CHEESESLAVE

I’m thrilled to announce my very first CHEESESLAVE podcast. I’ll be doing a weekly (and sometimes twice a week) series of one-hour interviews with an array of authors, farmers, and artisanal food producers.

I love listening to podcasts when I’m cooking or running errands — it’s a great way to learn and keep your mind engaged while you’re doing other things. And I had so many fascinating and amazing discussions with people I met at the Weston A. Price Foundation conference last fall, I decided I really wanted to share these conversations with all of you.

I’ve loved Julia Child for as long as I can remember. She’s always been an inspiration, and let’s be honest, a hero to me. Today I’m very proud to be featured as the official Blogger of the Day on the new Julie & Julia movie website. I’m very much looking forward to seeing the film, which premieres August 7th. Not only for my love of Julia Child, but also because it looks like a fun movie. Plus, Meryl Streep is one of my all-time favorite actresses. I am also a fan of Julie Powell’s wonderful book, Julie & Julia. Blogger Julie Powell ambitiously cooked and blogged her way through Mastering the Art of French Cooking in 365 days, and lived to write a book about it.

I’m thrilled to announce the winner of Bruce Fife’s new book, “Cooking with Coconut Flour”. To those of you who did not win, don’t despair! I’m going to be running a lot more contests going over the next few months. In fact, I’m launching another contest in the next few days! YES! Zukay is giving away a FULL CASE (6 jars) of lacto-fermented salsa and relish. The salsa is to die for and I am crazy about the relish, too — especially in tunafish salad.

Why make homemade chicken stock? Three reasons: flavor, nutrition and economy.
1. Flavor
These days many (most?) processed and restaurant foods are flavored with MSG. MSG is a neurotoxin. Traditionally, food was always flavored with stock — beef stock, fish stock or poultry stock. By adding stock to your meals, you will naturally enhance the flavor without [...]

Who doesn’t love pie? Apple pie, pecan pie, coconut cream pie… mmm! A savory pie makes a wonderful dinner, especially on a cold winter night. (Check back — I’ll soon be posting a recipe for Steak & Kidney Pie. You could also make Chicken Pot Pie or Quiche Lorraine.)

Be honest. Are you intimidated at the thought of trying to make pie crust from scratch? If so, you’re not alone. Most people think making pie crust is hard. But it’s actually quite easy. You’ll be astonished at how simple it is to make the most delicious, flaky, perfect pie crust.

OK guys, I’ll get to how you can win tickets to see Sally Fallon and Dr. Campbell-McBride… but first, the back story (and what a story it is)…

Three years ago, Clarkston, Michigan resident, Archie Welch finally met the woman of his dreams. New Zealander Deidre Currie was a world traveler, teacher, gourmet cook, nutritionist, environmentalist, [...]

I haven’t posted about the GAPS diet in a while.
We are still on it. It’s been over 3 months now.
GAPS stands for Gut and Psychology Syndrome, a book by Dr. Natasha Campbell-McBride, MD. She is a pediatrician in England who is reversing autism, allergies, and other disorders in children in her practice.
Three months on [...]

Last fall I read Dr. Weston Price’s book, Nutrition and Physical Degeneration (you can read it online). If you haven’t read it yet, I strongly recommend it.
To summarize the work of Dr. Price, here’s a quote from the Weston A. Price Foundation’s brochure:
The groups Price studied included sequestered villages in Switzerland, Gaelic communities in the [...]

There’s a great article in the Washington Post today about Sally Fallon. It turns out that her book (co-authored with nutritionist, Mary Enig) has sold more copies than Rachel Ray’s “30 Minute Meals” and Ina Garten’s, “The Barefoot Contessa Cookbook”.
In 12 years, the book [Nourishing Traditions], corrected in a second edition, has sold 310,000 copies. [...]

I’m reading a fascinating book. It’s called “Beating the Food Giants” by Paul Stitt, former corporate biochemist who worked for some of the big multinational food companies.
Another dirty trick the food companies have been pulling on the American public since 1911 is hydrogenated fats.
They have been selling partially hydrogenated fats (margarine and shortening) [...]