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
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:
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...
September 9, 2008: Video from Slow Food Nation: McClure's Pickles
Comments: 1 | 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...
September 4, 2008: Video from Slow Food Nation: Hoshigaki Persimmons
Comments: 3 | Categories: Artisans/Farmers , EVENTS , MISC. INGREDIENTS
This is the video referenced in the Blenheim apricot post. Erick Haeberli of We Love Jam sells these persimmons, called hoshigaki. Hoshigaki persimmons are part of an old Japanese culinary tradition brought to northern California by immigrant Japanese farmers in...
June 9, 2008: The Great Con-ola
Comments: 1 | Categories: MISC. INGREDIENTS , REAL FATS , SCIENCE/MEDICINE
The Great Con-ola is the title of an article published in several magazines/journals by Sally Fallon of the Weston Price Foundation and Mary Enig, fat researcher and author of Know Your Fats: The Complete Primer for Understanding the Nutrition of...
June 9, 2008: Secret to Good Mayonnaise: Macadamia Nut Oil
Comments: 0 | Categories: MISC. INGREDIENTS , REAL FATS
I love homemade mayonnaise, but there's always the question of which oil to use. Olive oil is too strong, and polyunsaturated oils like corn, safflower, soy, and cottonseed are almost always rancid. Canola is high in omega-3 oils but according...
June 2, 2008: Almond and Walnut Shelf Life
Comments: 0 | Categories: GROUP BUYS , HOW TO , MISC. INGREDIENTS
The Local Forage group nut buy was completed last month -- a huge order of over 250 pounds! As usual, Farmer Ruth delivered a delicious (unpasteurized, of course) crop. Nuts can be bought unpasteurized at farmers markets and "roadside markets"...
March 17, 2008: Blasphemy: Quinoa Pasta
Comments: 5 | Categories: MISC. INGREDIENTS
I grew up eating pasta two maybe three times a week. But now, every time I eat it, I'm afflicted with high-carb/low-protein guilt and a thanksgiving-full stomach. Until last night. I had Ancient Harvest Quinoa pasta. This is a great...
February 11, 2008: Good Questions: "Dude, where can I score some purslane?"
Comments: 7 | Categories: GOOD QUESTIONS , MISC. INGREDIENTS , SCIENCE/MEDICINE
After I posted "The 10 Best Foods You Aren't Eating," which listed purslane as one of the ten, Maria K. from San Diego asked... Q: "Where can I find purslane? I grew up with the stuff; my mom prepared it...
January 29, 2008: The 10 Best Foods You Aren't Eating
Comments: 5 | Categories: MISC. INGREDIENTS , SCIENCE/MEDICINE
Men's Health recently published an articled called, "The 10 Best Foods You Aren't Eating". They are: Beets Cabbage Guava Swiss chard Cinnamon Purslane Pomegranate juice Goji berries Prunes Pumpkin seeds For each food, author Jonny Bowden, Ph. D. lists why...
December 6, 2007: Choosing Soy Sauce
Comments: 4 | Categories: Artisans/Farmers , MISC. INGREDIENTS
On Tuesday, I posted a recipe for the Slanted Door's Grapefruit and Jicama salad. Today I have updated the post with Local Forage-y recs for soy sauce, vinegar and sugar. It reminded me that soy is a very sticky topic...
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