JOT #37: Fermenting

Many things can be fermented: yeast is fermented into bread, apple cider fermented into vinegar, grape juice into wine, soy into miso. In India, we traditionally ferment a finely-ground batter of rice and blackgram (urad) lentils to make idlis and dosas. Milk also ferments into yogurt, cheese ages, kimchi ripens, kefir cultures, and beer brews.... Continue Reading →

JOT #35: Homemade noodles

Once a week, we have noodles for lunch or dinner. Not pasta, but noodles. The distinction is in the seasonings - usually asian-inspired, with vegetables and some spiciness and most often some soy or similar sauce, with or without tofu. But many of the noodles (Top Ramen, Maggie) not only contain MSG but are not... Continue Reading →

JOT #34: Amazing reusables

I've talked a bit about cool reusable things, like handkerchiefs and baby wipes and napkins, but here are some even more inspired things that can reduce your use of disposable products even further: tea bags - Loose-leaf tea is the most eco-friendly, or herbs from your garden. A strainer often works, but when it doesn't,... Continue Reading →

JOT #33: Share the bounty

A group of lovely people I know had the brilliant idea of sharing produce from their gardens! Now they organize a monthly share of produce in our area: people bring in their fruits, vegetables, seedlings, seeds, garden tools, books, even preserves and anything else garden-related (or sometimes not!) for all to share. Each person takes... Continue Reading →

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