Traditional Cooking School by GNOWFGLINS

In this episode of Know Your Food with Wardee, I'm taking listener questions, including: suitable sea salts for fermenting, can soy yogurt be used for whey in fermenting, can you use dried figs for a fermented fruit paste, can half gallon jars be used for fermenting, how to dispose of or save unused whey, can you ferment store-bought condiments, does yogurt cheese contain probiotics, what's wrong with beet kvass that tastes like salty water, separating kefir, what to do with Kombucha, can green beans be dehydrated, separating sourdough starter, does warming a raw sprouted lentil burger destroy enzymes, rendering fat from a grass-fed beef, and more.

In this episode of Know Your Food with Wardee, I'm visiting with Simon Gorman, founder and owner of Wise Choice Market. Wise Choice Market is an online grocery store supplying delicious and high-quality staples of the traditional food diet -- bone broth, fermented foods and juices, sprouted breads, gluten-free breads, soaked nuts and nut butters, honest potato chips, plus some minimally and naturally sweetened treats like coconut ice cream. Simon and I talk about his own health story, how he began Wise Choice Market, what traditional and nutrient-dense foods you can get through Wise Choice Market, the difficulties transporting unpasteurized fermented foods across the US/Canada border, and much more. I really enjoyed visiting with Simon, and of course, my family very much enjoyed the sampler of fermented foods, sprouted and gluten-free breads, and bone broth he sent our way.

In this episode of Know Your Food with Wardee, I'm visiting with my friend Lydia Shatney, a nutritional therapist and teacher of the online class, Heal Your Gut. We're talking about the prevalence of gut and digestion issues (they encompass A LOT) and her top three suggestions for improving gut health and digestion. Below you'll find some really helpful links to supplement the info shared in this podcast.

In this episode of Know Your Food with Wardee, I'm sharing the foods and recipes we're loving lately. We all go through seasons of what we like to eat, and my family is no different. So here's a peek onto our plates. This is a short episode -- an easy one to fit in!

In this episode of Know Your Food with Wardee, I'm taking listener questions, including: whether soaking helps with genetically modified grains and corn, whether garbanzo bean flour can be used in sourdough bread, digestibility of garbanzo bean flour, grinding garbanzo bean flour at home, making sourdough bread without wheat, raw milk that sours very quickly to the point of smelling bad, favorite bean and lentil recipes, now what? -- where to start with traditional cooking, how to approach loved ones who give candy and processed treats to the kids, and more.

In this episode of Know Your Food with Wardee, I'm taking listener questions, including: whether botulism is a risk with fermenting, the ratio of salt in ferments, sourdough challah, what's recommended for a Candida infection, choosing between raw, local milk and store-bought organic milk, whether lacto-fermentation causes dental caries, what to do about being allergic to cheese, the difference between two of my fermenting books, and more.

In this episode of Know Your Food with Wardee, I'm joined by occupational therapist Susan L. Roberts, an autism educator and consultant and author of the book "My Kid Eats Everything!" She helps children go from picky or problem eating to eating everything and anything -- all through the most important rule of making meal times fun. We talked about her methods, the difference between picky and problem eaters, why children might become picky eaters, and inspiring stories of children who became adventurous eaters. Plus more!

In this episode of Know Your Food with Wardee, I'm joined by guest and friend Heather Dessinger, The Mommypotamus and author of Nourished Baby and DIY Organic Beauty Recipes. We're talking about the oh-so-important topics of nourishing mama and baby during pregnancy, birth, and baby's first years -- pregnancy diet, nursing diet, what to do when mom can't breastfeed, baby's first foods, preventing and reversing tooth decay, and more! A coupon for 20% off Heather's book is included in this post.

Today, we're catching up with Anthony and Jami Delgado of 2cool4skoolie.com and EatNourishing.com. You met them last October in episode #7 when they were embarking on the project of converting a 1980's school bus -- a "skoolie" -- into a 300 square foot home for their family of five. And now, they're all moved in -- and loving it! You get to hear how it's going on today's episode of Know Your Food with Wardee -- plus go on a video tour!

In this episode of Know Your Food with Wardee, I'm taking listener questions, including: sourdough questions from 9-year old Gideon, making hummus from garbanzo bean (chickpea) flour, what causes thick syrupy beet kvass, whether to eat white flour and white rice to avoid phytates, how to tell whether a sourdough starter is developing properly, and how to keep up good eating when mom is sick or unable to cook.

In this episode of Know Your Food with Wardee, you'll hear about my family's journey to traditional cooking via a recording of a short talk I gave at a GNOWFGLINS meetup in Phoenix, Arizona on March 24, 2013. Plus you'll hear how my trip went -- including the hardest thing about it (which will surprise you!) and how thankful I was for a fridge full of home cooking. In the comments, please share how you came to learn about traditional foods and what you've experienced as a result.

In this episode of Know Your Food with Wardee, I share how my family and I are preparing for my week-long trip to Arizona. I'm leaving and they're staying behind, but that doesn't mean things will stand still. They will be keeping our traditional kitchen alive. We're brushing up on their kitchen skills and revisiting how to keep the ferments and other traditional foods going. And for my part, I'm packing some of my favorite traditional foods and will get some when I get there -- to balance any lack in conference food. Also in this episode, I take two listener questions: what's the best diet for seasonal allergies and how to bake light and fluffy homemade bread.

The dairy industry petitioned the FDA to add chemical sweeteners to a host of milk products, starting with flavored milks in schools -- without adding nutrient content claims such as "reduced calorie" to the front of the carton. The dairy industry claims that visible nutrient content claims make children less likely to choose the milk products, and that removing the nutrient content claims will lead to more healthful eating practices and promote honest and fair dealings in the market. Does this sound healthful or honest to you? In this episode of Know Your Food with Wardee, my special guests -- Sally Fallon Morrell, Kimberly Hartke, and Cathy Raymond -- say no as well.

In this episode of Know Your Food with Wardee, join me as I give you a peek behind the scenes of what I do, answering these questions: how much time do you spend on business? what's your daily routine? do you have help with home and business stuff? at what "cost" do you work online? what software do you use to run your site? plus much more! And I take a few listener questions: nutrition of flours, exploding cake recipe, and whether to soak nuts that will be baked. Please join us!

In this episode of Know Your Food with Wardee, I'm taking listener questions. Topics include: my family's cooperative gardening experience of 2011, fermenting questions, high-calorie foods for the GAPS diet, and what to do with frozen raw milk. Also, I'm telling you all about the Extreme Health Digital Library -- a library of 53 health resources worth $835 available for $39.97 (75 cents each) through Thursday, March 7, 2013. I'll see you inside this post.