Yay! Jenny McGruther’s new cookbook is here! If you are not familiar with Jenny’s work, she is the artistic eye and culinary genius behind Nourished Kitchen. We first met Jenny at the Freestone Fermentation Festival in 2011 where she was one of the speakers. Her passion for fermentation was obvious as she spoke of the myriad families that had been healed through eating a traditional foods diet that also included ferments.
At that time, I was just learning about the research of Weston Price and deepening my own understanding of the role fermentation has played in the evolution of humankind. What I’ve gradually come to realize is how much chaos the Industrial Foods Revolution has wrought on the health of our entire nation. Home cooks were enticed away from the hearth with easy bake cake mixes and TV dinners that purported to be just as nutritious as their homemade counterparts.
Gradually, convenience foods along with innovations such as microwave ovens have led to an erosion of basic cooking skills. Moreover, packaged food itself is now comprised of chemicals, additives and generally lacking in the very things we eat food for in the first place – nourishment!
Enter Jenny McGruther’s beautiful blog (now turned cookbook), Nourished Kitchen, featuring recipes with traditional ingredients and cooking classes to help people reclaim the lost skills that had traditionally been handed down generation to generation. Jenny’s writing style and striking photos illustrate the simple beauty of how to make bone broth, ferment kefir and prepare nutrient dense organ meats with mouthwatering appeal. Paired with the science of nutrition, Nourished Kitchen closes the knowledge gap created by our wholehearted adoption of “the foods of commerce.”