I have scheduled two webinars for the spring—one on May 3rd and one on June 7th. Both take place at 4pm Pacific Time. If you can’t attend these, you can watch the recorded webinars later. If you attend, however, you can ask me questions in real time using the chat window next to the live […]
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Why and How to Make Sauerkraut and Krautchi
Click here to jump to the recipe Why ferment? People have fermented foods for thousands of years. At first, ferments must have happened by sheer accident—a handful of vegetables forgotten in salty water or a misplaced bowl of porridge, discovered days later and showing signs of life and gentle bubbling. When those first curious cooks tasted these supposed mistakes, they would […]
14 Benefits of Cooking
Yes, cooking requires time. But I’m not advocating a five-course meal every night. Dinner can be very simple: rice and beans with a side salad; a quick stir-fry; revamped leftovers. I don’t cook anything very elaborate. I simply try to eat a healthy diet—one devoid of processed food. (Read this post for 18 time-saving tips […]
Raid Your Kitchen to Clean Your Bathroom
I recently gave a workshop at the Menlo Park library on fermentation. I love facilitating workshops. The audience is so enthusiastic to learn about zero-waste cooking, fermenting, sourdough baking, produce bag sewing and so on. I thought homemade cleaners might make another great workshop but quickly realized it would last only a few minutes. It would go […]
Garlic-Dill Pickles
For pickles, fermentation was the primary means of preservation until the 1940s, when direct acidification and pasteurization of cucumber pickles was introduced. — The Art of Fermentation Store bought pickles may taste good but to render them shelf-stable, food manufacturers pasteurize the cucumbers in vinegar. On the plus side, they last forever. On the down […]
Two New Webinars: Dill Pickles and Ginger Beer
Jump to the webinar info I moved this past weekend to a different unit in my intentional community and I have so much more light in my kitchen that I decided to schedule two more webinars. The lighting in my previous abode had made recording these problematic. This is much brighter!
How to Respond to Critics of Sustainable Living
Updated 06/22/17 Perhaps you’ve taken the Plastic Free July challenge. You’ve banned plastic wrap in your home, started carrying your reusable water bottle everywhere and maybe you’ve started making your own granola. You feel very excited about your progress (as you should)! Then your friends and family criticize you and burst your bubble. Sound familiar? “You don’t […]
Garlic-Dill Sauerkraut
I have converted several self-professed haters of sauerkraut with this garlic-dill blend. It tastes just like dill pickles. And almost everyone likes dill pickles, including kids. People who tell me they hate sauerkraut often also say they want to like it because of the many health benefits that lacto-fermented foods such as sauerkraut offer. Fermented sauerkraut: Is […]
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A Hot New Diet and One Food Resolution for 2016
People often ask me which diet I follow. Vegetarian? Paleo? Raw? Gluten-free? Pescatarian? Omnivore? Vegan? I don’t actually adhere to any specific diet. I simply eat food. I do stick to some strict rules when choosing the food I eat, however. I buy: Local Seasonal Organic Pastured (eggs, dairy and the small amount of meat we […]