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Humans and the livestock they consume is a tale that impacts lives in a deep and meaningful sense. Human history is interwoven with the production of meat for consumption, and its availability and nutritional value as a source of protein has played a major part in the diet as far back as we can imagine, shaping regional identities and global movements. The emotionally charged debate over the ethical suitability of meat consumption may never reach a conclusion, but it is only comparatively recently that the climate impact of livestock rearing and the nutritional and health issues caused by meat have become a pressing concern. Achieving a healthy diet from a sustainable source is a struggle new enough to countries with an abundance of food that it has proven difficult to enact meaningful change. Government efforts to curb consumption and thus curb weight gain in high-income countries are yet to display a meaningful effect, and most of these efforts are focused on sugar or fat. Similarly, the global ecological sustainability of farming habits has not been a major topic of conversation until the last few decades. It’s only now that we’re beginning to have a conversation about the role of meat … Read more

From RAWvolution, Matt Amsden A rich chunk of walnut and coconut fudge sweetened with agave nectar 3 c. raw walnuts ½ c. carob powder 2 c. shredded unsweetened coconut 5.8 c. agave nectar or honey Grind the walnuts in a food processor until they have a buttery consistency. In a large mixing bowl, combine the carob powder and shredded coconut and mix well. Add the ground walnuts and the agave or honey and mix well. Press the mixture into a glass baking dish, creating a flat, even layer approximately ¼ inch thick. Cut into squares and serve as is. Or cover and freeze until thoroughly chilled for a more solid consistency before cutting and serving.

There can be a great joy of foraging for one of your first crops of the season. Bitter foods such as dandelion leaf and root, chicory, rocket, and other bitter green foods can have a great digestion-enhancing effect! These bitter vegetables help to support our digestion by increasing bile flow, increasing gastric acid and improving our overall digestive function, which improves our nutritional capacity. It’s the bitter flavour of these foods (which sometimes we need to take time to a bit of time to get used to), which we need to taste to get these benefits. Bitter foods also play an important role in our immune system due to the increased gastric acid from eating bitter foods; it helps to create a more unfriendly environment for pathogens (as part of our first line of defence), as well as improving how well we break down food, which is important for our overall health as well. There is an herb we are blessed with in early spring, which is dandelion. The dandelion root tea has helped many get over the cravings for coffee. It’s a satisfying healthy alternative to coffee. Dandelion root tea continues to gain popularity. It has an earthy and … Read more

Written by Kaleigh Schmidt Spring is hanging in the air here at The Living Centre (TLC), and we are all getting excited about what this season is going to bring! The buzz of spring is energizing and revitalizing as we begin to see all the signs of Mother Nature coming back to life after the winter season! Basking in the warm sun, longer days and listening to the songbirds that have returned can be very endearing. Although for some homesteaders who rely on the growing season for food, medicines, teas and more, it can be a little overwhelming with everything that is needing to get done. So here are some tips and resources for making the most of this time of the year. Getting your garden in the best shape for growing plants, and most importantly having another season to be adding life and nutrition to your soil. Gaining more organic matter and vitality to the soil, this is the place that matters most in your garden. List of To-Dos for March: Begin utilizing any greenhouse space and hoop house space, sowing seeds that can take cooler weather and shorter days. This means mainly; kales, lettuces, micro-greens, spinach, herbs, cabbage … Read more