traditional

Homemade Olives

At the end of the summer I was down on Hastings in one of my favorite little stores–Como–it is run by a feisty Asian couple who speak Italian. They get in large sacks of fresh olives towards the end of the summer. This year I decided to buy one and try to figure out what to do with them. Just as I was heaving the sack onto the counter, a lovely lady behind me started asked me what I was going to do with them. I said, “Well I don’t know really.” She smiled and happily started telling me her recipe which had been handed down to her from her mother–a real traditional recipe (that’s why I love this area so much!). Her English wasn’t perfect, but I managed to get a pretty good idea of what she was saying and figured the rest out as I went along.

Vinegar and Brown Paper Poultice

Vinegar and Brown Paper Poultice

This simple, but amazingly effective traditional remedy is easily made from common household ingredients and will reduce bruising, inflammation, boils, abscesses, sprains and tension headaches. Cut brown paper up into fat strips. The size will depend on what area needs the poultice. An ingrown na ...

Edible Oil Wars: Adulterated Mustard Oil

Edible Oil Wars: Adulterated Mustard Oil

Given the rising plethora of food outbreaks courtesy of our industrial food system, this article will give us some history and a clear example of how large-scale agriculture is destroying every corner of our world. The following events are taken from Vandana Shiva's book Stolen Harvest: The Hijac ...

Mushy Pea Pizza with Heirloom Tomatoes

Mushy Pea Pizza with Heirloom Tomatoes

Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn't love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night s ...

White Man’s Kimchi

White Man’s Kimchi

Although my partner grumbles and complains to high heaven about the smell while I am making kimchi, he usually eats it up and wants more. I have taken out the chilis for this recipe of kimchi and added in burdock root, so it isn't by any means an authentic Korean kimchi, but we like it. It also make ...

My First Mumu

My First Mumu

Ever since I can remember, I have enjoyed working with food. I believe this has to do with the amount of involvement I had with fresh local food, growing up in the highlands of Papua New Guinea. The Mount Hagen market was filled with fantastic fruits and vegetables and the gardens around our home we ...

Traditional Spritz

Traditional Spritz

When I was a kid, my favorite recipe to make at Christmas were Swedish spritz cookies. I used to get up at dawn and pinch a few of them from the cookie jar to nibble in bed before anyone else was up. In those days I was using refined sugar and flour, but I think originally these cookies were made wi ...

Natural Diet – Masanobu Fukuoka

Natural Diet – Masanobu Fukuoka

The One-Straw Revolution is Masanobu Fukuoka's manifesto about natural food and farming. It is a collection of short essays that were translated from Japanese. Masanobu was trained as a scientist, but rejected modern agribusiness and centuries of agriculture lore. He perfected what he called the ...

MOB 105 – Liver Paté

MOB 105 – Liver Paté

This episode was the first one that we filmed for Mouth of Babes and one of our favorite recipes. A big thanks to FoxFire Farms for supplying the rich and nourishing organic grass-fed lamb liver. I love their slogan, 'meat you can trust.' There is definitely a completely different energy cooking ...

Sima – Finnish Mead

Sima – Finnish Mead

As I started writing up this article on sima I realized my timing couldn't be be better. Vappu is only a week away. Just enough time to brew up my first batch of the year. It brings back a flood of memories of my time in Finland. Sima is a Finnish homemade mead, and is the traditional drink for t ...