Real Food Forever

Real Food Forever

Blog

My purpose for this site is to learn to celebrate food by bringing families as much as possible back to eating right off of local farms, as cleanly and easily as possible, to ensure we’re eating real food and not stuff that has gone through an industrial process, been transported around the world, or been injected or covered with chemicals. I hope to do it in a way that creates pleasure in meals so food is a positive, beneficial, affordable, and joyful experience.

Documenting the process of how to change a family’s diet back to one based on real foods will:

  • Show if we can do it and how, along with our other responsibilities. Our ancestors may have lived off the land, but maybe they were on farms, had stay-home parents, were way smarter, etc.
  • Calculate the costs of eating the cleanest (additive-free) food possible.
  • Share the learning process so other people can see how it will work for them, be affordable, why, and that they can start with the knowledge here and take a short cut to start celebrating real food in their own lives.

I hope to share a wide variety of recipes that I’ll modify – and simplify – to fit our new food rules and life, which may evolve as we live and learn. Eating is a daily occurrence so I intend to post a topic, recipe, or something for each day of our first year Getting Real.

Latest Blogs

Bring on the Broiler

Last Saturday I mentioned how people are skeptical about cooking foods that they don’t know well, for example making canned or frozen vegetables because they don’t recognize fresh vegetables...

Forever Food

Late last night I changed the name of this blog from Real Food Year to Real Food Forever. I’ll still post every day for the first year (not necessarily forever). But the point is that once you make...

Matzo

Time to pull Sunday’s broth out of the refrigerator and make the matzo balls for the soup. Matzo is an unleavened (no yeast) bread that’s flat, like a cracker, made with flour and water. The flour can...

Smelt

We have a lot of excellent seafood in Maryland but it is different from the seafood in other parts of the country, like the Great Lakes region. The fish I ate growing up were freshwater fish like...

Prep Day

Sunday (or whatever day you have off of work) is prep day for the rest of the week, if you have anything on the upcoming week’s menu that makes dinner creation somewhat time-consuming. Now is the time...

Food Roots

The ginger ale from last Saturday is ready to drink and it came out well although different from mass produced ginger ale. It has a sharp ginger flavor that you can feel on your tongue and the back of...