since you’re here, i imagine you want to know more about me, and this site.


tigress: that’s me. i live with M and two burmese cats named mahfouz and thor – we’ve been together for approximately forever. by day, and night, we (M & i, not the cats) produce electronic music events. for one half of the year we live 7 stories above the industrial bog of long island city, new york (just across the bridge from manhattan and just upwind of brookyn). and for the better half of the year we live in a little white farmhouse with a big garden in the southern berkshires of massachusetts (just east of the hudson valley, and just this side of new england).

i am a locavore. it was a long and windy road to that one, but i’m settled here. cooking with fresh, organic ingredients grown as close to home as possible, eating seasonally, and supporting local farmers who care about the environment, their workers and their livestock form the basis of my food choices. my diet is not 100% local, it’s more like an ever-fluctuating 80%, and things like tea, spices and olive oil will most likely always be in my larder.

choosing to eat this way was borne out of my frustration and sadness surrounding the abuse of factory-farmed animals, and concern for my own health and the health of the planet on which we live. growing what you eat – or knowing who does – is a political act no doubt, but…

eventually my whole world exploded:

6 years ago i couldn’t green a thumb to save my life. discovering the sensual pleasures of the earth, both in the dirt and in the kitchen, feeling rooted within a sense of time and place, and a connection with those who make up my local foodshed have become joyous by-products of a well-consumed life.

whether you grow your own or frequent your local farmers’ market, eating locally and seasonally isn’t difficult when things are shooting from the trees or falling off the ground. but it takes effort and skillz to stretch the seasons. luckily, this feeds my obsessive tendencies quite nicely.  basically what i’m saying is…

i’m about to get all pilgrim on your ass.

i eat real food. i drink raw milk. bread is my savior. and although i haven’t eaten meat or poultry in 15 years, i respect those who make conscious choices regarding the animals they eat. what works for me is a plant based diet with occasional well-sourced seafood. i’m inspired by historic foodways, and the art and crafts of home preserving and fermentation.  the mediterranean traditions flavor my kitchen quite often, as do the great eastern cuisines of the world that feature vegetables at the center of the plate.

i’m not your average crunchy veggie; i think farm fresh eggs might just be the perfect food, and i love me my dairy fat!

…i’m a preservationist.

tigress in a jam: jams, jellies, marmalades, syrups and other sweet preserves, and preserving ways are featured here. i’ll also jam on toasty things fit to be slathered, and other not-so-toasty ways to enjoy sweet preserves and the fruits of the earth.

tigress in a pickle: go here for a savor-toothed tigress. the focus is on quick, canned, and fermented pickles and other non-sweet preserves, including dairy. chutneys and salsas too, and the all important shizzles with picklz, i.e., the best (imo) pickle-pairings.

in addition to all things preserving, i reserve the right to roar on in season non-preserving cooking and eating, gardening and things-that-grow, traveling, things-around-my-lair, and other possibly completely random roars.

as i bound through this locavore life, learning how to stretch the seasons safely and deliciously has become a source of great joy, amazing tastes and endless creative expression in my kitchen. this blog has become a documentation of that journey. and best of all, a connection to an even wider community of others with the same desire to eat great food, consciously.

i’m glad you’re listening.

update nov 2013: i am no longer actively blogging but do intend to keep this site up so that you can continue to refer to the wealth of information here.

i haven’t gone completely cold turkey from the interwebs, you can hear me roar from time to time on twitterinstagram and pinterest.  i’ve also got a little thing (or 2) going with tumblr; a love poem, and some more-or-less personal kitchen notes organizing my ever growing cookbook collection.

or, you can roar back at me at hungrytigress(at)me(dot)com 


Comments Closed

  • Christina says:

    CONGRATS on the new website Tigress! It looks fantastic! WOWOWOWOW!

    meow, Ilove it!

  • Jo says:

    Love your posts, and wishing you success on your new launch!

  • tigress says:

    thanks for your kind words everyone! :)

  • Pat Benson says:

    You are so inspiring!!! Love the website.

  • Krystle says:

    Super job Tigress! :) Look at you ROAR! woOt!

  • Alexa says:

    Love, love, LOVE the new site – and your face paint! Mazel Tov, congrats and WELL DONE!

    • tigress says:

      thanks alexa! i’m really excited about it too. it’s been in the making for quite some time now and i am so glad to finally get it launched! i look forward to seeing you around here.

  • Kim McGuire says:

    So glad to have found your wonderful space!! I just did a post on my site about Caroline’s Rhubarb Mojitos with Mint and linked to your yummy article on Rhubeena. I am in love with the Rhubeena and have already made several jars to give to friends…haven’t even had the chance to set some aside for later in the year. Oh, well…thanks so much. I’m looking forward to reading more of your site. Cheers! Kim

    • tigress says:

      hi kim and welcome!
      thanks for the kind words and yes i do think that rhubeena has become famous in this lovely on-line world of preservers!

  • Kristen F says:

    Hi there Tigress.
    I love your site. I use it all the time for reference, recipes and just plain ole inspiration.
    Last year the pickling/canning bug bit me hard. But I had terrible results with my pickles and kimchi. Too salty!!!! Eventhough I followed the recipes to the T – the healthy fear/respect for botcholism resides there!
    Is there something I can do to drop the saltiness? is it ok to drop the salt content? Your advice is greatly appreciated!

    • tigress says:

      hi kristen, thanks for writing. in terms of too salty pickles there are a couple of things you can do; for fermented pickles like kimchi you can try to lighten the salt a bit to your liking if you are fermenting in cooler temperatures, say in the mid to high 60s. because both cool temps and salt slows the fermenting process so if you are trying to ferment in higher temps and cutting salt too you might have some not so friendly bacteria get in there. nothing too scary but your kimchi or cabbage will rot and not ferment, which of course you do not want. so ferment in fall temps and lighten the salt a bit.

      if you are making quick or fridge pickles that have vinegar in them and that you are not hot water bath canning, do feel free to salt or not salt as you like. make one jar at a time and experiment!

  • Kathryn says:

    Wildly wonderful! I’m looking forward to reading more (love your written voice and attitude) and taking a run at as many of your recipes as I can find time and ingredients to do!

    • tigress says:

      welcome kathryn! thank you for the kind words and i look forward to seeing you around here. :)

  • Hi Tigress
    A while ago I sent you some questions about bottling and selling fresh sauerkraut at a market. Finally I have garnered the courage, mainly from looking at your blog and also what julia ate, to start my own blog. I would like to invite you to come and have a look http://absolutelypreserves.wordpress.com I’m also tweeting @MaryLongford and love it’s immediacy and that I get to share some of the many images I also concot- just like the recipes themselves-all the best Mary

    • tigress says:

      hi mary, i certainly will check out your blog. i did receive your email also, and i am so happy you found gloria. she’s great, and on your side of the pond too! good luck with all.

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