NNG Meeting - Sept. 20,2011   
Fermented Foods, Easy ways to incorporate into your diet (for real)

The following information is to complement the presentation at the September NNG meeting in Richmond Hill, Toronto


HANDOUT FOR LECTURE
Part 1 including recipe for Beet Kvass, Daikon Radish ferment
Part 2 (chart)

INTERESTING WEBSITES & ARTICLES:
• On benefits of un-pasteurized beer
• Dom on kefir (anything you need to know about kefir is on this web-site)
• Recipe for home-made fermented Ketchup
• Dr. Mercola on benefits of NATTO

RESOURCES FOR FERMENTATION STARTERS:
• For Kombucha, Kefir, Fil Mjolk, please contact Patricia:  b-healthy@rogers.com
   I will give them away for free if you pick up from my porch. (Bathurst & St. Clair, Toronto)
   If you need instructions on how to ferment, consider attending one of my classes

• Caldwell Bio-Fermentation (available at The Big Carrot and Nature's Emporium Newmarket)
• To order Caldwell Fermentation Starter (available at The Big Carrot and Nature's Emporium Newmarket)

• Body Ecology Diet  (or ask Oli Ullman at The Village Market at the Waldorf school, Thornhill)

• GEM Cultures
• Cultures for shipping to Canada

• Marily Kefirlady (Water Kefir Grains - will ship dehydrated starter)

• AIR LOCKS by Pickl-it 

BOOKS THAT INCLUDE FERMENTATION RECIPES:
Nourishing Traditions, Sally Fallon & Mary Enig,PhD
Wild Fermentation, Sandor Katz
Preserving Food Without Freezing or Canning: Traditional Techniques
Full Moon Feast, Jessica Prentice 
The Kimchi Chronicles: Korean Cooking for an American Kitchen