Empowering Self-Reliance and Sustainable Living & Microbiomes
Empowering Self-Reliance and Sustainable Living & Microbiomes
The microbial world is an unimaginably diverse landscape, teeming with organisms that play a fascinating array of roles in both agriculture and human health. Contrary to traditional beliefs, not all microbes are harmful; in fact, many are critical allies in maintaining the health of our crops and our bodies. To …
There are losses that are visible, and there are losses that live quietly inside the body, shaping breath and sleep and the way a woman walks through her own history. This is one of the quiet ones. I also know that what is happening inside me is expressing this story …
Our gut microbiota is a diverse and dynamic community of bacteria that co-exist in a delicate balance, constantly interacting and competing with each other. This unique collection of microorganisms, much like a fingerprint, varies from person to person and consists of hundreds of different bacterial strains. Among these, Lactobacilli and …
This is a lesson from the Living Ground, Self Reliance Course, Human Microbiome & Kitchen Alchemy. This course comes with an extensive ebook on the Art of Bone & Veggie Broths With rising awareness of gut health’s crucial role in overall well-being, foods like bone and vegetable broths have become …
Understanding transpiration and the concept of a “soil sponge” is key to preventing fires and maintaining climate balance. Transpiration, where plants release water vapor into the air, acts like a natural air conditioner. This added moisture helps keep the area cooler and plants more hydrated, lowering the chance of fires …
Fire Cider is written about in my “The Art Of Fermentation eBook” that is part of the Human Microbiome & Kitchen Alchemy Course Fire Cider has been in my kitchen apothecary for a very long time, but making it today at the Living Ground Project feels quite different from making …
My journey with calendula and marigold started as a practical endeavour, initially driven by their renowned pest-repelling abilities, which complemented my vegetable garden’s needs. As I planted them among my vegetables, these vibrant blooms not only deterred pests but also turned my garden into a lively tapestry. The constant hum …
I studied Dr. Ann Wigmore’s work many years ago and have always been fascinated by her contributions to the world of fermented foods. One such creation is Rejuvelac, a probiotic-rich drink made by fermenting sprouted grains in water. Popularized in the 1960s by Dr. Ann, the founder of the Hippocrates …
Koji, scientifically known as Aspergillus oryzae, is a type of filamentous fungus used extensively in Asian cuisines and fermentation processes. It’s regarded as a culinary powerhouse due to its ability to produce enzymes that break down complex substances into simpler ones. What fascinates me is the comprehensive range of enzymes …
I’ve been wrestling with how to articulate my thoughts on the desire to analyze herbs for specific nutrients especially minerals. To break down these complex plants into neat little lists of vitamins and minerals, to quantify their goodness in milligrams and percentages is not always best (extractive in nature). I …