Jenny McGruther is a food educator and the voice behind the award-winning traditional foods website Nourished Kitchen. She teaches workshops and retreats on traditional foods, fermentation, and food activism. Jenny's work emphasizes back-to-basics, old-world culinary techniques, and simple, traditional home cooking.
Last year, my husband and I sent our son to school for the first time. We had homeschooled him for several years, and he decided that he wanted to try a private school in the next town over. I packed his lunch dutifully every evening, but as my child has grown older he has taken the initiative, investing in his own health, his own preferences and his own interests. Me? I figure my job is to support that as much as possible. I give him the building blocks, and he grows
By the time I arrived at the Minneapolis-St. Paul airport it was nearly dark. The National Bison Association asked me if I wanted to visit one of its member ranches, and of course I said yes. They sent along a ticket, I hopped on a plane and here I was on the curb keeping a lookout for Mary Graese from NorthStar Bison who would pick me up and show me around.
We wove our way through miles of countryside from Minnesota into northwest Wisconsin where Mary and her family have kept their r
Einkorn, an ancient grain and the first wheat cultivated along the plains of western Asia, is my favorite grain for baking and I bake with it readily in my kitchen – using it for homemade breads, pies, pastries and cookies. Its sweet nutty flavor and characteristic golden crumb, owing to its high carotene content, are two of the reasons why I’ve come to love it.
While a nostalgic romanticism no doubt plays into my love of ancient and heirloom wheats like einkorn, there’s other f
In recent weeks, a glut of questions about ancient and heirloom grains and wheat have arrived in my inbox. I hope this means that readers are beginning to re-embrace the idea of enjoying grains once again, though they still tend to be viewed as the “bad boy” of the ancestral health movement, with books like Grain Brain and Wheat Belly even taking the idea of grain-free diets mainstream. And while many people benefit from grain-free diets, many people also benefit from including wh
We eat a fair amount of seafood in my home: albacore tuna, black cod, salmon, spot shrimp and fresh oysters, particularly now that we live near the sea, but it’s something I’ve always valued serving my family as seafood packs powerful nutrition as it’s rich in omega-3 fatty acids, protein, vitamins and minerals, and provides a nice balance to meat-heavy fare. What is Poke?
Poke is a traditional fish dish from Hawaii, where fresh tuna is chopped coarsely, mixed with other ingredients l
If you ever pick up everything, on a whim like we did, and decide to move to the Pacific Northwest, do it in summertime when the days are long and light, the sky and water brilliantly blue, and berries hang heavy in brilliant dots of purple, black, red and pink from hedges and briars along roadsides and paths.
Berries, both wild and cultivated, grow well here. On summer mornings when we walk from home along the path to my son’s school, we pick trailing blackberries whose berrie
Raspberry bushes hang heavy with their ripe, purple-red fruit this time of year. We pluck them from wild bushes along neighborhood paths, and I seem to bring home a flat or two with each visit to the weekly farmers market.
We eat our fill fresh, macerating them in honey with a touch of vanilla bean. I plop them into baked goods, and puree them for popsicles and fruit leather. Recently, I developed a hankering for raspberry soda and thought I make a ver
I’m not much for mornings. I never have been. I’d just as soon have a good cup of Chai Butter Tea or homemade bone broth for breakfast, but one thing I do like is a bowl of yogurt topped with fruit and nuts.
It’s easy to make. It’s light. It tastes lovely, and the combination of protein, fat and carbohydrate provides satiating energy. It takes about five minutes of active time in the kitchen, meaning that you’re able to eat wholesome, nourishing foods that don’
About a week ago, I came clean about something I’ve struggled with for years, on and off: depression. The winter of 2013-2014 was the worst for me, and since that time I’ve put an enormous amount of effort and undertaken several strategic lifestyle changes that help me to manage my own struggles with depression.
When I wrote about my struggles in last week’s newsletters, I was anxious and nearly terrified about sharing it with you. Vulnerability is not something
It’s been a harried spring for my family, too much to handle really, and we’ve barely had space to breathe, to take in the season, and to spend quiet time with one another. We needed time that didn’t feel frayed at the edges by too many obligations. We moved recently, across the country, from the mountains to the seaside. I’m so very thankful, but moving takes its toll, and I am tired.
I’m also happily working on a second book, overdue now, to complement my first boo