I’m happy to report that my new book, Nourishing Fats, will be out this coming January (2017). The book began as a few notes and a hasty table of contents jotted down over a dozen years ago, after many conversations with my mentor, Mary G. Enig, PhD. We agreed on the need for a popular book addressing the subject of saturated fats, one that would do more than acknowledge the notion that they “might not be so bad,” but explain why they are essential to life. Needless to say, the inspiration for this book, and the basic knowledge on fats and oils, came from her. Nourishing Fats is dedicated to the memory of this courageous biochemist, who sacrificed research grants and a prestigious career in order to warn the public about the dangers of trans fats.
Kombucha is an artisan product, and like all hand-crafted foods, the best results require patience and time. A good hand-brewed kombucha is like a fine champagne, fizzy with tiny bubbles, a delightful combination of sweet and sour, and even slightly viscous on the tongue.
Last September, while driving home to our farm in Southern Maryland after a day at the WAPF office, I came over the crest of the highway to a beautiful sight: sorghum!