By John Kessler

By the time I arrived at Serenbe, I had been through most of the stages of COVID Homesteader Syndrome. I had baked sourdough, thrown myself into gardening, canned my semi-abundant rooftop harvest, and then began lacto-fermenting everything in sight, from hot peppers to cucumbers to cabbage. I foisted small jars and vials of my culinary industry onto everyone with an opposable thumb.

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