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155 episodes with traditional cooking school
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I love it when a conversation feels like it's been years in the making. This one really has!Today's guest is someone who has quietly, faithfully shaped the way I think about food for a long time—my friend Wardee Harmon from Traditional Cooking School.And if you've ever felt like the world of “healthy eating” is a swirl of contradictions…one expert says this, another says that…you are not alone. (Honestly, it can make your head spin before you even get dinner on the table.)Wardee has this rare gift of bringing clarity to all that noise.Her Eat God's Way plan isn't just another list of rules or trendy swaps. It's a grounded, thoughtful look at the foods humans were designed to eat, paired with traditional methods that real families have used for generations. Things like soaking, fermenting, sourdough…not because they're fancy, but because they work.And I've seen firsthand how she teaches. She doesn't overwhelm. She connects the dots.She makes it feel doable, even if you're starting from “we eat cereal for dinner sometimes and I'm just trying to survive.”I also love that her perspective is rooted in faith, but she holds it with such grace. If that resonates with you, you're going to feel right at home. And if it's new or not quite your thing, there's still so much practical wisdom here to take and run with.Wardee is also one of our incredible leaders for #LifeSkillsNow! This year she is teaching a delicious gluten-free Blueberry Oat Cake.So whether you're curious about traditional foods, wondering if sourdough is worth the hype, or just hoping to feel a little more grounded in what you feed your family…You're in the right place.Resources We Mention for Eating God's WayGet the Eat God's Way booksCheck out Wardee's book Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen) – Amazon, Bookshop.orgHealing eczema naturallyHealth benefits of sourdoughSee all the Traditional Cooking School coursesDon't miss #LifeSkillsNow Season 5! Register now. Shop Truly Free household cleaners and more at https://raisinghealthyfamilies.com/trulyfree!Kitchen StewardshipRaising Healthy Families follow Katie on Instagram or FacebookSubscribe to the newsletter to get weekly updatesYouTube shorts channel for HPHFind the Healthy Parenting Handbook at raisinghealthyfamilies.com/podcastAffiliate links used here. Thanks for supporting the Healthy Parenting Handbook!
"We make our bone broth almost exclusively out of garbage." What if eating real food didn't have to be prohibitively expensive? The most nutritious, real, nourishing foods have traditionally been the cheapest and simplest - conversely, the expensive, rich meals of the wealthy were often laborious productions involving sweets and refined foods. It's time to take back our ancestral wisdom and reclaim foods and skills that once belonged to the people, and have now been relegated to super-expensive and elite grocery stores at staggering prices. In this episode, Andrea and Alison will discuss five of the most expensive "healthy" foods you can buy - which also happen to be five of the cheapest foods you can make at home! It should be noted these cost assessments all assume you will be purchasing the ingredients - many of these can be easily raised at home OR obtained for free through invested relationships with farmers. We will briefly cover the cost of purchasing versus making at home, processes for making, and our favorite resources for each of the following: Bone broth (12:05) Sourdough bread* (24:22) *For a full episode discussing sourdough, there will be a later episode on the podcast! Kombucha & Water Kefir (35:14) Kefir & Yoghurt (48:40) Sauerkraut (1:04:30) Resources mentioned, in approximate order of appearance: Andrea quoted from the http://theradicalhomemaker.net/books/ (Radical Homemakers) book by Shannon Hayes Frequently mentioned: https://amzn.to/3dLv0Q4 (The Art of Fermentation) by Sandor Ellix Katz Bone Broth Resources https://nourishingtraditions.com (Nourishing Traditions) by Sally Fallon Nourishing Broth by Sally Fallon Morell https://farmandhearth.com/2015/11/10/rustic-bone-broth-bouillon-and-powderd-broth/ (Bone broth and boullion cubes) on Andrea's blog Sourdough Bread Resources http://theryebaker.com/ (The Rye Baker) http://ancestralkitchen.com (Alison's Blog) http://ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ (How to Create a Sourdough Starter by Alison) https://thefreshloaf.com/ (The Fresh Loaf) online forum https://amzn.to/3g0sdVX (Artisan Breads Every Day) by Peter Reinhart (with sourdough pizza crust recipe) https://feedyourskull.com/2016/05/13/bring-sourdough-starter-back-dead/ (How to restart a sourdough) https://traditionalcookingschool.com/?s=sourdough (Traditional Cooking School) sourdough posts Briefly mentioned https://gapsdiet.com/ (GAPS diet) mentioned offhand by Andrea Kombucha Resources https://farmandhearth.com/2014/10/31/kombucha-from-basic-preparation-to-hair-conditioning-and-scoby-candies/ (Kombucha recipes on Andrea's blog) https://farmandhearth.com/2017/01/09/simple-kombucha-flavors-also-the-best-youll-ever-have/ (Kombucha flavorings on Andrea's blog) Fruit scrap vinegar on Andrea's blog https://amzn.to/3dPqYGI (Kombucha Revolution) by Stephen Lee and Ken Koopman The https://amzn.to/2Qihz1W (Organic green tea) andhttps://amzn.to/3uHs8uE ( organic black tea) Andrea uses https://shop.culturesforhealth.com/collections/kombucha (Cultures for Health kombucha scobys) Kefir & Yoghurt Resources https://westonaprice.org/podcast/215-kefir-a-unique-probiotic-drink/ (Wise Traditions podcast kefir episode) http://ancestralkitchen.com/2020/05/24/how-to-build-a-diy-proofing-box-for-your-sourdough-starter-and-dough/ (Alison's DIY proofing box post) https://amzn.to/39ZnCzu (Beyond the North Wind) by Darra Goldstein – the Russian cookbook Alison mentioned https://shop.culturesforhealth.com/collections/kefir (Cultures for Health kefir grains) Sauerkraut & Kimchi Resources http://ancestralkitchen.com/2020/04/17/super-simple-sauerkraut/ (Super Simple Sauerkraut on Alison's Blog) https://farmandhearth.com/2014/11/24/sauerkraut-the-great-pickled-vegetable/ (Andrea's sauerkraut class packet/recipe download) https://thehealthyhomeeconomist.com/video-making-sauerkraut/ (The Healthy Home Economist sauerkraut)...
If you love freshly-ground flour for baking, you may sometimes get confused... How many berries should you grind to make up a certain amount of flour? Wonder no more! Here's an easy wheat berries to flour conversion rate, so you can quickly know how much flour to grind. This berries to flour ratio works for nearly all grains, too! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw118
You want lighter baked goods, like fluffy biscuits, light pancakes, and spongy cake? It's time to learn how to sift flour at home... a.k.a. homemade all-purpose flour! With this simple step, you can really turn up your baking game. Watch, listen, or read to learn how to make all-purpose flour -- and why it's healthy even if it's not whole grain! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw117
Want an Instant Pot so you can cook quick and healthy meals (like chicken or yogurt) for your family? Can't decide which Instant Pot is best? That's okay! Watch, listen, or read for a side-by-side comparison and review of the different Instant Pot sizes and models... so you can choose the best Instant Pot to buy for YOU! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw048
Tangles, frizz, dryness... Desperation! Curly hair can really put us through the ringer (ha, ha!). Well, no more, because I have finally learned THE best way to care for curly hair. Here's how to style curly hair naturally, tips for the best products, my daily hair care routine plus my before and after photos, and more... whether you have short, long, or wavy hair! It even works for kids. Time to embrace your natural hair. For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw116
It's been almost a year since I revolutionized my kitchen and started grinding my own grains. I know it sounds crazy that I grind all my own grains. I originally had the idea that grinding my own grains would be hard, complicated, and more importantly take way too much time. I was shocked to find out that it's actually very easy and takes very little time, and yet, this one simple changed has completely revolutionized my kitchen and helped me fall back in love with cooking! We have three ways for you to follow along with this discussion today: Read the brief note below, listen to the audio from the podcast, or watch the full video (my personal favorite option) on YouTube. Find all the options below! Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Check out my new show: Baking with Jami! I have a brand new show on YouTube called Baking with Jami and this is my first episode - sharing how I grind fresh grains in my house. Watch my video below to get the most out of this talk! I'll take you in my kitchen to show what I do. Don’t forget to subscribe to my YouTube channel so you never miss an episode! And watch my newest episode all about how to pick the best grain mill for you here. Why Grind Your Own Grains? The very first thing I get asked is “WHY would you want to grind your own wheat?” I know it sounds like something out of prairie days – but honestly it’s very easy and doable wth an electric grain mill. We grind our own wheat because its: Much healthier (Listen to the FREE audio here called “The Truth About Wheat“ Tastes AMAZING compared to store bought wheat Much cheaper per pound (after you pay off the grain mill) Where you can learn more about grinding your own wheat: Bread Beckers FREE video classes (these are AMAZING) – Start with Bread Making 101 The Essential Home Ground Flour Cookbook (An excellent cookbook with over 100 recipes AND tons of information about the health of using fresh grains and the different types!) Traditional Cooking School – Wardee is a WEALTH of information (and she is a Christian and ties all of our healthy eating back to bringing glory to God). You can search for blog or find classes and videos on bread making, grinding wheat, and so much more! Is this even practical? So you might be convinced that this is healthier, tastes better, and might even be more economical…but is it even practical?? I thought there was no way that we could fit this into our already full schedule. But it seriously takes just 60-90 seconds to grind the wheat – so simple, fast, and easy! It doesn’t add hardly any time to my baking routine. Watch the video above to see how easy it is to make a full sandwich loaf in about 5 minutes! I make 2-3 of these a week and it replaces all of our bread! Simple, easy, and delicious. Where to Buy Grain There are dozens (hundreds) of different grains to choose from. This part can be a little difficult to know what kinds to buy. Sue Becker’s book does a GREAT job of explaining the main kinds of grains we use and what recipes to use them in. The three main types of wheat that I use (I order 50lb bags at once) are: Hard red, Hard white, and Soft white. If your budget is tight or you don’t have room to store all of that, Hard white will serve almost all of your needs. I’ve also been using spelt a lot more recently and I keep small amounts of millet, buckwheat, and pearled barley on hand as well. I have also started looking into Einkorn grain and want to find an affordable source for it. Wardee has some great information on this ancient grain. Where to buy: Your local health food or bulk bin store (i.e. Winco (the best prices for me locally,
It's been almost a year since I revolutionized my kitchen and started grinding my own grains. I know it sounds crazy that I grind all my own grains. I originally had the idea that grinding my own grains would be hard, complicated, and more importantly take way too much time. I was shocked to find out that it's actually very easy and takes very little time, and yet, this one simple changed has completely revolutionized my kitchen and helped me fall back in love with cooking! We have three ways for you to follow along with this discussion today: Read the brief note below, listen to the audio from the podcast, or watch the full video (my personal favorite option) on YouTube. Find all the options below! Listen to the Podcast: We also recorded this blog post as an audio podcast. If you want to listen in instead of reading, click play below or do a combination of both And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. Check out my new show: Baking with Jami! I have a brand new show on YouTube called Baking with Jami and this is my first episode - sharing how I grind fresh grains in my house. Watch my video below to get the most out of this talk! I'll take you in my kitchen to show what I do. Don’t forget to subscribe to my YouTube channel so you never miss an episode! And watch my newest episode all about how to pick the best grain mill for you here. Why Grind Your Own Grains? The very first thing I get asked is “WHY would you want to grind your own wheat?” I know it sounds like something out of prairie days – but honestly it’s very easy and doable wth an electric grain mill. We grind our own wheat because its: Much healthier (Listen to the FREE audio here called “The Truth About Wheat“ Tastes AMAZING compared to store bought wheat Much cheaper per pound (after you pay off the grain mill) Where you can learn more about grinding your own wheat: Bread Beckers FREE video classes (these are AMAZING) – Start with Bread Making 101 The Essential Home Ground Flour Cookbook (An excellent cookbook with over 100 recipes AND tons of information about the health of using fresh grains and the different types!) Traditional Cooking School – Wardee is a WEALTH of information (and she is a Christian and ties all of our healthy eating back to bringing glory to God). You can search for blog or find classes and videos on bread making, grinding wheat, and so much more! Is this even practical? So you might be convinced that this is healthier, tastes better, and might even be more economical…but is it even practical?? I thought there was no way that we could fit this into our already full schedule. But it seriously takes just 60-90 seconds to grind the wheat – so simple, fast, and easy! It doesn’t add hardly any time to my baking routine. Watch the video above to see how easy it is to make a full sandwich loaf in about 5 minutes! I make 2-3 of these a week and it replaces all of our bread! Simple, easy, and delicious. Where to Buy Grain There are dozens (hundreds) of different grains to choose from. This part can be a little difficult to know what kinds to buy. Sue Becker’s book does a GREAT job of explaining the main kinds of grains we use and what recipes to use them in. The three main types of wheat that I use (I order 50lb bags at once) are: Hard red, Hard white, and Soft white. If your budget is tight or you don’t have room to store all of that, Hard white will serve almost all of your needs. I’ve also been using spelt a lot more recently and I keep small amounts of millet, buckwheat, and pearled barley on hand as well. I have also started looking into Einkorn grain and want to find an affordable source for it. Wardee has some great information on this ancient grain. Where to buy: Your local health food or bulk bin store (i.e. Winco (the best prices for me locally,
Making healthy and nutritious meals for my family is so important to me! In fact, it's one of the biggest areas I focus on within my home. I am thankful for the resources to be able to cook and provide food that will nourish my family to have the energy and stamina to serve the Lord in everyday life! But I also know how overwhelming and hard it can be to begin cooking healthy (or to jump back into it). In today's episode, I've got Wardee from Traditional Cooking School sharing her SIMPLE tips for getting started with real food in a healthy kitchen. Listen in here: Listen to the Podcast: You can listen to the full episode and then find the links and resources below. And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. 7 Simple Things to Switch: Better quality meats Eggs Milk Better fats Sweeteners Salt Produce: My newest (and favorite) place to find healthy foods lately has been Azure Standard. They are a truck delivery company that delivers to specific areas once a month. It's not in all parts of the country (but you can organize new drop off points if there isn't one already organized). You can find out more about Azure here. I do an order every month and my monthly order is usually around $200. I expect that to go up and up over the next few months as I start planning my monthly orders better and shifting more and more of my grocery shopping to Azure. More Help in this area: 8 Tips To Help You Rein In Your Real Food Budget - Wardee Bread Making & Healthy Living with Stacy Myers - Jami & Stacy Using freshly ground grains in everyday life (how to make it work!) - Jami How to Use a Grain Mill Q&A - Jami Our Grocery Budget Challenge for the Summer - Jami
Making healthy and nutritious meals for my family is so important to me! In fact, it's one of the biggest areas I focus on within my home. I am thankful for the resources to be able to cook and provide food that will nourish my family to have the energy and stamina to serve the Lord in everyday life! But I also know how overwhelming and hard it can be to begin cooking healthy (or to jump back into it). In today's episode, I've got Wardee from Traditional Cooking School sharing her SIMPLE tips for getting started with real food in a healthy kitchen. Listen in here: Listen to the Podcast: You can listen to the full episode and then find the links and resources below. And don’t forget to subscribe to the podcast in iTunes. Right click here and save-as to download this episode to your computer. 7 Simple Things to Switch: Better quality meats Eggs Milk Better fats Sweeteners Salt Produce: My newest (and favorite) place to find healthy foods lately has been Azure Standard. They are a truck delivery company that delivers to specific areas once a month. It's not in all parts of the country (but you can organize new drop off points if there isn't one already organized). You can find out more about Azure here. I do an order every month and my monthly order is usually around $200. I expect that to go up and up over the next few months as I start planning my monthly orders better and shifting more and more of my grocery shopping to Azure. More Help in this area: 8 Tips To Help You Rein In Your Real Food Budget - Wardee Bread Making & Healthy Living with Stacy Myers - Jami & Stacy Using freshly ground grains in everyday life (how to make it work!) - Jami How to Use a Grain Mill Q&A - Jami Our Grocery Budget Challenge for the Summer - Jami
Traditional foods, like bone broth, kefir, and ferments, are typically made in large batches for families. But what if it's just you (or you and your partner)? Watch, listen, or read for my 5 tips for traditional cooking for one (or two!) so you can eat Real Food with less work and less waste! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw115
What's the BEST way to skim cream off whole, raw milk so you can use it in your coffee or to make cultured butter or sour cream? It's got to be simple, mess-free, and can't require any special tools, either. I've got the answer for you... watch, listen or read to find out! What's the BEST way to skim cream off whole, raw milk so you can use it in your coffee or to make cultured butter or sour cream? It's got to be simple, mess-free, and can't require any special tools, either. I've got the answer for you... For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw114
When creating a sourdough starter from scratch, my advice is to feed twice daily... each time, discarding HALF the volume just before you feed. Yet, some find this wasteful. Watch, listen, or read to learn why you're actually being frugal when you discard half your starter at each feeding! For video replay, links, and more, visit the show notes at http://tradcookschool.com/aw113
My guest Wardeh Harmon (also known as ‘Wardee’) is quite literally a living encyclopedia when it comes to traditional food preparation. For years she’s been sharing her hard-earned knowledge on her amazing website Traditional Cooking School. If you haven’t checked out this resource yet, you won’t believe the wealth of easy-to-follow videos, cheat sheets, and perfectly crafted …
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