Posted by Laura Paulisich on


23 October 2017 Hudson, Wisconsin USA

Latitude 44.97°N

local horseradish root

local Swiss chard

local spinach

local watercress

backyard parsley

backyard mint

backyard lemon balm

backyard sage

backyard garlic chives

backyard nasturtium

backyard lavender

backyard rue

homemade alcohol-free vanilla extract

homemade bone broth

homemade lacto-fermented pickles

wildcrafted organic witch hazel, honeysuckle hydrosol, pine cone extract (www.organicwitchhazel.com)

organic Moroccan rose water for cooking (www.amazon.com)

homemade skin-nourishing massage oil

homemade grass-fed rendered beef fat

homemade grass-fed rendered bison fat

vanilla-infused coconut oil

traditionally-fermented cod liver oil & skate liver oil (www.radiantlifecatalog.com)


What used to be in the fridge: industrially-produced salad dressing, mustard, skim milk, prepackaged baby carrots, apples, oranges, kiwi, green peppers, cauliflower, broccoli, rotisserie chicken, shredded low-fat cheese, parmesan cheese in a can all purchased at a large, conventional grocery chain. I also had many “food” items in the cupboards: pasta, low-fat chips, low-fat crackers, french bread, whole wheat bread, boxed cereal, “health food” energy bars, low-fat frosting. Now, I don’t have cupboards! The only foods I keep on the counter are salt, basil, herb plants, dried anchovies, coconut oil, coconut cream, shredded coconut, jerky, and sometimes rendered fat.   


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