Tag: Preserving

Strictly Roots: The New Cellar Masters

This root cellaring business is pretty cool (0 to 5 degrees Celsius, in fact), and so is the book, which I read with enough interest that I was very pleased to meet Maxwell and Mackenzie for lunch this week to talk about it. Around the table at Pangaea, over beet salad (of course!) and a glass of wine (which was not only cellared in Canada, but grown and made in it, too) I found out the story behind the book.

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