Though she was raised on from-scratch cooking and whole foods, Erica Mueller's journey started all over again once she got married. Her husband was not on board, so they started with baby steps and won him over bit by bit. And now, Erica and her husband both feel strongly that their boys should grow up knowing and loving the taste of real food.
Their journey is inspirational, and you're sure to find tips to help you on your path to getting your family and friends on board.
Get to know Erica and her family (and their urban homestead) through this podcast. Plus… the tip of the week!
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Tip of the Week: Time-Savers for the Traditional Food Kitchen
My favorite is #2. What's yours? Go here to check all out 6 tips.
I mentioned on the air that Know Your Food with Wardee has a new logo (cover artwork). Here it is! (Many thanks to Cheryl Reed who does more and more of our design work!)
“This has been bugging me for a while, hopefully you can help put my mind at ease 🙂 All of the classes and instructions for sprouted flour go into all kinds of detail about why you dehydrate the sprouted berries at a certain temperature to preserve the enzymes (which I get in other contexts), but they all turn around and use the flour in baked goods that are baked at high temperatures, like 350, which seems to me would destroy all those enzymes I was so careful to preserve. What am I missing? Are there differences between dehydrating the berries for grinding into flour and actually baking with the flour? Thanks SO much for clearing this up for me!”
Amy is referring to sprouting techniques in the Fundamentals module of our membership area.
Listen to this episode for my answer!
About Erica Mueller
“Erica Mueller spent most of her childhood on a mini-farm. She's lived the almost-self-sufficient lifestyle and aches to be there again. In the meantime she homesteads on half an acre in town and enjoys teaching her kids about gardening, food preserving and cooking. You can visit her blog, MomPrepares.com and follow her on Facebook or Twitter.”
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Anything to Add?
I would love to hear from you! Do you have questions for Erica or comments about anything shared in this episode? Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
"I have taken a weekend cooking class on traditional foods that cost several thousand dollars. Your free videos are clearer and more practical." ~Dawn M.
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