Beatrice
It happens every spring. You look out at your lawn, or a nearby park, and see a vibrant carpet of brilliant yellow flowers. Most people see a chore, a weed to be dealt with. But for a baker, it’s an opportunity. A question starts to bubble up: can you actually eat those? And more importantly, can you bake with them?
Beatrice
You’ve seen it before. Maybe at a flea market, buried in a box at a yard sale, or collecting dust in your grandmother’s basement. It’s a cast iron skillet, but it doesn’t have that beautiful, deep black sheen you see in magazines. Instead, it’s covered in a layer of angry, orange-brown rust. The immediate thought is always the same: “Well, that’s ruined.”
Beatrice
Every spring, it’s the same story for many gardeners. You see those familiar, reddish, asparagus-like shoots breaking through the soil. Before you can even blink, they’ve shot up into dense, bamboo-like canes. Japanese Knotweed. It’s the adversary you can’t seem to defeat. You cut it, you dig it, and it just comes back with more vigor.