Green beans with bacon will always find a place in my heart, and in my kitchen. I remember, even as a very young girl, visiting my godparents in a tiny, drawn and weathered town Read More →
Baked Oatmeal with Dried Cranberries & Apricots
March 28, 2010 | by | 189 Comments
Baked oatmeal - a staple in our home on the weekends - nourishes our family, providing a much-loved alternative to soaked oatmeal porridge. When my father, a man who rarely Read More →
Weston A Price: Findings on Traditional Foods
March 26, 2010 | by | 31 Comments
Weston A Price, a Cleveland dentist who, when challenged by rampant tooth decay and the considerable physical degeneration of his patients, left his practice and traveled the world Read More →
Recipe: Fried Chicken Livers with New Mexico Chilies
March 24, 2010 | by | 24 Comments
Fried chicken livers. The words, when rolled off the tongue, evoke images of farm life and of down-home country food. The clean, spicy intensity of New Mexico, or Anaheim, Read More →
Real Food Solutions: How WIC Found Raw Milk & Grass-fed Beef
March 22, 2010 | by | 35 Comments
What do soy milk, Honey Bunches of Oats, grape juice and Wonder bread have in common? They're all listed among the Women Infants Children (WIC) Program's allowable foods list. Read More →
Butter Your Vegetables: The Role of Fruits, Vegetables & Dietary Fat in Health
March 18, 2010 | by | 65 Comments
In our home, we eat our vegetables with butter - lots of butter, and newcomers to traditional foods are often shocked at the amount of fat recommended in the wholesome recipes Read More →
Giveaway: Win a Scandinavian Yogurt Starter (and how to make raw milk yogurt)
March 15, 2010 | by | 146 Comments
Yesterday, we discussed the cultured milks of Scandinavia and the role they play in the culinary traditions of the region. Viili, filmjölk and piimä all share a similarity and, Read More →
Sour Milk: Lessons from Scandinavia
March 14, 2010 | by | 29 Comments
Viili, piimä, filmjölk, skyr - all obscure mouthfuls of rolling foreign vowels - that mean but one thing: cultured milk. The Scandinavians, whose ill-tempered northern climate Read More →
Brown Soda Bread with Currants and Caraway
March 9, 2010 | by | 42 Comments
Brown soda bread offers nourishment, a rich flavor and is quite simple to prepare in any kitchen - emboldening the the repertoire of even the novice cook. While the Irish are Read More →
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