Courses/Workshops, Fermenting, Processing & Food Preservation — by Albert Bates May 7, 2013
by Albert Bates
Sandor Katz lives a couple hours across Tennessee from us, so on a delightful April weekend we decided to spend four days attending his Wild Fermentation Intensive. Sandor is quite the celebrity these days — after profiles in The New York Times Magazine, The New Yorker, and Michael Pollan’s new book, Cooked, Sandor’s own encyclopedia, The Art of Fermentation, still in hardcover, has galloped through several printings for Chelsea Green. Readers of Resilience will find scores of references to Sandor over the past few years, as sustainability bloggers have come to recognize the importance of fermentation to sustainability.Comments (2)
Fermenting, Processing & Food Preservation, Recipes — by Milkwood Permaculture July 31, 2012
Nadia Lawton, master labneh maker (amongst many, many other things)
Labneh is a very easy to make and tasty cheese made of strained yoghurt, that can be stored in a jar of olive oil on the shelf. Cheese meets yoghurt meets olive oil meets extended shelf life (without refrigeration). And darn yummy. I’m in!Comments (4)
Fermenting, Processing & Food Preservation, Recipes — by Niva Kay July 30, 2012
In my grandmother’s house you can always be sure to find the tastiest, crunchiest homemade dill pickles. "You have to choose the right cucumbers and they can only be found in the early cucumber season", she says. The right cucumbers are small and firm and slightly sweet. They are grown with very little irrigation, often irrigated only as seedlings. They are very different in flavor from the big European watery cucumbers and from the greenhouse grown cucumbers available year round. Their season is very short; early summer.
Milking a cow in central Europe
Photo © Craig Mackintosh
(Other photos below: Salah Hammad)
Raw milk! Yes raw milk! For me, it was a first time! I grew up loving milk and milk products, but also grew up afraid of raw milk. We’ve always been taught that milk needs to be boiled. In University during my Food Technology courses we called it pasteurized and Ultra Heat Treated (UHT) milk.Comments (3)
Fermenting, Processing & Food Preservation, Recipes — by Dion Workman February 4, 2012
Mashing cooked soybeans
It is now the middle of winter here in Japan and time again to make another year’s supply of miso. The deep flavour of miso soup (misoshiru) remains for many in Japan a daily dish. Traditionally the first meal of the day consisted of a steaming bowl of miso soup, a bowl of rice, and a selection of pickled vegetables. It is an excellent breakfast that will likely see a resurgence with the demise of industrialized agriculture and global food transportation.
The current trend for bread breakfasts (fluffy, sweet, white bread), the wheat for which is mostly imported, is occurring at a time when Japanese farmers are receiving subsidies to grow less rice! The health cost of this dietary shift will, no doubt, also soon become apparent. The simple diet of whole grains, fermented beans – in the form of miso, shoyu (soy sauce) and natto – vegetables, seaweeds, fish and very small quantities of meat has served the Japanese well for hundreds of years. The Japanese have the longest life expectancy of any nation in the world and, most importantly, in general remain in good health well into their final years.Comments (27)
Fermenting, Health & Disease, Processing & Food Preservation, Recipes — by Elisabeth Fekonia May 30, 2011
3 types of lactic ferment
The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create vitamins, break down undigested food particles and generally be a dominating presence within the nether regions. The importance of these bacteria cannot be overestimated as more and more victims can attest to the symptoms that a lack of these organisms will create.Comments (12)
Fermenting, Processing & Food Preservation, Recipes — by Elisabeth Fekonia May 4, 2011
Where in the world can you get hold of raw cheese? Not in this country, unless you make your own that is.
So what’s so special about eating raw cheese? Well it’s the flavour that you notice first. When chomping into a piece of cheese made from organic, raw milk, you really taste the difference! There is a certain complexity about raw cheese that is noticed straightaway after that first bite; and then you know you’re onto something good! Flavour is the first stage of experiencing the way cheese was meant to be. Another bonus is that it’s actually good for you! Healthy, organic, raw milk is very beneficial to your health, adds good bacteria into your gut and brings its own package of digestive enzymes with it. Raw cheese abounds in enzymes that help to digest the fats and proteins. When the food you eat has abundant bacteria and enzymes, then the digestive system is not over taxed.
Most of us suffer from depleted digestive enzymes and our health is often compromised for it. People often complain about feeling sluggish and lacking energy. This is because we are chronically short on healthy gut flora and digestive enzymes, as the food we eat is mostly dead.Comments (6)
Fermenting, Health & Disease — by Judith Goldsmith October 21, 2010
This is an introduction to Weston Price for Permaculturists, because I think the two are natural allies (and so do some other Permaculturists I know).
I first learned of Dr. Weston Price’s “Nutrition and Physical Degeneration” (published 1939) from one of the Whole Earth Catalogs, possibly the Essential WEC published in 1986. When I got a copy from the library and read it, I was amazed, and made some major changes in my life (cutting down on sugar and white flour; years later I learned from continuing health problems to cut them out of my diet completely, to great benefit).Comments (12)
Animal Processing, DVDs/Books, Fermenting, Livestock, News, Processing & Food Preservation — by Ecofilms July 8, 2010
Okay, it’s taken a while and we were expecting to release this title last year. We even had a few people ask for it for last year’s Christmas, but the truth is we took too long to finish it. So now it’s here, ready to go! Elisabeth Fekonia’s Home Cheesemaking and All Things Dairy DVD has finally been released!Comments (13)
Energy Systems, Fermenting, Global Warming/Climate Change, peak oil — by Tim Auld June 2, 2010
by Tim Auld
Several years ago I learned about peak oil and decided that industrial civilisation was going to collapse. From then on I viewed many responses to this with scepticism. They would at best prolong business as usual for a short period. Use of cars and trucks would collapse with the supply of oil, along with plastics, rubber and pharmaceuticals. I thought that this would ultimately be a good outcome considering the damage our civilisation does.
Is this our future?
When you draw a conclusion on information like this the mind can trick you. You become invested. You might say that you’re keeping an open mind, but you actually discount information that contradicts your chosen outcome and you don’t search for information or solutions that might change your mind. It’s called confirmation bias.Comments (17)