This week, we're into a woman who makes her own pickles and hosts pickle workshops. You can even sign up for a pickle subscription.
For the last year and a half, Jessica Wang, a pastry chef-turned-pickler who worked at State Bird Provisions in San Francisco and Lasa and Madcapra in Los Angeles, has supplied a cult pickle subscription under the name Picklé Pickle Co. to a small circle of brine-minded colleagues.
A dozen fermentation enthusiasts recently gathered in her backyard on a June-gloom Saturday morning for one of her coveted pickling workshops.
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