Here we are at the end of another week, busy with food preservation and embracing imperfection. I’m experimenting with Ezekiel bread and sharing a story about launching our academy. It’s been a journey of trial, error, and embracing the learning process. From canning to freezing and fermenting, there’s always something new to try, and no attempt has to be perfect—just keep going!
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MY FAVORITE WAY TO PRESERVE: CARROTS Oh how I love fresh carrots – they are so crunchy and sweet! Carrots are one of my favorite foods of all time –…
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You know the song “It’s the most wonderful time of the year?” Imagine if it went like this: It’s the MOST wonderful time of the year There’ll be much weeding…
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Feeling like your food is packed with unpronounceable ingredients? It’s time to get real about what’s going into your meals. From toxic additives like carrageenan in ice cream to denatured thickeners in cream cheese, it’s a serious wake-up call. We dive deep into the harmful effects of ultra-processed foods and offer simple tips for shifting to real, nutrient-dense options that benefit your body and health.
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The truth behind lab-grown meat—what it is, how it’s made, and its environmental impact. From stem cell extraction to chemical soup growth, we uncover the realities and debate its sustainability. Plus, learn how to identify lab-grown meat in stores and find local, natural meat options.
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