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- by Jessica Espinoza, CYT
UPDATE 7/26/12: I no longer use Mason jars for my ferments (learn why here). I use anaerobic fermenting jars exclusively and the improvement in the taste and texture of my ferments is unbelievable! I encourage everyone to take a look at the information regarding Mason jar ferments and come to a decision that best fits their family. I...
- by Jessica Espinoza, CYT
Ever ran into issues with your baking? Wondered what you should do to avoid that problem in the future. Check out this helpful Baking 911 graph. To view a larger version, just click the image, or click here.   via    
- by Jessica Espinoza, CYT
Awhile back, I posted a video about Alice Waters and her 60 Minutes interview. If you’re not familiar with Alice Waters, she is the mother of the slow food movement. She is a powerful advocate for using high-quality, local, sustainable ingredients and eating what’s in season. Her restaurant, Chez Panisse, is considered one of the...
- by Jessica Espinoza, CYT
Well, I guess it’s a little about me, but the reason I’m writing this post is because of you! 🙂 I’ve been blogging now for almost two years. It has been such a fantastic experience so far and I am really excited to continue on my journey. This blog has opened up my mind to...
- by Jessica Espinoza, CYT
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the...