Food fermentation has gone from a fun new science experiment to a weekly necessity in our home. Where I once dabbled in this and that to experiment, it is now becoming a means of preserving food when refrigeration is sketchy, and making medicine from our food that supplies us with the kind of nourishment you…
It has been all too easy for me to skip out on the very small but seemingly extra chore of working with ferments every week. It never takes as much time as you think, and the bang for buck you get out of the practice of food fermentation – both in nutrition and savings –…
Tortilla chips are like the culmination of all things inflammatory. Start with genetically modified grain, add a heavy dose of polyunsaturated vegetable oils, and you’ve got yourself a bag of heart attack. Because, as we all know, it’s not the animal fats and cholesterol that are causing heart disease. Or, at least that’s what we…
There are few things as fulfilling to me as heading out to the garden or the chicken coop and collecting food for a meal we will soon be eating. As we continue to learn about healing our land and producing food in a very different terrain and environment than we came from, there have been…
