Now that I’ve rambled about how a good broth can help us adjust our palette away from the Standard American Diet towards Real Food, as well as given a bit of the culinary history of broth and it’s nutritional benefit, I figured it was time to talk about how to make beef broth.

Making broth is surprisingly simple. If you search online, you’ll find a great many recipes out there for how to make beef broth. What you need to know is this: broth can be as simple or as complicated as you want it to be, depending on your goals.
Click here to continue.

It’s always good to announce a winner. I feel like the bearer of such joy. It’s like Christmas.

But another part of me is always a bit disappointed for all the people who didn’t win. That’s why I’m so thankful when a sponsor chooses to end a giveaway with a generous coupon. A good coupon is sort of like winning, too. Isn’t it?

Anyhow, Marilyn at Urban Homemaker has graciously decided to offer you $59.95 off ANY drinking water system in her store! So, that goes for the Aqua Dome as well as the other Multi-Pure systems she sells.

Click here to continue.

Welcome to yet another Fight Back Friday! Today we’re bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

Click here to continue.

If you haven’t yet already, don’t forget to enter this week’s Giveaway for an Aqua Dome drinking water purifier worth $225!

Remember the Pennsylvania “Pie Gate”? Little old ladies forbidden to serve homemade pies at a Church Fish Fry?

Well, that sort of thing won’t happen in Wyoming. Last week the state’s House of Representatives passed the Food Freedom Act out of committee in support of cottage industry foods. A similar bill became the law of the land last year, but excluded potentially hazardous foods such as dairy products, canned foods, and sauces from protection as “cottage foods.” This bill would widen the scope what’s considered an exempt “cottage food,” and food-safety advocates are hotly criticizing the expanded definition.

Click here to continue.

In 1908, the Japanese invented monosodium glutamate to enhance food flavors, particularly meat-like flavors. Did you know we actually have glutamate receptors on our tongues? It’s the protein in food that the human body recognizes as meat. With the ability to hydrolize just about any protein to create free glutamic acid, we now had a way to create intense, meat-like flavors without any meat present.

To get those flavors before the invention of MSG, people the world over used bone broths. Now industry had created a way to short cut the lengthy and nourishing process of creating stocks from the bones of beef, chicken, lamb, pork, and fish. They could make food that tasted “just as good” at a fraction of the cost.

But at what cost to our health?

Click here to continue.