CFH at the Green Festival in Chicago

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Note from Shannon: Please welcome Suzanne, CFH Customer Service Rep & cultured kitchen-keeper, as she shares her culturing experiences from the Green Festival in Chicago.

I just returned home from Chicago, where Cultures for Health presented products and shared culturing know-how in our booth at the Green Festival, held at Navy Pier.

While we met with lots of interest in making kombucha, yogurt and other cultured foods at home, the theme of the weekend seemed to be cultured vegetables. This should come as no surprise, considering Chicago’s rich history of European immigration.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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The Culture of Culture

My favorite part of any trade show is meeting customers who come up to our display and introduce themselves as old friends. Many of our customers know us by name and feel part of our “family”! It’s so nice to meet people we’ve talked to by email or phone, and get to know them in person.

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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Mmm, Fresh Homemade Olives

 

Another mystery solved! Having been struck with fermenting fever this summer (I canned, fermented, and cultured over 300 quarts of fruits and vegetables!), a few weeks ago I ordered a few cases of raw green olives from Chaffin Family Orchards. I shared the purchase with some friends, so I was left with two gallons of olives to cure and ferment.

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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Yum…Banquet at the Conference!

One of the highlights of the WAPF conference each year is the Farm-to-Table Legal Defense Fund banquet. It’s a great chance to meet other exhibitors, speakers, and visitors and share experiences. I enjoyed introducing myself as being with Cultures for Health, and finding that almost everyone I spoke to either sells or uses our products, or knows someone who does!

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Rosalyn

Rosalyn

Rosalyn has homeschooled both of her children, now grown, and continues to teach classes to homeschool groups and do homeschool consulting. She is also a nutritional coach, and enjoys helping people learn about healthy foods and how to prepare them. She is an avid cook and likes to experiment with new ways of putting together whole foods and cultured products. Kombucha is a favorite, in many flavors. Summer finds her kitchen full of fermenting vegetables, and year-round she makes yogurt, milk and water kefir, buttermilk, and sour cream.

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