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NEW SOCIETY BLOG — Food
DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads Snacks, and More by John & Jessica Moody offers a variety of recipes for nourishing and delicious whole grain sourdough recipes that cover breakfast, lunch, dinner, and snacks. Today we’re sharing a recipe for making crackers. They don't need to rise, and cost a fraction to make at home compared to store-bought crackers.
Did you bake and give away cookie gifts this past holiday season with your friends and family saying “these are so yummy, you should sell them”? Do you have this secret dream of running your own food business from home? In today's blog Lisa Kivirist, co-author of Homemade for Sale gives 5 Steps to Launch A Food Business out of your Home Kitchen.
The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.
Today's author interview featuring our winning giveaway questions is with John Moody, co-author of DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads, Snacks and More
Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach. Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...
Andrea Potter is a Chef and Registered Holistic Nutritionist, and the author of DIY Kombucha: Sparkling Homebrews Made Easy. Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results? You bet!
In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.
Helen Wilkes, the author of The Aging of Aquarius: Igniting Passion and Purpose as an Elder, shares a "Pandemic Poem" with us. In it she questions whether this is a wake-up call for us all, and what our answer will be.
Today's author interview featuring our winning giveaway questions is with Leo Sharashkin editor of Keeping Bees with a Smile: Principles and Practice of Natural Beekeeping.
In Victoria Redhed Millers new book, From No-Knead to Sourdough: A Simper Approach to Handmade Bread she shows us how to create delicious, healthy breads in our own kitchen, no experience necessary.
We are globally united by the challenge to flatten the curve of the Covid19 Virus. Many of us are practicing social distancing, self-isolation, or are in quarantine. Depending on where you live, limits to your daily movements and activities may vary, but one thing is certain, this virus knows no borders.
Today's author interview featuring our winning giveaway questions is with Robert Pavlis, author of Soil Science for Gardeners: Working with Nature to Build Soil Health
As many of us on the west coast know, slugs wreak havoc on our gardens, and unless you have a child with a slug fascination around, chances are you need an alternative method of control. Luckily for us Linda Gilkeson, master gardener and the author of Backyard Bounty: The Complete Guide to Year-Round Organic Gardening in the Pacific Northwest, offers an alternative to small children for snail and slug control.
Today's author interview, featuring our winning giveaway question, is with Crystal Stevens, author of Your Edible Yard: Landscaping with Fruits and Vegetables
If we revisit the idea of the home system, let’s start in the kitchen. What do you eat? How much money do you spend on food? What percentage of food do you grow and preserve? What changes would you like to make with the food you purchase and consume