Know Your Food, Wardeh Harmon

Know Your Food with Wardee, Wardeh HarmonKnow Your Food with Wardee

Helping you raise, prep, and save food for good times and bad. Join Wardee and guests — we’ll talk about the ins and outs of real food topics, share frank discussions on benefits and risks, brainstorm how to make traditional food preparation skills a reality in your life, and point you to resources to take your knowledge further.

Hostess, Wardeh Harmon

Wardeh (‘Wardee’) lives in Oregon with her dear family, where they garden and raise cows, chickens, goats, and their beloved farm dog, Areli. She is passionate about traditional cooking. She blogs, writes books, and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, and more.

Check our her free videos on YouTube!

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Episodes

Listen to Podcast 61 in New Window/Tab
[61] Interested in permaculture and holistic nutrition? Then you need to meet Levi Meeuwenberg and Brenda Baran, who are combining their passions as they revitalize their family farm in Michigan. In this podcast, I visit with Levi to learn how went from professional freerunning to holistic agriculture. And he and Brenda need your help to restore Realeyes Homestead. Plus… the tip of the week!
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[60] Prepare to be inspired! In this episode of Know Your Food with Wardee, you’ll meet Judy Bowman. She and her husband live “on the land, off the grid, and close to the Lord” (her blog’s motto). Judy shares many of her traditional adventures at her blog On Big Turtle Creek — including food preservation, old fashioned skills, treadle sewing, foraging, raising goats and other small livestock, and much more…Get to know Judy and her homestead through the links and information below, and of course through this podcast. Plus… the tip of the week!
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[59] In this episode of Know Your Food with Wardee, you’ll meet the common sense homesteader — Laurie Neverman. She’s the smart, kind, and discerning blogger behind Common Sense Homesteading. She’s also a good internet friend and colleague! Her interests lie in homesteading, gardening, energy efficiency, and natural health. You’re going to enjoy hearing from her.
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[58] In this episode of Know Your Food with Wardee, you’ll meet The Survival Doctor, James Hubbard, M.D. As a practicing family doctor for 30 years, he’s one of the nation’s top survival-medicine experts and the author of a brand new book, The Living Ready Pocket Manual to First Aid. This podcast is a part of his book launch blog tour, and I’m thrilled to be part of that!
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[57] In this episode of Know Your Food with Wardee, you’ll meet Amanda Rose. She authored the book Rebuild From Depression: A Nutrient Guide after her experience of severe postpartum depression in her first pregnancy. In the book, she argues that food nutrients are a key cause of depression and provides tools for correcting them. Notably, Amanda had a second baby after writing the book and managed to stay depression-free. I’ve invited Amanda here to talk about the best depression-fighting foods.
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[56] In this episode of Know Your Food with Wardee, my guest is Rick Wilder from Taproot Farms in Chickaloon, Alaska. A long-time soap maker, he and his family live off-grid in Alaska, and now offer high-quality bath and body care products (like goat milk soap) through Taproot Farms. We talk about the spiritual awakening and questions that led he and he his family off the beaten path to live off the land in Alaska, about his wind-powered farm, and of course, about his soaps. Rick has a lot of wisdom and is a fine guest. You’ll enjoy this visit!
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[55] In this episode of Know Your Food with Wardee, my guest is Jane, the Mom With A Prep. A few years ago, Jane began to feel unprepared for any kind of emergency that could affect her family. So she, along with her husband and children, began getting prepared through learning healthy cooking, self-sufficiency, and survival skills. Jane has a special place in her heart for equipping children with important survival skills, and you’ll see this come up again and again as we visit.
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[54] In this episode of Know Your Food with Wardee, my guest is Todd Albi, owner and president of Silver Fire Clean Cooking Products. Todd’s company produces clean cook stoves (such as rocket stoves), ovens, and bio mass products for emergency, recreation and every day living. My husband and I visited the show room (pictured above) in Eugene, Oregon a few months ago. Todd was interesting and knowledgeable and so I knew he would make a great guest for this podcast!
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[53] In this episode of Know Your Food with Wardee, my guest is Julie Behling-Hovdal, a reflexologist and essential oil expert. Through her site, Essential Survival, Julie teaches people how to prepare for the #1 cause of death during crisis — lack of access to medicines. Julie herself has an incredible story of getting off prescription medicines and healing from chronic disease using essential oils and other holistic healing methods. Julie is the author of (the-book-everyone-should-own-in-hard-copy) The Essential Survival Guide to Medical Preparedness.
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[52] In this episode of Know Your Food with Wardee, you’ll meet Sharon Peterson, a frugal mom and wife who says, “food finds its way into jars in my kitchen”! I concur! We share a love of jars. :) In this podcast, we’re talking about mostly about canning but we find our way into family work ethics, our mutual love of jars, and out-of-the-ordinary pantry setups. I also picked her brain about canning meat, as she’s an expert at putting up what her husband and sons bring home (they love to hunt). Sharon is the author of Simply Canning: Survival Guide to Safe Home Canning. She’s also warm and fun and we had a great visit. Please join us!
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[51] In this episode of Know Your Food with Wardee, you’ll meet Maureen Validivia, who began her real food journey after more than 10 years of worsening symptoms of Hashimoto’s Thyroiditis (a thyroid disease). Conventional medicine couldn’t help and in fact made her worse. So she began her own healing journey using real foods, traditional food preparation methods, gluten avoidance, and finally a gut-healing diet. Today, she is feeling oh-so-much-better and has experienced 100 pound weight loss (without even trying). Auto-immune disease sufferers or those specifically with Hashimoto’s Thyroiditis will find great inspiration and resources through Maureen’s story and experience.
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[50] In this episode of Know Your Food with Wardee, you’re visiting with Katie Baldridge from Simple Foody. We talk about her family’s gluten-free lifestyle (two children have celiac disease). She’s full of wisdom about nutritious gluten-free cooking, plus she and her family have been interested in preparedness for sometime. She combined the two interests into a brand-new eBook, Create Your Own Gluten Free 72 Hour Emergency Kit where she walks you through putting together a gluten-free emergency food supply for 72 hours. It’s a great resource!
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[49] In this episode of Know Your Food with Wardee, you get to meet the inspiring Tammy Trayer of Mountain Woman Journals. Tammy, along with her husband and son, live off-grid in Idaho. They love and live survival and preparedness, and they love and serve God in everything they do. Tammy and I visited about their experience of building their off-grid home while living in a wall tent for 8 months, about their collection of antique hand-powered tools, about the gluten-free and casein-free diet they follow for her son’s autism, and much, much more…  Get to know Tammy through the links and information below, and of course through this podcast!
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[48] In this episode of Know Your Food with Wardee, my special guest is KerryAnn Foster from Intentionally Domestic (formerly Cooking Traditional Foods). KerryAnn and I have been friends on the internet for quite awhile and when I heard about her new Family Preparedness Class, I knew it was time to ask her to be a guest.Why? She’s been prepping with real foods for many years. Twice her family has had to rely on food storage to get them through difficult times lasting up to a year. She really knows her stuff, and not only that, her plans have been put to the test and passed with flying colors.In this episode, KerryAnn shares her family’s story of how they became real food preppers while working around intolerances and allergies, she gives tips for newbies to real food storage (super-duper tips), and she unveils her brand-new and absolutely awesome Family Preparedness Class
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[47]In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • sprouted grain bread with commercial yeast
  • getting families used to sourdough
  • gluten-free flours
  • dairy kefir v. water kefir
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[46] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • making fermented pomegranate soda with a ginger bug
  • the difference between soaking and sprouting and which to do
  • how did Scott and Helen Nearing (The Good Life) maintain good health without eating animal foods
  • is 4-week old separated raw milk okay to use?
  • best choice for filtering water
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[45] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • foam on sauerkraut
  • whether to pour off liquid in sourdough starter
  • how to make your own sourdough starter
  • how to take a break from sourdough starter
  • looking for a raw milk herd share in Southern Oregon
  • whether or not hemp seeds need soaking
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[44] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • using unbleached muslin bags for dairy kefir and water kefir
  • whether or not to soak/sourdough in melamine mixing bowl
  • whether to soak flax seeds/chia seeds for oatmeal
  • converting Cheesy Vegetable Muffins to soaked
  • general formula for converting baked goods recipes for soaking
  • reusing fermenting liquid/brine
  • Middle Eastern recipes and flavors
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[43] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • salt settling at the bottom of fermenting beet kvass
  • substituting dry dill for fermented pickles
  • milking new mama Nigerian Dwarf goat
  • possible enzyme loss in sun-dried nuts
  • how to sprout beans
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[42] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • how can pickles be lacto-fermented if there’s no whey added
  • how to find room in a tiny kitchen for traditional food processes like soaking, sprouting, fermenting
  • can nuts be dried in the oven instead of dehydrator
  • is my no-salt sauerkraut okay
  • what to look for in cast iron
  • what are recommended brands of cast iron
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[41] In this episode of Know Your Food with Wardee, my special guest is Scott Terry from North Country Farmer and Christian Farm and Homestead Radio. We talked about Scott’s full-time dairy farm, beekeeping, what a day in his life looks like from season to season, how his family eats like Farmer Boy, raising children who know responsibility, faith during hard times such as drought, how the drought of last year affected his farm, and much, much more… Plus the tip of the week!
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[40]
In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • how to scale up a pickle recipe
  • how to dry soaked hemp seeds without a dehydrator
  • an update on where we are with GAPS
  • how long to soak grains
  • whether to make nut butter with soaked but not dried nuts
  • online nutrition course options
  • does soaking beans with an acid make them alkaline-forming in the body
  • can Fido jar wire bails be tightened up
  • issues with dairy kefir
Listen to Podcast 39 in New Window/Tab
[39]
In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • unusual odor with sprouted beans
  • why does biscuit dough turn grey in the fridge and is this okay?
  • are almond cookies from unsoaked ground-up almonds nutritious?
  • how to convert a yeasted naan bread recipe to sourdough
  • dehydrated plums that are tart, not sweet — can be brushed with honey?
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[38] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • suitable sea salts for fermenting
  • can soy yogurt be used for whey in fermenting
  • can dried figs be used to make a fermented fruit paste like the apricot butter in Nourishing Traditions
  • can half gallon jars be used for fermenting
  • how to dispose of or save unused whey
  • can you ferment store-bought condiments
  • does yogurt cheese contain probiotics, because the whey is dripped out
  • what’s wrong with beet kvass that tastes just like salty water
  • kefir that separates into curds and whey and tastes less sour
  • what to do with Kombucha
  • can green beans be dehydrated
  • sourdough starter that separates
  • does warming a raw sprouted lentil burger destroy enzymes
  • how to render fat from a grass-fed beef, how long it lasts, and what to do with it
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[37] In this episode of Know Your Food with Wardee, I’m visiting with Simon Gorman, founder and owner of Wise Choice Market. Wise Choice Market is an online grocery store supplying delicious and high-quality staples of the traditional food diet — bone broth, fermented foods and juices, sprouted breads, gluten-free breads, soaked nuts and nut butters, honest potato chips, plus some minimally and naturally sweetened treats like coconut ice cream.Simon and I talk about his own health story, how he began Wise Choice Market, what traditional and nutrient-dense foods you can get through Wise Choice Market, the difficulties transporting unpasteurized fermented foods across the US/Canada border, and much more.
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[36] In this episode of Know Your Food with Wardee, I’m visiting with my friend Lydia Shatney, a nutritional therapist and teacher of the online class, Heal Your Gut. We’re talking about the prevalence of gut and digestion issues (they encompass A LOT) and her top three suggestions for improving gut health and digestion. Below you’ll find some really helpful links to supplement the info shared in this podcast.
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[35] In this episode of Know Your Food with Wardee, I’m sharing the foods and recipes we’re loving lately. We all go through seasons of what we like to eat, and my family is no different. So here’s a peek onto our plates. This is a short episode — an easy one to fit in!
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[34]
In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • whether soaking helps with genetically modified grains and corn
  • do we use einkorn?
  • whether garbanzo bean flour can be used in sourdough bread
  • digestibility of garbanzo bean flour
  • grinding garbanzo bean flour at home
  • making sourdough bread without wheat
  • raw milk that sours very quickly to the point of smelling bad
  • favorite bean and lentil recipes
  • now what? — where to start with traditional cooking
  • how to approach loved ones who give candy and processed treats to the kids
Listen to Podcast 33 in New Window/Tab
[33]
In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • whether veggies continue to ferment in fridge
  • whether it is possible to get botulism from ferments?
  • ratio of salt in ferments
  • if you can ferment Challah dough
  • what’s recommended for a Candida yeast infection
  • choosing between raw, local and organic, store-bought milk (the answer may surprise you)
  • whether lacto-fermentation causes dental caries (due to lactic acid eroding enamel)
  • what to do about possible allergic reaction to cheese
  • the difference between my Lacto-Fermentation eBook and The Complete Idiot’s Guide to Fermenting Foods
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[32] In this episode of Know Your Food with Wardee, I’m joined by occupational therapist Susan L. Roberts, an autism educator and consultant and author of the book My Kid Eats Everything!. She helps children go from picky or problem eating to eating everything and anything — all through the most important rule of making meal times fun. We talked about her methods, the difference between picky and problem eaters, why children might become picky eaters, and inspiring stories of children who became adventurous eaters. Plus more!
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[31] In this episode of Know Your Food with Wardee, I’m joined by guest and friend Heather Dessinger, The Mommypotamus and author of Nourished Baby and DIY Organic Beauty Recipes. We’re talking about the oh-so-important topics of nourishing mama and baby during pregnancy, birth, and baby’s first years — pregnancy diet, nursing diet, what to do when mom can’t breastfeed, baby’s first foods, preventing and reversing tooth decay, and more!
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[30] In today’s podcast, we’re catching up with Anthony and Jami Delgado of 2cool4skoolie.com and EatNourishing.com. You met them last October in episode #7 when they were embarking on the project of converting a 1980′s school bus — a “skoolie” — into a 300 square foot home for their family of five. Their goal? To live within their means and to live simply.And now, they’re all moved in — and loving it! You get to hear how it’s going on today’s episode of Know Your Food with Wardee.
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[29] In this episode of Know Your Food with Wardee, I’m taking listener questions, including:

  • sourdough questions from 9-year old Gideon
  • making hummus from garbanzo bean (chickpea) flour
  • what causes thick syrupy beet kvass
  • whether to eat white flour and white rice to avoid phytates
  • how to tell whether a sourdough starter is developing properly
  • and how to keep up good eating when mom is sick or unable to cook
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[28]In this episode of Know Your Food with Wardee, I’m joined by special guest and friend Sarah Pope, blogger at The Healthy Home Economist and author of the new book Get Your Fats Straight.We talk about how we all got so fat and sick (hint: it has to do with the fats we’re eating). Also, Sarah shares the three simple nutritional practices you can implement right now to lose weight, reduce inflammation, and gain energy. Plus much more!
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[27] In this episode of Know Your Food with Wardee, you’ll hear about my family’s journey to traditional cooking via a recording of a short talk I gave at a GNOWFGLINS meetup in Phoenix, Arizona on March 24, 2013.  Plus you’ll hear how my trip went — including the hardest thing about it (which will surprise you!) and how thankful I was for a fridge full of home cooking.
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[26] 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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[25] Joining me in this episode of Know Your Food with Wardee:

You’re in for a round table event as we discuss dairy industry breaking news.The dairy industry petitioned the FDA to add chemical sweeteners to a host of milk products, starting with flavored milks in schools — without adding nutrient content claims such as “reduced calorie” to the front of the carton.

The dairy industry claims that visible nutrient content claims make children less likely to choose the milk products, and that removing the nutrient content claims will lead to more healthful eating practices and promote honest and fair dealings in the market.

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[24] In this episode of Know Your Food with Wardee, join me as I give you a peek behind the scenes of what I do, answering these questions: how much time do you spend on business? what’s your daily routine? do you have help with home and business stuff? at what “cost” do you work online? what software do you use to run your site? plus much more! And I take a few listener questions: nutrition of flours, exploding cake recipe, and whether to soak nuts that will be baked.
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[23] In this episode of Know Your Food with Wardee, join me as I take listener questions. Topics include: my family’s cooperative gardening experience of 2011, fermenting questions, high-calorie foods for the GAPS diet, and what to do with frozen raw milk.
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[22] In this episode of Know Your Food with Wardee, join me and my special guest Vickilynn Haycraft from RealFoodLiving.com and the radio show Get Real—Get Prepared. We are talking about milling your own grains and choosing the right grain mill. Why would you want to mill your own grains? What kind of grains mills are on the market? How to choose the right grain mill? And much more!
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[21] In this episode of Know Your Food with Wardee, I’m taking listener questions. Topics include: getting started with fermented vegetables, sourdough bread troubleshooting, herbal tea for pregnancy and breastfeeding, reactivating a sourdough starter with “aged” flour, how to make homemade salted peanuts, and how to get started with sprouting nuts and seeds. See below for the questions and answers, plus links to resources I mentioned in my answers.
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[20]In this episode of Know Your Food with Wardee, you get to meet Scott Grzybek (pronounced Jibbek) from Zukay Live Foods. Zukay makes raw, fermented, delicious, and probiotic vegetable kvass beverages.You all know how much I love fermenting and fermenting foods, so you can imagine what a treat it was for me to visit with him!
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[19]In this episode of Know Your Food with Wardee, you get to meet Katie Kimball, the author of the new book sensation Better Than A Box! Her book, launched on Tuesday, has already sold 5,000 copies! (At the time of this writing — probably more now.)Katie and I have been friends for a number of years, though not in person (yet!). Katie teaches more than a few lessons at GNOWFGLINS online classes, always going above and beyond in what she shares and demonstrates.Today, she’s visiting with me about her multi-year project, the new book Better Than A Box. This book helps beginning and experienced cooks discover how to “reverse engineer” processed food recipes into whole foods family favorites. We talk about what’s in the book, her first “reverse engineered” recipes, and much more!
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[18]In this episode of Know Your Food with Wardee, we begin an exploration of the basics of traditional foods — so you know how and why to implement traditional cooking in your kitchen.This week’s topics are: the importance of whole foods and traditional grain preparation methods such as soaking, sprouting, and fermenting.
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[17]This is the first episode of the new year! I’m talking about personal and family goals for 2013, sharing my top 4 recommendations for YOU in 2013 (they go for me, too), and finally I take listener questions.That’s what’s ahead in the 17th episode of Know Your Food with Wardee. Below you’ll see a summary of the major points I made and links I referenced. Of course, the podcast contains much more meat! (So give a listen, will you?)
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[16] Thanks everyone for submitting your dehydrating questions for today’s podcast. I’m so happy that you reached out and shared what’s on your mind, and I’m even happier that I have an opportunity to help. So without further ado, here’s this episode of Know Your Food with Wardee.We have lots of questions in this episode. The podcast contains my answers.
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[15]In this episode of Know Your Food with Wardee, here are some of the questions I asked Angela (take a listen to see what she said):At the beginning of the book, you mention the growing food crisis and how backyard farming can be an answer to that. Please fill us in — a nutshell view — of the crisis and how backyard farming answers this.You mention that year by year, you’re growing more and more for yourself… At this point, how much do you grow for yourself?Can you give us the rundown of what small-space techniques do for the backyard farmer and some examples of what can be done?Are there any insurmountable hurdles with land or locale (meaning certain areas where you’re going to have an uphill battle no matter what you do)?Can someone feed all their animals on what they’re raising on an acre or less?
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[14] In this episode of Know Your Food with Wardee, please welcome Julie Feickert from Cultures for Health. We’re celebrating the launch of our next online class — Dehydrating — with a giveaway of an Excalibur 9-tray dehydrator package from Julie, so I figured it was the perfect time to invite her to be a guest on my podcast. She said yes, and you’re going to love meeting her.Not familiar with Cultures for Health? Although Cultures for Health offers books and tools, it’s primarily known as a great source for all your traditional food cultures — kombucha, kefir, buttermilk, natto, tempeh, miso, cheese, etc.
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[13] Chris and I visit about his family, his role as managing partner at Chaffin Family Orchards. We talk about the olive/olive oil industry, what’s wrong with conventional olive growers and conventional olives… all that and more on today’s episode of Know Your Food with Wardee.
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[12] Yep, lots of questions this episode of Know Your Food with Wardee. And here they are. The podcast contains my answers, plus if I mentioned any additional resources, they are linked here along with the question.In addition to my own explanation, I mentioned this article that spells out the differences between the various diets and gives resources to better understand one.
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[11] In this episode of Know Your Food with Wardee, I’m talking about the power of traditional foods. Though my family entered the realm of healthy cooking with a whole food diet, we saw even more benefits come our way when we added traditional methods such as soaking, sprouting, and sourdough.
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[10]In this episode of Know Your Food with Wardee, I’m visiting with France and Joshua from BeyondThePeel.net, creators of The Whole Food Jump Start.They join me to talk about the power of whole foods: why you should embrace them, how you can make them a part of your life, and what’s possible when you do.You’ll hear how they were “forced” to eat whole foods and what amazing changes that brought to their lives.
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[9] In this episode of Know Your Food with Wardee, I’m visiting with Renee Harris, owner and hard lotion maker at MadeOn Skin Care Products.
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[8] I’m tickled to introduce you to Donielle Baker, the author of  the book Naturally Knocked Up and the blog of the same name.Donielle is passionate about the link between food and fertility and has overcome her own infertility and helped countless others to improve their fertility naturally, through cleansing, real food, natural living, exercise, and super foods.In this episode you’ll hear more about Donielle’s life, family, work, and new book. She shares the very real risks and issues with conventional fertility treatments. She gives her top three (natural!) tips for those dealing with infertility. And much more on today’s episode of Know Your Food with Wardee.
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[7] In this episode of Know Your Food with Wardee, I’m visiting with Anthony and Jami Delgado from 2cool4skoolie.com. You may know Jami from Real Food Kids, our latest online class at GNOWFGLINS.Jami and her husband are converting a 1980′s school bus — a “skoolie” — into a 300 square foot home for their family of five. You can follow their blog about the project here: 2cool4skoolie.com.
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[6] In this episode of Know Your Food with Wardee, I’m visiting with Jerri Beddell from HomesteaderSupply.com. She’s the business partner of Nance Sparks, my guest on episode #4. In this episode, Jerri shared soooo much of her wisdom about cheesemaking and answers the many questions we all have on the subject.
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[5] In this episode of Know Your Food with Wardee, I’m interviewing myself. No kidding! I thought about what questions you may have about culturing dairy and I answered them.
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[4] In this episode of Know Your Food with Wardee, I’m visiting with Nance Sparks from HomesteaderSupply.com. She recently moved her homestead from Arizona to Wisconsin. We talked about the differences between Arizona and Wisconsin for raising dairy, why she moved, how she moved her animals cross country, improving her pastures for Cookie cow and pal horse Do, and much more.
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[3] (Part 2 of 2) In this episode of Know Your Food with Wardee, I continue visiting with Joseph Bray from Wholesome Family Farm. Joe, with his wife and almost eight children, runs a raw dairy herdshare farm in Cottage Grove, Oregon*. We talk about raw dairy farming in Oregon, natural handling of mastitis, and resources for those interested in finding or raising raw dairy.
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[2] (Part 1 of 2) In this episode of Know Your Food with Wardee, I visit with Joseph Bray from Wholesome Family Farm. Joe, with his wife and almost eight children, runs a raw dairy herdshare farm in Cottage Grove, Oregon*. He shares how he got into dairy farming, the benefits and risks with raising raw dairy, how he runs the twice daily milking of nine Jersey cows, and how he keeps the milk clean and fresh.
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[1] In this episode of Know Your Food with Wardee — called Traditional Foods and Preparedness — you’ll get to know me and my family and my homestead. I’ll share why I started a podcast and what you can expect in the weeks to come. Plus, I’ll talk about how my family is merging both traditional foods and preparedness to come up with a long-term food storage plan, including some nitty gritty details.