I'd like regular ancestral cooking emails!
I grew up with breakfast from a box.
Now, the breakfasts that I eat at the table with my son look different. This is sourdough millet and sorghum porridge that I made from whole grains. It’s topped with a nice big handful of nuts (soaked and dehydrated) and ground linseed. Then I poured over unpasteurised goat milk kefir.
The difference food like this has made to my life is incalculable.
And it tastes amazing.
We do not have to give up enjoyment to eat for health, community and the planet. Food tastes *better* the more love we put into it.