Giveaway: Nourishing Traditions, Wild Fermentation

We have a winner!

Congratulations, Katie @ Kitchen Stewardship! Please send your shipping info to “ren AT ediblearia DOT com” and UPS should be ringing your doorbell in a couple of days.

Thank you all for participating, and be sure to check back soon for details on the next giveaway!

ps  I’d love to hear any ideas you might have for the next giveaway.  Thanks, everyone!

Unfortunately, fermented foods have largely disappeared from the western diet, much to the detriment of our health and economy. For fermented foods are a powerful aid to digestion and a protection against disease; and because fermentation is, by nature, an artisanal process, the disappearance of fermented foods has hastened the centralization and industrialization of our food supply, to the detriment of small farms and local economies.

So wrote Sally Fallon, author of Nourishing Traditions in the forward to Sandor Katz’ Wild Fermentation.

Fallon concludes by saying “Wild Fermentation represents not only an effort to bring back from oblivion these treasured processes, but also a road map to a better world, a world of healthy people and equitable economies, a world that especially values those iconoclastic, free-thinking individuals—so often labeled misfits—uniquely qualified to perform the alchemy of fermented foods.”

Fallon and Katz have both had a huge impact on the way that I  eat.  Indeed, it is their/your/our good old ways and modern science that underlay much of what I try to share here from day to day.  I know, some days are better than others, right?

OK, here’s the deal.  I feel strongly enough about the healing and nourishing power of traditional foods (that which Michael Pollan describes as food that our great grandmothers would recognize) that I’m going to send a copy of either Fallon’s Nourishing Traditions or Katz’ Wild Fermentation to one of you.  But first, you have to go on a little scavenger hunt.  Nothing too involved, but enough to let me know that your interest is sincere.  Cool?

To participate, just go spend some time looking around at either http://www.westonaprice.org/ or http://www.wildfermentation.com/, then come back here and tell me (using the comment section below) something that you want everyone to know about fermentation.  Dig around- there’s a lot of information out there!

I’ll choose one eligible entry at random, and ship the book to the winner at  any U.S. (only, sorry) address.  Contest ends in 1 week.

This post is part of the Real Food Wednesdays Blog Carnival

Ham and Eggs Redux

Poached pastured duck egg on a thick slice of uncured, local ham with chili con queso and a grilled pepper..

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Duck eggs have something like three times the vitamin B12 and twice the vitamin B6 and vitamin A of chicken eggs and are somewhat richer in taste as well.  Skip the drive-through, poach an egg, grab a pepper from your garden and grill that with some real ham & see just how good you feel today!

“USDA’s proposed program could be compared to afinely crafted blueprint for a concrete blimp.”


This post is part of Food Renegade’s Fight Back Fridays