Inch by Inch, Everything is a Cinch
One by one, I began to implement the different aspects of nourishing traditions. Making Stock from bones, was the first thing I tackled, culturing dairy, the second (kefir, yogurt, cream cheese, creme fraiche, and whey). Once I got those under my belt, I moved on to soaking and dehydrating nuts, then began fermenting veggies. Finally, I learned about soaking and sprouting grains for pancakes or hot breakfast porridge. This whole process took about a year. I now easily incorporate all these methods into our routine. Today, for instance, I am making yogurt. Last week, I made a batch of sauerkraut. The week before that, I fermented some cucumbers for pickles. My freezer is full of stocks (lamb, fish, beef, chicken and turkey) in one cup containers that I pull out to make an entree, soup or stew.” —How Nourishing Traditions Cookbook Has Changed the Way I Cook | Hartke Is Online!
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Open Forum * 02.18.09 * An indefensible lack of diversity on the U.S. District Court 02.17.09 * Stick-and-poke tattoos 02.16.09 * Lincoln’s legacy: Principles or personality? 02.16.09 More Open Forum » The drought is a national crisis because California produces 50 percent of the nation’s fruits, nuts and vegetables, and a majority of the nation’s salad, strawberries and premium wine grapes. State and federal agencies that deliver water to farms up and down the Great Central Valley are preparing to cut deliveries by 85 percent to 100 percent. Coastal communities may begin rationing programs within weeks. Even with 50 percent increases in ground-water pumping, which is clearly not sustainable, the Central Valley alone will lose up to 40,000 jobs and $1.5 billion in income, according to a UC Davis agricultural economist Richard Howitt.” —Response to drought is dry run for a response to climate change