Show 651, November 1, 2025: Mary Bryant Shrader, Creator of Mary’s Nest and Author of The Modern Pioneer Pantry Cookbook – A Complete Guide to Preserving Food

Posted on November 3, 2025 by Adam Bell

Mary Bryant Shrader of Mary's Nest Cooking School

“Discover the Art of Self-Reliance with Mary Bryant Shrader’s Modern Pioneer Pantry: A Complete Guide to Preserving Food. Food preservation expert and beloved YouTube creator, Mary Shrader, creator of the popular Mary’s Nest YouTube channel, has become a trusted voice for over one million subscribers, offering 600+ videos on traditional cooking skills like bone broth, sourdough, and fermented foods. Her first book helped thousands embrace wholesome, homemade cooking, and her next book, The Modern Pioneer Pantry, expands that legacy. She brings the wisdom of traditional cooking into modern kitchens, empowering readers to build a “Four Corners Pantry” and rediscover the time-tested art of food preservation.”

“A must-have resource for every home cook building on the success of her bestselling debut, The Modern Pioneer Cookbook, Shrader’s latest guide is a comprehensive manual for creating a well-stocked pantry to save money, reduce waste, and prepare for everyday meals or emergencies. Whether you’re canning summer tomatoes, fermenting vegetables, or freezing hearty bone broth, Shrader’s practical and approachable instructions ensure even beginners can succeed.”

“The Modern Pioneer Pantry isn’t just a cookbook—it’s a lifeline. It’s about creating a safety net for your family, saving money, and sharing resources with your community. It’s the wisdom of the past, reimagined for today.”

Mary puts down her Ball canning jar and joins us.

Thanks to Mary for graciously sharing with us her Recipes for Fermented Strawberry Soda and End-of-Season Vegetable Ferment from The Modern Pioneer Pantry.

End-of-Season Vegetable Ferment

Posted on October 30, 2025 by Adam Bell

Recipe excerpt from:
The Modern Pioneer Pantry
by Mary Bryant Shrader

As the growing season winds down, it’s the perfect time to make an End-of-Season Vegetable Ferment, which will allow you to harness the rich flavors and nutrients of a variety of vegetables. The simple fermentation process enhances the vegetables’ natural taste. It adds beneficial probiotics, making it a nutritious and delicious addition to your meals in place of the more commonly pickled veggies. Best of all, you can make this ferment with vegetable scraps left over from other fermentation or home canning projects. Pretty much any combination of nonstarchy vegetables will work in this recipe.

Prep Time: 20 Minutes
Fermentation Time: 7-14 Days
Total Time: 7-14 Days 20 Minutes
Yield: 1 quart

Equipment

Quart (32oz) jar with a screw-on lid
Small bowl
Fermentation weight or small jar no larger than 4oz (optional)
pH strips

Ingredients

Mixed end-of-season nonstarchy vegetables, such as asparagus, beets, carrots, bell peppers, spicy peppers, yellow squash, and zucchini (see Cook’s Notes)
1 tsp mustard seeds
1 tsp black peppercorns
Small bunch of fresh herbs, such as chives, dill, parsley, or tarragon (optional)
1 tbsp fine-ground sea salt
¼ cup chlorine-free water, plus more if needed

Wash and chop the vegetables into bite-size pieces.
Place the mixed vegetables into the quart jar, alternating layers with a few mustard seeds and peppercorns and the fresh herbs (if using). Pack everything tightly, leaving a 1-inch (2.5-com) headspace.
In a small bowl, dissolve the salt in the ¼ cup water. This is your brine.
Pour the brine over the vegetables, ensuring they are completely submerged. Add additional water, if needed, leaving a 1-inch (2.5 cm) headspace. If necessary, use a fermentation weight or small glass jar to keep the vegetables below the brine. Place the lid on the jar and tighten.
Place the jar in a shallow bowl (to catch any seepage) in an area away from direct sunlight. For best results, you should maintain the temperature between 68°F and 72°F (20°C and 22°C). This temperature should be attainable since this is an end-of-season ferment when temperatures start to cool.
After the first few days of the fermentation process, you should see bubbles begin to form in the jar and float up the sides to the top. This is carbon dioxide, a normal by-product of the fermentation process. Once you see the bubbles forming, loosen the lid of the jar and allow the gas to escape, then retighten the lid. Continue releasing the gas from the jar each day during the fermentation process.
After 7 days, open the jar and set the lid aside. Examine the ferment. It should look somewhat effervescent and have a pleasant, somewhat tangy aroma similar to pickled vegetables. Use pH strips to determine the acidity level. If it is 4.6 or below, taste the ferment. (If you see any mold of the ferment has a foul odor, it will need to be discarded.)
If the texture and taste are to your liking, it is time to refrigerate the jar. Keep in mind that initially the bring clinging to the vegetables may be a bit on the salty side, but once refrigerated, the vegetables will absorb more of the brine and become more tasty, and the bring clinging to them will be less salty. If you want the vegetables to have more tang, you can let them ferment for up to 14 days.
Once the vegetables are to your liking, transfer the jar to the refrigerator, placing it in the door or on the top shelf. Alternative storage options include a cellar or root cellar if those locations can properly maintain a temperature of approximately 40°F (4°C).
Fermented end-of-season vegetables will stay at peak freshness in your refrigerator for up to 6 months.

Cook’s Notes

Can you include green beans in your end-of-season vegetable ferment?

Unfortunately, there is some disagreement over this. I side with the camp the believes green beans should generally not be fermented raw because they contain naturally present toxins called lectins. To deactivate these substances, the green beans need to be blanched first. The drawback to blanching them before fermenting them is that the blanching process will kill the natural yeasts and good bacteria that are present on all raw vegetables. Will there still be some yeasts and good bacteria from the other vegetables in the mix? Yes, and those might be sufficient to foster a successful fermentation. You also have the option of adding some cultured whey or a bit of the brine from a previous ferment to help the fermentation process get off to a good start. However, all that said, I simply prefer to home can green beans or blanch them and then pickle them.

“Excerpted from The Modern Pioneer Pantry reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Mary Bryant Shrader”

Photography credit: Kimberly Davis

Fermented Strawberry Soda

Posted on October 30, 2025 by Adam Bell

Recipe excerpt from:
The Modern Pioneer Pantry
by Mary Bryant Shrader

If you have ever made homemade ginger ale. you will love this variation on a classic. Homemade fermented strawberry soda is a delightful, probiotic-rich drink that refreshes and supports gut health. You’ll make this effervescent beverage using a ginger bug, which acts as a natural starter culture. The process is simple and yields a lightly sweet and tangy soda that’s perfect for summer days. This homemade soda is an excellent alternative to store-bought versions, offering a refreshing and healthy drink for the whole family.

Prep Time: 15 Minutes
Fermentation Time: 2-4 Days
Total Time: 2-4 Days 15 Minutes
Yield: 4 Servings

Equipment

Blender or food processor Colander or fine-mesh strainer flower sack towel or cheese cloth
Large Bowl
Half-gallon (64oz) jar with screw on lid (you need sufficient space for stirring with no mess)
Narrow-mouth funnel
4 glass bottles (approximately 4 oz each) with screw on caps

Ingredients

6 cups fresh strawberries, washed, stemmed removed, and sliced
½ cup granulated sugar
Juice of 1 medium lemon
¼ cup Ginger Bug (see Cook’s Notes)
Chlorine-free water

Puree the strawberries with the sugar and lemon juice in a blender or food processor.
Line a colander or fine-mesh strainer with a flour sack towel or cheesecloth, place it over a large bowl, and strain the mixture.
Add the Ginger Bug to the liquid in the bowl and add enough water to make 4 cups of liquid.
Pour the liquid into the jar. Place the lid on the jar and tighten.
Place the jar in an area away from direct sunlight. For best results, you should maintain the temperature between 68 ° F and 72° F (20 ° C and 22° C). On the floor of a cool, dark pantry is a good option, but the fermentation happens quickly, so a bit cooler or warmer will still work. The fermentation time may vary by 1 day, one way or the other.
Within 24 hours, you should see bubbles begin to form in the jar and float to the top. This is carbon dioxide, a normal by-product of the fermentation process. Loosen the lid of the jar, allow the gas to escape, then retighten the lid.
Since pH strips do not work well with highly colored ferments, use your eyes and nose to determine success. By the second day, this soda should look somewhat effervescent and have a pleasant strawberry aroma. Unfortunately, if you see any mold or the soda has a foul odor, it will need to be discarded.
If the soda looks to be progressing along nicely, taste it.
If you like the taste of the soda, you can begin decanting it as early as the second day, but you can allow it to ferment for up to 4 days. It will become more effervescent and less sweet the longer it ferments. Use a funnel to decant the soda into glass bottles with screw-on caps. Leave a 2-inch (5-cm) headspace in each bottle to allow for any additional fermentation. Refrigerate.
The fermented strawberry soda will stay fresh for up to 4 weeks in the refrigerator but will lose carbonation over time. To retain a greater level of carbonation, you will need to decant the soda in swing-top air-tight bottles specifically made for carbonated beverages. But I generally don’t recommend this. Swing-top bottles are at risk of exploding, so great caution should be taken when choosing to use them.

Cook’s Notes

How to make a Ginger Bug: Making a Ginger Bug is an easy way to create a fermentation starter for probiotic-rich homemade sodas. This recipe only takes a few minutes of daily preparation over 5 days. The result is a bubbly, gut-friendly beverage starter.

Prep Time: 15 Minutes
Fermentation Time: 5 Days
Total Time: 5 Days 15 Minutes
Yield: Approximately 1 ½ Cups

Equipment

Quart (32oz) glass jar with screw on lid

Ingredients

10 tbsp freshly grated peeled ginger, divided
5 tbsp granulated sugar, divided
10 tbsp filtered, chlorine-free water, divided

Add 2 tablespoons grated ginger, 1 tablespoon sugar, and 2 tablespoons water to the jar. Stir well. Place the lid on the jar and tighten. Place the jar in a warm area away from direct sunlight for 24 hours.
Repeat Step l each day for the next 4 days.
After 5 days, your Ginger Bug is ready to use.
You can store any remaining Ginger Bug in the jar at room temperature, but it must be fed every day, as stated in Step 1. Only plan on doing this if you make a lot of fermented soda. Otherwise, simply refrigerate your Ginger Bug until you are ready to make a new batch of fermented soda. (Refrigeration slows down the fermentation process and puts your Ginger Bug to “sleep.”) You will need to wake up your Ginger Bug with a few daily feedings until it is bubbly again, so plan ahead.

“Excerpted from The Modern Pioneer Pantry reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2025 by Mary Bryant Shrader”

Photography credit: Kimberly Davis

November 1: Top of the V, Mary Bryant Shrader, Ray Garcia, JT Meleck Distillers

Posted on October 30, 2025 by Adam Bell

Podcasts

Hour One: Top of the V, Mary Bryant Shrader, Ray Garcia
Hour Two: Ray Garcia, JT Meleck Distillers, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris. Also Dia de Los Muertos Brunch at Top of the V, Anaheim
Segments Two and Three: Mary Bryant Shrader, Creator of Mary’s Nest and Author of The Modern Pioneer Pantry Cookbook – A Complete Guide to Preserving Food
Segment Four and Five: Ray Garcia, Executive Chef & Restaurateur, Broken Spanish Comedor, Culver City
Segments Six and Seven: JT Meleck Distillers, Louisiana, with Proprietor Mike Fruge
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-Host introduces the show.

Jayro Martinez of Westwood Coast Steakhouse

Anaheim’s Top of the V, the rooftop restaurant at The Viv Hotel under the direction of Executive Chef Jayro Martinez, invites guests to celebrate Día De Los Muertos with a special brunch on Sunday, November 2nd from 10 a.m. to 2 p.m. Perched high above Anaheim with panoramic city views, the restaurant will present a lavish buffet inspired by the flavors and traditions of the holiday – complete with live mariachi and festive sips. A dessert bar rounds out the feast with Flan, Conchas, Pan de Muerto, Tres Leches Cake, Buñuelos, Horchata, and fresh seasonal fruit. To toast the occasion, guests can opt for Bottomless Marigold Mimosas and Santa Sangre Bloody Marys (additional charge). Chef Jayro takes a break from his busy kitchens at Viv Hotel to join us.

Located atop The Viv Hotel in Anaheim, Top of the V pairs award-winning Spanish-inspired cuisine with sweeping skyline views, fire-lit ambiance, and front-row seats to nightly fireworks. Guests can enjoy craft cocktails and shareable plates in a setting designed to delight every sense.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Last week we discussed that Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. We first hit on the upside. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. We’ll continue that conversation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Mary puts down her Ball canning jar and joins us.

“Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia (Esquire‘s Chef of the Year 2015), serving as the neighborhood friendly offshoot of his award-winning DTLA restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.”

“The menu delights long-time followers with approachable modern Mexican American fare. It is a neighborhood offshoot of Broken Spanish with the same quality, same passion, but with a community-centric approach in terms of food and drinks.”

Look for house specialties including Albondigas (Duck Meatballs with bacon, chipotle and nopales), Enchiladas (from his Mom’s recipe with chicken. Leek, feta, tomatillo salsa and homemade crema) and the Torta del Chocolate with a nixtamalized corn crust and Mexican chocolate. The fresh corn tortillas are hand pressed and baked right there throughout the evening.

The creative cocktails are Tequila and Mezcal based. Also on the menu are an intriguing selection of premium Mexican wines available by the glass. Not neglected are the Zero Proof libations including a house made Orange Fanta.

“Chef Ray Garcia (ex-FIG Restaurant at the Fairmont Santa Monica), a trailblazing Los Angeles native, is redefining modern Mexican cuisine with inspired creativity. Known as a pioneer of Alta California cuisine, Garcia blends Mexican roots with the spirit of Los Angeles to create soulful, modern dishes that honor his heritage.”

Chef Ray escapes his busy kitchen to join us.

“Our guest, Mike Fruge, and his brother Mark continue a proud Louisiana farming legacy that spans more than a century. The brothers were featured on the national television show Farms of America, which highlighted their innovative approach to rice and crawfish farming in South Louisiana.”

“Born and raised in Branch, Louisiana, Mike is a fourth-generation rice and crawfish farmer who has dedicated his career to preserving and modernizing his family’s agricultural heritage. Mike and Mark work together operating Frugé Farms, a 4,000-acre rice and crawfish operation that continues their great-great-uncle John “JT” Meleck’s legacy of innovation. Mike also founded Frugé Seafood Company, a Dallas-based distributor supplying premium seafood to chefs and restaurants across Louisiana, Texas, and Oklahoma.”

“In 2017, Mike launched his own venture— JT Meleck Distillers — named after his great-great-uncle John “JT” Meleck, who began growing rice in Acadia Parish in 1896. What started as an idea to turn Louisiana rice into something truly unique has grown into a celebrated craft distillery producing award-winning rice vodka and whiskey. From grain to glass, every bottle begins with rice grown on the family farm and is distilled, aged, and bottled in Louisiana—sharing the story of Mike’s roots, one sip at a time.”

“A graduate of the University of Louisiana at Lafayette, Mike holds a bachelor’s degree in business with a minor in photography. He has been married to his wife, Courtney, for 37 years, and together they have three children and one granddaughter. When he’s not working, Mike enjoys hunting, flying, and spending time outdoors—staying grounded in the land and lifestyle that have shaped his life.”

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Top of the V, Mary Bryant Shrader, Ray Garcia
Hour Two: Ray Garcia, JT Meleck Distillers, Andrew Gruel