Up close and personal with my kefir grains. This is what they look like after they've been strained out of the kefir and rinsed off. Now they're ready to have more milk poured on top and then sit out at room temperature for a couple days.
Soultrain is my nickname at work, where I am a sous chef. I'm also someone who is obsessed with the health consequences of diet. About a year ago I was introduced to the Weston A. Price Foundation by way of a coworker who was hosting a potluck/chapter meeting at work after hours. I like potlucks, so I went just for that. Even though I was sold on veganism as the healthiest way to eat (mostly because of what I read in "The China Study"), I latched on to the idea of nutrient-dense, traditional food as the best diet for overall health after reading about the WAPF and from other sources on the subject. Now I try to follow the dietary guidelines of the WAPF and I feel a lot better than when I tried to limit animal products in my diet. This blog follows my daily food preparations as I try to stick to the guidelines. I call it "What Would Sally Do," poking fun at the fervor with which people (including me) follow Sally Fallon, author of "Nourishing Traditions" and co-founder of the WAPF.