Friday, December 7, 2012
Thursday, November 8, 2012
Monday, November 5, 2012
Friday, November 2, 2012
In real life, I have a few exciting events coming up! For full details, see my Events page.
- November 8, 2012, 6PM: Demo, talk, and book signing at Omnivore Books in San Francisco.
- November 10, 2012, 1PM: Book signing at the Radiant Life booth at the Weston A. Price Wise Traditions conference in Santa Clara, California.
- November 15, 2012: Event at Harvard University in Cambridge, MA as part of the Food Literacy program. (Details to be determined.)
- January, 2012 (not yet confirmed): A tag-team book talk and signing at The Ecology Center in Berkeley, California, with the fabulous Nishanga Bliss, author of Real Food All Year, Professor of Chinese Medicine, and practicing acupuncturist.
(Again, for full details about these and other events, see my Events page.)
Tuesday, October 30, 2012
Tuesday, September 4, 2012
- on Sept 15 in Providence, RI;
- on Sept 18 in Boston, MA;
- on Sept 20 in West Concord, MA;
- on Sept 30 in Baltimore, MD;
- and on Oct 13 in Santa Monica, CA.
Monday, July 30, 2012
Thursday, July 26, 2012
It will also be an opportunity for folks to buy copies of Real Food Fermentation, and/or have their books signed.
The event is entitled "Follow That Chef with Fermenting Expert Alex Lewin". We will meet at the farmers' market at 9AM, shop for ingredients, then go do some fermenting.
I'm excited about the event—the Santa Monica market is awesome, and it will be really fun!
To register CLICK HERE.
See you at the market!
Wednesday, July 25, 2012
Wednesday, July 18, 2012
Tuesday, June 19, 2012
It worked extremely well. I was thrilled with the results!With your help, Real Food Fermentation climbed as high as: #1 in Books > Cookbooks, Food & Wine > Special Diet > Healthy
#1 in Books > Cookbooks, Food & Wine > Canning & Preserving
#1 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian
#1 in Movers & Shakers in Books
#1 in Hot New Releases in Cookbooks, Food & Wine
#1 in Hot New Releases in Special Diet Cooking
#1 in Hot New Releases in Canning & Preserving
#1 in Hot New Releases in Vegetables & Vegetarian Cooking
#3 in Hot New Releases in Diets & Weight Loss
#5 in Hot New Releases in Health, Fitness & Dieting
#18 in Hot New Releases in Books
#59 in Books
I don't even know what other categories exist on Amazon, where else the book might show up, or whether the above numbers were the absolute peaks. Amazon lists are hard to navigate. Anyway, a big thank you to everyone, especially those of you who were able to buy the book. And HUGE thanks to blogging compadres who supported me by reviewing or mentioning it:
- Jenny at Nourished Kitchen
- Ann Marie at Cheeseslave
- Kelly the Kitchen Kop
- Annabelle at Kombucha Fuel
- Erin at Erin's Eco List
- Asking a few fellow bloggers to look at the book, and do reviews if they were moved to. (More coming…)
- Stepping up my own blogging
- Emailing EVERYONE I know. Really. Twice. At least. In the process of this, I discovered that a good quarter of my address book no longer worked. I also discovered that gmail cuts you off if you send too many emails too quickly!
- Facebooking and tweeting vigorously throughout the day—and trying to reply or respond to every interaction that anyone had with me.
Monday, June 18, 2012
Thursday, June 14, 2012
Wednesday, June 13, 2012
Tuesday, June 5, 2012
I have written a book called Real Food Fermentation. It will be on sale any day now. I have been working on it for over a year, and I'm very excited for its launch! If you don't mind, please wait until June 18 to buy it. If enough people buy it from Amazon on the same day, it will show up on their best-sellers lists, and more people will see it.
Here's why you should buy it:
It is a photo-illustrated, step by step cookbook that shows you how to make fermented foods. The photos really make the recipes come alive (pun intended!). And they are beautiful photos; my photographer is an ace. There are other fermentation books out there, including some new ones, but to be honest, mine is the prettiest by far, and the step by step pictures make my recipes very easy to follow.
Here's when you should buy it:
Please wait until June 18 to buy my book. If everyone buys it on the same day, then my book will rise on Amazon's best-sellers lists, and more people will notice it and buy it.
I'll post a couple more times before then with more details about the book.
(If you want the book but you don't want to wait until June 18, or you think you'll forget about it in the meantime, then of course buy it now!)
Click here to see it on Amazon:
Tuesday, April 17, 2012
I'm turning selective carnivore here on out; I will strive to know where my meat came from and how old it was when it was slaughtered (no more growth hormones thank you very much) and what it was fed while it was alive and hopefully happy running around in a large field with just the right number of friends. I may starve…Pretty inspiring. Well, that was all I needed. I'm back on the wagon. "What he said." To be specific: chicken, pork, and beef. Chicken and pork must be from a known small farm with known practices. Co-ops (like Niman Ranch) will be evaluated on a case-by-case basis. Beef should be from a known farm, but if it's not it must be grass-fed (ideally 100%). If I'm at someone's house, I may or may not eat to be polite. (Jonathan Saffran Foer discusses this specific conundrum quite thoughtfully in Eating Animals.) The problems with other land animals are much less dire than the problems with chickens, pigs, and cows. The problems with seafood are a whole other story. If we can avoid farmed ocean fish and eat low on the ocean food chain most of the time, that's a good start. The Monterey Bay Aquarium has some good reference material on their website, and Taras Grescoe wrote a great book on the subject called Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood. Does anyone have stories about their reactions when they learned about modern meat production?
Thursday, February 23, 2012
The Harvard Food Law Society raw milk debate: Sally Fallon Morell (President, Weston A. Price Foundation) and David Gumpert (Author, The Raw Milk Revolution) representing the "pro-raw milk" side, vs. Fred Pritzker (Pritzker & Olson Law Firm) and Dr. Heidi Kassenborg
(Director, Dairy & Food Inspection Division, Minnesota Dept. of Agriculture) on the "anti-raw milk" team.
How safe is raw milk, compared to other foods like cantaloupe, spinach, ground beef, etc.? Should we have the right to choose what we eat based on what we believe?
The pace of the debate may be a little slow for folks new to the issues, but it is an interesting point of contact between the two sides, to be sure.
We can buy tobacco without having to drive to a farm, we can buy alcohol without driving to a distillery, and we can buy both without having to sign waivers. Surely these are more dangerous than raw milk--and yet raw milk is more difficult to buy in most of the US, and not available nearly as widely as cigarettes and alcohol.
How many deaths can truly be ascribed to raw milk, vs. alcohol and tobacco? Is it possible that raw milk regulations, and prohibitions in general, are motivated by something other than concern for public safety?
Fred Pritzker even said it--the regulatory status of raw milk is ultimately a matter of politics, not of science. The more we demand access to raw milk, the more we tell our politicians and regulators that it's important to us, and the more willing we are to defy ridiculous ordinances, the better our prospects for reasonable food laws.
Tuesday, January 17, 2012
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