Just Call. . .

As humans, some of the greatest gifts we can give each other are respect, compassion, friendship, and love (kind of in that order).  None of us exist in a vacuum, and while we often choose to divide ourselves superficially along the lines of gender, age, race, sexual orientation, spirituality, politics, etc. we are ultimately more the same than we are different.

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“In Hell all they serve is coleslaw,” or Lessons from Sauerkraut—Part 2

Would you kill for a bratwurst right now?  Do you dream of salty, tangy Ruebens?  Have you been experiencing any strange cravings over the last week? I have been, and as my kraut obsession continues, allow me to pick up where I left off with last week’s post.  Here are the other five things I’ve learned from sauerkraut that, surprisingly, apply to real life.  What can I say? I’m a fan of metaphor—and cabbage soaked in a brine teeming with its own bacteria.

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It Took Me So Long To Get Here. . .

Have you ever had a song you already love take on a new or greater meaning?  Maybe you heard it on a first date, or it was playing the moment you realized you were in love. Years passed, love grew, and suddenly that silly little song is your wedding dance.  Or maybe it started as an anthem you played over and over on that cross country road trip in college.  Now every time you hear it you’ve got to stop what you’re doing and call the friend that rode along with you even though you live in separate states and haven’t seen each other in ages.

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“You can’t fit a whole cabbage in there,” or Lessons from Sauerkraut—Part 1

If you’ve been to my house at any point in the last eighteen months, I’ve probably made you eat sauerkraut—no small task considering its a highly divisive food.  There’s certainly been plenty of it for me to push.  I started fermenting in August 2015 to indulge my curiosity and kept at it for the fascination, the pride, and the probiotics.  Through practice I’ve gotten pretty good at making it (its not that hard), but thats not the point of this post. Instead, here are five things I learned from smelly, fermented cabbage. (Actually, its not that smelly).

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