Life would have been simpler before HBO started making such great television dramas. I get distracted in these times. But pickling, like gardening, is a way to slow down and check out what is really going on. You can’t rush a daikon.
Pickle Club is a grassroots group with roughly 20 members that meets four times a year. Ah there is nothing better than taking an afternoon to share good food with good people. Officially known as ‘The Northern Preservation Society’, PC was founded in 2013 by local shoemaker Jo Lawson upon her return from making sausages and pasata on a farm in Italy.
Pickle Club has grown fast. Something is going on- more and more people are interested in reviving old food traditions. Yesterday a friend said to me ‘I’ve been making kefir’ and then pulled a homemade proscuito out of the fridge and asked me if I wanted some.
This photo series was captured at a recent meeting of Pickle Club by photographer Graham Parsons. Graham didn’t bring any food to pickle club but he did stuff his face.
Worth reading:
http://www.newyorker.com/reporting/2010/11/22/101122fa_fact_bilger
Plimsoll Line 