I've thought a lot about food and worked on eating what is best for me but I took an amazing workshop this weekend that fed me some great new information. Cathy Hope, an herbalist from Questa, NM, bases her philosophy on Weston Price and Sally Fallon. Sally wrote a book called Nourishing Traditions which explains where we all went wrong with thinking about what we eat. Anyway, check it out. Here we made some tinctures, salves and and liniments and also some fermented food. It's essential!
What kinds of fermentations did you make? I have been trying yummy ones! Bread and butter pickles, black radish (may just be my new favorite), new recipes for kim chee, dill pickles. I am dreaming of this summer's garden and the CSA share that we'll be getting and preparing ferments for my family!
ReplyDeleteDid I say I miss you? Josh and kids were just asking about you. xoxo