I’ve been struggling to “properly” throw away some old medications recently. You’re not supposed to put them down the drain because they aren’t removed in the water treatment process and can end up contaminating your or downstream areas’ water supply. The landfill seems fine to me (they are pretty good at keeping things contained), but drug disposal programs apparently incinerate everything, which is better.
I figured that most pharmacies would have take-back programs, but I guess not! I visited a handful of places, chosen for their convenient location or because an (out-of-date) city website listed them. Some of the pharmacies I tried to go to didn’t even exist at that location any more!
I finally had luck with a DEA drop-off finder tool (thanks for finding it, J!). The drop-off I went to only took pills, though, no liquids.
After my smashing success buying cornmeal and flour from Castle Valley Mill, a local mill, I want to try getting beans! In the past, I’ve bought some from Rancho Gordo, a California-based company selling heirloom and rare bean varieties. Now that we’re in New York, however, I’d love to find some East Coast suppliers!
The small grain farm and mill map I’ve shared previously has some overlap with beans. I also found a list focusing on bean growers, and an organization and map focusing on small farms near Boston. Some bean suppliers I found mostly in the eastern half of the US:
Anson Mills (SC) – heirloom sesame seeds, red field peas, purple cape beans. They also have larger quantities and a wider selection of products available “wholesale” (not sure if you actually need a wholesale license).
Zürsun Idaho Heirloom (ID) – not-so-small operation, but has a wide variety of beans, peas, and lentils. Works with several hundred farmers in the area (can’t buy from directly?)
Baer’s Best Bean (MA, some items sourced from other farms in ME, NY, and the Midwest) – wide variety of heirloom and common beans, and lentils and split peas!! Good East Coast replacement for Rancho Gordo. They also have an Instagram page showing bean-processing steps!
Flourist (British Columbia, Canada): wide variety of traceable Canadian beans. Farmers are in Alberta, Manitoba, and Saskatchewan
I’m looking into Baer’s at the moment. I sent a message to ask where the lentils and peas are grown – from a 2007 interview with the owner, lentils and chickpeas don’t do well in New England due to the relatively wet weather.
We use alcohol a lot in cooking, mostly for deglazing things and marinating things. The last batch (not shown, but here’s a prior experiment we tried) is close to running out, and buying alcohol through grocery delivery services is a bit complicated (I’m not sure if they just ask you if you’re 21, or if you have to slide the delivery person your driver’s license under the door and hope they don’t run off with it).
After a week or so of fermenting, the koji sank, indicating (I hope) reduced density of the liquid due to increased alcohol content! Apparently rice takes longer for the yeast to ferment compared to simple carbohydrates, like sugar, so you’re supposed to let it go for several weeks in total.
Both the lasagna and the cauliflower soup (not shown) were good, but quite rich. Not a good combo since we didn’t have any plain dishes. Next time, I’d decrease the amount of cream in the soup by half or three-quarters.