Update: Enrollment is now CLOSED.
Current Class In Session: February 23 through July 23, 2010.
Upcoming Class: Fall 2010.
Subscribe to our mailing list for announcements of upcoming eCourses and dates. Thank you for your interest in GNOWFGLINS eCourses.
Using a random number generator to select one entry out of 300, the winner of the complimentary membership to the GNOWFGLINS Fundamentals eCourse is….
- Linda! (comment #291)
Congratulations, Linda! I’ll email you with details about claiming your complimentary membership. Look for the email; if you don’t receive it by the end of the day today, contact me.
Enrollment Is Open!
Things with the eCourse are about to pick up speed. Enrollment opens today! I’m excited (and just a little bit giddy).
Your Invitation to the Simple Plan
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Click play on the audio player to listen to “Your Invitation to the Simple Plan.”
If you’re still pondering, revisit the eCourse details. And, here are my detailed answers to the questions about dietary restrictions. Every Friday until enrollment closes, I’ll release some more goodies. Get on the mailing list and I’ll let you know as soon as they’re up.
Spread The Word
Whether or not you’re interested in taking the eCourse yourself, I offer a generous reward program for referring others who decide to enroll. You can read more details or sign up for the affiliate program here.
We’ve had purchased duck eggs before and liked them very much. Thanks for the...
Congratulations to Linda! It is going to be a great e-course. I excitedly enrolled this morning and now look forward to meeting and sharing with others in the forum and course. I’m motivated too to start a new binder system, after 38 years of a desperate need to purge out old recipes!
Martha
Hi, Mom! Make sure you don’t toss any of those old family favorites.
I’m sure you won’t.
Congratulations Linda!!!!!!
What a great opportunity for you, God Bless you!!!!!
Hi Wardeh,
I was just wondering how this e-course will relate to me in Australia, as we obviously won’t have many of the sources that you get your best deals from. Also we have many different terminologies(eg broil, skillet??) for cooking and as I live in a sub-tropical climate, many procedures could be different. We have been slowly trying to eat the Nourishing Traditions way but have found it a little difficult to organise ourselves with all the preparations etc and found it very difficult to source some of the foods and help that we could use. I find your website very informative. Thank-you
Hope you can help with some of this for me.
Penny
Penny – Regardless of food sources, the eCourse is going to focus on simple and traditional cooking techniques. They will be adaptable to various sources in your area. However, I do understand your concerns because I can see that some things may be more difficult if you’re unhappy with the food choices available to you. Could you tell me specifically what foods you have trouble finding and then I can address those very specifically with regard to the eCourse?
Regarding the different procedures and your sub-tropical climate, I mostly see this affecting the culturing we will do, but not all negatively. I think some foods will do better slightly warmer. Honestly, in Oregon I battle things being too cool quite often. But, higher temperatures can make culturing foods more difficult, too – like for cheese. You’re in a sub-tropical climate – what temperature is your kitchen most of the time? Do you have a cooler place, around room temperature (72 degrees F) for culturing? I’d be happy to work through some of those issues with you in the eCourse and do some research on how to accomplish those techniques in a warmer climate. The eCourse forum would be a good place for us to discuss anything that comes up for you this way. Since people have been culturing foods the world over for hundreds of years, I think we can find solutions to whatever comes up.
Regarding the terminology, I will make it my goal to explain things so they are less dependent on terms and more dependent on an overall formula. It’s okay if you do things differently or come up with something that works better for you. I think that’s great and would hope you’d share this with all of us. And if anything comes up that you don’t understand because I’ve said it incomprehensibly, I’d love the opportunity to clarify and learn from you.
I hope my answers have been helpful. Please let me know if I can help anymore. Whether or not you join the eCourse, I’m happy you’re considering it. I’d love the opportunity to work with you more, either here on the blog or in the eCourse. Thanks for writing.
Hi Wardeh!!
I can’t figure out how to get to the member forum. I tried to put in the http address you put in your email, but it didn’t take me anywhere special. Any ideas?
Hi Connie – I emailed you.