In this episode of Know Your Food with Wardee, join me as I give you a peek behind the scenes of what I do, answering these questions: how much time do you spend on business? what’s your daily routine? do you have help with home and business stuff? at what “cost” do you work online? what software do you use to run your site? plus much more! And I take a few listener questions: nutrition of flours, exploding cake recipe, and whether to soak nuts that will be baked.
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First, I’ll be in Arizona in late March and I’m planning a gathering with GNOWFGLINS friends on Sunday, March 24, 2013. The details (such as they are) are RIGHT HERE. Earlier this week, we sent an email with more details to everyone on the list so far. If you haven’t gotten on the list or want to more info, please do contact me. I look forward to meeting you there!
Second, thank you to these friends who left 5 star ratings and kind reviews on iTunes:
- Gail Elizabeth
- H. Luppi
- B. Walsh
You’ve really blessed me — thanks!
Here are the questions I answered in this episode, in the order they’re answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.
Rachelle asked (via voicemail): What are the nutritional differences of the different types of flours? What flour do you use and where do you get it?
First, an apology! I listened to your message and thought you called yourself Michelle, so that is what I called you on the podcast. Then when I edited the file and improved the quality of the recording, I realized your name is Rachelle. I’m sorry for not addressing you properly. Even when I tried to improve the recording, I still could not decipher the web address of your family business. Feel free to email me so I can include it here. (By the way, the poor recording was due to Google voice, I’m pretty sure — not you.)
Because of both personal experience and what I’ve read, I’m a believer that modern wheat is not the best choice. It is currently undergoing the process of genetic modification (though no gmo wheat on the market yet). It is chemically changed to be herbicide-resistant. And it is hybridized to increase yield. This has effects on our health — digestive issues, allergies, and more. Please read more in this post at Kitchen Stewardship.
I bake with spelt exclusively. I used to bake with both spelt and wheat (and other things), but I learned this winter that I have seasonal allergies when I eat wheat and no allergies when I eat older grains such as spelt. It is twice the price though! I get it through Azure Standard or Hummingbird Wholesale.
Amanda asked (via voicemail): For help adapting a cake recipe to soaked. The first time she did it, she added lemon juice to the batter and it exploded all over the oven. Should she cut out the baking soda or do something else?
Though I was much more descriptive in the podcast, here’s my general recommendation: put pans under where the cake pan will be to prevent a big mess again. Reduce baking soda to 1/4 the original quantity and see what happens. If it doesn’t rise, increase baking soda. If it still rises too much, eliminate and use baking powder instead (maybe 1/2 the original quantity of baking soda).
If you don’t want to spend time and money tweaking this recipe, maybe you can find a good soaked cake recipe in either of these two (wonderful) eBooks:
Treat Yourself by Kate Tietje at Modern Alternative Mama
Smart Sweets by Katie Kimball at Kitchen Stewardship
Lois asked: When baking whole nuts or grinding nuts into flour for baked goods is it still important to soak and hydrate? I know that temperatures will definitely exceed 115 degrees Fahrenheit. I wasn’t sure if almond flour was good for you since it is used in baking (which means it has lost its enzymes.
I recommend blanched almond flour. The almonds are blanched and the skins popped up before they’re dried and ground into flour. Because anti-nutrients are mostly in the skin, this means that blanched almond flour is already best prepared for baking.
In general, roasting or toasting nuts deactivates enzyme inhibitors, as does soaking. However it is also damaging to the enzymes and vitamins — though if you’re going to bake them that doesn’t matter so much.
To my knowledge the roasting the should be done separately before baking, just as the soaking should be done separately. However, I’m not 100% sure about this — and I think it could be the case that baking would do it too (that you don’t have to do it separtely). Does anyone know the answer here? If so, please share!
Behind the Scenes
In the majority of this podcast, I talk about what my life is like. I’m a a mom and wife who works full-time from home running GNOWFGLINS. If you’re new here, you should know that this site offers not just the free blog but online classes, ebooks, and menu planning. Behind that is a whole lot of customer service, emailing, technical website stuff, filming, editing, writing, researching and lots of other things.
It is a stretch to talk about this (it isn’t really about food), but I did because I get a lot of questions from people on what life looks like for me and my family, how I run this site, how I balance everything, and things like that.
If that’s not interesting to you, it sure doesn’t hurt my feelings. Just come on back next week.
If you do listen, I hope that my talking about it will reveal that my life certainly isn’t glamorous and I’m certainly not perfect! God is good to me and to my family, though, and I’m grateful for my life and what I get to do every day. My family is, too.
Most importantly, I’m thankful for YOU and that I get to help you and work with you. You bless me and make my life rich. Thank YOU!
Here are the questions I answered, and my answers include some side notes and tangents. Inevitably.
- How much time do you spend on business?
- What do you do each day — what are your daily operations?
- Do you have help? (both home and business)
- At what cost do you run this business?
- What software do you use to run this site and protect the member area (and do everything else)? See just below for links.
The site itself uses WordPress.org software and a tweaked Genesis theme. Everything behind the scenes (billing, membership, webforms, emails, contact management, etc.) is run by InfusionSoft. WordPress and Infusionsoft are integrated together using iMember360. Those are the big players.
I would love to hear whether or not you appreciated this part of the podcast. Truly, you can tell me that you didn’t like it! I would also love to know what you want to hear in future episodes.
And that’s it — have a blessed week, everyone!
Got Questions or Comments?
I’d love to answer your questions or share your comments on the air. Here are the guidelines:
- Share your name and where you live.
- Share your website or blog URL (if you have one).
- One question per voicemail — leave as many voicemails as you’d like.
- Keep each question brief — like 30 seconds or less, 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.
I’d be grateful if you’d visit my podcast on iTunes and leave a rating and/or review. KnowYourFoodPodcast.com/iTunes or gnowfglins.com/iTunes This helps me make my podcast better and also helps others find it. Thank you!
For past or current episodes, check out the Know Your Food with Wardee podcast archives.
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Anything to Add?
I would love to hear from you! Do you have comments or questions about what you heard in this episode? Please share below.
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