Please welcome Julie Feickert from Cultures for Health.
Not familiar with Cultures for Health? Although Cultures for Health offers books and tools, it’s primarily known as a great source for all your traditional food cultures — kombucha, kefir, buttermilk, natto, tempeh, miso, cheese, etc.
Julie saw a need for one place where people could get all kinds of cultures, and that’s why she started her business. The timing was perfect because at the same time, the real food and traditional cooking world was growing and all of us (yes, me included) wanted to get started in culturing… I’m not going to tell you any more because Julie and I cover it in the interview.
Oh, but I do want to tell you that Julie shares some awesome news with us — Cultures for Health was invited to exhibit at the Sundance Film Festival and a pre-Oscars thing. Culturing goes mainstream! She shares the scoop during our visit.
We also talk about the logistics of how she raises and maintains all those cultures, how their move to South Dakota went, and much more!
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Nan asked about the eBooks and what format they come in. All the eBooks we offer are the compiled print materials of the corresponding online class. Sourdough is from the print materials of the Sorudough eCourse and on. They come as a PDF. Most people save them to their computer and then view them in a PDF reader. Macs come with Preview to read PDFs; PCs usually use Adobe Reader. You can drag PDFs into iTunes to sync to your iPad or iPhone. If you’ve got a Kindle (at least a newer one), you can view PDFs on a Kindle 2 or newer. What you’d want to do is go to Amazon.com’s Kindle help page to check your Kindle’s instructions.
Sara is getting into gluten-free sourdough (after listening to podcast #10) and wants to know how to use sourdough starter for an onion ring batter. Here’s the recipe (which I think should work with gluten-free starter but you’ll have to let me know).
Sourdough Batter Onion Rings
- 1 quart traditional fat (lard, tallow, coconut oil)
- 1 cup sourdough starter
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- pinch cayenne pepper
- 1-1/2 onions, cut in 1/2? thick rings
Put the fat in a medium pot and heat it up over medium to medium-high heat. You want it to be visually bubbling, but not smoking. Adjust heat as necessary to maintain this heat. Put the sourdough starter in a bowl. If your starter is thick, add some water and mix until it is about pancake batter consistency. Add salt, pepper, garlic powder and cayenne pepper to the starter and mix well. Dip sections of onion rings (or centers) in the batter, then add to the oil to fry until brown and crispy. Transfer to a plate lined with paper towels. Eat warm and crispy. Enjoy!
Thanks for the questions, Nan and Sara!
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What’s Coming Up…
Next week I’m visiting with Angela England, the author of the new book Backyard Farming on an Acre (More or Less).
For past or current episodes, check out the Know Your Food with Wardee podcast archives.
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