How We Do Sustainable Living - Year Two

Hello friends and readers! We have just entered the second year of this blog and another year of concentrated sustainable queerness! Last year, shortly after starting our blog, we provided you with an introductory post about why and how we live sustainably and call ourselves Sustainably Queer.  We decided that as a means of looking back and celebrating our one year anniversary, it would be fun to revisit that post.  Please find a revised and annotated version of "How We Do" below! Spoiler alert: there have been some pretty big changes!

Note: This may go without saying, but new actions/changes are listed in bold, things we are no longer doing are crossed out, and notes are in green. Let us know in the comments if you have any questions.

Projects related to housekeeping:

  • Making orange infused vinegar for cleaning   - We decided that we don't mind the smell of vinegar enough to go through this process regularly, plus the one batch I made last year lasted almost an entire year. We may do this again, but it's not high on the list.
  • Woodworking with reclaimed wood - We took one class from the Rebuilding Exchange, but we haven't continued woodworking. We still have three unfinished table tops chilling in the basement, so hopefully eventually they will become tables, but who knows when.
  • Using rags instead of paper towels - We do this as much as possible, though we still haven't found a good substitute for paper towels for draining bacon (we're going to try some of these options soon).
  • Buying post-consumer recycled paper products and aluminum foil
  • Giving away two items for every one item we bring into the house - This is still the rule, but we've been scaling way back on our buying, so sometimes we give away things even without buying something new. A larger purge is planned for early summer, so we can put stuff away without feeling cluttered about it.
  • Trying to buy things with as little packaging as possible
  • Switched to wind powered electricity (it’s cheaper too!) - Still going strong!
  • Using homemade washable swiffer pads - Love these still!
  • Recycling basically everything we can - We are planning a "How to Effectively Recycle in Chicago" post at some point, there are tricks to it.
  • Leather-working with Chicago School of Shoemaking - You can check out our blog about the experience here. We're currently saving up to take Leatherwork 201, with the end goal being saving up enough to take the Beginning Shoemaking class because, really, what's more awesome and sustainable than being to make your own shoes?!
  • Large-scale refrigerator/freezer organization - Things got real about a week ago when we bought some Fridge Binz. Yes, we try to avoid bringing more plastic into our home, but we also try to avoid wasting food. We weighed the pros and cons and decided to go with the plastic bins for now, with the idea of switching to bamboo or metal sometime in the future, if we find something that fits our needs. 

Projects related to self care:

  • Using baking soda as shampoo - It took her years, but Kristl finally figured out a way to make this work for her hair. She's planning a post on it soon.
  • Making homemade deodorant - Rachel uses this exclusively, Kristl's pits are more delicate, so she's still searching for a recipe that her skin can handle.
  • Making homemade lotion/balm
  • Making homemade facial oil blend
  • Using Chinese medicine/natural healing home remedies instead of Western medicine cures - With the addition of epilepsy to her life, Rachel is now obligated to take a Western medication to control it, but otherwise, we are mostly reliant on acupuncture, chiropractic, and herbal medicine to keep us healthy.
  • Using OraWellness tooth oil instead of toothpaste
  • Receiving acupuncture/chiropractic/massage regularly for health and balance
  • Meditation practice - We both really could stand to meditate more often and for longer, but it's still helpful even in small doses!
  • Using eco-friendly, reusable menstrual products - We're planning a post about menstrual cups and cloth pads/liners in the next few months. 

Projects related to food:

  • Making stock with veggie scraps and chicken bones
  • Saving bacon fat and using it to cook other things (like sweet potatoes, yum!) - This isn't actually a new thing, we just forgot to include it on our initial list.
  • Making staples for the week (baked/boiled eggs, congee, etc) - We still do this, though the staples themselves have changed.  Recently, we've been making a lot of breakfast bars, and soups/stews that are good for eating over 3-4 days. 
  • Making bigger batches of the meals we create so we can freeze portions for when we aren't able to cook - This has saved us on many occasions! We can pull a container out of the freezer and have it for lunch or dinner instead of going out to eat or getting takeout. 
  • Making homemade drink syrups (to flavor carbonated water)
  • Infusing liquors (vanilla vodka and ginger vodka so far) - Rachel has infused vodka with all manner of things, including pineapple, blueberries and a specific spice blend to make it taste like gin.
  • Drinking vinegars, a.k.a. shrubs  - We love a good shrub, but we make so much kombucha now, making drinking vinegar also would be too much
  • Making our own kombucha - So much cheaper than buying it!  
  • Making ricotta, yogurt, mustard, cheez-its, etc from scratch - Again, the actual things we're making from scratch has changed, but we are still committed to buying as few packaged/processed foods as possible.
  • Canning, fermenting, and dehydrating food for long term preservation
  • We bought an upright freezer - We can keep more meat and veggies in the house and put up fruit and veggies from the summer without messing with as much canning. We now have more versatility in how we "preserve" produce.
  • Bringing lunch to work/school
  • Trying to eat locally sourced, humane and organic food as much as possible
  • Signing up for CSA and egg share  - We've changed our approach on this since Rachel is in farm school this year.  We will probably have some access to vegetables that we didn't have before and hopefully we will be able to grow more than we did last year.  The egg share we had last season has been restructured to only be offered to CSA members, so we are no longer getting a carton of eggs a week.  This is kind of a relief, as at one point last summer we had 4 dozen eggs in our fridge.
  • Joined a meat and egg co-op - True Nature Foods has a relationship with a local, pastured farm where the consumer pays $60 a year for membership and is then able to order/purchase a wide variety of meat products and eggs for a reduced price.  This makes eggs cheaper than our egg share and we only have to buy them when we need them. We are doing our best to only eat meat from local, pastured, humane farms.
  • Using all of an item if we buy it, e.g. whole chicken, eating beet greens and broccoli stems
  • Choosing to eat at restaurants that serve sustainably sourced food - This is a huge consideration especially where meat is concerned.  Every choice you make about where to spend your food dollars impacts how safely and sustainably food is produced, in general. Cheaper food is almost always cheap due to government subsidies or externalities (pollution, run-off, inhumane practices, lack of oversight, diminished workers' rights, etc), higher quality food is often more expensive because care was put into it's production and little harm was done to third parties (consumers, workers, animals). Not only do you vote with your money, you also farm with your money, by proxy.
  • Participating in community food events, like the Chicago Food Swap, Soup & Bread, Good Food Festival

Miscellaneous Projects:

  • Not buying cable
  • Homemade gifts - We didn't buy any Christmas presents in 2013.  We either created or re-gifted everything we gave out or we didn't give gifts at all.  It worked out perfectly.
  • Feeding our cat and dog grain free/raw pet food
  • Using community garden plot and backyard to grow food - We just got clearance from our landlord to use some of our backyard space to grow more things.  This is a very exciting development and we are still deciding how to make it functional and beautiful.
  • Reusing jars and bottles for all forms of storage
  • Worm composting - Worms and composting took a little bit of a hiatus over the winter.  They hung out in our basement because the "earthy" smell was a bit much for us in the apartment.  The basement was cold, given our wily winter, but I have seen signs of life, so hopefully worm composting will be back in order soon. 
  • Bugeting via You Need A Budget (YNAB) - With Rachel quitting her full-time job and Kristl going through an office relocation, we knew 2014 was going to be a different picture financially.  We took the pro-active approach and started zero-sum budgeting in December with a program called You Need A Budget.  Things have been going very well so far.  We have been able to save in advance for big bills (like car insurance) and put money away for upcoming big expenses (new car?).  It's pretty awesome. They offer a free trial, so you have no reason to try it out for a bit. Full disclosure, if you sign up using the link above and subscribe after your trial ends, we'll both get one month free - it's a win-win!
  • Tithing/giving to projects and people who are trying to make the world a better place in a sustainable way
  • Kristl is moving her practice to a location with-in walking distance of our house - This exciting for all kinds of reasons, but primarily because she will not need to use the car!

Well, that's about everything, it is a bit overwhelming, but we're managing ok on a day-to-day basis.  As always, feel free to check out anything we link to and ask us more questions about the products/processes.  We are always willing to write posts based on reader interest, so if there are specific topics you want to hear more about, please let us know in the comments below!

Thank you for all your support! Here's to the success of year one, and plenty of sustainable queerness to fill year two and beyond.

September 2013 Food Swap

September Swap
September Swap

It's always so exciting when it's time to start prepping for another Food Swap.  We started prepping for this swap about mid July, when we were getting a HUGE number of cucumbers from our CSA (Angelic Organics).  We don't eat a lot of raw cucumbers, so the natural decision was to make pickles. We don't like the way canned (shelf stable) pickles become less crunchy after processing, so we made fridge pickles.  The pickles we decided to bring to the swap were our second batch of fridge pickles for the summer.  The first time we made pickles this summer (and for our broccoli stem pickles), we used dill weed to make them taste like dill.  This time we used dill seed.  The difference is a deeper, but more subtle dill flavor.  We thought bringing some of these pickles to the swap would be a good idea, because it would give a couple weeks to mature in flavor and be just about perfect for our lucky swap friends to eat right up. We even used the Ball Heritage Collection Pint Jars Kristl won at the last swap!

The other two items we brought were very different from pickles.  We brought homemade organic vanilla marshmallows and curried pumpkin goat cheese dip.  We made marshmallows for the first time earlier this summer with my friend Tracy in North Carolina. (It was part of an all-from-scratch s'mores project, which was really delightful, even though the chocolate making kit's directions didn't make any sense.) They are surprisingly easy to make, especially if you have a good stand mixer.  We used organic corn syrup, because we really try to avoid GMOs in our food, and Kristl used a real vanilla bean to flavor them.  We were, however, up against a lot of other marshmallows at the swap today, so even though they came out perfectly, they didn't go very quickly.

The curried pumpkin goat cheese dip is a recipe we came up with a couple years ago as a last minute dish to bring to a party.  Kristl was like, "Oh pumpkin goat cheese would be like pumpkin cream cheese!" And I said, "Yeah, and if we add curry it'll be nice and savory!" And a delicious fall party dip was born. (I'm pretty sure those aren't the real words we exchanged, but you get the idea.)  It's a ratio of about two to one, cheese to pumpkin, with curry to taste (probably around a tablespoon), a little salt, a little honey, and a little lemon.  I can't really give you a whole lot more direction than that, as I did a lot of mixing things in, tasting, and mixing a little more of honey or curry to taste.  It was our most popular item at the swap, and unfortunately, we only had three 1/4 pint jars to give away, and the sample jar (which we gave to a friend at the end of the day.)

Before I go into what we got, I will say that this swap was really overwhelming.  It was held at the Petersen Garden Project's office, which is pretty similar to other previous swap spaces, if you include the outdoor area.  Unfortunately, it was raining, and the backyard had limited tenting, so a few poor folks were set up outside, but the majority of the 50ish (I'm not actually sure about numbers, sorry) swappers were crammed inside the building. It was pretty chaotic, and you could definitely see some folks were overwhelmed by the atmosphere.  I am the more extroverted between Kristl and I, so I was on deck for the majority of the bartering and squeezing around other swappers to find the people and items I wanted.

One new aspect of this swap was that it had sponsors! Jarlsberg USA and Woolwich Dairy provided abundant (and delicious) cheese samples for swappers, as well as providing cheese to two swappers to create an original recipe with! We volunteered to be one of the lucky swappers, but were too late. We did use goat cheese in one of our swap items anyway! We're curious to see how things work out with future swap sponsors.

Our bounty
Our bounty

We ended up getting a nice collection of items, regardless.  I was heading out of state on business for most of the week, so Kristl wanted to make sure we didn't get too many perishable/sweet things.  The majority of our swap items were in the realm of the savory.  The only thing not pictured is Chris's sprouts, which were lovely, fresh, and our snack on the way home from the swap.  Most of the items are untested at this point, but Kristl  told me the brussel sprout salad was delightful and the brownish saran-wrapped item, a Filipino rice dessert, was a sort of like stickier version of butter mochi (a sticky rice dessert popular in Hawaii which may make an appearance at a future swap).

It's just amazing to me how creative our fellow swappers are and how different the offerings are at every swap.  Kristl and I try to strategize what is best for each swap, what types of dishes will be popular, and what will get us a diverse collection of items to take home.  Sometimes we are spot on (we think August was our best swap to date) and sometimes we make similar items to everyone else.  That's what happened with marshmallows this time around; who knew so many people would think to make them?  We have follow up plans for marshmallows (think chocolate and graham cracker creations), but for the September swap we still managed to walk away with inspiring items and delicious food.

You know we can't post a swap recap without adding at least one tip for swappers. This one's an important one. Be sure to thoroughly label your swap items.This is the first time we received multiple items with absolutely no labeling. I realized after the swap that we hadn't included a date made/use by date on our swap items.

Here are some things to absolutely include on the label:

1. What the item is. 2. Whether it is shelf stable/should be refrigerated/etc. We usually just throw everything we got from a swap in the fridge, because we don't know if something has been properly canned or not (unless it's labeled or the swapper told us otherwise). 3. Date it was made/canned. 4. Estimated "Use By" date. 5. Instructions for use (if necessary).

If you have additional space, you can also include the following:

1. Your name. 2. A way to contact you if there are questions (email, website, Twitter, Facebook, phone number, etc). 3. Ingredients.

The next swap will be held on Sunday, October 6, at 4pm, at the new Savory Spice Shop in Lincoln Square. The swap sold out really quickly, but if you're interested, you can add your name to the wait list! Spots always open up, so there's a good chance you'll still be able to get in. Jill Houk (amazing chef) and Angie Garbot (fabulous photographer) will be at the space at 3pm to sign their new cookbook The Essential Dehydrator. We'll do our best to get there early to see them, since Kristl randomly knows both Jill and Angie.

The November swap will be held at The Chopping Block in the Merchandise Mart on Sunday, November 10, at 3pm. The last swap of the year will be on Saturday, December 7, at 3pm, at Enerspace Chicago. I believe the capacity for both swaps will be relatively large. Be sure to follow Chicago Food Swap on Facebook to be notified when the swap registration opens. Unfortunately, we have conflicts on both of those dates, so the October swap will be our last for the year. Hope y'all don't miss us too much!

August Food Swap Recap

Yesterday we attended our third Chicago Food Swap and I can definitely say that it was our favorite one yet. Our host was Green Home Experts, which is an awesome store that I will make sure stop by whenever I'm in Oak Park. They have all sorts of eco-friendly items for the home, which you know is right up our alley. This time we convinced some friends to come along, which I'm sure added to the fun for us. We also decided to take it easier with our swap items to ensure we wouldn't be in a mad panic right before the swap. I, for one, am an excellent procrastinator AND an overachiever, so the last two swaps were pretty hectic for me. I had it in my head that I wanted to bake all of the things, even though Rachel gently told me it might be too much, and I forged ahead and ended up being super stressed. The swap shouldn't be stressful! So we stuck with things that we had made slowly over the past 4-6 weeks and didn't bring anything that would require last minute baking or cooking. We brought more pineapple-infused vodka, since that was such a hit at the last swap. We also brought cherry-infused vodka, some of our raw fermented strawberry vinegar, and sourdough starter.

Sourdough Starter Escape
Sourdough Starter Escape

We picked our friend Jess up around 2:20 and headed to Oak Park. We arrived at 3pm on the dot and went inside; Rachel and Jess found a place to set up our goods while I filled out our nametags and raffle entries (yep, there was a raffle at this swap!). We saw our friend Sarah and her friend Amara, of Eat Chic Chicago, and oh my goodness did their table look amazing! Sarah's a professional chef and Amara is a nutritionist, so they totally brought it (in the form of roasted corn and feta salad, cherry fig infused balsamic vinegar, and peach lavender infused white wine vinegar - we ended up swapping for ALL of their items).

We ended up sharing a table with Chris, of the delicious organic bean sprouts and just-spicy-enough (for me, at least) olive dip. Jess outdid herself by making whole wheat croissants, both with and without chocolate, brown butter rice krispie treats, and vegan granola. Once everyone was set up, Emily ran through the instructions and then we started checking out the goods. I really liked the variety at this swap. I immediately saw a few items I needed to have, as did Rachel. Amazingly, we were able to swap for all of our "must have" items!

Once the actual swapping started, things moved so quickly! Rachel is definitely the most extroverted of the three of us, so she blazed her way into the swapping arena and did the majority of the actual swapping. Jess came and went, getting a taste for how the swapping works (I'd say that the actual swapping is the most nervewracking part for newbies!). I mainly stayed at the table, fielding swap requests. It was all over relatively quickly and I was really pleased with our haul. We came with 14 items and left with 16 (it helped that Sarah and Amara gave us the sample jar of their peach lavender vinegar!). Not too shabby, if I do say so myself!

Swap Haul
Swap Haul

Not surprisingly, the sourdough starter was our least popular item. We probably won't be bringing more to future swaps, but if you are in the Chicago area and want to try your hand at using a starter, let me know and I can hook you up with some! Also, for those of you brave souls who swapped for the starter, this is the recipe I used to make the sample bread. That link also has information on how to feed and care for your starter. If you have any other questions, feel free to email me!

Oh, I almost forgot to mention! This time there was a raffle with 6 Heritage Collection Pint Jars from Ball and the Desserts in Jars cookbook. Everyone put their name into a basket and Emily drew a winner towards the end of the swap. Guess what? I won! I've already got my eye on a few recipes to try out for future swaps.

We've come up with a few more tips for swappers (in no particular order)! Check out our recap of the June swap for more swap tips.

1. Try not to overdo it. As mentioned previously, I went a little overboard at the previous two swaps we attended. Food swaps should be fun events. If you're going to make something that's really time consuming, flesh out the rest of your swap offerings with some easier items.

2. Wear something eye-catching. Our friend Jess wore a t-shirt the color of a brand new tennis ball to the swap and it made it SO easy to point her out to other swappers who were looking for her.

3. Realize what you're willing to spend. The swap itself is free and how much money you put into your swap items is completely up to you. Some people put time and money into creating labels and getting cute jars, some people put their stuff in a Ziploc and label it with a Sharpie. Some people will use a lot of fancy, high end ingredients, others won't. All of those options are totally valid for your swap items, just be aware that not everyone is going to choose the option you choose.

The next swap will be on September 15 at the Peterson Garden Project in Ravenswood Manor. Registration opens on August 18. The October swap will be on October 6 at the Savory Spice Shop in Lincoln Square. (Please note, the September and October locations have switched since our June recap went up.) The November swap will be on November 10 at The Chopping Block in the Merchandise Mart.

If you want to read more recaps of the swap, you can find some here, here, and here.

June 2013 Food Swap Recap

All set to start swapping!

All set to start swapping!

This past Sunday was Chicago Food Swap's June swap. We had an awesome time at our first swap in April, but we had to miss the smaller swap in May because of Mother's Day events. (Read about our first swap here.) We were excited to return to swapping because we had gotten to try so many interesting things the first time around. This time the swap was located in a large gallery space in Goose Island, right near Kendall College. Previous, swaps had been limited to 35-45 swappers because of size limitations at the swap sites, but this time there was no limit. Around 90 people signed up for the swap, which honestly would have been pretty overwhelming, but it didn't seem like that many actually showed up.

L to R: Pineapple-infused Vodka, Cheddar Crackers, Broccoli Stalk Quick Pickles, Biscoff Muddy Buddies, and Salted Brown Butter Chocolate Chip Cookies

For our part, we brought five different items: pineapple-infused vodka, broccoli stem quick pickles, cheese crackers (homemade Cheez-Its), salted brown butter chocolate chip cookies, and Biscoff muddy buddies. The vodka was the runaway hit (and, of course, it was the item we had the least of), followed closely by the pickles. Sadly, one of our jars of pickles was taken before the swap officially began. (Before the official swapping happens, everyone goes around to look at everyone else's items, figuring out what they'd like to swap for. Generally during this time people leave their tables unattended. I think because the size of this swap was so large, it was harder to keep on eye on things. In the future, we will be sure to always keep one person at our table while the other one is out perusing the goods.)

There were a lot of great things at this swap. We saw pesto, sandcastle cakes (so cute!) caramels, lots of jams and curds, breads, spice blends, lime ginger beer, fresh strawberries, mulberries, lettuces, and herbs, crackers, sugar cookies, brittle, and a ton of stuff I'm forgetting. We saw some people from the April swap who've been reading our blog (hi Julie and Jo!) and met a lot of new people. It was neat when first-timers asked us questions about how the swap worked. We just love the sense of community the food swap creates!

Food swap bounty
Food swap bounty

Now, on to the bounty. We brought 18 items to trade, and ended up with the amazing bounty below: I do not literally have all these delicious items in front of me, but I will do my best. We have fresh homemade pasta, sea salt caramels, locally foraged mulberries, pickled jalapenos, mustard, mango curd, peach whiskey curd (subtle, yet satisfying), orange gelatin, dehydrated strawberries, rhubarb chutney, pesto (which went home with our friend Erin who was visiting and helping us swap), and a couple more shelf stable jars of goodness which I do not remember because I have not seen them every time I opened the fridge since Sunday. All good stuff. So far we have tried the pasta (delicious), the caramels (there's only one left), the mango and whiskey curd (perfect for a breakfast toast topping), orange gelatin (different than I expected, but it totally grew on us and all of a sudden it was gone!), fresh strawberries(not pictured because they didn't make it home), dehydrated strawberries (so far eaten like so many potato chips, and way more tasty), and the mulberries (which went into a mulberry lime ice cream topping last night). All wins for us so far! It was definitely a different collection of items from last time, which makes me think that every food swap will be vibrant and exciting! The big ticket items were infused alcohols and extracts, canned/pickled items, and jams/chutneys/dips. Fresh fruits and vegetables were a nice touch, and we were lucky to get get some things we could eat right away.

I want to encourage all our readers to seek out food swaps in their area. There were a couple of people from Ames, IA at this swap, but there's no need to go that far. All it takes is about 10+ people with well-made items to make a swap a success. If you are signed up to swap or you are planning to do so, here are some tips from us 2x swap veterans. (These are in no particular order.)

1. Vary your stock: There is literally no minimum or maximum to the number of things you can bring to a food swap. You can totally bring seven heads of lettuce from your garden or two bags of banana chips from your dehydrator. We have found, however, that bringing a few different types of things gets you a variety of items in return. Our first time, we had four different items, this time it was five. We had a few things (like pineapple vodka) that were there to be exchanged for something we really wanted, and a few things that were easy to make (brown butter sea salt chocolate chip cookies) and swapped for items from people with a sweet tooth. If you bring variety, you will receive variety in return.

2. Go as a team: If you have a friend, partner or family member who is also interested in food and is willing to help you barter for delicious items, definitely bring them to this. Even if you have wildly different tastes, you can split up the swap items and go for it on your own. Kristl and I have found it helpful for one of us to stay at our table while the other goes swapping. That way, if anyone comes to us, we can swap with them, and if we want anything in particular, the other person can go directly to that table with items to swap. 

3. Say no if you want to: It's bartering, so you really don't have to agree to every swap. If you aren't seeing a resolution of an offer where all parties involved will go away happy, say no and see if the person is willing to switch things up to get what you have. There are no rules other than be respectful and be kind. Your swapping strategy is up to you.

4. Bring samples: It goes without saying that folks are going to want to know what they are getting themselves into with a swap item. If you are canning a batch of jam, make a half pint jar just for folks to sample. If you are bringing a baked good, chop some of it up and having it sitting on your swap table. Samples are the key to good swapping, because if you are bringing good food to swap, people will know when they taste it.

5. List ingredients: We are in the age of allergies and sensitivities, so it is vital that people know what is in the items you are giving to them. You do not need to go so far as to list ingredients on each container, but on your swap sheet for each item, everything should be fully disclosed.

6. Tag your stuff: We haven't gone so far as to put our website on our swap items (mostly because we are awesome at putting things together at the last minute), but that will be our next step. If you want to be an established swapper, put your name on your stuff. If you have an email or a website, slap it on there. If people really like your items, they may ask you for the recipe or want to see more. At the very least, they will remember that Amy's hot pickled peppers belonged to you, Amy, and then they will want to see what you come up with next.

7. Have fun and be nice:  It's a fun thing. It's not supposed to be stressful or dramatic. You don't need to make people feel bad if you are allergic to their bacon peanut butter. You don't need to make people feel bad if they are allergic to your tomato sauce. Be honest, be kind, and have fun! It's a magical thing to leave the house with stuff you made, and come home with a basket full of items you never even expected. Embrace the magic and we'll see you at the next Chicago food swap.

If you are totally geeking out and want to hear other accounts of how the swap went down, find another account of the June swap here.

And for those of you eager to swap, the dates and locations for the next three swaps have already been posted:

  • August 4 at Green Home Experts in Oak Park. We will return to the site of last August's swap. At this time of year, expect lots of homegrown produce as well as the usual array of prepared foods. Registration for the August swap will open on July 7.
  • September 15 at The Savory Spice Shop in Lincoln Square. This soon-to-be-opened spice store in the bustling Lincoln Sqaure neighborhood will be host for the September swap. We can't wait to check out their new space!
  • October 6 at Peterson Garden Project in Ravenswood Manor. Let us hope for a nice day so we can use both the indoor and outdoor space at Peterson Garden Project's education center, site of last December's swap.

Good luck and we'll hopefully see you swapping in August!

P.S. We didn't link to a recipe for pineapple-infused vodka, but the basic idea is get candied pineapple, chop it up, cover it with mid-grade vodka, let it sit in the fridge for at least a week, but up to a month or more, shaking it every couple days. Drain the pineapple out, taste to see if it needs more sugar, otherwise it's ready for mixing. I like it with ginger syrup and sparkling water. (I do not recommend using bottom shelf vodka for infusing, as it still tastes like bottom shelf vodka after you've infused it.)