Auction Ends: Apr 6, 2013 11:00 PM EDT

Food & Gourmet Items

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Cultured Culinary Sampler. Ferment of the month for a year.

Item Number: 228

Estimated Value: 120 USD

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Item Description

I’d like to give you a helping hand in replenishing the [good] bacteria in your body by providing you fermented foods once a month to sample.

Here’s a short list of the foods that will dazzle you with rich enzymes, help you better absorb the nutrients in foods and aid your body in digesting those foods, to name a few. Fermented beverages
will include; kefir (milk), kefir water/soda (flavored), beet kvass and kombucha (flavored) and ginger ale. Lacto-fermented foods using raw vegetables: sauerkraut and carrots. Instead of using commercial
yeast, I’ll naturally leaven with wild yeast to make sourdough bread. I will soak and dehydrate almonds (pinching the skins off too) and sunflower seeds. I’ll also cook rice or oatmeal so you can experience
the difference in grains that have been properly prepared through soaking in warm cultured water overnight. I’ll also throw in some healing bone broth be it chicken or beef.

For a list of 8 reasons to eat fermented foods, visit one of my favorite bloggers .

http://www.cheeseslave.com/got-bacteria-10-reasons-to-eat-fermented-foods/

Item Special Note

Angie is a mother of two children attending Shining Rivers Waldorf
School (SRWS). Her and her husband, Sean Meara, feel that the school is an extension of their home and is the type of school that best fits for their children.

Angie feels closest to her food when applying traditional cooking practices. It is her goal to incorporate the most nutritionally dense food to provide better family health.

Currently, she is facilitating in-home demonstrations of fermented foods and other traditional cooking practices. Angie intends to open a business one day selling fermented beverages directly to consumers,
local markets and restaurants. She has been actively testing her products incorporating local/seasonal ingredients to gain insight on the popular blends and flavors.

Angie considers herself an aspiring urban homesteader living in a century home in St. Louis City.