When I began to look into traditional cuisines of various cultures there was a common thread in all of them – the use of herbs. Just about every variety of cuisine consistently used copious amounts of fresh and dried herbs. Of course a huge part of what gives those cuisines their flavor are those herbs […] . . .


I am standing next to the stove chopping collard greens from our garden. There’s a pot of white rice seated next to a skillet full of sliced onion and beef sausage that has been frying in home-rendered lard. Ten years ago there would have been so much wrong with that picture that the only thing […] . . .


If you’re familiar with Nourishing Traditions then you’ve certainly heard of soaking grains. I personally believe that soaking is just a half-step towards the better option of fermentation, which you can read more about here. That said, sometimes I want to soak something because, you know, I accidentally killed my sourdough starter… or other better […] . . .


I received a pre-release copy of a book on feeding children last week. I read through it and enjoyed it. Most of it contained information I had already read in the many books and websites I had read on traditional foods. Some of it was new information or things I might reference again and again […] . . .


It is hard to see why we need a food culture unless we understand what one really is and where it comes from. Certainly those regions that do have their own food culture fully intact might not even recognize the term ‘food culture’. Food culture is a connection to food in a pure and deep […] . . .


There is no doubt that our current American culture lacks a true food culture, as so aptly pointed out by Eddie. We are a country of immigrants. We do come from many backgrounds. We are a melting pot. But I don’t think those are the reasons we lack a food culture. My theory is a […] . . .


I went to a lecture last year by Joann Seal.  Based on a book she’d read, Eat Right for Your Type by Peter D’Adamo, she created her own combinations of beans and grains suitable for each blood type.   Each combination is a complete protein, and all from plants.  I loved the idea of having something […] . . .


There is something rustic and beautiful about sourdough baking. The long rise time, the slight tang, the unique flavor and shape that every loaf takes on. It’s an art that has been performed for generations before the slow food resurgence so popular today. It is bread-making the way it always has been and should still […] . . .


Have you tried making your sourdough starter yet? Mine is bubbling away in a 1/2 gallon container as we speak and I’m betting tomorrow morning I’ll be scooping out a few cups of it to make these pancakes. Oh, and I updated the other post to include my favorite source of dried sourdough starters for […] . . .


I’m a huge fan of sourdough baked goods for so many reasons. For one, the fermentation process really helps with the overall digestibility of the grains. In fact, almost all cultures that included grains as a huge part of their diets fermented them in order to make them more digestible. What is even more exciting […] . . .