Josh Kilmer-Purcell's Blog, page 18
August 18, 2017
Trip of a Lifetime: Peru
Traveling leaves you speechless. Then turns you into a storyteller.
Several years ago, Josh’s parents took a trip of a lifetime—a riverboat cruise through Europe. It was something they had dreamed about and saved for virtually their entire lives. The mere anticipation of the journey brought them and us tremendous joy.
It made us start thinking about what our own trip of a lifetime would be. Where are those places so eye-opening and so transformative that the mere anticipation of visiting could change how we see the world?
So we started making a list.
First we created a trip to Cuba (see photos from that journey here)
Then we headed to India to participate in Holi, the festival of colors (click here)
On May 13, 2018 we are headed to one of the cradles of biodiversity and civilation–a trip into the Amazon jungle and to the top of Machu Picchu to hang out with the llamas.
Should you decide to embark, we’ve designated a personal Beekman 1802 Trip of a Lifetime concierge who can answer all of your pre-trip questions
Anna Kamrow
Direct tel: 763 852 8119
Toll-free: 800 533 0324
Email: akamrow@carlsonwagonlit.com
To download or print out the full itinerary for the trip, click here
Meander. Master. Taste. Treat. Give. Grow.
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August 16, 2017
Hands Over Fists
We’ve been on Beekman 1802 farm for almost 10 years now. We and Farmer John and all of Team Beekman knew from the start that lots of people want to shake your hand in times of success.
But what’s really important to us are those people who will take your hand and pull you up when you have failed. That’s what being a part of a community is all about.
We’ve always felt that a photo of the human hand was a powerful image, so when we started planning our new book, A Seat at the Table, we wanted to include as many images of hands as possible.
Human hands are complex tools that have adapted over millions of years of evolution. Fully one quarter of the brain’s motor cortex (which is the area that controls ALL movement in the body), is dedicated to moving the hand muscles.
A touch of the hand releases oxytocin in the body. This chemical itself has been shown to refine communication skills, increase happiness levels, improve relationships, and boost levels of contentment, while decreasing stress and anxiety.
Although there are lots of images of hands that made it into the book, there are many that we did not have room for, so we wanted to share them with you here (after seeing how beautiful these images are, just imagine the ones that made the final cut!)
We want to thank all Beekman Neighbors for being the type of people who realize there’s a reason we are all given two hands: one to help yourself and the second to help others.
Have a second helping.
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To get your autographed copy of the newest Beekman 1802 book, click here
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August 11, 2017
B. Social | BEST OF THE WEEK
Boy Crush
Who is your creative crush?
If you are someone who creates something with your hands or possesses an incredible talent, I will fall hard for you.
It’s one of the reasons we work with so many artisans at Beekman 1802.
It was no different when we started working on our latest book, A Seat at the Table.
I started following Christian Watson on Instagram (@1924us) based on a random referral.
This is the first post that popped into my feed.
And from that moment on, I was smitten. (I never told him that I keep this screenshot on the desktop of my computer.)
His words and the images that he uses to accompany them did what any really good art should do—it awakened my own creative spirit.
I followed the link from his profile to his website, 1924.us, and sent a message to see if he had any interest at all in doing the food photography for the cookbook we were planning.
He was only 23 years old at the time. He had no idea what a “Beekman Boy” was. He had never seen “The Amazing Race”. We were complete strangers to him.
His reply was short and honest.
“I would love to do this. I have never shot food or a cookbook before though.”
I told him that I didn’t think it mattered. I had seen his work and believed that he could do it.
We set a date to begin shooting several months later, and over the course of time, I saw him taking more and more shots of food on his Instagram.
He was actively trying to learn.
On the date he arrived, I picked him up at the airport in our old farm truck. He walked through the sliding glass doors of the terminal just like he was stepping from another dimension: gawky and lean, effortlessly stylish in that way a Depression-era waif might be, and he carried with him two enormous worn-leather suit cases.
I never told him this, but I was tongue-tied the whole way home.
Over the course of 2.5 weeks, we worked from sun up to sun down, shooting all 120 recipes in natural light.
One evening we were planning to shoot a recipe that could be cooked by a campfire, and I told him that I wanted to capture the stars shining over Beekman 1802 Farm.
“Of course,” he said.
A few minutes later, I got a text on my phone: “I am trying to shoot an image of the heavens. How do I do that?”
It was sent to me by mistake. He had intended to send the message to a friend with more knowledge of low-light photography.
I never told him this, but it made my heart flutter. It reminded me of my own youth when I was too embarrassed to admit what I did not know but also determined enough to remedy it.
Christian left when the assignment was over.
A year later, he published his first book of photography, and in his eloquent introduction he wrote about sitting on a park bench in little Sharon Springs, NY, and simultaneously stumbling on the fact that there are little things in the world that unify us all.
“Every small town smells like hickory,” he wrote. And this became the title of his book.
I have only seen Christian once in the last two years, when he and his lovely fiancé Elle-May Leckenby happened to pass through NYC on an evening that I happened to be in town.
In that time, I have been awed by him and frustrated by him. He has missed deadlines and sometimes shown disregard for how his actions and decisions impact others.
But I still love him.
Much like a father loves a son.
And I watch in wonder as this young person grows up right before all the eyes that are watching him on Instagram.
As we were preparing for the release of A Seat at the Table, I scrolled through some of the photos on my iPhone from around the time of the cookbook.
I had 30 furtive photos of Christian (!!!), often captured unknown to him—like watching a bird go about daily life from the other side of a pane of glass.
It is a reminder to me that it is OK for someone to inspire you, and it is OK to love them with all your heart for it.
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When you get your copy of A Seat at the Table, (click here), please take a minute to let Christian know what a wonderful job he did capturing the very essence of this book and our community. He was 23 then.
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August 8, 2017
MEET THE MAKERS | Zoar Tapatree Syrup
In front of Beekman Mansion stands a row of 150 year-old maple trees. We’re sure we’re not the first to tap them, and we’re sure we probably won’t be the last. We teamed up with local Zoar Tapatree Syrup Co. to create a special Beekman Blend Maple Syrup that uses our historic sap, and also the sap from the locally renowned Forests of Zoar in Rodman NY.We got a chance to ask Deanna of Zoar Tapatree a few questions about the process ahead of our upcoming Artisan Experiences at the Beekman Mercantile. Join us on Sunday, August 13 from 1-3pm for a special tasting of our Beekman Blend Maple Syrup and learn how to evaluate small batch syrups by tasting and scoring on flavor, body, and aroma. Each batch is minimally processed so that you can taste the true character of the minerals that give maple syrup its flavor. Each bottle you’ll try is a unique surprise! Plus some other maple treats will be available, such as maple roasted almonds and maple-mint lemonade!.
Where are you based out of?
We are located in Rodman, New York, in what used to be the village of Zoar (later Unionville, now Rodman) We collectively own over 200 acres of mixed forest and small pastures on alluvial soils with limestone bedrock, which we manage with permaculture methods.
We craft whole, small batch, artisanal maple syrup for B.1802
How did you get started?
Paul has been making syrups since he was a child carving taps on outer Long Island, and has continued. Zoar Tapatree started about 4 years ago when over our neighborly dinners, Paul pointed out that between us we own 10,000+ sugar maple trees (whiskey may have been involved…)
Is this your full-time focus or is this a side gig?
Both! We took the Bucolic Plague advice of Josh & Brent and are growing as we go. Paul is a retired military officer and this is his second career and first passion (right next to his wife and his miles of organic asparagus). I am the single mother of three teenagers, and a lawyer for the state of New York by day. I am doing this to maintain sanity
What is a usual day like for you?
During sap season, there is very little sleep between collecting sap and working it through the evaporators, etc. It takes 40+ gallons of sap to make 1 gallon of syrup–very intensive. Generally, we’re just up early and late. All of our days encompass this neighborly bent. We have a good balance of work, work, work, delicious food, music (Paul is in a band, and is an excellent guitarist), art (Paul’s wife is a talented textile artist), and friendships. Syrup making brings people together, and we find we end up with a lot of friendly foot traffic, particularly during “the season”!
How long is the process of making the syrup?
The process is quite extended because we are making whole, minimally processed syrups in order to capitalize on the amazingness of “real” syrup. (This is definitely the “next wave” of syrup making in our opinion. We’re stepping way back from the predominate methods of commodity syrups which have taken over the market.) From collecting through bottling, it is over a week. We evaporate in either a traditional boil, or some syrups we evaporate without boiling for our “raw” syrups. Then they are put through a light drip filter, placed in settling jars, and allowed to rest so any excess mineral can settle out without high-pressure filtration. Then we decant the syrup through another light filter into the finish evaporator where it is brought to a safe temperature and bottled. We process each flow of sap separately as each has a distinct profile, much like wine. By small batching, we can see the impact of terroir, capitalize on flavors, and utilize the syrups in exciting ways–either on their own, or blending them for special purposes (e.g., for Beekman, for specialty coffee syrups).
What did you want to be when you were little?
Paul has always wanted to be the best syrup maker in the world…and he is well on his way! I wanted to be a veterinarian, but somehow ended up being a lawyer/syrup farmer.
If you weren’t doing what you currently are, what would you be doing?
I already live a double or maybe even a triple life, so even thinking about “what else” edges me toward insanity! 
August 4, 2017
B. Social | The Best of the Week
July 28, 2017
WEEKEND PROJECT: HERBAL VINEGAR
Aromatic plants can turn an ordinary bottle of vinegar into a gourmet delight.
You can even make vinegars to replace toxic commercial house cleaners. Vinegar infused with aromatic plants is one of the most versatile culinary products you can make from your garden. The most popular blends are the herbal ones, such as basil, dill, marjoram, oregano, rosemary, sage, and thyme—but don’t stop there. Put your imagination to work and try bay laurel, coriander, fennel, lemon, lemon grass, lemon verbena, and peppermint. Or how about curry plant or lavender? The different flavors of basil are also tasty. Any type of vinegar can be used. White vinegar brings out the colors of the plants, such as the rich hues of purple basil. Apple cider vinegar is sometimes preferred for its flavor and health properties. Other types, such as wine, barley, and rice vinegars also work well.
To make herbal vinegar, you need about a cup of chopped fresh or dried herbs from your garden. Place the herbs in a clean, wide-mouthed jar and cover with about one pint of your choice of vinegar, so that the herbs are completely submerged. Stir to eliminate any trapped air pockets and put a lid on the jar. Keep it at room temperature for two weeks, then strain out the herbs. This is a concentrate, so dilute it with an equal amount of pure vinegar before using it in salad dressing, mustard, pickled foods, or any recipe calling for vinegar. The final touch can be to submerge a few sprigs of a fresh or dried plant in the infused vinegar.
Infused vinegar can also be used for hair rinse, by diluting it with an equal amount of water instead of vinegar. Use lavender, rosemary, and sage for the infusion. The vinegar scent dissipates quickly, leaving hair bright and shiny.
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As featured in the Spring issue of Beekman 1802 Almanac Magazine. For more check out AROMATHERAPY GARDEN © Copyright 2016 by Kathi Keville. Published by Timber Press, Portland, OR. Used by permission of the publisher. All rights reserved
B.Social | The best of the week
July 21, 2017
WEEKEND PROJECT: MINT TABLE RUNNER & NAPKINS
In this project, raw silk and fresh mint dyed using the itajime shibori technique create a table runner and matching dip-dyed napkins, a perfect base for a summer dinner party—or any occasion.
EQUIPMENT
Heat- and water-resistant gloves
Strong twine or rubber bands
2 rectangular wooden blocks, at least ½-inch thick (about 4 by 8 inches)
Medium stainless steel pot with lid
Strainer
Dust mask
INGREDIENTS
1 ½ yards raw silk (silk noil) fabric (4 ounces)
4 ounces mint leaves and stems chopped
1 ½ tablespoons aluminum sulfate
1 ½ teaspoons cream of tartar (optional)
½ teaspoon iron powder
PH-neutral soap
NOTE: Mint (Mentha species) is an aromatic perennial herb popular as a flavoring in cooking, baking, tea, and an abundance of body care and beauty products. Mint thrives in cool, moist climates and grows rapidly by means of its underground runners. Mint can grow wild, and can even become a problem in a garden because it can quickly take over, which makes it an excellent candidate for the dye pot.
When gathering mint (cultivated or wild), harvest just the leaves and stems if you wish the plant to continue to grow, or use the entire plant, including the roots, if you hope to eradicate it from that area.
Mint creates a fresh (minty!) blue-green dye color with alum salts and an iron modifier, and it smells wonderful while steeping in the dye bath.
DIRECTIONS
Scour the raw silk fabric and let air dry.
Cut the raw silk fabric lengthwise down the center and set aside one-half for the table runner. Cut the other half into six equal pieces for matching napkins and set aside. Fold the fabric for the table runner following the instructions for itajime shibori. Bind the folded bundle with the block and strong twine or rubber bands. Leave your fabric and napkins to soak until your mint dye bath is ready.
In a stainless steel pot large enough to hold the fabric, place the mint leaves and stems in water and slowly bring to a low boil.
Simmer for 20 to 40 minutes.
When your mint dye bath looks greenish yellow, strain out the leaves with a stainless steel strainer. Wearing heat- and water-resistant gloves and a dust mask, add the aluminum sulfate, cream of tartar, if using, and the iron powder to the dye bath and stir well. The color should turn a brighter teal-green. Add the wet runner bundle to the dye bath and bring to a low simmer.
Simmer for at least 40 to 60 minutes, or turn off the heat and let the fabric soak in the dye overnight to achieve the desired mint green color. Dip-dye the napkins all at once for consistency. Dip 4 to 6 inches of the napkin edge in the dye bath for at least 10 to 15 minutes for stable results and good dye bonding. When the desired fresh-mint shade is reached, remove the napkins and the bundle from the pot with stainless steel tongs. Remove the twine or rubber bands and the wood pieces from the runner.
Wash the runner and napkins in lukewarm water and pH-neutral soap. Let your runner and napkins dry out of direct sunlight need to hold the blanket so only the edges rest in the dye bath, and keep an eye on it for 20 minutes or more to get stable color. The longer you let the edge of the blanket steep, the more saturated the color. You can also turn off the heat entirely after 15 minutes and let the blanket slowly steep overnight. Be aware that the dye may wick up farther into the woolen blanket, however, so anticipate this when you dip the edges and leave some room for the color to spread higher.
When the desired color is reached, carefully remove the blanket from the dye and gently rinse with pH-neutral soap and water at the same temperature as the dye bath. Press your blanket gently with your hands to remove excess water and lay flat to dry, out of direct sunlight.
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As featured in the Spring issue of Beekman 1802 Almanac Magazine. For more check out NATURAL COLOR by Sasha Duerr, copyright © 2016. Published by Watson-Guptill, an imprint of Penguin Random House LLC.
July 18, 2017
What’s a Beekman Boy?
It’s been nearly a decade since The Fabulous Beekman Boys first made their appearance on TV screens.
To be honest we were neither “fabulous” nor “boys” at the time the show aired, but it made for a catchy title. And, honestly, we’ve always been a little embarrassed by it.
So much time has passed, and so many more people these days seem to know us as the ‘founders of Beekman 1802’ rather than the stars of a defunct reality TV show.
“What’s a Beekman Boy?” they ask when they hear someone make that reference.
When people reply they get various bits of the detail right (a lot has happened since then!), but there are certain words that almost every single person says no matter how long they’ve been part of the Neighborhood.
And they all seem to point back to what has become our motto:
Work hard.
Never quit.
Help your neighbor.
So perhaps that is what defines a “Beekman Boy”. It’s not about age. It’s not even about gender.
It’s the TYPE of person you are, and you should be proud of it.
It’s fabulous after all.
