At culinary school, one of the first assignments for each student was to prepare a list of necessary (or at least very helpful!) and auxiliary kitchen equipment.
Often, just purchasing a couple more versatile tools, and discarding piles of single-use electronic tools, can make great strides toward a clutter-free, well-equipped kitchen. An upcoming post will share about knives and cutting boards specifically–the most important tools a cook can have. It’s worth getting good, comfortable, quality products since you will use them often.
My list of kitchen equipment includes necessary and auxilary tools for the following workspaces:
God’s creation and Christian culture are inextricably related. Food, vital for sustenance, is a link between those two realities. The components of diet and lifestyle will either preserve or destroy nature and culture. Cuisine affects health—and more broadly, the world. Deliberate decisions today will shape the strength of Christian families, the endurance of Western culture, and the integrity of the natural environment for decades to come. More Info »
So, here’s the first of a new feature—the anatomy of a meal. I’ll tell why I selected each ingredient. I’d love to hear what you think about this new feature at Culinary Reformation.
This was a quick weeknight dinner just for myself, when I worked later than I expected, so hadn’t done much planning ahead, I admit. But having wholesome components in the pantry is the key to making healthy meals on short notice.
In the quest for healthy food, sometimes we miss the very thing we are trying to increase: whole body health. A holistic lifestyle. Connectedness to the land—indeed connectedness to everything that God created.
In his book Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being, author Marc David takes a step away from the common discussion about the types of food we should be eating, and asks how we should be eating it.
Take a second to ask yourself, “What do I believe about eating?” and “With what demeanor do I approach a meal, and partake of a meal?”
After a bit of time away from the blog, I’m coming back to share a warm hello to you and share some plans and ideas for the future. In addition to new photos and a menu, there are a couple survey questions for you, so please chime in with YOUR thoughts. May your spring be happy and healthy!
Is pasteurization really all it is made to be? When we kill all microbes in sight, we are killing the good ones, too–and that can be a severe detriment to our health. What if the “terrain” of our body is really a lot more important than any germs that might be lurking somewhere out there? Find out more by reading this little history lesson about three European scientists, and the conflicting views about bacteria that are debated even today.
Today, January 11th is National Milk Day. When milk started being delivered in sterlized glass bottles in 1878 that was a big deal. National Milk Day was established to commerate this event every January 11th. I saw this in an email put out by Milk Unleashed for their shelf safe milk- you know the kind you buy in cartons that can stay on your shelf for months and months and still be absolutely fine to drink. How is that even possible I wonder and maybe you do too.
Well it is because the milk is ultra pasteurized and packaged in special cartons. What is ultra pasteurization and how does it differ from pasteurization you wonder? Regular milk bought at most stores is pasteurized-the milk is heated to 161-167 degrees Fahrenheit for 15-20 seconds and then cooled. In ultra pasteurization the milk is heated to 275-284 degrees Fahrenheit for about 3 seconds and then cooled. The UHT treatment is a continuous process in a closed system that keeps out all possibly contamination from airborne microorganisms. This is why UHT milk can be kept for long periods of time.
The down side-the milk is dead. The enzymes and cultures are changed, the calcium is changed and the protein structure is damaged. This milk will not be able to be used for cheese and probably not for kefir or yogurt.
Pasteurized milk is also altered, albeit not as severely as the ultra. Many people have trouble with dairy these days and much of that comes from the pasteurization which alters the proteins and changes the composition of the milk.
The New Year brings opportunity to make changes to your lifestyle, and what better change to implement than to eat better? There’s a great new educational film called Hungry for Change that provides both the why and the how for eating healthier. It exposes the truth about the diet industry and the dangers of food addictions, and enables you to take charge of your health and strengthen your mind and body.
The folks the produced the film have shared some great actionable plans to help people get started, including a 3 day detox program that you can implement on a weekend – why not start this weekend? Here’s an overview of the program.
Day 1, 2 & 3
UPON RISING – Ginger Lemon Detox Drink
BREAKFAST – Super Detox Green Juice (or optional Super Simple Green Drink)
Have you tried to make homemade crackers? Here’s a technique that works well (using a pasta maker to roll them) and is healthy, too (using a sourdough starter to soak and leaven the flour). Flaky, buttery, salty, tangy…chewy when hot and crispy when cooled.
Are you making any New Year’s Resolutions for 2013? I usually don’t make any formal resolutions but I do find it is a good time of year to look at changes in areas like food and eating or organization.
But there are a proportionately large number of people who make resolutions and set goals and never fulfill them. Why is that? I think it is in part because those goals and changes are not really sustainable and so we are set up for failure. In order to succeed we need to look at our new year goals and figure out how to sustain them. That often means we need to set smaller goals or make them smaller steps that build on one another.
So if your goal is to eat healthier in the new year how can you break that into smaller more sustainable pieces?
Make a list of several different ways you could be healthier
Add in fermented foods to your diet.
Start making bone broth.
Start soaking your grains.
Make sourdough bread rather than buying bread.
Stop eating gluten.
You can get the idea. The above are 5 possible choices, all of which would make anyone’s life healthier who is not already doing these things.
Pick one of the above or something else that you feel would be a good choice for you.
Brainstorm some different ways to implement your choice. Make a list of utensils, ingredients,etc that you will need to make your changes.
Find a friend who also wants to make changes and get some agreement on accountability.
Write down what you plan to do and if it looks too big, break it into smaller parts.
Set your day to begin and jump in.
How would this look if you want to eat more fermented foods?
An heirloom Japanese, perennial bunching onion; talks grow and divide from the base. Mild and tasty. These are an essential ingredient in both Oriental and American foods. A non-bulbing white type. Also known as scallions, bunching onion have clusters of 4-9 leek-like stalks are non-bulbing and versatile. Crisp and tasty, this onion continues to grow and form new shoots throughout the growing season. More Info »
Purple bushes with short runners and purple flowers. Bright-purple stringless 5"-6" pods cook to dark green. Buff colored seeds germinate in cold, wet soil. Bred by E.M. Meader at the University of New Hampshire and introduced in 1957. More Info »
Slicing Cucumber. Dark green with five light streaks emanating from flower end, 6”-9” fruit; great slicer! Good yields! Excellent flavor. A favorite slicing cucumber. These cucumbers produce large fruits which are traditionally cut into slices for use in salads and as a garnish. They are a fast growing crop under good growing conditions. More Info »
Bush bean. Snap. Heirloom. This is an all purpose, brownish-purple bean for home or market recommended for eating fresh, canning, and especially freezing. Plants are strong, erect, and vigorous. The 6" pods are dark green, round, meaty, and stringless. This variety has an extended season and is a heavy yielder even in hot temperatures. More Info »
Pole bean. Heirloom. Plant this scarlet flowering vine and stand back. Growing at least 6'-8' in a season, this productive vine produces green snap beans, and the flowers attract hummingbirds if you don't eat them first. Keep picking the delicious bean pods all summer long to promote more flowers. For dried beans, pick mature pods. More Info »
When his family life demanded change, Tommy Waller took a giant step. A Journey Home tells the story of the extraordinary path traveled by Tommy Waller, his wife, and their 11 children. This sensitive documentary spans Tommy's journey from 80 hour work weeks to a remote community in rural Tennessee to the other side of the world. More Info »
Everything I Want To Do Is Illegal: War Stories from the Local Food Front by Joel Salatin
Drawing upon 40 years' experience as an ecological farmer and marketer, Joel Salatin explains with humor and passion why Americans do not have the freedom to choose the food they purchase and eat. Salatin's expert insight explains why local food is expensive and difficult to find and will illuminate for the reader a deeper understanding of the industrial food complex. More Info »