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…
Most of the time things in this life we’re living are easy. Sure there’s long hours, plenty of physical labor, and huge, long lists of things that need to be done yesterday. But things are mostly easy in the way work becomes life and coworkers become children and spouses and friends and your heart bursts…
Right now is a sad good-bye to a real spring full of wildflowers, cooler days and nights, and that much-needed green space in between. It’s “We can’t plant anything else” and watering 150 sweet potatoes. It’s these dishes are from a few days ago and cornbread does not a meal make. It’s a mesquite thorn…
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 –…
