garlic powder, preserved lemons and more, in alana chernila’s ‘the homemade kitchen’

Besides leaning how, enter to win the new book plus a chef’s knife and tote bag Alana shared with me to celebrate her book launch, the followup to her previous hit, “The Homemade Pantry” in 2012.

One recent weekend, when we were teaching back-to-back, daylong cheesemaking classes at my place, I was explaining to the students how Alana Chernila and I ended up in my kitchen together this way, surrounded by all this milk and cream. After all, I’m a gardener, right, not a dairy farmer?

Trying to explain Alana’s and my connection, I asked the class:

“You know how my A Way to Garden website motto is ‘horticultural how-to and woo-woo?’–like not just the garden facts, but also the feelings?” They nodded yes.

Well, the way Alana cooks is all about culinary how-to and woo-woo–so, we’re peas in a pod. Her cooking involves a sense of wonder, and self-forgiveness, too, as required. Neither one of us expects perfection every time in our endeavors but we always enjoy the ride, and learn. Alana joined me on my public-radio show and podcast, to talk about garlic, lemons, the new book and more. Read along as you listen to the Oct. 12, 2015 edition of my public-radio show and podcast using the player below. You can subscribe to all future editions on iTunes or Stitcher (and browse my archive of podcasts here).