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Matt Spaanem (Mutedog)
Works at Rocket Media
Attended MIAD
Lives in Washougal, WA
2,046 followers|615,457 views
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Matt Spaanem (Mutedog)

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A short documentary about the author of The Art of Fermentation, which is an awesome book.
This short documentary profiles the food writer Sandor Katz, whose work in culinary fermentation transformed his relationship with life and death.
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Matt Spaanem (Mutedog)

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4.5 pounds today and still millions of berries yet to be picked.
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wild, from vacant lots around the neighborhood.
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About 5 pounds today.
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+Matt Spaanem, like i said. Far more patient than I haha
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So I got a pork belly from Costco and now I want to make every kind of bacon imaginable. Any suggestions for someone who's never made bacon before? I can probably get two different bacons from this one belly. #charcuterie
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I saw pork belly at Costco the other day, and almost walked out the door with one. 

But it's calling me... And I might have to go back.
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Ever feel like maybe you did too much to a single beer? This is a raw (no boil) spruce beer fermented with wild yeast and in the keg I've added a few ounces of sage and the juice from five pounds of wild blackberries.
#homebrew #wildyeastftw
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I'd rather have a glass of this with a rim of floor spice than a single bite of the EVerything bagel
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A decent haul for a lunch hour's worth of picking.
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yummy!!! 
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Matt Spaanem (Mutedog)

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This is really interesting.
 
I have a new post! Brewing up history: Persimmon Ale http://ow.ly/QhJF1
Everything about these old recipes told me it wouldn't work. After talking about when to dump a beer, I wasn't really in a hurry to repeat the experience, but something kept nagging at me. The historical descriptions of Persimmon Ale...
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We just planted a persimmons tree earlier this year. If it ever gets to fruiting I may have to try this.
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I made them last night. I used plum/blueberry pseudo balsamic vinegar of my own making since I didn't have any red wine vinegar, I used spruce tips since I didn't have any juniper berries and I used a pinch of powdered cloves and cinnamon since I didn't have any allspice.

The brine smelled amazing, like mulled wine and tasted salty, heh. They'll be chilling in the kegerator for a few weeks before they're ready apparently.
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The Super Benriner shreds cabbage really well but it also makes a gigantic mess. Thank you Anne for helping me clean up! I hope this lemon dill kraut is worth it.
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Yeah I was hoping that the benriner would be a bit wider, but it did a nice job.
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Our trip to Astoria.
July 18, 2015 • 2 days • 12 moments
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Anyone familiar with this bug? I've seen a few of them hanging out on my hops. Don't see any major damage on the plant though.
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I was at a beer festival here in the UK a few years ago and remember seeing one of these walking across the table.....
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Moar blackberries!
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More like a berry weiss? I'm going to add a small amount of the juice to a keg of beer.

As more get ripe, I'll be collecting them for making wine.
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Have him in circles
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harold joly's profile photo
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Education
  • MIAD
    Communication Design
  • Purdue
Basic Information
Gender
Male
Relationship
Married
Story
Tagline
I like rice.
Introduction
I work as a web designer and front end developer to pay for my hobbies of wine and beer making and other misc fermentation experiments, gardening, DIY home projects, misc technology stuff, and misc nerdery.

Also: Father, Husband, Christian, Libertarian/Voluntaryist, Connoisseur of electronic music. 
Bragging rights
I make awesome beer.
Work
Occupation
Front End Developer
Skills
HTML, CSS, SASS, BEM
Employment
  • Rocket Media
    Web Developer, 2011 - present
  • Nelson Schmidt/ec-connection
    Interactive Designer, 2010
  • Boelter+Lincoln
  • Panda Communications
  • Compuware
  • WebCombo
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Washougal, WA
Previously
Milwaukee, WI - West Lafayette, IN - Manitowoc, WI - Randolph, NJ - Windsor, WI
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Matt Spaanem (Mutedog)'s +1's are the things they like, agree with, or want to recommend.
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