Traditional Cookery

Edamame – green soy beans

Published February 22nd, 2019

by Tammera J. Karr, PhD

On a recent road trip, we shared a bowl of Edamame with family at a restaurant – I didn’t tell my husband what it was, but waited to see if he would try something new. The brave, intrepid food explorer came out, and it want long till he was sucking [...]

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Cast-Iron Cookware ~ Beyond Camping

Published February 15th, 2019

by Tammera J. Karr, PhD

Over the last two weeks, I have been working from our RV, while my husband was busy working away from home. During these internet-phone free times, I get to thinking and exploring, both of which usually lead to spending money. This time I got to thinking about, how I should [...]

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Why Change isn’t Always for the Best

Published February 12th, 2019

by Tammera J. Karr, PhD

How is it that for centuries our ancestors consumed large quantities of high-fat foods and never fell victim to the health challenges of contemporary generations? To answer this, we must look at the lifestyle, food and preparation methods commonly used by past generations.  I have a small collection of antique [...]

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Lets Hear it for Real Fat!

Published January 29th, 2019

by Tammera J. Karr, PhD

Fats are hydrophobic. In other words, fats repel water. Even oil-based emulsions like mayonnaise rely on a third party to hold each tiny droplet of oil in suspension—egg yolk, mustard, or certain starches are common choices. Despite what some folks tell you, food fried at higher temperatures actually absorb more [...]

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Keifer Water and Kombucha

Published January 8th, 2019

by Tammera J. Karr, PhD

 

Fermentation is making a big comeback. Artisan bread makers are developing their own strains of yeast, kombucha makers are popping bottles of fizzy drinks at farmers’ markets. Brown glass bottles line cold drink shelves and have their own growler stations, online gurus are creating websites dedicated to specialty fermenting [...]

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Traditional Culinary Herbs for Health

Published December 15th, 2018

By Tammera J. Karr, PhD

 

The role of herbs and spices in traditional cookery is more than flavor; herbs played a vital role in nutrition and health for past generations. The daily use of herbs in cookery supplied minerals, vitamins, and volatile compounds effective at killing pathogens and parasites. They provided expectorant, glucose-regulating, diuretic, [...]

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Citrus an Imported Fall Food

Published December 11th, 2018

by Tammera J. Karr, PhD

Many of us grew up with citrus foods being part of the holiday season. I remember not only getting tangerines, pomegranates, and oranges in my stocking but also nuts in their original packaging. Today we wouldn’t dream of putting nuts in their shells and a hammer in the hands of [...]

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Jolly Holly Traditional Festive Foods

Published December 4th, 2018

by Tammera J. Karr, PD

As with most, our family has traditional holiday foods we look forward to, on Christmas Eve, my mother would serve oyster stew, and on new year’s it was black-eyed peas and ham for good luck. Others in my family may have made tamales like my great aunt, using her mother’s [...]

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