Do you have a favorite spice, herb, or salt you like to cook with? I think I would consider onions and garlic my two favorite seasonings after real salt. When Cory and I were first married, I used highly processed salt, pepper, bay leaves, and cinnamon. That was it. Now my large spice cupboard is overflowing. It has been so fun to learn more about adding these natural flavors to regenerative, pasture raised meats, nutrient dense vegetables and fruits, sprouted nuts, and ancient grains.  I still have a lot to learn, but I look forward to sharing the little bit that I have learned with you.

Have you ever eaten processed food and thought, “I can’t stop eating this!” only to feel terrible later? It used to happen to me quite often. The food industry has created over 10,000 chemicals that they use (and try to hide) in most of the food today.  These ingredients fall under the label GRAS (Generally Recognized As Safe), but these chemicals have never been tested for human safety. The food industry has come to love these, because they can use low quality ingredients, flavor it up with cheap artificial ingredients, and sell it at a competitive price. These fake flavors trick our brains into believing we are eating something nutritious and often leave us wanting more and more.

A couple of questions I hear a lot of people ask these days is how to make pastured meats fit into their budget and how to source truly grass-fed, quality meats. While we are raising most of our own meat at this time, for years I did source most of it from local farmers. Getting started with this can feel a little overwhelming, but once you figure it out, it becomes easy and very rewarding.

We have been growing our own potatoes (a little different than most people) for many years. The only reason we started growing our own potatoes was for health reasons, but now I see even more benefits to it. Not only are they more healthy and nutrient dense with the way we grow them, but I have also calculated a significant cost savings, the flavor is amazing, and it’s nice to be able to grow and store your own food rather than relying on the world’s fragile food system that is being controlled by fewer and fewer people and the price of food continues to climb. I look forward to sharing a little bit more about this and explaining how we grow our potatoes today.