Revol Porcelain Cookware

Culinary porcelain cookware made in France from 100% environmentally friendly, natural components. Contains no heavy metals (lead, cadmium) or toxins. Inherently non-porous and nonstick. "We have been passionately making our own clay and enamels for 247 years… We have...


Cast iron cookware with high-quality “adhesion-free” porcelain enamel finish, made in France. Cadmium-free and lead-free. "The Staub journey begins in the Alsace region of France. Rich in history, food and craft, the area is renowned for hearty one-pot recipes and...

Backyard Green Exchange Grows Food and Friends

joyce-whiteMy guest today is Joyce Durnell-White, founder of Clearwater Green Exchange. We’ll be talking about why you should grow your own food and how to create an abundance of food with your friends and neighbors. This local group in Clearwater, Florida encourages members to share backyard produce and support each other in implementing self-sustaining and homesteading activities in this suburban area. area. All items are shared at no cost to members. Joyce has loved to garden since she was a child and takes joy in volunteering thoughout the community.




Organic, Cage-Free, and Other Exceptional Eggs

rick-leibeeMy guest today is Rick Leibee, Sales and Marketing Manager for Nature’s Yoke, a specialty brand of Westfield Egg Farm, Inc. We’re going to learn all about how organic, free range, and other specialty eggs are produced, how they are labeled, and why you should eat them. This is the brand of eggs I eat every morning. Rick grew up on a small family farm in rural Kentucky where they raised a lot of their food and had livestock for family use. He is still married to his college sweetheart for 39 years, Helen, and they have 11 children—six birth and 5 adopted, four are international adoptions. He lives in New Holland, PA home to Nature’s Yoke. When they were first married in 1976, Rick and his wife adopted the “healthy” eating lifestyle. They received, for a wedding present the cookbook Laurel’s Kitchen, which had just been published, and since then have eaten as “clean” and organic as possible with a large family. They lived on 15 acres and grew their own food and raised free range chickens and cattle for our personal use. Rick graduated from Florida State University in 1977 with a degree in business with an emphasis and marketing. While working for other businesses, Rick became friends with the owner of Westfield Egg Farm and was invited to work there.




The Unique Properties of Violet Biophotonic Glass

Maria-jindraMy guest today is Maria Jindra, co-founder of Vita Salva Glass Works. She and her husband began the company in 2010. when they discovered the unique violet biophotonic glass manufactured in Europe. There are many beneficial qualities of the biophotonic glass, including long term preservation of organic products. The science of biophotonic glass includes actual enhancement of the biolife force of the organic product that is stored in the glass. The violet glass is elegant, sturdy, and reusable. The couple started their company after retiring from 35 years of cattle ranching and farming on the high plains of Colorado. Maria is an activist against Geoengineering and GMOs.




All About Organic Coffee

barrie-gromalaMy guest today is Barrie Gromala, Cofounder and President of Beantrees Fine Organic Coffee. We’ll be talking about coffee, why you should drink organic coffee, organic certifications, and more. Beantrees began selling gourmet organic coffee in 1993 through corporate “organic espresso bars,” and now sells beans internationally through specialty markets. They have many celebrity clients and their coffee was even served at the Cannes Film Festival. They have a comprehensive collection of coffees, including mountain water decaf and flavored coffees—all organic.




Eight Steps to Improving Your Food Choices

Annie Berthold-BondToday my guest Annie B. Bond, author of True Food: 8 Simple Steps to a Healthier You. We’ll be talking about why slow, local, organic, and whole food matters—for both your health and the Earth. I met Annie many years ago when her publisher asked me to write the forward to her first book Clean and Green. Annie is the best-selling author of five books, including Better Basics for the Home (Three Rivers Press, 1999), and Home Enlightenment (Rodale Books, 2008). Her most recent book True Food (National Geographic, 2010), is a winner of Gourmand Awards Best Health and Nutrition Cookbook in the World. She was named “the foremost expert on green living” by “Body & Soul” magazine (February, 2009). Currently Annie blogs and leads the selection of toxic-free products for The True Find. |








How Fermented Foods Help Our Health and What You Can Ferment Now at Home

diann-dirksMy guest today is Diann Dirks, a regular guest who addresses problems of daily life with solutions based in nature. Today we’ll be talking about how the ancient practice of fermenting foods can greatly improve our health and can be easily done in any home. Diann is a consummate researcher who has delved into the field of fermented foods including vegetable ferments and beverages such as Kombucha Tea, Water Kefir, and Milk Kefir for over 30 years. Interested in food preservation as an organic gardener of over 45 years, and nutrition from many angles, she has been on a quest to find answers to today’s increasing health problems such as auto-immune disease, autism, obesity, diabetes, cancer and other debilitating diseases. This has led to exploration further into the effects of micro-organisms in the gut, the relationship between this and the soil and into fermented foods which contain many of the same beneficial micro-organisms. She has written a book on Kombucha Tea, and done several radio shows on the subject of Kombucha and Water Kefir, soil and body microbes and related subjects. But the subject of fermented foods has become more important with her current project on the subject of health Immunity. Fermenting food is an ancient way to preserve food but more importantly it has been used for anti-aging, to fight disease and keep the body in top physical condition, and its relationship to human immunity. Today’s talk will focus on what fermentation is, what it does to food and how that relates to the body’s systems, how to boost immunity and help to prevent or handle illness naturally using nature’s own solutions. Then how to ferment foods will be explained in simple terms.





Trees, Food, and Removing Toxic Pollutants from the Air

Today my guest is Diann Dirks, an agricultural consultant living, working, writing, and researching in NE Georgia using the tools of Permaculture Design. Spring is the time to plant trees, so we’ll be talking about the relationships between trees and us, and give insight in when and how to plant them, and why.  Permaculture is a design science based on natural laws and a code of ethics: care for the earth, care for people, and returning surplus back to the earth and people. In that system, trees are of utmost importance because they stabilize all aspects of the environment. They create water systems which allow all other life forms to survive, manage the nutrients in the soil, connect all the friendly microbes to the soil and plants, feed birds and animals, return nutrition to the top soil, and a host of other benefits including detoxing the air, water, and soil. In Permaculture – which means permanent culture – true sustainability, the “Food Forest” is the anchor. Diann has created a food forest in her 93 bed garden creating a host of food and herb sources. She teaches classes in creating food forest, has an internship program passing on the knowledge and skills, and has as a large part of her mission the restoration of trees and forests for the future of mankind to sustain ourselves.







The Safest Seafood

Randy HartnellMy guest today is Randy Hartnell, President of Vital Choice Wild Seafood & Organics, which he founded in 2001 with his wife Carla. He is responsible for guiding the company on its mission of providing consumers with high quality sustainable seafood, while educating them about the impact of their food choices on the environment, their health, and the commercial fishing community. We’ll be talking about toxic chemicals found in seafood, the health benefits of seafood, how you can choose and purchase the safest seafood. Prior to founding Vital Choice, Randy spent 24 years as a commercial salmon and herring fisherman in the Pacific Northwest and Alaska. He is a Washington state native and currently resides there with his wife in Bellingham.




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