“My kefir looks _______! Can we eat it? Are my grains okay?” asks Nanette. I’m taking a look at Nanette’s kefir and sharing my answer to her question on today’s #AskWardee! [by Wardee Harmon]
“Even though I know it’s so good for me, I do not enjoy cooking a pot of bones… especially with chicken feet! Can I use a quality powered gelatin and achieve similar healing results?” asks Jenny M. I’m sharing my answer on today’s #AskWardee!
“Can you give me a simple, step-by-step plan for getting started with traditional foods in 2016? I would love to break it down into very simple steps. Step 1: do this. Step 2: do that, and so on. Can you help me please?” That’s the question I’m answering on today’s #AskWardee. [by Wardee Harmon]
Connie L. asks, “Is local bacteria making my sourdough starter go off?” Before concluding that local geography is causing your starter to go off, first be sure of a few things — which I’m sharing in today’s #AskWardee!
“Do you need to eat meat to be healthy?” is the question on today’s #AskWardee. I’m coming at this question with some experience, having been vegan and vegetarian in the past. Now we are the healthiest we’ve ever been, and quality animal foods are a cornerstone of our daily diet. I don’t want to answer this question for you, though, so I’m going to go further and give you six points you can use to evaluate whether or not you should add meat to your diet. [by Wardee Harmon]
Beet kvass is a fermented probiotic beverage made using beets, salt, and water. Nourishing Traditions says it is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”. Chris asks, “Is it ok for beet kvass to have a film?” I’m answering his question on today’s #AskWardee. [by Wardee Harmon]
What is jun? How does it compare to kombucha? Is it a good choice for your family? In this post, I’ll answer some frequently asked questions about this historical fermented beverage to help you decide whether or not it’s a good choice for your family. [by Megan Stevens]
“Tell me more about feeding and using a gluten-free sourdough starter!” asks Sophia N. on today’s #AskWardee. Yes, the process is very similar for feeding a gluten-free sourdough starter. Here are some tips and resources to get you started! [by Wardee Harmon]
Barbara R. wants to know: “Can brine be re-used to make another batch?” Yes, it can be re-used! In fact, it can ensure a better result because it’s bringing a starter culture into the new ferment. But that’s not all you need to know… [by Wardee Harmon]