Weekend Gourmet, October 15, 2012


The Fermenting Cupboard, My Corner Cabinet is Alive with Microbial Activity!

What’s Brewing in Your Cupboard?

Here it is, another Monday, another blog carnival! This is where my blogging friends share their awesome recipes to inspire and tantalize our readers into trying more home cooking with locally sourced ingredients.

I am brimming with anticipation for my trip to Vancouver and Seattle this week. A Vancouver food activist, Raoul Bedi, is organizing an event this Thursday (thanks, Raoul!) and I have put together a talk called, Fermenting Your Way to Radical Good Health. On Saturday, a Weston Price Chapter leader in North Vancouver is opening up her restaurant for my talk called The Real Deal about Raw Milk.

Then, it’s off to Seattle, where I will give the same raw milk talk to our very active (and I must say, organized) Seattle Chapter. Two Linda’s, Linda Zurich and Linda Harkness put together a committee and they have planned a very successful event (Thanks EVERYONE!). You can sign up online to attend, here. Or snatch the downloadable Real Deal about Raw Milk flyer. The next morning, Kelli Estrella and I speak to a University of Washington class of journalism and public health students. My talk for them is called, What I wish Journalists Knew About Raw Milk. This event is not open to the public, but what an amazing opportunity to reach the academic realm with this issue.

That night, Kelli and I will travel to an island off the coast of Washington state (by ferrry, how cool is that?) and I will give the raw milk talk sponsored by Dungeness Family Creamery. The venue is a charming 1800’s schoolhouse, what a perfect place to discuss such traditional, ‘old world’ foods as raw milk and artisan cheese! Here is a downloadable flyer about that raw milk event.

Click here for today’s blog carnival and to submit your recipe!

Here is Mr. Linky! Bloggers please share your recipe and link back to this post from your blog!

Kimberly Hartke is Publicist for the Weston A. Price Foundation and a featured blogger on the Village Green Network.

I have included links to the event flyers, in case you know anyone who’d like to attend.


  1. Hi and thanks for hosting! This week I’m linking up a recipe for Homemade BBQ Sauce. It’s made with bone broth, converting the usual junky, high fructose laden condiment into a healing, nutrient dense wonder food!

    Safe travels 🙂

  2. FYI: Sequim, WA is actually on a peninsula, not an island. In WA the Puget Sound is broken up into “fingers” of land so much so that ferries are used to get from one side of a peninsula to another, in addition to islands. Hope you enjoy your visit! 🙂

  3. Thanks for hosting! This week I am sharing a recipe for chicken with a healthier version of dumplings. They are soaked and use the chicken fat. Stop by and get the recipe!

  4. Hi!
    Thanks for letting me share my own recipe of tasty and delicious
    Essentially Healthy Lemon Bars!

    Here’s the link:

  5. Thanks for letting us collaborate each week. 🙂

    This week I shared a recipe for oat bread that requires VERY little effort. I also experimented with homemade yogurt and my “for dummies” version using a heating pad puts all excuses not to make your own to shame!

  6. Thanks Jennifer, I am glad to know the difference! I heard boat and I assumed island!


  7. Thanks for hosting! Today I shared “Spaghetti Squash – Grain Free Noodles”.

    You also might enjoy GAPS and Osteoporosis

    Have a great week!

  8. Hi!
    Thanks for letting me share my own recipe of tasty and delicious
    Healthy Homemade Pizza!

    Here’s the link:

  9. Well shoot I messed up my link and put my name in the “name” line!! Sorry about that (Mondays darn it!). Anyway, I did leave a nice recipe for Mushroom & Walnut pate.


  10. Just wondering if there are ever any problems with fermenting multiple things near each other. For example, sourdough starter, applekraut, and apple cider vinegar. Thanks!

    • Kimberly Hartke says:

      Hi Angela, not that I am aware of. Perhaps another reader can weigh in? I do sometimes find kombucha mushrooms growing on my vinegars, for instance. I just don’t worry about it. I may try to interview a fermenting expert on this and publish the answer on my blog!



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