In this episode of Know Your Food with Wardee, I’m taking listener questions, including: whether soaking helps with genetically modified grains and corn, whether garbanzo bean flour can be used in sourdough bread, digestibility of garbanzo bean flour, grinding garbanzo bean flour at home, making sourdough bread without wheat, raw milk that sours very quickly to the point of smelling bad, favorite bean and lentil recipes, now what? — where to start with traditional cooking, how to approach loved ones who give candy and processed treats to the kids, and more.
Archives for May 2013
It’s hard to believe three years have passed since teaching the Sourdough eCourse with my dear friend Wardee. More surprising still, we continue to receive delectable and nourishing offerings almost daily from the same trusty sourdough starter in exchange for a simple daily feeding or two. I look at most recipes through the lens of sourdough, always wondering if I can up the nutrition and digestibility by including our sour little friend. Today’s recipe is a tasty example of one of my favorite remakes.
My week has been a little topsy-turvy, so today I’m skipping a podcast and instead showing you bits and pieces of our (very in-progress) garden. I’m considering this our first real garden since we moved from California in 2006. Two years ago, we gardened with friends and last year was kind of an experiment — but this year, we’re really doing how we want to do it. I’m excited and look forward to God’s bounty!
A lot of eBook bundles have crossed my desk and here are two more for you to consider. I know full well that you can’t buy them all, but I just want you to know about them in case one interests you. One is just perfect for homesteaders, and the other for fans of Kitchen Stewardship and real food cooking. The first one is available just through tonight at midnight Pacific, so act now if you want it!
In this episode of Know Your Food with Wardee, I’m taking listener questions, including: whether botulism is a risk with fermenting, the ratio of salt in ferments, sourdough challah, what’s recommended for a Candida infection, choosing between raw, local milk and store-bought organic milk, whether lacto-fermentation causes dental caries, what to do about being allergic to cheese, the difference between two of my fermenting books, and more.
We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it. Today’s featured farm is Laurel Creek Farm, a 21 acre farm in northeast Georgia. Anthony, Mandi, and their three young children are learning to become farmers. In fact, the children even call themselves farmers!
In this episode of Know Your Food with Wardee, I’m joined by occupational therapist Susan L. Roberts, an autism educator and consultant and author of the book “My Kid Eats Everything!” She helps children go from picky or problem eating to eating everything and anything — all through the most important rule of making meal times fun. We talked about her methods, the difference between picky and problem eaters, why children might become picky eaters, and inspiring stories of children who became adventurous eaters. Plus more!
With all this talk of fertility and baby care — the current natural fertility eBook bundle and last week’s podcast with Heather — I realized I haven’t ever shared our birth stories with you. Actually, I’ve never written them down at all! Which is sad because my children are almost 16, newly 14, and 12-1/2. It’s better late than never, right?
We’re heading down home… to your farms! Urban, suburban, or rural — whatever you’re growing and doing, we want to see it. Today’s featured farm is ImagineAcres in Rochester, New York. Meredith and Michael are homesteading on their city lot, raising vegetables, edible landscaping and even chickens — all in the city!