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Home » Instagram » Beautiful chard grown in fermented-kitchen-waste-enriched soil in my container garden!
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Beautiful chard grown in fermented-kitchen-waste-enriched soil in my container garden!

July 22, 2022 by Ali

Previous Post“For every complex problem, there’s an answer that is clear, simple and wrong” . Today’s podcast is an interview with an amazing woman – Nicolette Hahn Niman. She’s a mum, an author, a rancher and a lawyer. Her book Defending Beef is such a great tackling of the charge that cows are destroying our planet. . This is information and a conversation that needs to be heard. We talk about how to create a sustainable food future, the problem with global science reports, Nicolette’s move back to meat after 30 years as a vegetarian and how she balances her farm, her family and her work all whilst being able to prepare and cook real food. . Thanks to @chelseagreenbooks, we have a copy of Defending Beef to give away! To get your name in the draw, comment below, tagging someone who you think would love to hear this episode. We’ll close out the draw a week today – the 26th, and drop you a note if you’ve won!! . Book giveaway is US-only, podcast episode is available wherever in the world you live :-)
Next PostMy Metabolic Healing Journey – You Tube Interview

Recent Posts

  • Up to 2 years ago, when I thought of beer, I thought ‘bitter’ and ‘it’s a man thing’. . So when I started researching historical brewing I was floored to find out that, for most of history, in most of the world, women have been the brewers. . Add to that the fact that the brews my ancestors in England would have made in their kitchens (yes, kitchens!) was sweet, not bitter and I realised that everything that I thought I knew about beer was wrong. . If you’re curious, listen to today’s @ancestralkitchenpodcast. In it, I share much of what I’ve both learnt and experimented with the last two years. . I’d love your feedback on this episode! Tell me what you knew, didn’t know, what surprised you the most and how you feel after hearing what @farmandhearth and I share :-)
  • #54 – What Have We Done To Beer?! (& What Can We Do About It?)
  • My new *free* sourdough course is all about your starter. 10 video tips that’ll help super-charge your starter whether you’re new to sourdough baking, have tried and failed at a starter or are experienced but would like some extra help. . You can sign up for the course via the button ‘*Free* course: 10 Tips for Creating & Maintaining a Sourdough Starter’ in the courses section of my profile link. . Do pass this on to any other sourdough bakers (or wanna be sourdough bakers) you know!
  • Have you ever lived without an oven? . For several months I had no oven. I had to change how I cooked. That’s nothing on kitchens a few hundred (let alone a few thousand) years ago though; ovens are a really recent thing. . Before ovens, in England, many dishes were steamed instead of being ovened. . Here’s my most recent steamed oat pudding. These were common in the UK (where in many parts oats were the staple cereal) and were often as simple as oats, stock and a bit of onion. Here I’ve added pork, walnuts and orange too. I steamed this for two hours in a glass bowl resting raised off the bottom of a large saucepan that had two inches of simmering water at the bottom. . It’s delicious and the recipe will be going in the book on oats I’m dreaming of writing! . See my story today for more information (and details of how I messed up the first one of these!)
  • Sprouted Fermented Buckwheat Pancakes

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  • Ali on Sourdough Pancakes

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