Yeah, I still dream about the off-grid, mountainous, woody homestead that I will one day reside in. This as close as I can get to believing I am some sort of self-sufficient nature-conscious foodie pioneer.
The creations featured below are 1. Cashew paste 2. Fermented nut cheese (air pockets from C02 released by fermenting bacteria) 3. Oven-grilled urban-foraged nopal paddle 4-5. Before and after mixed Asian-style spicy kraut 6-8. From pressing out the cabbage juice to packing it in, now the wait…
Imagining Cuisine 
I just had to stop by when I saw that title. I lived in town for many years because I did not want to leave my home. I commuted out to the farm outside of Scott’s Valley. Unlike you, I did not want to live in the Santa Cruz Mountains; I just relocated there because it suited my lifestyle. It is great to be here, but it was actually more challenging to live a primitive lifestyle in town.
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Our modern lives could use a healthy dose of primitivism, regardless of where we find ourselves.
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Yeah, we recently replaced our kitchen table with a kitchen island to have more space to cook together. His next thing is getting a dehydrator, I want to get brewing. It’s all about making the best of where you are at.
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Yea I think it goes like 1/(number of steps to your house)^2=flavor and nutritional content, on a scale of 0 to 1.
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Awesome, dude. Going to have to look into some nut cheese. Any good places to start?
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I’d go for straight cashews to start since they become creamy instantly when you blend them. Here’s a good link to explain more in depth: https://www.superfoods-for-superhealth.com/seed-cheese-recipes.html
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Money.
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great work
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