from the caves
of Liberty Street
to a bright, bright

world of hands and
forks–palates, sandwiches,
unbound textures–
a great sea of surfaces,
potential in briney waves.

Let us not weep
but snatch–
these possiblities,
all these seed beds
on which to plant– eat–
grow– rootstock
for yumcrop,
great tastes
for the masses.

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