“I am a firm believer that what is in the air, the water and the earth in your particular area greatly influences the flavor of cheese. The minerals in the earth are in the grass that’s eaten by the cow, and we take her milk and make it into cheese, and that taste progresses from the ground to the consumer,” Chris said.
Pasteurization, ultra-pasteurization, sterilization, preservation with a myriad of additives–none of these measures has solved the problem of food-borne illness for the food industry. On the contrary, as food production has become more centralized, the number of food-borne illness cases has risen to 76 million per year!
Making traditional pickled olives at home with a simple brine mixture and organic garlic. Lovely recipe.
Simple but effective traditional remedy easily made from vinegar and sage. Reduces bruising, inflammation, boils, abscesses, sprains and tension headaches.
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 Hijacking of the Global Food Supply
, which was written in 2000. As she states, the Indian small scale edible oil industry is not what it once was.
The story of how the soybean displaced mustard in India within a few months of open imports is a story being repeated with different foods, crops, and cultures across the world, as subsidized exports from industrialized countries are dumped on agricultural societies, destroying livelihoods, biodiversity, and cultural diversity of food. The expansion of global markets is taking place by extinguishing local economies and cultures.
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 so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.
This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet
by Raman Prasad.
Crust:
A non-spicy but delicious recipe for kimchi with a special ingredient--burdock.
Memories of my first pig kill growing up in Papua New Guinea. Huge feasts are held every so often when pigs, sweet potato and other vegetables and meat are buried in ground oven pits, heated with hot stones and wrapped with banana leaves.
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…
Modern people have lost their clear instinct and consequently have become unable to gather the seven herbs of spring. Their diet becomes disordered, the gap between likes and dislikes widens, and their instinct becomes more and more bewildered.
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