Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
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.
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!
In this episode of Know Your Food with Wardee, I’m joined by guest and friend Heather Dessinger, The Mommypotamus and author of Nourished Baby and DIY Organic Beauty Recipes. We’re talking about the oh-so-important topics of nourishing mama and baby during pregnancy, birth, and baby’s first years — pregnancy diet, nursing diet, what to do when mom can’t breastfeed, baby’s first foods, preventing and reversing tooth decay, and more! A coupon for 20% off Heather’s book is included in this post.
Today, we’re catching up with Anthony and Jami Delgado of 2cool4skoolie.com and EatNourishing.com. You met them last October in episode #7 when they were embarking on the project of converting a 1980′s school bus — a “skoolie” — into a 300 square foot home for their family of five. And now, they’re all moved in — and loving it! You get to hear how it’s going on today’s episode of Know Your Food with Wardee — plus go on a video tour!
In this episode of Know Your Food with Wardee, I’m taking listener questions, including: sourdough questions from 9-year old Gideon, making hummus from garbanzo bean (chickpea) flour, what causes thick syrupy beet kvass, whether to eat white flour and white rice to avoid phytates, how to tell whether a sourdough starter is developing properly, and how to keep up good eating when mom is sick or unable to cook.
In this episode of Know Your Food with Wardee, I’m joined by special guest and friend Sarah Pope, blogger at The Healthy Home Economist and author of the new book Get Your Fats Straight. We talk about how we all got so fat and sick (hint: it has to do with the fats we’re eating). Also, Sarah shares the three simple nutritional practices you can implement right now to lose weight, reduce inflammation, and gain energy. Plus much more!
In this episode of Know Your Food with Wardee, you’ll hear about my family’s journey to traditional cooking via a recording of a short talk I gave at a GNOWFGLINS meetup in Phoenix, Arizona on March 24, 2013. Plus you’ll hear how my trip went — including the hardest thing about it (which will surprise you!) and how thankful I was for a fridge full of home cooking. In the comments, please share how you came to learn about traditional foods and what you’ve experienced as a result.
In this episode of Know Your Food with Wardee, I share how my family and I are preparing for my week-long trip to Arizona. I’m leaving and they’re staying behind, but that doesn’t mean things will stand still. They will be keeping our traditional kitchen alive. We’re brushing up on their kitchen skills and revisiting how to keep the ferments and other traditional foods going. And for my part, I’m packing some of my favorite traditional foods and will get some when I get there — to balance any lack in conference food. Also in this episode, I take two listener questions: what’s the best diet for seasonal allergies and how to bake light and fluffy homemade bread.
The dairy industry petitioned the FDA to add chemical sweeteners to a host of milk products, starting with flavored milks in schools — without adding nutrient content claims such as “reduced calorie” to the front of the carton. The dairy industry claims that visible nutrient content claims make children less likely to choose the milk products, and that removing the nutrient content claims will lead to more healthful eating practices and promote honest and fair dealings in the market. Does this sound healthful or honest to you? In this episode of Know Your Food with Wardee, my special guests — Sally Fallon Morrell, Kimberly Hartke, and Cathy Raymond — say no as well.
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Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
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