Need Help in the New Year?

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What are your plans for the new year? Been thinking about learning new traditional cooking skills, eating better in general, improving your health, or improving your traditional kitchen? If so, you’re in the right place — those are the topics of next week’s podcast.

I’ll be sharing ideas of what you could learn or do this coming year, and tips and resources to get you headed down the right path.

And, I’ll be taking a few questions. If you want to know anything about getting started with traditional cooking or a particular skill, let me know and I’ll do my best to fit it in the episode.

I need your questions by Tuesday, January 1, 2013 – if you want to get them answered in episode #17, that is.

So…. ask away! Or if you’d like to share a comment — your wisdom — that would be wonderful, too.

Got a Question or Comment?

I’d love to answer your questions or share your comments on the air. Here are the guidelines:

  1. Share your name and where you live.
  2. Share your website or blog URL (if you have one).
  3. One question or comment per voicemail — leave as many voicemails as you’d like.
  4. Keep each question brief — like around a minute, if you can.

When you’re ready, click the button below to record your message.

If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me or leave a comment below! Lots of ways to ask; pick the one that suits you. :)

I look forward to hearing from you! To get your question answered in episode #17, be sure to submit it by Tuesday, January 1, 2013.

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

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  1. says

    I would love to find a raw dairy source close to me!!! I looked on Weston Price but didn’t find much. Do you have any readers in the St. Paul/Woodbury Minnesota area that know of one????

  2. Faithe Thomas via Facebook says

    I am totally new to this, and purchased your courses. I have started the Fundamentals course. It all seems overwhelming, but your course takes baby steps, which is appreciated. Lots to change in my kitchen – and I’ve always cooked “healthy”! I know 6 months from now this will be much easier. We are looking at making radical changes in our eating this year. Any suggestions for a frame of reference? (For example, when I started gardening this time last year, several sources said “Don’t plant too big of a garden your first year. Start off with 200-250 square feet max.” I found this to be a helpful guide in my learning curve. In transitioning our eating, do you have any “max” suggestions?)

  3. Susan Smith says

    Greetings from Lima, Ohio.

    I wanted to know how demerara sugar compares to sucanat in regards to being unrefined and acceptable in a real food diet. I bought some sucanat to try, and while I’m ok with the taste, my husband is not fond of it and would prefer using the demerara.

  4. Erin says

    No one in my family is allergic to anything and we don’t have any health issues we are trying to overcome. More and more I’m seeing grain free recipes using alternative flours that are either very expensive to buy or somewhat difficult to make. Often it seems to be because of allerges or for healing. For a healthy family, what do you believe is a healthy approach to grains and especially wheat. For my situation, to manage budget and time I wonder if I should embrace te relatively cheap and easy whole wheat store bought flour or if there are compelling reasons not to.

  5. Faithe Thomas via Facebook says

    Thanks so much. I will try to pace myself and see how it goes. I tend to want to absorb it all at once instead of pacing myself (because I want to see the big picture before I start into the details). So I’ll try for one bite at a time.

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