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Years ago, when our family transitioned to locally raised, pastured meats, we had to learn a host of new skills for how to season and cook them. No more store bought pre-seasoned, saline injected McNugget mixtures for us! Crockpots, marinades, and wet brining became our thing. The first year we purchased a local turkey, we …

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With each passing year, more people seem to be making the effort to source pastured poultry over conventionally processed birds. Several folks in my neighborhood now raise Thanksgiving turkeys in their backyard! Such a cool trend, don’t you think? If eating pastured turkey is something you would like to try this holiday season, it is …

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An ancient beverage made with green tea powder is rapidly making inroads within the coffee community. Called matcha in trendy circles, this new “it” beverage is made by sifting a small amount of specially made green tea powder into a cup and then whisking with hot water. Smaller amounts of water can be used to make …

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Popcorn is an incredibly popular snack especially in North America. However, for reasons not yet fully understood, corn allergies are increasing which precludes many people from enjoying a bowl even if the popcorn is organic or an heirloom variety and popped in a healthy fat. This is where popped sorghum comes in! Considered the traditional grain of India, …

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A basic skill any health conscious parent needs to know today is how to make an electrolyte replacement when needed. I’ve written before about Switchel, which is a traditional thirst quencher and dehydration prevention drink. But, some people don’t care too much for the flavor of the drink which has water and small amounts of apple …

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When it comes to making snacks for my family, popcorn cooked in a healthy fat and sprinkled with sea salt is one of my all-time favorites. Some folks like to add even more nutrition by sprinkling their bowl of popcorn with brewer’s yeast. This practice is a very tasty way to add lots of B vitamins. …

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It’s might be hard to believe at first, but back in the days of the Great Depression, chicken was hard to come by in the cities. It was so rare, in fact, that when it was available, only the rich could afford it. To compensate, a regional dish known as city chicken became a popular substitute …