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Katie Kimball

I love hearing from my readers!

Just remember that if something isn’t too personal, it might be better asked in a “comment” at the related post so that others can benefit from the answer. (For example, questions about making homemade yogurt, boiling chicken stock, or granola bars should land on those posts…) Questions, requests for a certain topic, and advertising pitches are all welcome.

I honestly can’t promise I’ll answer (unless you have an eBook question or ordering issue – I pride myself on prompt customer service!). My four children, husband, and home have to come before personal email questions. I do, however, answer all questions in the comments section of blog posts (although sometimes it takes a week or so, see above excuse).

I’ve covered a great many topics here at KS, and you can check out my thoughts on them all by using the search bar to the righthand side there up at the top. There’s also an archives page for your convenience and some FAQs below…

Email Me!

If you checked those places and still want to contact me, my inbox awaits, just email me directly at: [email protected]

Or start a conversation with one of my Happiness Coordinators:

Businesses and advertisers, please see my advertising page.

FAQs:
  • I am trying to feed my family better, but I’m just so overwhelmed with all this information. I don’t know where to start. Start here.
  • How do I get my husband on board with all these changes? (Right here, plus more success here and here and more on our story here)
  • I want to eat better, but it’s so expensive! 3 quick tips for you…
  • How do I start a grain-free or gluten-free diet? Got you covered with elimination diet recipes…
  • I wish I had more family-friendly recipes…our favorites are in my books, which I use constantly!
  • I’m wondering if you have reviewed ________? You can see all my review right here and use the search bar too.
  • What’s the best deal on coconut oil? See here.
  • My homemade yogurt turned out ______. Can you help? Trouble shoot here.
  • Where do you live? Grand Rapids, Michigan
  • Do you have any good real food sources there? You bet – check this out.
  • What can I do for my candida? I really did share everything I know in the post series starting here
  • Do you accept guest posts? Click here to find out…
  • Why do you include Catholic stuff on Kitchen Stewardshipยฎ? My commitment to being a good steward is part of my call from God, so my faith is an integral part of my work in the kitchen.
  • Do you know anything about [list a certain fat here]?  See this chart for the scoop on all fats.
  • How do I get started with a blog (or increase my readership on my current blog)? I love Amy Lynn Andrews for the basics – check out Blogging with Amy for brilliant step-by-step instructions about starting a blog. As for readership – be unique. Be yourself. Network with other bloggers politely. And work you patooty off. ๐Ÿ˜‰ Get on Twitter and Facebook, even though they’re time sucks. They’re worth it if you want to be serious about blogging. Go to conferences. If you’re in West Michigan, join us for a local West Michigan Blogs meeting.
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

93 thoughts on “Contact”

  1. I just posted you a message however I don’t if it went through. I made the jar yogurt and it came out very loose after 16 hours, the taste is great but not the consistency. what to do??????

    1. Katie Kimball @ Kitchen Stewardship

      Elaine,
      Changing the incubation temperature by 5-10 degrees can make a big different, as can the starter by a 1/2 Tbs. either way. You just have to experiment and take notes, because it IS possible to get thicker yogurt. Are you using raw milk? If so, heating the milk for a longer time, like half an hour, can make a big difference in end consistency too.
      ๐Ÿ™‚ Katie

  2. I made the jar recipe yogurt and I love the process, however it came out very loose after 16 hours, taste great but too loose.

  3. Hi Katie,
    I absolutely LOVE your blog!!! Thank-you for loading us with such wisdom! Just a quick question about stock: will I lose any nutritional value if I roast a chicken before using the leftovers for stock (as opposed to tossing the whole raw bird in the stockpot)? I would really appreciate your response!
    Thanks!

    1. Katie Kimball @ Kitchen Stewardship

      Brittany,
      Thanks! I think the only risk there is that some of the good stuff will come out of the bones during the roasting process. I capture this back by simply pouring the liquid/goo from the bottom of the roaster into my stock. Ta da!

      ๐Ÿ™‚ Katie

  4. I have some question with the sunblock and I think I’m more confuse with some thing since I have just read and is a lot to take but I have found this 2 recipes of the internet I do not know if there are good and I would like your opinion of them since Im not sure any more if a higher spf is really necessary ( I live in Puerto Rico)

    Here is the cite

    http://frugallysustainable.com/2012/03/a-recipe-for-natural-homemade-sunscreen/

    Ingredients that Naturally Protect Us from the Sun
    There are natural ingredients, some may be found in our kitchens, that work to protect us from over exposure to the sun. Many are oils that contain SPF properties such as:
    Raspberry Seed Oil. The highest of all natural ingredients, contains an estimated SPF of 30-50.
    Shea Butter. An excellent skin protectant with an SPF of approximately 6-10.
    Carrot Seed Oil. Carrot seed oil is an essential oil and has been estimated to contain SPF levels of 30.
    Wheat Germ Oil. While super nourishing for the skin, it too possesses a natural SPF of 20.
    Sesame oil, Coconut Oil, Hemp oil, Avocado oil, Soybean, and Peanut Oil. All contain SPF levels between 4-10.
    However, none of these ingredients are necessarily adequate on their own to provide us protection for an all day experienceโ€ฆsay, out on the lake.
    In order to make your own sunscreen you really should add the natural mineral zinc oxide (and possibly titanium oxide) to your recipe. This will give you real power to reflect the sunโ€™s ray, with minimal negative effects.
    The Recipe
    Ingredients
    Customize this recipe based on your budget and what you have available.
    -1 ounce oil blend (use any combination of the oils listed above)
    -1 ounce beeswax (adds waterproof properties)
    -1 ounce butter blend (i.e. Shea butter, mango butter, or cocoa butter)
    -1 teaspoon vitamin E oil
    -0.36 ounces zinc oxide powder
    -30 drops essential oils, optional
    Method
    1. Gather ingredients and kitchen tools. Note: Many of the oils listed above can be found in the grocery store or health food store. I love the quality and cosmetic properties of the oils, essential oils, and butters available from Mountain Rose Herbs. They are my source for these things. Find beeswax here or search for a local source by clicking here.
    2. In a double boiler, over low heat, melt the oils, beeswax, and butters.
    3. Remove from heat and allow to cool slightly prior to adding the vitamin E oil, zinc oxide powder, and essential oils. Note: Wear a mask when working with zinc oxide. Although it has not been proven harmful when used topically, inhaling the substance can be dangerous.
    4. Stir until zinc oxide is dissolved. Note: Purchase zinc oxide powder here.
    5. Pour into a push-up or roll-up dispenser. This recipe will produce a product similar to a lotion bar or sunscreen stick. You could easily clean out and re-purpose a used deodorant or lip balm container. But, if you want to buy a new oneโ€ฆI love these containers.
    6. Allow to cool and harden on the counter overnight and then youโ€™re good to go! During times of heavy sun and swim exposure be sure to reapply often for the best coverage.

    Here is the second one

    http://www.youtube.com/watch?v=i2rZRYG1vYM

    Thank for your time

    1. Katie Kimball @ Kitchen Stewardship

      I’d trust anything from Frugally Sustainable; Andrea is great. ๐Ÿ™‚ Katie

  5. Wondering …since you wrote about triclosan in soaps , I have been looking at labels and some don’t even have ingredient labels . Should that be alarming ? Are they trying to hide something ?Also , have you found something that works for the dishwasher and it’s soap ? Does liquid dishwash soap have triclosan in too ?

    1. Katie Kimball @ Kitchen Stewardship

      Esther,
      Labeling laws are alarming – personal products don’t need to list ingredients. So although a company may not be maliciously hiding something, generally a sign of a conscious company that uses healthy ingredients is a full ingredients disclosure. I haven’t seen triclosan in liquid dishsoap, but I haven’t bought conventional stuff in a number of years. For the dishwasher, I’m actually covering this next month, but I do like Ecover, GrabGreen, and Tropical Traditions in that order. ๐Ÿ™‚ Katie

  6. I already have your Beans Book – its great , I really wanted to get the sweets book but my younger daughter wants your snacks book—– so I was looking for a combo sale package that had the Sweets book, the Snacks book and the Camping book. Can I get a package with those 3 ebooks?

  7. I have a grapevine with seeded grapes. I’d like to try to dehydrate them. Can’t seem to find any directions. Any help would be appreciated.

    Thanks
    Myrna

    1. Katie Kimball @ Kitchen Stewardship

      Myrna,
      I wish I could help, but I’ve never tried! Maybe you have to de-seed them? Yikes!
      Good luck, Katie

  8. I just read your post about pro-biotics, that you wrote back in June.

    You mentioned changing your probiotics and I was wondering if you stayed with the new kind or found something different? What you liked about the one your currently using and is it diary and gluten free?

    One more question…. have you ever battled yeast issues? What did you use besides pro-biotics?

    1. Katie Kimball @ Kitchen Stewardship

      Elaine,
      I don’t know if you saw the Monday Mission or this post: http://www.kitchenstewardship.com/2012/06/21/are-your-supplements-turning-into-deadly-pathogens-in-the-gut/ but if you didn’t read that one, do.

      I did change my probiotic and dont use Garden of Life anymore, but I don’t know that I found anything magic. ??? I’m going to try Miessence’s product, which is supposed to be amazing. We’ll see – I am currently battling candida, so I actually have some answers for you:
      Kill yeast with: EOs like tea tree, lavender, oregano; pau d’arco tea, propolis, olive leaf extract (switch it up every week to 10 days as the yeast will become immune to each thing after a while)
      Build better flora with: yogurt, kefir, fermented vegs, probiotics, etc. (on skin if needed)
      Starve the buggers by forgoing flours and sugars.

      Good luck! ๐Ÿ™‚ Katie

  9. Debra or Steven athanas

    Hi I read that Organic grape seed oil is very similar to EVO and does not break down (or oxidize) under heat like frying, sauteing, grilling, baking or broiling. It also has a three year shelf life. It does not add any flavor to foods and is lighter than olive oil. This means no free radicals to make you age prematurely.

  10. Hello Katie,
    wanted to say that i luv the important information about dangers of some food and healthy alternatives… i would like to ask a question about your recommendation about a certain product, this is the ingredients in a POPULAR ORGANIC cleaner at most all HEALTH STORES… the all purpose cleaner contains the following:
    1. water
    2. ammonium laureth sulfate
    3. sodium laureth sulfate
    4. glycerin
    5. lauramide DEA
    6. fragrance (natural?)
    7. Geranium Maculatum (Geranium) Oil, ,
    8. Rosa Centifolla (Rose) oil
    9. Eugenia Caryphyllus (clove) flower oil,
    10. Cocamidopropyl Betaine
    11. Aloe Barbadensis leaf juice
    12. Olive (Olea Europaea) Oil
    13. Isostearamidopropyl Morpholine Lactate,
    14. Polyquaternium-7
    15. methylparben
    16. propylparaben
    17. drazolidinyl urea
    18. proplylene glycol
    19. sodium chloride
    20. Polysorbate 20
    21. Sodium Chloride
    22. Citric Acid
    i see SEVERAL things in the ingredients that are toxic…what do you think?

    1. Katie Kimball @ Kitchen Stewardship

      Wow, Kim, I see SEVERAL things, too! Here are the ones that would make me put it back:
      sodium laureth sulfate
      all those parabens!!!!!
      drazolidinyl urea

      and seriously, probably some other things, too. Wow. This would be a fun game to play on KS – “name that health food store products” and what’s wrong with it? ๐Ÿ˜‰
      Katie

      1. thank you for replying so quickly. that would be a good name for a game…
        i would LOVE to tell you what brand but then i’m sure that I WOULD BE the one in trouble for exposing the lies …
        i’ll be happy to tell you if you want to send me another private e-mail
        keep up the wonderful work that you’re doing
        hugs&prayers and stay safe

  11. Hello! I absolutely LOVE your blog! It is my “go-to” for feeding my family of 9 healthy, frugal whole-food recipes. I cannot thank you enough for the wealth of education I have (& continue to!) gain from your blog. Your blog is such a blessing! I am SO grateful!

    I am VERY interested in all of your books. I am wondering if you have, or would consider offering, a special “discount bundle” to get all 4 of your books at once? I don’t want to have to try & pick just one or two!!! (That would be impossible!) I love (& definitely need!) all 4!!! And, I am sure I am not the only mom that feels this way! ๐Ÿ˜‰

    I thought maybe a bundle deal would make purchasing all four at once a little easier for all of us moms of families, big & small, that truly are dedicated to, & consistently trying to, “balance Godโ€™s gifts of time, health, earth and money”, (love your mission by the way! So close to my own heart), to purchase all 4 of these much needed books.

    THANK YOU for your consideration! I am looking forward to your response (& these books! ๐Ÿ˜‰ ).

    Thanks SO much again, for everything you are doing! Take care & God bless you & yours.

    1. Katie Kimball @ Kitchen Stewardship

      DD,
      What a sweet note! You know, I was just thinking of this the other day. I am adding it to my list! Maybe for my birthday (August) it would be a fun time to offer the bundle and a deal on the deal as well…if I can’t get a “bundle” thingy together, you will definitely see a site-wide sale good on all books for my b-day, so that will ultimately do what you want it to do! Thanks so much for the suggestion!

      God bless, Katie

      1. This is wonderful Katie! I am looking forward to it! ๐Ÿ˜‰
        And thank you so much for your reply.

        Take care!

  12. Me again………. ๐Ÿ™‚
    Also, in the stock, there are little bits of brown……….what might this be?

    Thanks

  13. Hi
    Just came across your website, after trying to make my own bone broth. I noticed in one of your posts you said that the stock may appear cloudy if the layer of fat isn’t skimmed off first. Is this during the actual heating process? How can this be done if I am using a slow cooker, and can’t heat to a high temperature initially? Many thanks and keep up the great work! ๐Ÿ™‚

    1. Katie Kimball @ Kitchen Stewardship

      Tricia,
      So sorry I missed your comment for so long! Yikes!

      First, I don’t really worry about cloudiness because it’s just an aesthetic thing, not really a taste or nutrition thing, and I can’t only worry about so much! ๐Ÿ˜‰ I make stock in the slow cooker, and it just goes. ?? Sometimes I can get the fat after it cools but most of the time it goes right into soup. My slow cooker ends up boiling it all anyway. Just skim what you can whenever.

      As for brown bits, probably just meat? I get lots of floaties; it’s totally normal!
      Keep up the good work trying new things!
      ๐Ÿ™‚ atie

  14. Hi, I stumbled on this website while looking for recipes to use with my new beef bone stock. I was getting sick of just adding veges and ultimately getting the seasoning wrong. I’m struggling to cook in my tiny 1brm studio in Wellington, New Zealand. But your recipes look so amazing I can’t wait to try them. Some home I’ll get around my 3 foot kitchen. Anyway just wanted to say thanks for helping motivate a young lad trying to be motivated to eat properly.

  15. Hi,

    I’m an independent online travel consultant looking to find out whether or not you accept either guest post or advertorials on your website at http://www.kitchenstewardship.com. If you are interested, the content provided will be unique, fresh and written as a general advice/ tips piece closely relating to travel and the theme of your site. The copy will always be over 500 words in length and professionally written by an ex-journalist, who is also an English graduate.

    We have included a sample of past content so you can review.

    http://everythingfinanceblog.com/exotic-places-you-can-travel-to-on-a-budget.html
    http://jackandjilltravel.com/are-jobs-that-let-you-travel-better/

    How much would it cost for a similar article written by us and placed on your site?

    Kind Regards

    Tara Watson

  16. enjoyed reading todays egg receipes–I am a widower now but when my wife was living we had gone to different B&B and enjoyed their meals–one was an Inn in northern Wisconsin that served an egg ala creme that was wonderful–we did our own home cooking on this almost duplicating your eggs with cottage cheese but using creme cheese added diced just as the eggs are finished–about 1/2 oz. per serving–the cheese melts and covers the eggs-=delicious!!

  17. Hi there, I ordered all four of your ebooks last week and still haven’t received them via email. Not sure if you have my correct email ,but my paypal account did get charged. REALLY looking foward to my books, so please let me know if there is anything else you need from me or when I should expect to recieve them in my inbox. Thanks!
    Cathy

  18. Have you ever done research on safe rice cookers? We have one that I’ve used for years. I’ve felt uneasy about it for some reason. Tonight I asked my husband if he thought it was made from aluminum. He replied yes. Well, now I need to find a new one. Any recommendations?

    1. Katie Kimball @ Kitchen Stewardship

      Paula,
      A rice cooker in one appliance I’ve never owned or researched. Does the aluminum touch the food? I’d check Amazon reviews and call the manufacturer to ask about the material; check on lead if it’s coated like most I have seen. Good luck!
      ๐Ÿ™‚ Katie

  19. Hi Katie! I bought your Healthy Snacks to Go book today, and I have a question. Can I buy To Your Health brand sprouted oats and use them for the no bake granola bars? I am guessing they would be healthy and digestible. Am I right? Thank you!

    1. Katie @ Kitchen Stewardship

      Kristie,
      So sorry it took me so long to respond…I got absolutely behind on comments when I released the second edition of the snacks book and truly have never caught up.

      I am not familiar with the brand you mentioned, but I’m sure they would be a perfect fit from what I know of sprouted grains. Enjoy! ๐Ÿ™‚ Katie

  20. Just wondering- do you know anything about protein powder/shakes? Are they good or bad for you? What’s the value to them?

    Thanks!

    1. Katie Kimball @ Kitchen Stewardship

      Kate,
      So sorry it took me so long to respond…I got absolutely behind on comments when I released the second edition of the snacks book and truly have never caught up.

      I generally don’t trust things that are powders unless the company can prove that they didn’t have to do anything high-powered or unnatural (beyond “dried out”) to get it there. People use protein shakes to build muscle when they’re working out. Sun Warrior may be a good real food brand, but I’ve only seen it, not looked deeply into it. ๐Ÿ™‚ Katie

    1. Joyce,My email is kitchenstew at gmail.com – thanks for the note! I’m working with another Thrive consultant and just incorporated Thrive in a giveaway…
      ) Katie

  21. Hello Ann! I couldn’t find your email anywhere so I apologize for “advertising” in your comment space. I noticed on your latest post that you talk about using a dehydrator. I think that’s great and if I have a large amount of food that I want to preserve from my garden I use mine as well, BUT I wanted to tell you that there’s a better way. ๐Ÿ™‚ Freeze dried foods. I’m a consultant with Shelf Reliance and their food line, THRIVE is amazing! Their fruits and veggies plus so many grains would be a great addition to your snacks. I’m loving your website and I appreciate the information you share with us. Nutrition is so important!! ๐Ÿ™‚ Anyways, I wanted to invite you to my blog that a friend of mine and I share. www.thrivequickdish.com. We’re new to the blogosphere, but are working hard to add new recipes and tips each week. Thank you!!

  22. I recently purchased your ebook “Healthy Snacks to Go”. How long does it usually take to get the download for it?

    1. Kathy,

      Ack! So sorry I took so long to reply; my comments got out of hand as I finished up the second edition of my snacks book! the download comes immediately – please email me at kitchenstew at gmail.com if you haven’t gotten it yet and we’ll make it right.
      Thank you! ๐Ÿ™‚ Katie

  23. Hi Katie – I’m so freaked about this:

    http://insightfulnana.com/home-garden/housekeeping-home-garden/lead-poisoning-and-crock-pots

    Other than buying a lead test kit how do we know which pieces of our ceramic ware is lead-free? I use ceramic because plastic is unsafe, but now I feel like a duped idiot. ๐Ÿ™‚ ARGH!!!!

    1. Kellie,
      Oh, man. Super bummer. I will keep that tab open and look into it more, but here’s what I would/will do if I were you: call the manufacturer of YOUR crockpot and ask the questions, mention the study. Find other references to the study online, too, b/c this is just one small blogger. You need more info. Let me know if you find anything different – I smell a post coming!
      TU! Katie

  24. NEW EMAIL ADDRESS – I wanted to let you know that I have a new email address: [email protected] (the old one was [email protected] – I just added another 2 at the end). I hope this doesn’t cause any problems with getting all the wonderful information from you that I’ve been enjoying so much.

  25. I bought 2 of your e-books tonight and I was able to get one of them (Healthy Snacks To Go) but when I tried to download the other book (The Everything Beans Book) the book would not come up. At the bottom left hand of the screen above the “start” button, there is a message that says “Error on page.” I am not very good with the computer, so could you tell me what I need to do? Thanks!

    1. Jan,
      Thanks so much for your purchase! I don’t understand it, but a number of people get stuck on a second download. Just email me (kitchenstew at gmail.com) and we’ll get the copy of the beans book to you! Thanks! ๐Ÿ™‚ Katie

  26. Katie,

    love your site.

    Been seeing some old mason/ball jars on your site with the screw on, tin?, caps.

    I’ve been going to Antique shops and seeing a lot of these around. Are these good to store seeds/beans/misc things in to keep them fresh?

    Thank you

    1. Adam,
      I looooooove glass jars of all kinds! yes, grab those jars up if they’re 50c or less each. I store everything from soup in the freezer to beans on the shelf in them. ๐Ÿ™‚ Katie

  27. Hi Katie,
    I work with at Redmond Inc. aka: Real Salt and I wanted to chat with you about some ideas I have about working together on a project.
    Please email or give me a call and we can discuss. Thanks,
    Leslie

  28. Patty Fromherz

    can you use store bought plain organic yogurt with the cultures in it, to make your counter top yogurt,? or does it have to be the powdered culture?

    1. Patty,
      Store yogurt incubates between 90-110F, so unless you live in a very warm climate, that won’t be countertop stuff. You’ll need to buy a special culture just for room temp culturing, but then you can use a bit from your old batch for each new batch. ๐Ÿ™‚ Katie

  29. I’ve been hanging around your “house” for a while now and have really enjoyed sitting in your kitchen. ๐Ÿ™‚ As I was reading over the Thanksgiving info you’ve posted, with my mind ever on my church’s upcoming craft and bake sale, I thought wouldn’t it be nice to have all this information in a fundraiser-type book to offer – so appropriate for such a time as this. What do you think?

    1. Donna,
      What a nice compliment, thank you! I’m not sure I know what you mean though – which info? There are over 1000 posts on KS, so surely not everything? ๐Ÿ˜‰ I do have a couple themed recipe books, but nothing for the holidays. Happy Thanksgiving! ๐Ÿ™‚ Katie

  30. I have been soaking my grains for the past couple months (since I read Nourishing Traditions and also since I got your soaked grain ebook–thanks!), but I’ve just heard that the calcium in milk products used for soaking actually inhibits phytic acid breakdown. I know you are a well-researched person, so I was wondering if you knew anything about this. Is it true? If so, how much calcium is actually retained in the whey? Whey is what I use most frequently. Thanks for your blog!

    1. Danielle,
      Yes, I’ve seen that Amanda Rose is now saying to simply soak oatmeal in warm water because of this. I kind of throw my hands up! My hunch is that there is so little calcium in the 1 Tbs. of whey that it probably doesn’t matter, but I’m just guessing. I’ve seen anecdotal evidence that whey works best, plus it makes sense to lacto-ferment things a bit. I’m going to add milk to my oatmeal anyway, so I can’t worry about a little whey! ๐Ÿ˜‰

      Maybe go every other day, whey and just water, and see if you can feel a difference after morning oatmeal. ???

      Good luck! Katie

      1. Thanks for your reply! I have another question about this soaking oatmeal thing. I have recently ventured into making sourdough. Thanks for all the tips on your site. Could some sourdough starter be used with the soaking water in my oatmeal? That would add the whole wheat needed for phytase, but does the starter provide the acidic environment needed? OR, we regularly drink water kefir each morning (I just make it with sucanat, no flavors added, and the kids actually like it!)–would water kefir work in place of whey in a soaking medium?

        1. Danielle,
          I had the same thought and tried sourdough starter with oatmeal – scientifically, it meets all the requirements perfectly! My husband wouldn’t eat it, so we’re back to whey, but yes, technically, both your ideas are sound. ๐Ÿ™‚ Katie

  31. I am looking for a buckwheat pancake recipe that is for just making the mix in a large quantity and then storing in the freezer and you can take out as much as you need as needed and then add the milk and eggs. I can’t remember if it was on your blog or not.

  32. Hi, I’m trying to take baby steps to feeding my family better. Have a question. We love making the homemade granola and bars, and I would like to step it up and go with organic granola. We have very little access to organic where I live. Wondering if you have any recommendations of places to buy organic oatmeal from? I’m looking for cheapest I can find, of course! Love your blog.

    1. Heidi,
      Personally I get it from clnf.org, but they’re only in the Midwest. I’d try Amazon, Azure Standard, maybe Mountain Rose herbs. Good luck! ๐Ÿ™‚ Katie

  33. Hi,

    Do you need “Guest Bloggers” for your blog? I represent a large community of writers who are trying to get their unique family friendly content published on sites such as yours. My writers are just looking for exposure so there is no charge to you for the content.

    The writers I represent are professionals and are not churning out garbage content that reads like a sales ads. Each piece takes time to create and is usually 700 words or more in length. We hope to establish a long term relationship with you. You can also feel free to monetize the articles with banners ads or Google Adsense etc.

    PS. I am sure you will want to see some writing samples so just let me know and I can show you several.

    Thanks,
    Paul White
    Inventory Manager
    (913) 837-3055
    [email protected]

    1. Paul,
      In the small and very defined niche that I write in, it’s unlikely your writers would know enough about the subjects at hand to be helpful, but thanks anyway.
      Katie

  34. linda st. laurent

    Katie, I was wondering your thoughts in relation to soaking grains vs. avoiding grains. It has been recommended that my daughter go gluten free, but I am having conflict with it. Especially spiritually. I am thinking that soaked grains are better then gluten free. Just need some advice. Thanks for your help. Love your blog. Keep up the great work.

    1. Linda, I’m all over the place on this one! If someone rec’d that your daughter go gluten free, I’d do it. We found amazing results with my husband – and I don’t think everyone needs to be GF, but I bet most Americans would benefit from at least “low gluten.” Yes, soaked grains are *probably* better than not, but if someone has a gluten issue, they’re still no good.

      Spirituality is tricky – Jesus is the Bread of Life, so how can bread be bad? But we fallen humans have manipulated wheat so much that we’re causing our own problems. ๐Ÿ™

      Here’s everything on soaking grains: http://www.kitchenstewardship.com/seriescarnivals/soaking-grains-an-exploration/

      And our experiences with gluten-free: http://www.kitchenstewardship.com/tag/gluten-free/ and http://www.kitchenstewardship.com/tag/grain-free-lifestyle/

      Hope that helps!
      ๐Ÿ™‚ Katie

  35. Katie,

    Congratulations on your newest addition. What a beautiful family! Your website looks like it is has lots of useful and helpful information. I am a little concerned about your promotion of raw milk though. As a veterinarian we have been well-educated and informed about the potential transmission of disease through non-pasteurized products. Also, a family member of mine died from TB that was obtained from raw milk (she lived on a dairy farm). Just wanted to give you a health professional’s viewpoint. God Bless!

    Meg

    1. Thanks, Meg! I do know there are risks, but I know my farmer and have seen the cleanliness procedures. I figure there are also risks to storebought spinach, peanut butter, etc. these days, so the benefits of organic/grassfed that’s hard/impossible to find elsewhere outweighs the risks for me. But I do appreciate your opinion and am always open to making changes in our lifestyle!
      Good to hear from you!! ๐Ÿ™‚ Katie

  36. Congratulations on your new baby! I have a question about where you buy your mozzarella cheese? Or do you make it? Whenever I’ve seen a recipe you use it is always inexpensive. Its $5 a pound for fresh mozz where I have looked or more.

    1. Ashlee,
      Thanks! I just buy store brand mozz at Meijer, usually, when it’s on sale. ??? Not fresh mozz; that would make a big price increase. I’ve made it a few times, but I didn’t think it was worth it (and I wasn’t all that good at it either!) ๐Ÿ™‚ Katie

  37. hi Katie,
    I was wondering who you would recommend to have my broiler chickens slaughtered by. We have been given a few names in the Alto area. Our Jumbo Cornish’s (17) look fantastic and are about ready for my Sunday suppers ๐Ÿ™‚ thank you!
    Solange

  38. Hi Katie,
    Thanks so much for inspiring us to bring more thoughtfulness and mindfulness to our everyday tasks, to do them better, to demonstrate respect for food, our families, our bodies, our environment, our responsibilities.
    I’ve never been a magazine or blog reader, yet I am greatly enjoying and appreciating your site. There are so many thoughtful, practical ideas… which are already manifesting as changes in my familie’s lives. I’ve also resonated with your comment about ‘being stewards and not fanatics”… Thanks a lot for your work. Inspiring! Sending you best wishes for the baby!

  39. Hello,

    I’m new to your site and I love it! I was looking for the free download but never knew how to get it. The everything beans book.

    1. Vero,
      Welcome! The free download is the soaked grains ebook – just go here and put in your email address, then follow instructions to validate your subscription. The Everything Beans Book is another product of mine, available for $9.95: http://www.kitchenstewardship.com/2011/03/01/now-available-the-everything-beans-book/

      Happy to have you along for the ride! ๐Ÿ™‚ Katie

  40. I just found your site and I’m in love! ๐Ÿ™‚ I’m blogging about my own journey and being very realistic about the discouragements I face. I just launched a new get-on-track program for myself and your blog is helping immensly with it. Thanks so much!
    Rose

  41. I have an allergy to salicylates, of any kind. You have the most complete guide on mineral based sunscreens I have found. I am hoping you can tell me if any of the first three reviews you have done (Kabana Green, Badger & Mexitan) have any type of salicylates. I have something called Triad Asthma.

    1. Carla,
      Happy to help! All 3 of the brands you mentioned have nothing but recognizable ingredients to me, so as long as your trigger ingredient wouldn’t be spelled any other way or hidden under another name (I’ve never really heard of salicylates myself), then you’re golden. I’m thinking all 3 list the ingredients at their individual website if you need to double check. I’m so glad you found my review helpful! ๐Ÿ™‚ Katie

  42. Another question about homemade chicken stock: once I boil it down & freeze it, should I add water to it before adding it to a recipe? It seems that otherwise it’s too thick & I don’t want to waste it! What are your guidelines for rice & soup, for example?

    1. Rebecca, If I specifically boil it down to condense, then I do add water back in when I use it. If it’s just thick because it’s thick, I don’t always. You can go either way – more or less gelatin in your meal, basically! For rice, if you’re trying to conserve, use a bit more water since the flavor isn’t as important as in the soup. A little trial and error (although it’s had to “error” on this since it always tastes good!) will get you super comfortable with all this stock stuff. ๐Ÿ™‚ Katie

  43. Hi Katie,
    I just wanted to let you know how much I enjoy your site. I first heard of you several months ago when I read an article that you wrote for Family Foundations (CCLI magazine). At the time I wasn’t at all interested in “real” food, but you were from the Grand Rapids area (as am I) so I checked out your blog and “liked” you on Facebook. Fast forward a few months when my son’s teacher told my husband and I that she suspected he might have ADHD. Medication not being an option for us, I began reading every book I could find on treating ADHD naturally and diet seemed to be a key. So begins our family’s “food conversion” as my friend Kelly the Kitchen Kop calls it. I’ve really enjoyed all your posts and it was through your blog that I found Angelus Farms which is where we purchase one and a half cow shares. We LOVE our milk. I just bought the camping e-book. We love to camp (although not quite as hardcore as your family) and I am so excited about the camping recipes in it. Anyway, I just wanted to say thanks for your site and all your food encouragement.

    1. Kristin,
      It’s so fun to hear from readers, especially local gals! Thanks for the encouraging note! ๐Ÿ™‚ Katie

  44. Baby snack questions:
    Any quick and very portable snack recommendations for say outings, church, and even around the house?
    We have a 9month old and my mom brought these evil gerber snacks into my house. Im sure they aren’t the best for our baby and they are pricey. I will admit, they are hard to pass up and are very convenient. I already try to use fresh fruit at home for snacks- but bananas, peaches, pears are messy for when we are away. We also use plain cherios.

    1. Jenny,
      Homemade crackers are one great option, and freeze dried fruit is easy for a babe to eat and zero mess. I don’t have much other than that, but hopefully after a year I’ll know more! ๐Ÿ˜‰ Katie

  45. Jen VanderStoep

    hi katie – i LOVE your site and have been soaking it all in as our newly grown family of 6 are making the transition to all real food. thank you for all your tips and help as we do this slowly on our very tight budget (just adopted 2 little ones). i recently purchased your e-cookbook for healthy snacks on 5-5-11 but never received an email or info on the download. is it still coming my way? i am eager to read it and get started! thanks so much! look forward to every post!
    jen

    1. Jen,
      The download will come to your Paypal email, which isn’t always the primary. If you check there and don’t see it (it comes instantly), email me and we’ll take care of you! Thank you!! ๐Ÿ™‚ Katie

  46. Hey there! I’ve been really trying to read and learn more about the things that you have written about and I am so thankful for all of the information you provide. It truly IS baby steps. There is one thing that I have been wondering about and cannot find much information about, and that is about Stevia. Is it okay to use? I know it’s really a plant, but with all of the questionable sugars, I’m just not sure what to think. I would love to hear your input on this. Thank you!

    1. Thank you so much, Terah! I did write once about Stevia, here: http://www.kitchenstewardship.com/2010/04/15/agave-and-stevia-all-natural-unsafe-or-unhealthy/

      This summer I’m running a series called A Sweet, Sweet Summer with a different type of sweetener featured each week, so I’ll get more in depth then. ๐Ÿ™‚ Katie

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