#AskWardee

Latest Episodes:

AW012: Is Local Bacteria Making My Sourdough Starte... Mar 02, 2016

Show notes

Connie L. asks, “Is local bacteria making my sourdough starter go off?” Before concluding that local geography is causing your starter to go off, first be sure of a few things — which I’m sharing in today’s #AskWardee! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw012

AW011: Do You Need To Eat Meat To Be Healthy? Mar 02, 2016

Show notes

“Do you need to eat meat to be healthy?” is the question on today’s #AskWardee. I’m coming at this question with some experience, having been vegan and vegetarian in the past. Now we are the healthiest we’ve ever been, and quality animal foods are a cornerstone of our daily diet. I don’t want to answer this question for you, though, so I’m going to go further and give you six points you can use to evaluate whether or not you should add meat to your diet. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw011

AW010: Film On Beet Kvass? Mar 02, 2016

Show notes

Beet kvass is a fermented probiotic beverage made using beets, salt, and water. Nourishing Traditions says it is an “excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments”. Chris asks, “Is it ok for beet kvass to have a film?” I’m answering his question on today’s #AskWardee. For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw010

AW009: Gluten-Free Sourdough Starter Basics Mar 02, 2016

Show notes

“Tell me more about feeding and using a gluten-free sourdough starter!” asks Sophia N. on today’s #AskWardee. Yes, the process is very similar for feeding a gluten-free sourdough starter. Here are some tips and resources to get you started! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw009

AW008: Re-Using Old Brine for New Ferments Mar 02, 2016

Show notes

Barbara R. wants to know: “Can brine be re-used to make another batch?” Yes, it can be re-used! In fact, it can ensure a better result because it’s bringing a starter culture into the new ferment. But that’s not all you need to know… For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw008

AW007: Kombucha for Soaking Grains and Beans Mar 02, 2016

Show notes

Alyssa F. asks, “I am curious if I can use Kombucha instead of apple cider vinegar, whey, or lemon juice when soaking grains or legumes the night before?” Yes, you can! But I won’t leave it there… For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw007

AW006: 4 Ways to Make Yummy AND Healthy Cookies Mar 02, 2016

Show notes

“How do I make cookies yummy and healthy?” asks Renee’s 6-year old on today’s #AskWardee. I’m happy to share 4 ways to do just that! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw006

AW005: Blender Batter Soaking Method Mar 02, 2016

Show notes

“Tell me about the blender batter soaking method…” is the question on today’s #AskWardee. I’m happy to share! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw005

AW004: How Do I Know If My Kefir Grains Aren’t Go... Mar 02, 2016

Show notes

“How do I know if my kefir grains aren’t good anymore?” is the question on today’s #AskWardee. I’m happy to share! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw004

AW003: My Favorite Traditional Cooking Books & Blogs Mar 02, 2016

Show notes

“What are your favorite traditional cooking resources like blogs, books, etc.?” is the question on today’s #AskWardee. I’m happy to share! For video replay, links, and more, visit the show notes at http://TradCookSchool.com/aw003

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