At last, we have found the elixir of health and longevity! Because of its antioxidant content, our ancestors used wine as medicine. This tasty alcoholic beverage was proven to have considerable preventative qualities regarding cardiovascular diseases, reduced harmful LDL cholesterol in the blood, and prevention of ischemic cardiac disease. As a precaution, it suffices to drink one glass a day.
Man has been eating sausage since before the ancient Greeks began to record history. And for a good reason, sausage, made correctly, cannot only help to preserve meat but is one of the finest meals you can put on a plate.
From the first pigs introduced by Christopher Columbus and Hernando De Soto up until 50 years ago, hogs in America were a diverse lot. Breeds from all across Europe and the Far East were imported by various cargo ships that docked along the East Coast.
Have you ever wondered what the most popular protein source worldwide is? You might be surprised to learn that it is goat meat. Nearly 70 percent of the world’s population chooses goat as its main meat supply.
Everyone who tastes dry-cured meats such as bresaola, sausages, salamis or prosciutto walks away with two thoughts. The first is that the meat is delicious. Second, they wonder if they can make it safely at home. Fortunately, you can, and it’s a pretty straightforward process.
Man has been brewing beer for ages. In fact, some of the earliest written records were Babylonian clay tablets detailing how to make ale. Besides the fact that it tasted good, brewing beer and ale helped to sterilize the not-so-clean drinking water of ancient times. That’s right, beer started out as “health food.”
Curing ham with salt is a food preservation skill that came to North America with the arrival of the first European pioneers. Born from the need to cure and preserve meat without refrigeration, dry salt curing was an old-world method already familiar to these pioneers.
Up until the early 1900’s, most soaps were a homemade concoction that neither looked pretty, nor smelled pleasant. It was generally a mix of lye leached from wood ashes and fats leftover from animal slaughter or cooking.
Every homestead exploits various techniques for preserving homegrown produce since having a well-provisioned home is a fantastic convenience. In the winter, when your pantry is stocked, and your freezer is full, you won’t have to go to the grocery store to buy organic produce.
All across our country, people are rediscovering their love for cast iron cookware. For the country kitchen, no cookware set is complete without a few vital pieces of cast iron. While collectors are snapping up all the cast iron cookware from garage sales or flea markets, newly manufactured cast iron has also gained more and more popularity over the last decade.
Back in the day, old folks used to grow sage since they believed their house would be protected. There is even an old saying that goes something like this “A house by which sage grows, death avoids.” No, the plant will not make you immortal, but it will fight certain battles for you.
Let me start by saying that there is no right or wrong when choosing chickens for your homestead. However, there are some key characteristics that one should know before building a flock of chickens for self-sufficiency.