20 min listen
KYF #083: Getting Your Spouse on Board with Erica Mueller
KYF #083: Getting Your Spouse on Board with Erica Mueller
ratings:
Length:
20 minutes
Released:
Sep 5, 2014
Format:
Podcast episode
Description
Though she was raised on from-scratch cooking and whole foods, Erica Mueller’s journey started all over again once she got married. Her husband was not on board, so they started with baby steps and won him over bit by bit. And now, Erica and her husband both feel strongly that their boys should grow up knowing and loving the taste of real food.
Their journey is inspirational, and you’re sure to find tips to help you on your path to getting your family and friends on board.
Get to know Erica and her family (and their urban homestead) through this podcast. Plus… the tip of the week!
Won’t play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What’s Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
Tip of the Week:Â Time-Savers for the Traditional Food Kitchen
My favorite is #2. What’s yours? Go here to check all out 6 tips.
Want to submit a Tip of the Week? I might share it on the air! Use the contact form or send an email to contact at knowyourfoodpodcast dot com with the subject line “Tip of the Week”.
New Logo!
I mentioned on the air that Know Your Food with Wardee has a new logo (cover artwork). Here it is! (Many thanks to Cheryl Reed who does more and more of our design work!)
Listener Question
Amy asks:
“This has been bugging me for a while, hopefully you can help put my mind at ease All of the classes and instructions for sprouted flour go into all kinds of detail about why you dehydrate the sprouted berries at a certain temperature to preserve the enzymes (which I get in other contexts), but they all turn around and use the flour in baked goods that are baked at high temperatures, like 350, which seems to me would destroy all those enzymes I was so careful to preserve. What am I missing? Are there differences between dehydrating the berries for grinding into flour and actually baking with the flour? Thanks SO much for clearing this up for me!”
Amy is referring to sprouting techniques in the Fundamentals module of our membership area.
Listen to this episode for my answer!
About Erica Mueller
“Erica Mueller spent most of her childhood on a mini-farm. She’s lived the almost-self-sufficient lifestyle and aches to be there again. In the meantime she homesteads on half an acre in town and enjoys teaching her kids about gardening, food preserving and cooking. You can visit her blog, MomPrepares.com and follow her on Facebook or Twitter.”
Click here to visit Erica’s blog, Mom Prepares.
Links Mentioned
MomPrepares.com
MomPrepares on Facebook
MomPrepares on Twitter
Got Questions or Comments?
I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
Share your name and where you live.
Share your website or blog URL (if you have one).
One question per voicemail — leave as many voicemails as you’d like.
Keep each question brief — like 30 seconds or less, if you can.
When you’re ready, click the button below to record your message. If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.
iTunes
I’d be grateful if you’d visit my podcast on iTunes and leave a rating and/or review. KnowYourFoodPodcast.com/iTunes or gnowfglins.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there’s a new podcast? Click here to sign up.
Anything to Add?
I would love to hear from you! Do you have questions for Erica or comments about anything shared in this episode? Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
Their journey is inspirational, and you’re sure to find tips to help you on your path to getting your family and friends on board.
Get to know Erica and her family (and their urban homestead) through this podcast. Plus… the tip of the week!
Won’t play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What’s Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
Tip of the Week:Â Time-Savers for the Traditional Food Kitchen
My favorite is #2. What’s yours? Go here to check all out 6 tips.
Want to submit a Tip of the Week? I might share it on the air! Use the contact form or send an email to contact at knowyourfoodpodcast dot com with the subject line “Tip of the Week”.
New Logo!
I mentioned on the air that Know Your Food with Wardee has a new logo (cover artwork). Here it is! (Many thanks to Cheryl Reed who does more and more of our design work!)
Listener Question
Amy asks:
“This has been bugging me for a while, hopefully you can help put my mind at ease All of the classes and instructions for sprouted flour go into all kinds of detail about why you dehydrate the sprouted berries at a certain temperature to preserve the enzymes (which I get in other contexts), but they all turn around and use the flour in baked goods that are baked at high temperatures, like 350, which seems to me would destroy all those enzymes I was so careful to preserve. What am I missing? Are there differences between dehydrating the berries for grinding into flour and actually baking with the flour? Thanks SO much for clearing this up for me!”
Amy is referring to sprouting techniques in the Fundamentals module of our membership area.
Listen to this episode for my answer!
About Erica Mueller
“Erica Mueller spent most of her childhood on a mini-farm. She’s lived the almost-self-sufficient lifestyle and aches to be there again. In the meantime she homesteads on half an acre in town and enjoys teaching her kids about gardening, food preserving and cooking. You can visit her blog, MomPrepares.com and follow her on Facebook or Twitter.”
Click here to visit Erica’s blog, Mom Prepares.
Links Mentioned
MomPrepares.com
MomPrepares on Facebook
MomPrepares on Twitter
Got Questions or Comments?
I’d love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
Share your name and where you live.
Share your website or blog URL (if you have one).
One question per voicemail — leave as many voicemails as you’d like.
Keep each question brief — like 30 seconds or less, if you can.
When you’re ready, click the button below to record your message. If the button doesn’t work for you, visit this page to leave a voicemail. Or, want to use the telephone instead? Call 1-541-236-2330 to leave a voicemail with your question or comment. Or, you can contact me.
iTunes
I’d be grateful if you’d visit my podcast on iTunes and leave a rating and/or review. KnowYourFoodPodcast.com/iTunes or gnowfglins.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there’s a new podcast? Click here to sign up.
Anything to Add?
I would love to hear from you! Do you have questions for Erica or comments about anything shared in this episode? Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
Released:
Sep 5, 2014
Format:
Podcast episode
Titles in the series (92)
KYF #085: More Urban Farming with Greg Peterson (plus free webinar) by Know Your Food with Wardee