A few months ago, January to be exact, Natalie and I decided to go out for dinner. It had been forever and a half since I've seen her and in true Natalie fashion, we had our one on one time at a Japanese restaurant. I usually don't eat out at asian restaurants mostly because I don't like seafood but with Natalie, I am willing to try anything. We spent the entire afternoon swaping stories, from what we were doing right before meeting up to sharing what we would like to do after meeting up and everything in between. We both admitted that we would like to embark on a road trip and we also learned that our family owns farms. As I was taking the train back to my aunt's house, I was replaying our conversations back in my mind and an idea was born.
"Natalie, when are you starting your sustainability project where you go around seeing the strategies of farmers/people in the USA? How developed is this project of yours?---Do you want to farm across the US of A?"
This is the message I sent to Natalie as soon as I got home. When I look back at our dinner, I couldn't believe how much we still had in common. So it only made since to me if we collaborated our efforts this summer and engaged in a road trip that we would both benefit from.
Six months later, we have finally developed a proposal, a fine one that hopefully will provide us funding that will take us to the southwestern states and back. How did we go about coordinating all of this together? We both had to decide where we wanted to go, how long we wanted to stat there, how many stops we wanted to make on this trip and finally, how much it would cost to take us from point A to point B and C...Thanks to www.wwoofusa.org, we were able to select our destinations (three regions across the southwest) and finally decide that we want to spend a week at each farm.
As soon as we get into our car and drive, we will be chronicaling our journey one blog post and Youtube upload at a time. In the meantime, check us out on Facebook (our Facebook group is called HOMEGROWN ECO-TOURISM) and we'll keep you posted.
Thursday, June 3, 2010
Wednesday, May 26, 2010
Ecotourism Towards a Sustainable America
During the month of July, Annabel Arana (visual artist) and myself (aspiring anthropologist) will be trekking across country to work on several organic and sustainable farms. We will take the practices we have learned from these establishments and convert them into urban sustainable movements in our own neighborhoods: Washington D.C. and New York City.
With guidance from rural communities, Americans living in metropolitan areas can also strive for more sustainable lifestyles. How can we begin to inform and encourage urban dwellers to begin the necessary steps to curb their consumption habits when they do not even know why it is so important? Therefore, Annabel and I will be traveling across the United States to explore the definition of sustainability and transfer that research into urban project goals.
What is sustainability? Sustainability is when an individual or group produce and consume their own energy and agricultural resources without relying on outside sources. One can achieve, or strive to achieve, sustainability in a variety of ways, including creating (and using) solar, wind, or water power and using these energies to grow their own food for consumption. Traditionally, sustainability has been thought of as a rural and suburban practice, but recent movements towards urban sustainability, as with the usage of solar panels, green roofs, blue roofs, and rain barrels, have been employed.
During the course of our trip we will be completing work exchanges on two organic farms, one in Utah and one in New Mexico, where, through our labor, we will learn various sustainable methods and interpret these methods into comparable practices for urban areas. Each farm was discovered through an online sustainable farming database called. www.wwoofusa.org. "Wwoofers" perform work exchanges for a set number of hours a week and receive room and board for payment. As urban dwellers, we need the guidance and knowledge of experienced farmers in order to achieve their success within our own neighborhoods.
The Farms:
The first is in San Juan Valley, Utah. Here, we will stay at a vineyard founded by a recent college graduate, who, through his college experience, learned of the heavy importation of American supermarkets. After he graduated, he knew a sustainable lifestyle was the key to environmental responsibility and proceeded to open his own organic farm and vineyard. His farm quickly grew into a small sustainable community which no longer requires outside help to feed or power itself. In Utah, we will learn first hand what it means to cultivate and harvest our own food sources with energy created ourselves. This illustrates the transition from borrowed energy to created energy and how this creation is used to support agricultural cultivation.
On route to New Mexico, we will make a stop in Acrosanti, Arizona, a city famously known as one of the most sustainable cities in the world. We will further understand what it means for a community as a whole, rather than mere individuals, to be sustainable. We will see people working in unison and striving for the same gal, as well as get first hand experience on how these commonly thought of as rural actions can be applied to urban communities.
In Santa Fe, New Mexico, we will be working at a farm known for its green construction and it relies completely on solar power. Here we will gain knowledge about how alternative energy is used on a large scale, learn about waste minimalization, as well as learn how to use green construction materials in order to promote sustainable and eco-friendly architecture in urban environments.
Who are "we"?
We are two students, researching urban sustainability and marketing in the United States. Natalie Colao is a graduate student at Hunter College in New York City, whose master thesis focuses on enacting sustainable practices in urban locations. Her research is done with the intent of causing proactive movements and rally supporters toward the cause of self sustainable practices and the reduction of food importation and modification. Natalie's research partner on this work study is Annabel Arana, psychology major and visual arts minor from Fordham University. Annabel is currently working at a D.C. based PR firm, Brotman-Winter-Fried Communications, producing videos for clients such as Easy Energy, the company responsible for inventing a green hand-held electrical charger named YoGen (this client will be aiding us on our work study) and California Tortilla, a Washington D.C. based restaurant known for its honest and fresh ingredients. Annabel will be responsible for documenting the development of the summer work exchange and supplementing visual research materials for Natalie's master thesis.
Traditional and Social Media
Traditional and social media will be used for record taking purposes. A 35mm Nikon N90s camera will document progression of the journey as well as a Fuji digital camera. Various forms of social media (such as facebook, ustreamtv.com, blogspot.com, twitter.com and youtube.com) will be used to inform the public about our intent and operations.
As you can see, throughout this trip, Annabel and I will be recording every step of the way for you to see. You can follow us my blog, our facebook pages, twitter accounts, and youtube channel.
During the process of our journey we will learn about sustainable practices beyond the East Coast, and more importantly, beyond the mcMansions of suburbia.
Follow us throughout the month of July to learn about energy consumption, agricultural production, and the fun of ecotourism in America!
With guidance from rural communities, Americans living in metropolitan areas can also strive for more sustainable lifestyles. How can we begin to inform and encourage urban dwellers to begin the necessary steps to curb their consumption habits when they do not even know why it is so important? Therefore, Annabel and I will be traveling across the United States to explore the definition of sustainability and transfer that research into urban project goals.
What is sustainability? Sustainability is when an individual or group produce and consume their own energy and agricultural resources without relying on outside sources. One can achieve, or strive to achieve, sustainability in a variety of ways, including creating (and using) solar, wind, or water power and using these energies to grow their own food for consumption. Traditionally, sustainability has been thought of as a rural and suburban practice, but recent movements towards urban sustainability, as with the usage of solar panels, green roofs, blue roofs, and rain barrels, have been employed.
During the course of our trip we will be completing work exchanges on two organic farms, one in Utah and one in New Mexico, where, through our labor, we will learn various sustainable methods and interpret these methods into comparable practices for urban areas. Each farm was discovered through an online sustainable farming database called. www.wwoofusa.org. "Wwoofers" perform work exchanges for a set number of hours a week and receive room and board for payment. As urban dwellers, we need the guidance and knowledge of experienced farmers in order to achieve their success within our own neighborhoods.
The Farms:
The first is in San Juan Valley, Utah. Here, we will stay at a vineyard founded by a recent college graduate, who, through his college experience, learned of the heavy importation of American supermarkets. After he graduated, he knew a sustainable lifestyle was the key to environmental responsibility and proceeded to open his own organic farm and vineyard. His farm quickly grew into a small sustainable community which no longer requires outside help to feed or power itself. In Utah, we will learn first hand what it means to cultivate and harvest our own food sources with energy created ourselves. This illustrates the transition from borrowed energy to created energy and how this creation is used to support agricultural cultivation.
On route to New Mexico, we will make a stop in Acrosanti, Arizona, a city famously known as one of the most sustainable cities in the world. We will further understand what it means for a community as a whole, rather than mere individuals, to be sustainable. We will see people working in unison and striving for the same gal, as well as get first hand experience on how these commonly thought of as rural actions can be applied to urban communities.
In Santa Fe, New Mexico, we will be working at a farm known for its green construction and it relies completely on solar power. Here we will gain knowledge about how alternative energy is used on a large scale, learn about waste minimalization, as well as learn how to use green construction materials in order to promote sustainable and eco-friendly architecture in urban environments.
Who are "we"?
We are two students, researching urban sustainability and marketing in the United States. Natalie Colao is a graduate student at Hunter College in New York City, whose master thesis focuses on enacting sustainable practices in urban locations. Her research is done with the intent of causing proactive movements and rally supporters toward the cause of self sustainable practices and the reduction of food importation and modification. Natalie's research partner on this work study is Annabel Arana, psychology major and visual arts minor from Fordham University. Annabel is currently working at a D.C. based PR firm, Brotman-Winter-Fried Communications, producing videos for clients such as Easy Energy, the company responsible for inventing a green hand-held electrical charger named YoGen (this client will be aiding us on our work study) and California Tortilla, a Washington D.C. based restaurant known for its honest and fresh ingredients. Annabel will be responsible for documenting the development of the summer work exchange and supplementing visual research materials for Natalie's master thesis.
Traditional and Social Media
Traditional and social media will be used for record taking purposes. A 35mm Nikon N90s camera will document progression of the journey as well as a Fuji digital camera. Various forms of social media (such as facebook, ustreamtv.com, blogspot.com, twitter.com and youtube.com) will be used to inform the public about our intent and operations.
As you can see, throughout this trip, Annabel and I will be recording every step of the way for you to see. You can follow us my blog, our facebook pages, twitter accounts, and youtube channel.
During the process of our journey we will learn about sustainable practices beyond the East Coast, and more importantly, beyond the mcMansions of suburbia.
Follow us throughout the month of July to learn about energy consumption, agricultural production, and the fun of ecotourism in America!
Tuesday, May 4, 2010
Finals..Again...
Ok, so I have been really busy with life and that sort of nonsense, but here is a quick update:
I've bought a rainbarrel!! It's not yet set up, but I'll post pictures ASAP
I've planted broccoli and brussel sprouts in separate containers on my deck, since I have moved, I have not been able to take care of them AT ALL, but they are hardy plants, so lets see how they fair on their own...I'll also post pictures ASAP
I've made homemade mozzarella several times, it's delicious and easy!! Pictures and details ASAP
Finally, I've been to my 6 month check in at the dentist. It was the ultimate test as to how my homemade baking soda toothpaste holds up. Not only was it one of the shortest cleanings I have had in a long time (little plaque build up), but my teeth are whiter than ever (normally whitening toothpastes cause cavities because they weaken the enamel of your teeth) and I have no cavities or even signs of the possibility of future cavities. A quote from my dentist, was "your teeth are boring, there is no need for me"... all in all, I am extremely happy with my homemade toothpaste. Also, if your dentist "polishes" your teeth at the end of a cleaning, make sure you ask for pumice instead of the prepackaged flouride-ridden stuff they usually use.
I'll post the pictures and everything soon. Also, there is a lot to write about my upcoming backpacking ecotourism trip across the country to organic farms and vineyards. My friend Annabel, a visual arts major, will be documenting our entire trip and will be adding video and camera footage to this blog alerting everyone to our ecotourist efforts.
Talk soon!
Thursday, March 11, 2010
Spring is in the Air!
Every year when it comes to planting, I go the lazy route and pick up seedlings from the hardware store. This year however, in the name of preserving rare and heirloom varieties, I will be starting from scratch and growing from seed. I found certified organic and heirloom seeds as well as a list of plants that grow well within self watering containers. The list is from The Bakyard Homestead by Carleen Madigan and includes: basil, broccoli, Brussels sprouts, bush beans, cabbage, cauliflower, chard, eggplant, lettuces, onions, pack choi, peppers, and tomatoes. From this list, I will be attempting to grow lettuce, onions, swiss chard, and I've added radishes just for fun.
According to the Backyard Homestead, you should begin to grow your seeds indoors in March. I will include pictures and directions on how to make the self-watering containers, as well as updates on how the seeds are coming.
Also, I have purchased a kit to make your own cheese (mozzarella and riccotta). I've recruited a friend to help me make mozzarella for the first time, so expect some hilarious pictures from that adventure.
Talk soon!
According to the Backyard Homestead, you should begin to grow your seeds indoors in March. I will include pictures and directions on how to make the self-watering containers, as well as updates on how the seeds are coming.
Also, I have purchased a kit to make your own cheese (mozzarella and riccotta). I've recruited a friend to help me make mozzarella for the first time, so expect some hilarious pictures from that adventure.
Talk soon!
Tuesday, February 9, 2010
Update
Worms:
The worms froze on me. Even after petitioning my mother to allow them to live in the garage, they were not able to endure the harsh harsh winter. There was a block of frozen compost/worms in the bottom of the container, and I'm sure the endless "snowstorms" will only make matters worse. I've noticed some are true fighters and huddle next to each other in baseball sized clumps; they are continuing to decompose the food that remains. As of now, since a substantial amount died, I am going to stop adding food and give the worms a break. Once March rolls around I will reevaluate the situation.
Mead:
We are one month into the mead making process! So far so good, the mixture is getting more lucid every day, and in a couple months, I will be ready to have my viking/green tights badass mead drinking party.
Herbs:
I've set up an herb garden which is growing quite nicely. Once they are fully grown and I am able to cook with them, I'll post some recipes. So far, I have been growing: basil, oregano, chives, cilantro, and well...truthfully I forgot what the last herb is, but we'll find out soon enough!
Pickling
If you've heard my constant cries for Mason Jars, it's because I have started pickling. Pickling and making jams are a great way to preserve the food you grow in the spring and summer so you are able to have nutritious home grown food even during the winter months (yes, I know its winter now and I started late, but I'm practicing now). I've found my favorite are pickled cauliflower with tumeric, pickled red cabbage, and pickled white cabbage with carrots and chili peppers. A common question I am asked is, "how can we be sustainable during the winter?" Well, I'm in the process of learning that myself! Pickling vegetables, making jams out of fruits, and drying meats are all ways of doing this. Another great way to preserve food is fermentation (think Kim Chi and Miso), yet, because this is unable to be done (as far as I know) in an apartment setting, I won't be fermenting my own vegetables as of now. If anyone has heard about fermenting vegetables in urban areas, even if it's on public plots, please email me. Another great way of preservation? FREEZERS! They're not only meant for frozen pizza! Freeze your fresh fruits and vegetables and they can last all winter long.
My upcoming goals:
Rainbarrel. I know, I know, you are all thinking, this girl has said she is getting a rainbarrel for months now, its not happening-dream on. Well you know what? Buy me one and I'll stop dreaming about it! But seriously, I have been looking into used rainbarrels, and even more practical, I'm contemplating retrofitting a garbage can and making my own out of a hose and duct tape. I will name this "budget barrel" and it will be the latest rage. I have also been told that people give wooden barrels away for free on craiglist, so keep your eyes open!
This summer. My master's thesis in Anthropology will be on Sustainable NYC Apartments. I spoke with a possible advisor yesterday and he told me that sustainability within Manhattan apartments is not really practical and that I should consider looking into Brooklyn where people have backyards. What do we say to that people? EHHH WRONG! Immediately I listed our projects: growing fruits and vegetables (by this summer, I will have a bean plant, a tomato plant, and hopefully strawberries and blueberries), fermented beverages, and vermiculture composting. Within seconds I proved that you don't have to live in Brooklyn (or even worse, the suburbs eke) to have achieve sustainability, and what did he say? "Perhaps you can be sustainable in Manhattan apartments, I didn't know that!" Well we need to spread the word, IT IS POSSIBLE to be sustainable and live within an urban setting! Does "being green" mean using a Sigg bottle instead of a plastic one? Perhaps, but we do not want to "be green" aka trendy and fashionable, we want to actually make a change in our's and other's consumption patterns. This means buy that Sigg bottle, but inside of it, should be your own harvested rainwater (using a super trendy "budget barrel").
Okay, so that was a bit preachy, I apologize, but it is still important to spread the word, because as we saw with my possible advisor (he still has not approved me, he wants a clearly defined question, apparently How Can NYC Apartment Dwellers be Sustainable is not sexy enough) the public clearly does not know what it's capable of!
This summer I will also be backpacking across the United States. It will be me, my hiking boots, my backpack, and my 1lb backpacking tent. Along the way, my friend (a visual arts major) and I will be doing work exchanges at three organic farms. 1. A Lakota owned farm in South Dakota which remains sustainable with the intent to uphold Lakota beliefs and traditions 2. A vineyard and organic ranch in Utah which is owned by a 23 year old who decided to open his own farm after he graduated college (considering my own post-graduate plans to move to the country and 'get off the grid' I am uber-excited about this farm in particular) 3. A sustainable farm in New Mexico which focuses on solar power. The intent of this trip is to understand the workings of large, but independent, organic farms and to be able to miniaturize the scale to suit the needs of the general public. I will keep everyone updated on the status of this trip.
I will post pictures, update, and get more projects done asap, but as for now, stay warm!
P.S. Animal, Vegetable, Miracle by Barbara Kingsolver...READ IT! It's fabulous (and gives me a new found appreciation for asparagus).
The worms froze on me. Even after petitioning my mother to allow them to live in the garage, they were not able to endure the harsh harsh winter. There was a block of frozen compost/worms in the bottom of the container, and I'm sure the endless "snowstorms" will only make matters worse. I've noticed some are true fighters and huddle next to each other in baseball sized clumps; they are continuing to decompose the food that remains. As of now, since a substantial amount died, I am going to stop adding food and give the worms a break. Once March rolls around I will reevaluate the situation.
Mead:
We are one month into the mead making process! So far so good, the mixture is getting more lucid every day, and in a couple months, I will be ready to have my viking/green tights badass mead drinking party.
Herbs:
I've set up an herb garden which is growing quite nicely. Once they are fully grown and I am able to cook with them, I'll post some recipes. So far, I have been growing: basil, oregano, chives, cilantro, and well...truthfully I forgot what the last herb is, but we'll find out soon enough!
Pickling
If you've heard my constant cries for Mason Jars, it's because I have started pickling. Pickling and making jams are a great way to preserve the food you grow in the spring and summer so you are able to have nutritious home grown food even during the winter months (yes, I know its winter now and I started late, but I'm practicing now). I've found my favorite are pickled cauliflower with tumeric, pickled red cabbage, and pickled white cabbage with carrots and chili peppers. A common question I am asked is, "how can we be sustainable during the winter?" Well, I'm in the process of learning that myself! Pickling vegetables, making jams out of fruits, and drying meats are all ways of doing this. Another great way to preserve food is fermentation (think Kim Chi and Miso), yet, because this is unable to be done (as far as I know) in an apartment setting, I won't be fermenting my own vegetables as of now. If anyone has heard about fermenting vegetables in urban areas, even if it's on public plots, please email me. Another great way of preservation? FREEZERS! They're not only meant for frozen pizza! Freeze your fresh fruits and vegetables and they can last all winter long.
My upcoming goals:
Rainbarrel. I know, I know, you are all thinking, this girl has said she is getting a rainbarrel for months now, its not happening-dream on. Well you know what? Buy me one and I'll stop dreaming about it! But seriously, I have been looking into used rainbarrels, and even more practical, I'm contemplating retrofitting a garbage can and making my own out of a hose and duct tape. I will name this "budget barrel" and it will be the latest rage. I have also been told that people give wooden barrels away for free on craiglist, so keep your eyes open!
This summer. My master's thesis in Anthropology will be on Sustainable NYC Apartments. I spoke with a possible advisor yesterday and he told me that sustainability within Manhattan apartments is not really practical and that I should consider looking into Brooklyn where people have backyards. What do we say to that people? EHHH WRONG! Immediately I listed our projects: growing fruits and vegetables (by this summer, I will have a bean plant, a tomato plant, and hopefully strawberries and blueberries), fermented beverages, and vermiculture composting. Within seconds I proved that you don't have to live in Brooklyn (or even worse, the suburbs eke) to have achieve sustainability, and what did he say? "Perhaps you can be sustainable in Manhattan apartments, I didn't know that!" Well we need to spread the word, IT IS POSSIBLE to be sustainable and live within an urban setting! Does "being green" mean using a Sigg bottle instead of a plastic one? Perhaps, but we do not want to "be green" aka trendy and fashionable, we want to actually make a change in our's and other's consumption patterns. This means buy that Sigg bottle, but inside of it, should be your own harvested rainwater (using a super trendy "budget barrel").
Okay, so that was a bit preachy, I apologize, but it is still important to spread the word, because as we saw with my possible advisor (he still has not approved me, he wants a clearly defined question, apparently How Can NYC Apartment Dwellers be Sustainable is not sexy enough) the public clearly does not know what it's capable of!
This summer I will also be backpacking across the United States. It will be me, my hiking boots, my backpack, and my 1lb backpacking tent. Along the way, my friend (a visual arts major) and I will be doing work exchanges at three organic farms. 1. A Lakota owned farm in South Dakota which remains sustainable with the intent to uphold Lakota beliefs and traditions 2. A vineyard and organic ranch in Utah which is owned by a 23 year old who decided to open his own farm after he graduated college (considering my own post-graduate plans to move to the country and 'get off the grid' I am uber-excited about this farm in particular) 3. A sustainable farm in New Mexico which focuses on solar power. The intent of this trip is to understand the workings of large, but independent, organic farms and to be able to miniaturize the scale to suit the needs of the general public. I will keep everyone updated on the status of this trip.
I will post pictures, update, and get more projects done asap, but as for now, stay warm!
P.S. Animal, Vegetable, Miracle by Barbara Kingsolver...READ IT! It's fabulous (and gives me a new found appreciation for asparagus).
Wednesday, January 6, 2010
"Weird runs in the family"
My uncle is an AMAZING and SUSTAINABLE drummer, check out his youtube video, junk drum joe.
Just last week, my cousin and I drove hours to an antique store in Glens Falls, NY looking for washboards. We were so ecstatic when we found them, we actually did a jig right in the middle of the shop! Everyone thought we were crazy, which made us even happier, and then ran home, salvaged instruments in hand, and jammed all night to our favorite songs.
All sorts of household items can be used to make INCREDIBLE music. If you have your own video, share it with me! Send the link to ncolao@hunter.cuny.edu.
P.S. Yonder is the Clock, by The Felice Brother's was just announced as BBC's top "country" album of the year. While the Felice Brother's are NOT country (Americana is more suiting), I still wanted to announce their success! Congratulations to the Felice Brothers! Check out their albums, they are an EXCEPTIONAL band (and introduced me to the world of washboards and salvaged instruments).
Monday, January 4, 2010
Mmm mmm mead!
I've spent the last few weeks running around asking everyone if they had a winemaking kit that I could borrow. Many of the recipes I had found required one of these kits, along with a massive amount of supplies (one even included 12lbs of honey) and complex recipes. As someone who knows nothing about wine making, or mead making, I was feeling pretty overwhelmed. Then, I recruited my pops. He managed to find a recipe that did not require a wine kit, or even any complex materials or recipes. All you need is a quick (and cheap) stop at your local supermarket.The supplies costed less than $30 and consisted of :
3lbs of honey (pure and unprocessed)
1 gallon of spring water
1 orange
25 raisins
1 package of Fleishman's Yeast
1 balloon
(If you don't already o
wn it, bleach for disinfection purposes)
I have read several accounts which have claimed bread yeast ruins the mixture and makes the mead taste "nasty". I was surprised when this recipe called for Fleishman's (bread) yeast, but I went along with it anyways. I am most apprehensive about this aspect of the recipe, but only time will tell who wins the yeast debate.
Here are the directions:
Sanitize everything that will come in contact with the supplies. I read that you should use no more than 1 tablespoon of bleach per 1 gallon of water. With this I washed the cutting board, knife, and safety pin (which I use to poke a hole in the balloon). I used HOT water to rinse off the oranges as well as soak the honey.
+Pour half of the water out of the jug and into a clean (sanitized) container.
+Cut the oranges into small slices and put
into the jug
+Add 25 raisins into the mixture (I don't know how arbitrary this number is, all I read was not to leave the raisins out, they're not for flavor, they are for the yeast)
+Add 3 pounds of honey
+Add 1 package of yeast
Replace the cap and shake for 5 minutes (this is the most difficult part, but also the most important, so be prepared for a nice arm workout!)
Then, remove the cap, place a hole in a balloon and stretch it over the opening of the jug. This will slowly inflate (according to the website, between 1hrs -24hrs you'll see the balloon begin to inflate, it took mine about 3 hours).
The site states that if the balloon gets too big, its time to poke another hole or two into, you don't want the balloon to explode, this will leave your mixture open to contamination. Within the first couple of days, monitor it to make sure that the gasses are escaping and the balloon isn't about to explode. I had to poke three holes into the balloon until I was satisfied I wasn't going to have a kitchen with honey spatter all over the walls.
What I have to look forward to:
After around three weeks the balloon will no longer be inflated and I can either leave the fruit in the mixture, or move the liquid to another empty jug and strain out the oranges and raisins (this will help it to clarify quicker). After a few months the mixture will loose its cloudiness, and then it's time to enjoy!
I'll check back and let everyone know what's happened after I "rack" the mead (take out the fruit and switch containers).
This recipe was taken DIRECTLY from The Joy of Mead. If you like what you've read above, I suggest that you go to this site and follow Will's directions step by step.
I have contacted Will with questions and he is prompt and informative. I suggest you do the same.
I won't know how well the recipe works for another few months. When it's time to pop bottles, I'll have a party! Viking hats, kilts, or green tights are mandatory.
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