Come visit me over at Kitchen Stewardship where Katie is featuring my second guest post on teaching others about real food.
Today’s topic is:
“How to Teach Others About Real Food – Lead by Example”
A big “Thanks” to Katie for inviting me over.
Come visit me over at Kitchen Stewardship where I’m guest posting this week and next.
Today’s topic is:
“How to Teach Others About Real Food – In the Classroom” (Otherwise known as “my kitchen” 
A big “Thanks” to Katie for inviting me over.
My summer job through high school and college was catering. My mom, my two sisters and I created Irene’s Custom Cakes and Catering. We served everything from candlelight dinners for two to buffet style picnics for several hundred. Here’s a shot of my mom, Irene (right), and my sister Lois, otherwise known as Alfie. Continue reading »
I purchased my Alaska sourdough starter from Cultures for Health several months ago, and have been happily baking sourdough bread, but I wanted to expand my sourdough repertoire. Enter GNOWFGLINS’s sourdough e-course. While I didn’t purchase the entire course, I did purchase the recipe book, and I highly recommend it. If you are interested in sourdough – buy this book! The pictures are great and I appreciated the level of detail in the instructions. It’s wonderful!
No – this is not a post about an old, nasty, sweaty sock that’s been found balled up in a corner raising a fine crop of stinky microbes. This post is about my “secret” for keeping my culturing dairy warm in my not-so-warm house in the winter.
I culture milk kefir and viili yogurt from Cultures for Health at least weekly. I typically use either a pint jar or a glass jars from peaches that has the same foot print but is several inches taller. Both of these ferments culture at room temperature, which makes them very easy to do, but sometimes in the middle of winter my kitchen gets a little cold when the stove isn’t on (60′s, instead of 70′s). So, to give my starters a little extra help, I employ the “magic fermenting sock”. Continue reading »