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NEW SOCIETY BLOG — Recipe
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...
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.
In Crystal Stevens book, Worms at Work: Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting tell us that proper nutrition is key to maintaining your worm bin.
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.
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