Water kefir farming
I appreciate today’s short attention span theater, I have a lot to say about kefir. If you want the short version, scroll down, you’ll see it. ?
We have known for many generations about the health benefits of consuming probiotics. Fortunately there are many ways to get those good bacteria into our body. Our ancestors used to make their own probiotic rich foods. Things like yogurt, sauerkraut, kimchi (one of my favorites!), miso (another favorite), pickled foods (salt brined as apposed to vinegar preserved), sourdough starters, the list goes on and on. These were often used as a way to preserve foods before refrigeration was common. Foods would only last so long in their fresh state, we needed to introduce friendly bacteria that would prevent any unfriendly (to us) bacteria from colonizing the food. A beneficial side effect of these friendly bacteria, besides preserving the food, is they are often very good for our gut microbiome.
This is something I absolutely believe we need to get back to doing, being more self sufficient, being able to grow and preserve our own food, being able to propagate our own health products/produce, not only for our own personal use, but something that can be shared with family, friends, neighbors… as well as a potential source of income, trade or barter.
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I often forget how good a pot of pintos can be. This last Sunday, I had to come up with a dish to take to church for our first Sunday after church dinner. I knew the main dish would be enchiladas, so I decided to make a pot of pinto beans. My recipe is simple, it’s dried pinto beans, picked, rinsed and soaked overnight. 
Homemade pasta, it’s easy, it’s cheap, it’s tasty, did I mention it’s cheap? I had found several recipes on line for homemade egg noodles, I had a pasta roller that I had purchased many years ago, I had the ingredients I needed, so why not give it a try? 
Hey, were you curious about how that loaf of bread turned out? If you have been 