I have read a lot of claims about the bottles in the supermarket labeled extra virgin olive oil. We know that extra virgin olive oil is a good fat, especially when left unheated, but is the greenish liquid in these bottles truly extra virgin olive oil? It turns out the short answer is no. I…
I have become a bit obsessed with the library over the past few years. Up until about four years ago I didn’t even like to read. Four years of chemistry jargon and lab tech manuals really spoiled the fun for me. But now that I have rediscovered the beauty of reading, and the library loan…
NOTE: Gardening and preserving is keeping me pretty busy these days. A few articles that bear repeating will fill in the gaps on the days when the to-do list is too long. This post was originally published in July 2009. After mentioning that vegetable oils were bad I was recently asked “which fats can I…
Last week Simple Bites published an article of mine; Lacto-Fermentation: An Easier, Healthier, More Sustainable Way To Preserve. From the article: I think everyone should try lacto-fermentation for three reasons: The product is a living food, full of enzymes and probiotics. The process is much faster than waterbath or pressure canning. The process (and storage)…
