Sometimes things don’t gel, literally. Come with me on an adventure in failed jelly making. — Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support
Time to talk about Buttons and their so many unusual uses. — Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support
Ever wanted to know more about the maple trees other than syrup? Let’s talk about silver maple trees today. — Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support
Ever heard of Pickerel Weed? I’ve seen it, but never knew it’s name. Here’s some cool stuff to know about it. — Support this podcast: https://podcasters.spotify.com/pod/show/detroit-conjure-llc-festi/support
And today’s episode we’re going to talk about our relationship with water. This is not an ecological talk, but there is reference to Flint, Michigan. But we are referring to
Let’s make stuffed pepper skiffs. It’s a variation from traditional stuffed peppers, since we slice them into small portions that lay flat. I’ve tried to include enough non red meat
Sitting in the cool of the evening and enjoying a moon Garden is a simple pleasure. Let’s chat about some plants that may be right for yours. — Support this
Have you ever tasted Mock Duck? This recipe is from 1918. The ingredients are 1 tsp each of salt, pepper, Worcestershire sauce, a flank steak, 1 Tbsp each onion juice,
Ever thought about whether or not you could eat your zucchini leaves? Did you ever want to taste your pumpkin leaves? Well today, we’re going to cover how you can
Let’s talk mint, its spread, uses, and a memory or two. So many possibilities. Did you know you can make salves and inhalers from the lovely plants? — Support this
