Fermentation

Tools of the Trade

You know that thing you’ve had for years and haven’t been quite willing to part with, though you haven’t yet discovered its particular niche? Mine is a small hand-crank cast iron meat grinder, and the niche has been found. Two in fact, in the disparate realms of ferments and ice-cream. I’ve been on a pretty …

Tools of the Trade Read More »

I’ve Got a Gut Healing About This

Hippocrates alluded to the gut as the source of all our ills, and Katherine Belisle, a health practitioner in Whitehorse, couldn’t agree more. Working in the relatively new field of functional nutrition she has been doggedly working to introduce the benefits of eating fermented foods to an increasingly willing audience. Functional nutrition differs from a …

I’ve Got a Gut Healing About This Read More »

Eat Your Art Out

‘Tis the season where giant vegetables are being harvested from gardens and potentially prize-winning jams are being churned out for display in the hopes of gaining a ribbon. This was the case at Dawson City’s horticultural exhibition as part of Discovery Days last week, but you won’t find large or entertaining vegetables adorning the tables …

Eat Your Art Out Read More »

Ferments

If our external environment is a reflection of what is happening within, I must be going through a deep transformation. My little cabin is filled with aromas emanating from myriad sources — jars and jugs of various ferments, baskets and bundles of herbs hanging from every available hook and corner, and an ever-present pot of …

Ferments Read More »

Get Pickled!

This is my favorite time of year. The harvests are in, and whether you garden or purchase from local farms, this is when you can preserve a nourishing, tasty abundance of food for the winter.There are many ways to do this — drying, freezing, and fermenting retains the most nutrients. Canning preserves minerals, but most …

Get Pickled! Read More »

Scroll to Top