Empowering Self-Reliance and Sustainable Living & Microbiomes
Empowering Self-Reliance and Sustainable Living & Microbiomes
Articles about fermented vegetables, cultured dairy, yogurt, sourdough, probiotic foods and traditional food transformation. Fermentation is explored as both a kitchen practice and a way of cultivating diverse microbial relationships through food.
Horseradish is one of those plants that carries memory in its roots at least it has for me. The ones growing here in my Ecuadorian gardens at home and the Project Site actually came from my old land in Canada. Fourteen years have passed since I left that soil, yet …
Ketchup (tomato ketchup) and mustard (along with mayonnaise) are more than just everyday condiments; they carry a rich history and have become essential staples in kitchens worldwide. These sauces have evolved through centuries, bridging culinary traditions and inviting creativity with every use. For a chef, resorting to store-bought versions of …
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 …
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 …
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 …
Your hunger and passion to eat illustrate the body’s need for daily nourishment. However, the food we consume cannot be directly utilized by our internal systems. It must undergo a series of transformations to make vitamins, minerals, proteins, fats, and carbohydrates available to the body through complex biochemical reactions. These …
In the vast, intricate garden of the human body, a world teemed with life unseen by its host. It was called the Biome where trillions of tiny beings, the Biotics, worked tirelessly to maintain the delicate balance of this internal ecosystem. From the winding corridors of the digestive tract to …
Our gut is more than just a digestive organ; it’s a complex ecosystem that plays a crucial role in our overall health, particularly our immune system. At the heart of this system is the Gut-Associated Lymphoid Tissue, or GALT. What is GALT? GALT is a component of the body’s immune …
Red cabbage indicator is a fascinating and accessible way to explore pH levels and acid-base chemistry. This natural pH test utilizes the anthocyanin pigments found in red cabbage, which change color in response to different pH environments. The indicator can distinguish between acidic, neutral, and basic solutions, providing a visual …