Making Miso

Posted by & filed under Fermenting, Processing & Food Preservation, Recipes.

Mashing cooked soybeans It is now the middle of winter here in Japan and time again to make another year’s supply of miso. The deep flavour of miso soup (misoshiru) remains for many in Japan a daily dish. Traditionally the first meal of the day consisted of a steaming bowl of miso soup, a bowl… Read more »

Bacteria – an Endangered Species!

Posted by & filed under Fermenting, Health & Disease, Processing & Food Preservation, Recipes.

3 types of lactic ferment The world is full of bacteria but there are certain bacteria that are fast becoming an endangered species. The bacteria that live in the gut of homo sapiens, particularly those of Caucasian origin, are fast disappearing. These particular bacteria comprise of the good bowel flora that is needed to create… Read more »

Introduction to Weston Price

Posted by & filed under Fermenting, Health & Disease.

This is an introduction to Weston Price for Permaculturists, because I think the two are natural allies (and so do some other Permaculturists I know). I first learned of Dr. Weston Price’s “Nutrition and Physical Degeneration” (published 1939) from one of the Whole Earth Catalogs, possibly the Essential WEC published in 1986. When I got… Read more »