Many of you have come to love John Moody’s articles on this site over the past two years. What many of you may not know is the exciting news that he recently published his first book, The Frugal Homesteader: Living the Good Life on Less (New Society Publishers).
This book is,
I have to admit that it makes me sad to see children at athletic events toting around giant bottles of commercially made sports drinks like Powerade or Gatorade.
On top of being loaded with sugar and/or artificial sweeteners, colors and a myriad of chemicals, research has demonstrated that they are damaging to teeth.
How to Make REAL Buttermilk (4 Easy Methods)
Fermented Beverages, Low Carb Recipes, Raw Milk Benefits
My recent recipe for homemade quark resulted in a number of emails asking about how to make cultured buttermilk, a key ingredient in this German style soft cheese. I decided to devote an entire article to my response, because in my view, buttermilk is quite possibly the most confusing of all cultured dairy foods!
Acesulfame potassium or Ace K for short is a very popular sugar substitute in the European Union.
It is starting to catch on in the United States as well. This is concerning because most Americans don’t know much about it yet, but the name itself sounds sort of healthy. We all could use more potassium,
While the best baby formula is ideally none at all when breastfeeding and/or quality donor milk are an option, sometimes life after baby doesn’t proceed as planned.
In those cases, the optimum Plan B is homemade formula to avoid toxic commercial concoctions that seem regularly subject to product recalls.
Cooking a pastured chicken carefully sourced from a local farm is an exciting experience when taking the plunge for the first time.
What some newbies may not realize, however, is that greater care must be taken when roasting pastured poultry compared to conventional birds.
If you roast pastured chicken the same way you’ve always done it,
You might be surprised to learn that Americans eat a great deal fewer potatoes than they used to. Down from a high of around 80 pounds annually per person during the middle of the last century, people today eat only about 30-40 lbs per person per year in the United States. Not surprisingly, half of all the potatoes grown in the USA end up in chips,