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NEW SOCIETY BLOG — Recipe
In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.
In Crystal Stevens book, Worms at Work: Harnessing the Awesome Power of Worms with Vermiculture and Vermicomposting tell us that proper nutrition is key to maintaining your worm bin.
In Victoria Redhed Millers new book, From No-Knead to Sourdough: A Simper Approach to Handmade Bread she shows us how to create delicious, healthy breads in our own kitchen, no experience necessary.
If we revisit the idea of the home system, let’s start in the kitchen. What do you eat? How much money do you spend on food? What percentage of food do you grow and preserve? What changes would you like to make with the food you purchase and consume
Today's recipes include a vegan hot cocoa with whipped cream from Hollyhock: Garden to Table and an Irish Cream from Farmsted Chef.