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
- 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
- Do Flu Shots Work? Ask A Vaccine Manufacturer
- RECIPE: Coconut Milk Custard
- Chinese Milk Provides More Trick Than Treat
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 category:
November 25, 2008: RECIPE: Cultured Cranberry-Shallot Relish
Comments: 0 | Categories: FERMENTATION FETISH , RECIPES
While at the Weston A. Price Conference a couple of weeks ago, I picked up a recipe card from Meant To Be Foods, a sponsoring exhibitor. Meant To Be is a commercial kitchen offering nutrient-dense foods to families in the...
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...
September 9, 2008: Video from Slow Food Nation: McClure's Pickles
Comments: 0 | Categories: Artisans/Farmers , EVENTS , FERMENTATION FETISH , MISC. INGREDIENTS
After spending quite a bit of time in the Pickle and Chutney Pavilion at Slow Food Nation over Labor Day, I feel qualified to say that...WE ARE AT A PICKLE PINNACLE. Pickles have finally reached the height of grandeur and...
February 13, 2007: The Finer Points of Vegetable Ferments
Comments: 3 | Categories: FERMENTATION FETISH , RECIPES
Below is an article written by Sandor Katz. I meant to post it long ago as an accompaniment to my sauerkraut recipe post. It details the finer points of sauerkraut-making, like what kind of vessel to use, how much salt...
January 18, 2007: RECIPES: Sauerkraut
Comments: 1 | Categories: FERMENTATION FETISH , RECIPES
In November, I announced Sandor Katz's demo at the SF farmer's market. Sandor is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Below is the recipe of his that I have been using for years...
November 29, 2006: Pickled Green Tomatoes
Comments: 7 | Categories: FERMENTATION FETISH
At Thanksgiving, my mom put out her famous green tomatoes and green peppers as an hors d'oeuvre. All these years, I didn't realize that she fermented them naturally, just as I do with the kraut. So it was a revelation...
October 31, 2006: The King of Kraut, Live in SF
Comments: 0 | Categories: FERMENTATION FETISH
Sandor Katz, Author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Saturday, December 2
San Francisco, CA
Vegetable Fermentation Demonstration, Discussion, and Booksigning
October 21, 2006: GOOD QUESTIONS: Restaurant with raw milk or ferments?
Comments: 1 | Categories: FERMENTATION FETISH , GOOD QUESTIONS , REAL MILK (dairy)
Hello Local Forage,
I'm wondering, are there any restaurants in the Bay Area that serve dishes made with raw milk or lacto-fermented vegetables?
- Andy R.
October 14, 2006: My Fermentation Fetish
Comments: 15 | Categories: FERMENTATION FETISH
I woke up bright and early Saturday morning. I picked up my good friends, Vivian and Mark, and we sped off to the Ferry Plaza Farmer’s market. We had a big day ahead of us. Mark and I planned to make several varieties of lacto-fermented vegetables. At first I think Vivian was happy to have an excuse not to join us; her architecture business is booming and she had to work. She has heard me complain before of the drudgery of slicing the truckloads of cabbage necessary to fill a crock in the making of sauerkraut. And the constant pounding. I’m sure she had visions of Lucy and the Italian lady in the wine-stomping barrel coming to blows as the inevitable result of mindless work in close quarters.
But Mark and I were giddy and as we shuffled from stall to stall.
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