Transition Brockville archive

Tag : Cooking from scratch (47)

Are pickles fermented? Pickled vs. fermented foods

Mother Earth News / Chelsea Clark / 11 May 2015

Since I discovered the various health benefits of fermented foods, I have become a complete fan of these sour, delicious treats. I have learned to make my own fermented vegetables, sauerkraut, sourdough bread, and more. But when it comes to grabbing a fermented snack from the grocery store, choosing the right product can be confusing. So what are fermented foods, exactly? And are pickles fermented, or are pickled foods different from fermented foods? These types of questions shouldn’t be ignored; there is a crucial difference between pickled and fermented foods that impacts their nutritive value.


All you need to know to eat good, grass-fed meat

Mother Earth News / June/July 2012 / Deborah Krasner

Beef and other ruminants are generally called “grass-fed,” while pork and poultry are referred to as “pastured” or “free-range.” The essential point is that these animals spend their whole lives eating what they were designed by nature to eat and getting exercise, fresh air and sunlight. They tend to be healthy, with no need for antibiotics or other drugs. Because they range through rotating pastures, they aren’t stressed or crowded. When grass-fed animals are allowed to grow slowly and naturally to the appropriate processing weight, they don’t need growth hormones.

Pastured animals produce manure that enriches the fields they roam on and nourishes birds, promoting a diverse ecosystem. Grass-fed meat and milk are increasingly recognized as healthier and consistently lower in bad fat than industrial products.


Where do you keep your compost bin?

treehugger / Katherine Martinko / 01 December 2017

The location of a compost bin could be affecting your willingness to use it. A group of researchers from the University of British Columbia found that the closer a main collection bin is to one’s door, the more likely one is to use it. While this is a logical and unsurprising conclusion, it’s interesting to see how small the changes have to be in order to make a big difference.

The 10-week study took place in several high-density residential buildings in Vancouver. Compost and recycling bins were placed in three locations — the garbage disposal area (least convenient), at the bottom of the elevator (somewhat convenient), and just outside the doors of individual suites (most convenient).


Fermented oat porridge recipe

Mother Earth News / Sandor Ellix Katz / August 2016

Fermentation can add new dimensions to grain porridges. A 12- to 24-hour soak will increase digestibility and creaminess without altering flavor.

Sally Fallon, author of the pro-fermentation cookbook Nourishing Traditions, is emphatic about soaking grains to make them digestible. “The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all preindustrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes, and casseroles.”


Cast iron cooking workshop

Brockville Museum / 31 August 2017

Join us for our first hands-on workshop as we discover the history and utility of cast iron pans.

  • Learn how to clean and season cast iron pans
  • Bake (and eat) some delicious food prepared in cast iron pans
  • Find out Brockville’s link to cast iron through items in our collection

This is the first in our Heritage Skills Workshop Series. Cost includes all supplies. $15 per session or $36 for the series of 3. Advance registration is required so we can gather supplies. Sign up at the museum in person (Monday-Friday, 10:00 – 5:00) or by phone (613-342-4397)

For more information email us at

Veggies n’ Fruit Community Boost Initiative awardees

Healthy Kids Community Challenge Leeds and Grenville / 7 July 2017

Healthy Kids Community Challenge Leeds and Grenville is pleased to announce awardees of the Veggies n’ Fruit Community Boost Initiative. The Veggies n’ Fruit Community Boost Initiative supports the third Healthy Kids Community Challenge theme, Choose to Boost Veggies and Fruit, and aims to create supportive environments for healthy eating.

Thirteen recipients across Leeds and Grenville have introduced programs that will make it easier for kids and families to choose vegetables and fruit with every meal and snack.

Find out what is happening in your community!


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The Transition Framework

What the Transition movement does incredibly well is small-scale experiments which are practical, which resonate with local people, which look as if they’re doable, and that can engage people at a practical and meaningful level. It connects up the big issues and the local issues and shows you that change can happen at a local level.

— Julian Dobson, 21 Stories of Transition
TB Projects

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