Local Forage
Eating is one of our most primal and sensual acts. And eating what's good for you doesn't mean depriving yourself of gastronomic delight. Local Forage explores why traditional foods—the real, unprocessed, whole-fat foods of our grandparents—delivers the winning combination of maximum health and maximum taste.
Local Forage provides an exchange of practical information on where to buy these nutrient-dense traditional foods in the bay area, how to prepare them and how to think "beyond organic".
Recent Posts
- Beet 'n' Seed Burger
- Cafe Gratitude's Sun Burger Recipe
- Hard Boiled Eggs: The Foolproof Cooking Method
- Salmonella Outbreak in Peanut Butter Snacks
- GOOD QUESTIONS: Non-dairy yogurt culture starter?
- Thyroid Health Talk by Janet Lang, M.D.
- Salt FAQ
- Here, Here! A Secretary of Food is What We Need.
- RECIPE: Whey
- RECIPE: Cultured Cranberry-Shallot Relish
« September 2008 | Main | November 2008 »
Category Archives
Click the titles below to read the full post or use the drop-down Archives menu in the sidebar to select a different month:
October 29, 2008: Chinese Milk Provides More Trick Than Treat
Comments: 3 | Categories: RECIPES
I'm sure most of you read today about the melamine-tainted milk recall in China. What you may not think about is American food products that contain Chinese milk. Read Ann Marie Michael's article, "Very Scary Candy", at the Cheeseslave blog...
October 15, 2008: RECIPE: Coconut Milk Yogurt (from canned milk)
Comments: 19 | Categories: FERMENTATION FETISH , REAL FATS , RECIPES
As promised in the Home-Made Yogurt post, today I'm writing about Coconut Milk Yogurt. A kefir or yogurt can be made with fresh young coconut juice, blended young Thai coconut meat, or even dried coconut, but this particular recipe is...
October 9, 2008: RECIPES: Home-Made Yogurt
Comments: 16 | Categories: FERMENTATION FETISH , REAL MILK (dairy) , RECIPES
Here's why I make my own yogurt. First, home-made yogurt is indescribably delicious. The long, slow culturing imparts a tang that doesn't obliterate the cowness. See, it's indescribable. Second, even with the best commercial yogurts, I have complaints. Take for...
October 4, 2008: Baking Powder: Go Aluminum-Free
Comments: 0 | Categories: MISC. INGREDIENTS
Many of us Local Foragers already use aluminum-free baking powders due to health concerns. But pastry chef and cookbook author, David Lebovitz, says there's another reason not to use aluminum-containing baking powders — taste. Aluminum-containing baking powders give a bitter...
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