Eat | Drink | Cheap Episode 32 – A Beck of Pickled Peppers

The dynamic duo of Simon and Shawn carve up the late summer-early autumn bounty and pack them into jars! It’s fermenting time! Lots of talk about fermenting for the novice, someone’s favourite spice, hanging out with Beck and yes… Simon’s legendary fizzy pepper recipe.

Questions, comments or corrections? Hit us up at

Music by John Palmer

Show notes and Shout Outs:

Where It’s At:

Sauerkraut Recipe:

A Farmhouse Culture Guide to Fermenting by Kathryn Lukas and Shane Peterson:

Pacific Seaweeds by Louis Druehl and Bridgette Clarkston: 

A Modern Kitchen Guide by The Farmer’s Advocate 1946:

Balder’s Gate 3 is good.

Eat | Drink | Cheap Episode 26 – Kimchi

Simon returns from Montreal with stories of ham and cheese croissants, pizza sauce rollers and of course salty, spicy funky kimchi recipes. 

Questions, comments or corrections? Hit us up at

Music by John Palmer

Show notes and Shout Outs:

Beef Rendang:

Radish Kimchee:

The Dip Roller:

Future Neighbor:

Douglas Coupland:

2022 Sumer/Autumn Beer Roundup

Interesting times continue! I’ve left the culinary industry and began a new career in retail, started a podcast with my buddy Simon, become and middle-aged homeowner/DIY enthusiast and lately I’ve tried to generally chill out more on my off hours. 

Key to my even keel amidst these chaotic times is to kick back with a brew or two on my off hours. Savouring my beer and taking notes has been a great exercise in mindfulness and has helped me not only expand my palate, but also learn new things about my favourite liquid art form. It’s about time to pass on a couple things I’ve noticed during this last summer/autumn. 

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Eat | Drink | Cheap Episode 10 – Mead, Part 1: The Drunkening

Our heros crack open the good stuff and talk all about Simon’s favourite fermenting project: Making mead at home! Learn how to mix honey, yeast and water to form earth’s oldest booze and laugh as the boys slowly realize they’ve been drunkenly rambling for an hour and they’re not even halfway done. Cheers!

Questions, comments or corrections? Hit us up at

Music by John Palmer

Show notes and Shout Outs:

Simon’s Small Mead:

Simon’s Mead Making Made Simple:

Simon’s Sweetness and Alcohol Content:

Simon’s mead Horn:

My mead corner

Parallel 49’s “Peach Bod” Sparkling Peach Ale.

Everything Everywhere All At Once!    

Canning Cabbage Part 2 – Sauerkraut

A full three quarters of a mightily dense cabbage head remains in the fridge so my Mason jar odyssey continues. First came the Korean kimchee, then the Mexican curtido and now I’m going to finish off this great green beast by hacking it up, salting and fermenting it as a classic Northern European sauerkraut.

Now what we in America refer to with the blanket term of “sauerkraut” actually is part of a great Germanic-Scandanavian tradition of fermenting vegetables to keep during hard times thought to have originated in the Eurasian Steppes and spread by marauding tribes such as the Huns, Tartars and Mongols. Nowadays the name is synonymous with Germany, its culture and culinary traditions. Read More