Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

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13 Comments

13 Comments so far ↓

  • Jillian Mckee

    Hi,

    I have a quick question about your blog, do you think you could email me?

    Jillian

    [Reply to this comment]

  • Jewell Williamson

    Hi Katie, I love your blog! I was wondering if you know if a sour dough starter can handle an altitude change? I am going on a 3 week trip to Colorado and I am from Kansas. I don’t want my starter to die at home but I am afraid it will die if I take it with me to. What do you think? Thanks!

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Jewell,
    Oh, I wish I knew anything about altitude…your best bet is to leave some at home in the fridge, take some with you, and if you really want insurance, either ask a friend to “babysit” and feed it 1x/week in the fridge OR dehydrate some to restart when you get home. Have a great trip! :) Katie

    [Reply to this comment]

  • Pamela Elliott

    Wow!! I just found your website last night (while looking up stuff on switching over to cloth diapering for my 8 month old) and I see so many awesome things – I just want to sit and read it all!! The Catholic Stuff section especially and so much on clean, green, healthy food options, and of course all the cloth diapering advice – I am so excited! Thanks for all the good stuff you’re putting out there!

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Hi, Pam! Good luck with the transition, and welcome aboard! :) Katie

    [Reply to this comment]

  • Jim Rollince

    Hi, Could you please email me when you get a chance? I have a quick question about your blog.

    Thanks!

    - Jim

    [Reply to this comment]

  • Diane Ridings

    Hi Katie, I’ve been reading your info. on sprouting and soaking. I was wondering if you know if the “quick soak” method for beans (bringing them to a boil for 10 minutes and letting them sit for an hour) is as effective as soaking for hours?

    Thank you for your wonderful website and all the research you do.

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Diane,
    I’ve heard of the quick soak, and from what I understand, there’s really something important going on with both a long soak and a long, slow cook. I don’t understand all the nitty gritty, but I’d reserve a quick soak for the “uh oh” moments when you really need dinner and not plan on it from the get-go.
    Good luck, Katie

    [Reply to this comment]

  • Dianne Petersen

    I wanted to leave a quick message about your ideas for using old sheets. Thanks for the many varied ideas. I had been wondering why I had to pay so much for toilet paper. I have solved that problem.

    [Reply to this comment]

  • Dianne Petersen

    The pictures of the free range chickens are just wonderful. I used to raise chickens and that is what they did was roam around the property. We found eggs in the most unusual places.

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  • Rachel

    Hello Katie, I just stumbled upon your site While trying to find some answers on sprouting. I am eager to read and learn from all you have shared! I just recently tried my hand at sprouting, like 3-4 days ago. I started with very small amounts of almonds, barley, and corn, just to get my feet wet. However, I didn’t actually have any information to base my attempt off of with the corn, not even in the Nourishing Traditions book and can’t seem to find anything online. Only about half of the corn kernels sprouted and some had really long tails. Do corn kernels need to be soaked longer? How long should the sprouts be before dehydrating? And if the sprouts are really long, do I remove them before dehydrating or are they ok to be ground into cornmeal too?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Rachel,
    Sorry I missed your comment for so long! I have never sprouted corn nor heard of anyone doing it, but this might be because the phytic acid reduction for corn isn’t just “soaking.” You need to treat corn with lime water, called nixtimalization. I still haven’t gotten around to learning how, but I hear it’s not too hard. :) Katie

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  • Royce

    This site is Great! I’ve been researching, searching, and sometimes ordering natural products for weeks and I’ve had a difficult time finding good information and guides on TRULY Natural products.

    I stumbled across EWG.org and used them as my go to reference for products; however, I ordered several products from numerous websites and have not been pleased. It’s not because their products are terrible, it’s just their products may be too natural and not terribly effective.

    Your site is exactly what I’ve been searching for and I’ve wondered why there is not a “Go To” Consumer site that has reviews of all “Natural” Products and provides detailed, researched information about products / companies and whether or not they are TRULY “Natural”.

    Your information is informative, well researched, and well written. I’m a Big fan and will visit regularly.

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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