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My paternal Grandmother was not much of a cook, but wow, could she ever bake! Every year during the first week of December, she would go on a baking binge and whip up dozens of cookies for the Christmas holiday. My two favorites were her incredible gingerbread cookies and the old fashioned sugar cookie recipe below. …

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Gum additives are everywhere in our food supply today. Xanthan and guar gum are by far the most common. But there are many others too, such as locust bean gum (carob gum), gellen gum, cellulose gum, and relative newcomer tara gum. The savvy shopper is clued into which gum additives to avoid and which are …

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Pork is one of the most controversial meats on the planet. On one hand you have healthy ancestral cultures from the Middle East which forbid eating meat from pigs, deeming it unclean and unfit for human consumption. On the other hand, Dr. Weston A. Price observed, photographed, and wrote about healthy traditional societies from the …

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The popularity of gluten free foods and gluten free flour for baking continues to rise. Chickpea flour, the result of grinding garbanzo beans, is one such flour that appeals not only to those who eat gluten free, but also those avoiding grains. A July 2015 poll found that at least 1 in 5 Americans include gluten …

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Like many people, I got suckered onto the “soy is good for you” train back in the 1990’s. I drank soy milk nearly every day for several years thinking it was a healthy and nutritious alternative to processed dairy. This favorable opinion of soy milk abruptly changed when I became pregnant with my first child …

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Editor’s note: Genevieve Howland, aka Mama Natural, has been rocking the natural world with her awesome online birth classes. With humor and hard work, Genevieve is helping change the culture of childbirth in our country. Now Genevieve is taking her mission to the next level with a beautiful new book that is out this month, The Mama Natural Week-By-Week …

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Over Spring Break, my tween and a neighbor friend completed the online course Kids Cook Real Food. This amazingly thorough class was created by my friend Katie of Kitchen Stewardship. It recently opened back up for registrations on April 1 and will stay open through Labor Day. These young gals very much enjoyed the experience and …