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Freedomizer Radio Join our live chat and listen at http://www.freedomizerradio.com
The TRUTH Gary Barhydt Jr hosts the radio show "The truth" Monday-Friday. Start your day out with the Truth, the whole truth and nothing but the Truth! As on the popular show "Dragnet" Joe Friday would say "Just the facts ma'am", we will seek out the facts and we will discusses a varity of topics.
CthePower in YOU with Sandor Katz Sandor Ellix Katz is a fermentation revivalist. His book Wild Fermentation (2003), which Newsweek called “the fermenting bible,” and the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.
TigerLily's Freedom ROAR Activist, blogger, and instigator of TRUTH. There are two fundamental truths related to "virtue" that are consistent among humanity - no matter who you are or where you live. Truth #1: it is NEVER okay to initiate aggression against another human. (Self defense does not violate this principle.) Truth #2: Respect for property rights. That begins with the truth that YOU
Cooking is a fun joint activity for us. Oanh’s random cravings for far-flung delicacies encountered or imagined drive us to develop many of the dishes featured on this site. Her skills at mixing flavors on the counter top and in her mind then guide us on to other uncharted but fruitful territories. Dang’s science and DIY predilections enable us to set up systematic experiments and equipment to explore and optimize our recipes.
My name is Antonio Limuaco. I’m graphic designer from the field of publication and communications living in Brooklyn, New York. Kimcheelicious is a project that encompasses my professional life and my passion for good food and home cooked meals. I was born and raised on Guam, an island where Korean, Japanese, Chinese, Filipino, Portuguese and Spanish culture have crossed paths at most of our tables. My cookbook concept is inspired by the savory, piquant, tangy flavors of Korean kimchee and the many foods with which I grew up. Kimcheelcious is an ongoing project that explores innovative ways for making and cooking with kimchee. Since 2004 I’ve been the holiday grill master at Freddy’s Bar. Every Memorial Day, July 4th and Labor Day BBQ I serve up my bulgogi sliders, kimchee burgers, chili-spiced corn and cheese dogs with kimchee relish. So if you’ve been at my grill you have in fact eaten my kimchee.Kimchee is a semi-raw fermented food—rich in vitamins and beneficial microbes (probiotics). It has an intense savory flavor that pairs well with meats, sea food, fine cheeses, wine and beer. In Korea it’s an essential part of every meal.
I live, cook, garden and write on a quiet street in Napa Valley. My house is not large but my kitchen is…and my sunny garden is bigger yet. Here, I develop and test recipes for cookbooks and magazine features; evaluate cheeses for my weekly San Francisco Chronicle column; and prepare dinner nightly with my winemaker husband. In my garden—a terraced landscape of roses, fruit trees and raised vegetable beds—I find inspiration for daily cooking and an antidote to deadline stress.
I discovered farmers’ markets and the pleasures of the table as a college student in Provence. Shelving plans for business school, I enrolled in cooking school instead. But it was the two years I spent as a cook at Chez Panisse that shaped my taste, honed my skills and nurtured my interest in fresh produce, small-farm issues and traditional foodways. Over almost three decades as a San Francisco Bay Area journalist—first at the Oakland Tribune, then at the San Francisco Chronicle—I have spotlighted the trends and profiled the people who make Northern California such an exhilarating place to cook, eat and work.
I continue to write about food and wine; teach cooking and cheese-appreciation classes, often for private groups; collaborate with chefs, wineries and restaurants on book projects; and undertake custom writing and recipe projects for food and wine clients. Over the years, my newspaper journalism has been honored with three James Beard Awards and the International Association of Culinary Professionals Bert Greene Award. I was also the scriptwriter on two Beard Award-winning DVDs produced by the Culinary Institute of America. In spare moments between deadlines, you can find me in the garden.
Graham and Jackie will interview Rosalyn from Cultures for Health. Here is the story of the company (http://www.culturesforhealth.com/):
Shortly after becoming first-time parents to our son, we were introduced to idea of eating Real Food with an emphasis on eating traditionally prepared foods during a workshop on sustainable living. That introduction launched us on a journey that would become Cultures for Health.
We spent the month following the workshop cleaning out our pantry and sourcing local food and starter cultures for making Yogurt, Kefir, Sourdough, Kombucha, and more. Within a short period we had completely shifted how we ate and for the first time we could truly feel good about the food we were eating and what we were feeding our little boy. A year later with a new baby on the way we were faced with the prospect of returning to a system where we would both have to work outside of our home. In an effort to avoid that, we started a small website offering about ten products. Two years later, Eric left his full time management job and came to work at CFH full time.
Throughout this process we have focused on our goal: To create a website where people making a food change in their own lives could find all the products and information they need to be successful.
We are pleased to offer products we truly believe in and are blessed to work with wonderful customers, bloggers and other food and natural living groups to make these products easily accessible to everyone. We strive to source and produce products locally when possible while providing excellent product selection, top-notch articles and how-to videos, and the best customer service. We always welcome your feedback and suggestions for how we can make Cultures for Health more useful to you and your Real Food journey.
We are honored to have Sandor Ellix Katz on our show, author of "Wild Fermentation: The The Flavor, Nutrition, and Craft of Live-Culture Foods." He calls himslelf a "fermentation revivalist" and intends to bring live-culture foods back to our culture(s) full force! Why is fermentation considered a healthy way to prepare foods? What are some simple fermentation techniques? How did Sandor use fermented foods for his own healing after aquiring AIDS? We will answer this and more, and as always,
Dr. Tong is a professor at, and the director of, the Dairy Products Technology Center at California Polytechnic State University.
He is a published author of the health benefits of fermented milk products, most importantly yogurt and cheese.
Ms. Bock is a certified health coach & herbalist. She strives to achieve health through fermented goods.
Our guest discusses the health advantages of foraging and fermenting herbs and vegetables. He has been living 'off the land' his entire life and appreciates the contribution that Mother Nature gives to us.
Mr. Farella is a forager, herbalist, and teacher at Return To Nature.
Return to Nature is a wild plant, mushroom, forest medicine, and primitive skills resource.
Please seek more information at http://www.facebook.com/ReturntoNatureSkills or www.returntonature.us.
This show originally aired - Sep 11,2012 The Living Kitchen is the show where real food, food intolerances and preparedness become a sustainable lifestyle. This week on The Living Kitchen, KerryAnn interviews Lisa Herndon of Lisas Counter Culture. We discuss Lisas New Book, Lisas Counter Culture: Pickles and Other Well-Bred Foods Come listen in as KerryAnn and Lisa discuss anaerobic fermentation, real food and more. Lisas Counter Culture Website Facebook Twitter YouTube
Kate Arding is a founder of Culture magazine. Kate’s story starts in London. She was introduced to cheese by Neal’s Yard Dairy, the legendary cheese-shop in London: “I thought I was coming home. They were very inclusive and very welcoming. There was this great atmosphere.” While working at the wholesale counter one afternoon, Sue Conley and Peggy Smith wandered through the doors. (In the next few years, Sue and Peggy would start the incredibly influential Cowg