There is something inherently satisfying about a full circle – a completion – a beginning brought to its fullness and coming to its natural end, which leads right into the next beginning. This full circle satisfaction is true for cycles of the moon, cycles of the seasons and cycles of the field and garden. For me this is especially apparent at the Winter Solstice and, of course, the full circle of a calendar year.
It’s long been customary to celebrate the year’s end by toasting to the old and welcoming the new with a glass of something bubbly – and I decided Cultivating Place should too – but not just any bubbly, rather one that is deeply grounded in this cultivation of place and all its systems and intricacies we find so vital and fascinating. A glass of bubbly that embodies and is as interdependent with the soil, water, wildlife and plant life of place as we are. So what better bubbly than the most ancient of fermented spirits, nectar of the gods — honey-based mead.
To that end, and to new beginnings, today, I am joined by Gordon Hull, mead maker and owner of Heidrun Meadery – makers of dry, sparkling mead based in Point Reyes, California.