Fermentation has existed as a way to preserve food for thousands of years. With the advent of refrigeration, fermenting has become a lost art.  Luckily, there is a renaissance occurring and fermented foods are gaining in popularity once again.  The best resource I have to share with you is www.wildfermentation.com, Sandor Katz’s website.  I highly

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I am back from a trip to the Southwestern US.  My husband and I drove to Santa Fe New Mexico and visited our friends there in their new hand-built, sustainable home powered by solar panels.  We camped in the mountains for a week and taught workshops on plant identification for food and medicine at a

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I was inspired to write this post today while eating my lunch: Wild Alaskan salmon lox on a sprouted bagel with pesto and avocado slices with a salad made with fresh picked greens from the garden on the side.  I aim to eat fish a couple times a week as a way to get good,

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Today I am transplanting my tomatoes out into the garden beds I prepared on Tuesday.  Tomatoes are packed full of nutrients.  The red color of the fruits tells me what kind of phytonutrients they contain.  I’ll summarize the nutrients associated with each color of the plant rainbow below:  Red Fruits like Pomegranate and Vegetables such

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Today I have been getting my exercise by preparing garden beds for planting corn, beans, tomatoes, peppers, squash, eggplant and more.  It has been a perfect spring afternoon- sunny, warm and breezy with white puffy clouds decorating the blue sky.  I am dreaming of harvesting summer vegetables of all the colors of the rainbow while

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