In this episode of Know Your Food with Wardee, I share how my family and I are preparing for my week-long trip to Arizona. I'm leaving and they're staying behind, but that doesn't mean things will stand still. They will be keeping our traditional kitchen alive. We're brushing up on their kitchen skills and revisiting how to keep the ferments and other traditional foods going. And for my part, I'm packing some of my favorite traditional foods and will get some when I get there — to balance any lack in conference food. Also in this episode, I take two listener questions: what's the best diet for seasonal allergies and how to bake light and fluffy homemade bread.
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On Sunday, March 24, 2013, I'll be at a GNOWFGLINS meetup in Phoenix, Arizona. Lord willing, I'll get a good recording and will share my talk on next Friday's podcast. So if you don't live near there, you can still join us. 🙂
Here are the questions I answered in this episode, in the order they're answered (in case you want to skip around). The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.
Diana asked: I listened to your webinar several months ago about allergies and food. I remember that you mentioned you've had much less trouble with allergies when you've had a diet low in sugar, and so did my hubby last year. Only problem is, I can't remember exactly what we were allowing last year! 🙂 Anyway, I was just curious if you could give me a quick answer: When you're going on a “seasonal allergy diet,” do you find you have to cut all sweeteners, including fruit, honey, and maple syrup? Or are some naturally sweet things ok? I'm sure that differs for each person, but I'd love to hear what works for you. Thanks so much for your help! I've had great success with your sauerkraut and several of your other recipes–thanks for a great resource!
My answer is in the podcast. 🙂 Here are links for you:
- GAPS series here at GNOWFGLINS
- Why I'm On The GAPS Diet
- Pollen Is Not The Problem by Sarah The Healthy Home Economist
- Heal Your Gut — online class $20 off through March 28 (not mentioned because it wasn't open when I recorded this podcast)
Christi asked (via voicemail): For help incorporating more homemade breads into her family's diet (currently, they're eating 100% whole grain from store). She has made breads in the past, but they're usually heavy. They bought 50# of soft white wheat. How to get a good lift on the bread? Use vital wheat gluten? Her husband is reluctant to use homemade bread for lunches at work because so far they're dense or crumbly.
The discussion on whether or not to use vital wheat gluten is in the podcast. Here are the links I mentioned:
- No-knead bucket dough in Sourdough eCourse or Sourdough A to Z eBook
- My spelt bread in Sourdough eCourse or Sourdough A to Z eBook (here's the old version)
- Katie's Honey Whole Wheat Bread in Sourdough eCourse or Sourdough A to Z eBook (here's her blog post about it)
Our Preparations for My Trip
For most of this podcast, I shared what I'm doing for my family to get them ready for me to be gone, what skills they're refreshing (and they're doing great!), and what I'm preparing for myself for when I'm in Arizona (both stuff I'm taking and stuff I'll get when I'm there).
(I'm departing this Saturday, the 23rd of March, and will return on Saturday, the 30th of March.)
If you have any questions about what I shared, ask below in the comments.
And that's it — have a blessed week, everyone!
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