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How We Eat
My sweetie and I have converted to Nourishing Traditions-style eating. If the choice is “Pay the farmer, or pay the doctor,” we’d much rather pay the farmer. The foundation is my chicken stock,...
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Books to Remember
When I was in about fifth grade, I had a year-long assignment to keep track of all the books I read. I filled a brown, lined notebook with tomes such as Gone With the Wind, The Black Cauldron, The...
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“The Best Killers of Other Bacteria”
Here’s good news about food safety for those concerned about outbreaks of E. coli and salmonella in the U.S. food supply: no fresh or preserved food is safer than food fermented with lactic acid...
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Coconut Ghee, the Perfect Cooking Fat
Two kinds of ghee Mark’s Daily Apple, my favorite Paleo/Primal blog, ran a terrific post on edible oils yesterday, here. Mark Sisson, the author, asked for comments on readers’ favorite edible oils and...
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Farewell to (Raw Milk at) Whole Foods
I was shocked to hear Friday night that Whole Foods Market had pulled raw milk from all stores. Turned out it wasn’t all stores. Saturday I learned from David Gumpert’s The Complete Patient that it...
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Don’t Eat Like a Caveman?
I couldn’t help responding to this opinion piece (note how devoid of research it is) from foodsafetynews.com: Don’t Eat Like a Caveman. The article is bad enough, with the same old platitudes about...
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