The Live Kitchen

Kids: “Ma, what’s for dinner?”

Mom: “Pizza. Pass me the phone.”

Delivery is more than convenience; it’s the pleasure of having someone else make your meal for you. But what about letting nature be your chef?

There’s joy in letting nature run its course with a live kitchen.  A cupboard of bubbling jars is like having your own personal chef preparing you healthy food.

Once you’ve put in your time, Mother Nature does the rest - all you have to do is wait. Depending on what you’re fermenting, the waiting period could be longer than it takes the pizza guy to deliver a steaming pie - but the health benefits far exceed that kind of takeout. And the bonus? You don’t have to tip.

We’ve been living on a lot of dead, processed foods. But a diet of more raw, living foods are making a comeback. Alive foods have all their healthy vitamins, minerals and enzymes intact. They also add beneficial bacteria to our guts. And the process of fermenting foods dates far back, long before dinner became available through a phone call.

Soon we’ll explore some ferments you can do right from home (think kombucha tea and sauerkraut) but first we dig into Great Grandma’s toolbox to find what you’ll need to get started.

So put down the phone and grab a jar or two – aging makes a comeback through the science and art of fermentation.

First up? Great Grandma’s Toolbox.

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Raina Dawn is a Registered Holistic Nutritionist and yoga teacher, teaching and consulting out of Get Bent in Penticton. Having found a niche and love for experimenting with aging foods in her biochemical powerhouse of a kitchen, she loves to share her knowledge and experience of making old things new again! Visit her website at www.simply-love-food.ca.