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The transition from canned beans to cooking your own can be a bit daunting - and if beans aren't prepared right, they just don't taste that amazing and are hard to digest. Here is a step-by-step guide, to help you along your way.
Read MoreA winter necessity. Chai made from scratch, with all of it's essential elements.There are a lot of chai recipes out there. But not like this one. Researched with much joy in the back alleys and shady corners of India we bring you the tricks to a truly authentic brew.
Read MoreA tradition italian celebration of summer. Good bread and simple summer produce has been keeping us full and nourished for millennia. Celebrate it.
Read MoreNatural wine is made with minimal chemical and technological intervention in growing grapes and making them into wine. We decided to try our hand at making natural wine. This is iteration #1: white wine.
Read MoreLike your nonna makes. Vegetable stuffed eggplant, with autumn vegetables from the garden and hand-made feta using raw milk from the cow.
Read MoreThis recipe is following on from the last post "Stock, Broth, Elixir". It's a "sweet" salad full of fermented whole grains, figs and veggies - and pork that was on route to the butchers bin.
Read MoreA guide to making meat stocks, from waste-bones. We think of stock as the base of a lot of meals, and at times it's a "medicine" for us. Add anything to it and you have a really tasty, quick and easy meal.
Read MoreGood ingredients = good food. And this is the perfect example of that. An everyday meal. A really simple sauce, for rice, pasta or on toast, using summer abundance!
Read MoreRecently, we have been asked a lot of questions about raw milk: why it's good, how we milk our cow, and information on the current raw milk laws. So here are your answers.
Read MoreWe had a Grown and Gathered first birthday party (bit delayed - but better late than never).
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