April 8, 2011 
Sourdough is a champion traditional food (don't miss Stacey's post on sourdough next Friday). By slowly fermenting the grain during the souring process, it becomes easily digestible (sometimes even for those with allergies or particular grain sensitivities), it reduces phytates (for better mineral availability and absorption), it even lower the insulin response to consuming the carbohydrates.
Even [...]
Read the full article → March 7, 2011 
Shelves stuffed full of beautiful envelopes that seem about to burst with potential. Page after glossy page of glorious looking, boldly colored vegetables. No wonder it's so hard to choose seeds for your garden with all the options out there!
Beyond the sheer variety, what about the practical issues like will these tomatoes get blight like the [...]
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