Printer Friendly

They need building advice, share fermented food tip.

COUNTRYSIDE: I want to thank you for your magazine. My family and I race to the mailbox when it is time to receive COUNTRYSIDE.

My husband, 12-year-old and six-year-old sons and I currently live in Indiana. Our dream has always been to homestead, to live together, work together, and grow together. We enjoy nature and the outdoors living much more so than living in today's political society. We have gotten caught up in today's world, the remote-control world--tv, video games, man-made processed fast food, and working for others 40-plus hours weekly to raise a family. No more! All that is nearing an end. Our family has purchased 80 acres in Kentucky. We have made several trips to our soon-to-be homestead, making plans. We had planned on digging into a hillside for a basement, but after talking with others, we are worried that the flatrock will eventually push into the concrete and create problems in the long run. If anyone has any information on this, we would love to hear from you!

Regardless of where we dig a basement and put a house, we want to build with recycled materials such as cedar logs that we clear out for the homesite. We are not certain of the best way to build, or even the best way to notch logs if we decide to go this way. We have planned to move within the next two years. We would greatly appreciate any information that anyone could provide.

Also, if you have stomach problems, eat fermented sauerkraut as a cure! My family makes it and eats it daily. My husband and I went to a sauerkraut seminar held by two physicians. The seminar explained the fermentation process of fruits and vegetables and why it acts as a "medicine." The live bacteria produced from the fermentation process thoroughly cleanses your body. The live bacteria kills all the bad bacteria in your system. I am more than willing to share further details and information as to how to make sauerkraut, storing it, and the affects of eating it.--Michelle Grossman, 753 E. Co. Rd. 875 N., Osgood, IN 47037; mgrossma @nalu.net

For more information on the health benefits of using fermented foods, check out Not-a-Crock from Life Mission--phone 814-435-6834. (See their ad in the Classified section on page 126, under "Food.")
COPYRIGHT 2004 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2004 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Country conversation & feedback
Author:Grossman, Michelle
Publication:Countryside & Small Stock Journal
Article Type:Letter to the Editor
Date:Sep 1, 2004
Words:387
Previous Article:Hand cream recipe.
Next Article:We "luv" letters.


Related Articles
A homemade clay oven and naturally fermented sourdough bread.
Living Icons.
When it comes to lenders, choose battles carefully.
How we went from $42,000 to $6,500 and lived to tell about it!
Food fermentation.
Developing, validating processes for fermented foods.
Don't just sit there pontificating. do something--anything!

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters