Food

Fun Video Fridays – The Salad Bar Lunch Program Edition

January 13, 2012 - by Jessica Espinoza, CYT

This video is from a year ago, but it is part of a great program called Farm to School. I am hoping that more of these types of programs will start popping up all of the country. This specific video features a school in Compton, CA, (a suburb of Los Angeles), which infamously known for...

Food

How To Peel a Head of Garlic in Less Than 10 Seconds

January 11, 2012 - by Jessica Espinoza, CYT

I just had to share this video that was shared by one of my readers. Seems like garlic is the theme of the week. Not sure if this works or not, but I will be trying it next time I make lacto-fermented garlic! Have you done it this way? Does it work? Update 8/25/13 –...

What Do I Do With This Lacto-Fermented Garlic?

January 10, 2012 - by Jessica Espinoza, CYT

After yesterday’s first post in my series, the 52 Weeks of Bad A** Bacteria, where I featured lactofermented garlic, I had a couple questions from readers about what they should do with the garlic once it’s fermented. Long story short, you can use it in anything that you would normally put garlic in. Keep in...

Food

Traditional Tuesdays: Nutritious and Delicious – 01/10/12

January 10, 2012 - 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...

52 Weeks of Bad A** Bacteria Fermenting Series

52 Weeks of Bad A** Bacteria – Week 1 – Pickled (Lacto-Fermented) Garlic

January 9, 2012 - by Jessica Espinoza, CYT

UPDATE 9/3/12: I just updated this recipe for true anaerobic fermentation. You can find the newly updated recipe here. UPDATE 7/26/12: I no longer use whey as a starter for my ferments (learn why here). I also no longer use Mason jars for my ferments (learn why here). I use Fidos and Pickl-Its exclusively and...