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From cheese, salami, sauerkraut and kimchi to bread, beer and wine almost all of our favorite and, in some cases most nutrient dense foods are fermented. This, perhaps the earliest of food processing technologies, is entirely accessible to the home cook and is an excellent way to improve the taste and nutrition of your food!

From cheese, salami, sauerkraut and kimchi to bread, beer and wine almost all of our favorite and, in some cases most nutrient dense foods are fermented. This, perhaps the earliest of food processing technologies, is entirely accessible to the home cook and is an excellent way to improve the taste and nutrition of your food!

Foraging is one of the easiest ways to reconnect with your environment and your food!

The jury is still out on whether grains were first fermented for bread or for beer but, either way, humans have been using wild yeasts and bacteria to transform wheat into a more digestible and healthier product for approximately 10,000 years. Unfortunately, the bread of our ancestors is nothing like the bread commercially available to use today.

Today only about 50-55% of an animal is considered food and is available on our grocery store shelves! Not only is this a wasteful and disrespectful practice, but we are also missing the most nutrient dense parts of the the animal – organs, blood and fat! In nature, when an animal is killed, the predator …

Arm yourself with a basic understanding of how to control fire and use a number of simple technologies to create almost any cooking environment.