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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
A farmer at the weekend market was selling meat cut and packaged for kebabs, so I bought one pack to put on skewers and grill along with a lot of vegetables. Otherwise, leaving the meat off and...
As promised during the sprouted grain discussion, today I tried another recipe from Janie Quinn‘s Sprouted Grain Baking cookbook. Honestly I didn’t quite have the 2 cups of sprouted grain flour, so I...
It’s sadly ironic that the wealthiest country in the world, and I dare say one of the coolest, most diverse, and beautiful, is not one of the healthiest. In fact we’re not even in the top 25 (#33 in...
The basil plants are large, healthy, and full of fragrant leaves. Basil likes moist soil and hot sun. A couple of plants will keep you with a steady supply of basil all summer, and you can certainly...
My local Slow Food chapter has a book club. It’s not currently convenient for me to make the meetings, but I’m reading the books on my own for fun. The first one I finished is On Rue Tatin, Living and...
There’s usually some kind of virus going around – stomach virus, cold virus – especially if you have school-age children, and we’re only a few weeks away from the start of another germ-filled...
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