I’m so excited for today’s post because I get to merge two of my favorite subjects: Kitchens and Sustainability. Quite frankly this post is long overdue. But I’m not going to lie- between the move, starting a new and wonderful job adventure that is putting us farther on the path to success, and wedding planning I have simply not had enough hours in the day to give this topic the amount of space that I think it deserves. I think sustainability and being environmentally minded is one of those topics that everybody should be discussing and the kitchen is frequently a stressful area for families between day to day chaos and the rising cost of groceries; but it’s also ironically one of those places that is easiest to trim things from- metaphorically speaking, if you know what to do.  

So come, my little ducklings, and let me share my knowledge- because Mother knows best! (Insert catchy Disney song here). I am a believer that the little things are what give you big returns, so let’s talk littles in the kitchen! Some of these I think will surprise you with how innocuous of a change they are; but it’s the trivial things we do mindlessly that make the biggest difference. 

1. Scraps!

This is my number one “Big” little. Taylor touched a bit on this in her ComPosting (ha! see what I did there?) If you missed that post- check, it out {here} there’s a ton of valuable info in it. But I want to elaborate a tidbit on it. whilst many of your kitchen scraps CAN get composted, there are a select few things that have BETTER uses than compost. Uses that go right back into your kitchen to save you money while being environmentally friendly. These scraps include carrots, celery, onions, parsley, and any form of bones- beef, poultry, even shrimp casings and clam shells. These, I store in a small tub in my fridge for the veggies and the freezer for the meat bones/ scraps. When I have enough, I throw it all into a large stock pot with water and boil it into the best stock you’ll ever have, then it can be used for anything you’d use stock for. I also do this anytime we have a turkey (at the holidays) or a rotisserie chicken, you just boil the whole carcass with the veggie waste from your stuffing and go. If you’re short on space, you can even cook it down really far until it’s concentrated and then freeze it. If you want a super basic stock recipe that anybody can do, click HERE. 

2. Grow your own veggies from scraps.

This can take a bit more space and planning obviously. BUT it can hugely cut down on your carbon footprint and in theory, can make a large impact over time in “single crop farm” system; which has been proven to be very detrimental to the environment and the nitrogen cycle. some of the easiest to learn to regrow are lettuce, onions, peppers of all varieties, and cucumbers. We’ll be going more over that in future posts- so keep your eyes peeled. It will also save you money on your grocery bill after the initial investment. 

3. Mindfulness with your kitchen utensils.

This one is a bit more abstract- but hear me out. Kitchen upgrades, small wares, the age of plastic, and a serious case of FOMO combined with the human need to have the “latest and greatest” of whatever is on the market has led to a “disposable culture” that is altogether blatantly wasteful with little to no regard for the consequences. I have even seen people forget Tupperware’s in their fridge and not feel like cleaning out the goo inside, so they’ll throw away an entire, perfectly fine Tupperware. “It’s just one.” you say. but when you have 55,000 people (and I’m being incredibly conservative here) do that- that’s a lot of plastic. So, when I talk about Mindfulness in your kitchen utensils, I’m meaning think about the longevity of the tools you’re using. I’d rather have one or two things that cost me more money but will last forever than have to replace 30 of something else because it doesn’t last as long even if it’s cheaper. Now this doesn’t mean go out and swap everything in your kitchen- that’s just as wasteful. and it doesn’t mean live beyond your means- that’s a slippery slope. But it does mean be mindful of what you’re choosing as things wear out and you need to replace them; start to be more intentional and more informed as a consumer. here are some of my favorite “eco-friendly” kitchen tools (some might surprise you). 

• Wooden spoons and spatulas vs plastic: I own 1 plastic spatula, because there are some specific things (like candy making) that you can’t use wood for. but otherwise, I prefer wooden. BUT here’s the caveat: Bamboo is porous and can absorb flavors and odors and wears down faster- though it is fast to regrow, and therefore marketed as a ‘sustainable’ material; but not all sustainable things are created equal. Personally- I prefer Teak. Teak is a hardwood that is non-absorptive, won’t get little wooden fuzzies on them, and will last you FOREVER. next time you go to replace your tools- take a look. 
• Stainless steel over plastic: this is just due to breakage. They will last longer, you don’t even have to consider BPA and contaminates, the material is recyclable at the end of its life, and easier to keep clean. 
• Knives: This one is hard, because knives can be pricey. But if you invest in the right set of knives- they will serve you for the rest of your life. cheap ones are prone to breakage and chipping and the need for repairs. as an example, when my grandfather was a meat cutter, he bought himself a VERY nice set of carving knives and French knives. They got prodigious use for probably 30 years before he retired and then continued using them for personal use for another 30 years; and whilst I do have my knives from culinary school- I’ll be honest, they’re in storage for when my grandpa’s knives eventually die. My grandfather passed away in 2017, I inherited his knives and they’re still kicking.  
• Cutting boards: Again- Plastic or Mylar may be ‘sturdy’ but they have a higher carbon footprint and eventually will land in a landfill. HARDWOOD cutting boards- again, I prefer teak. These require a bit more upkeep; but they look nicer, they last longer and they’re better for the environment.  
• Analog vs digital: Sounds wacky. What do I mean by digital vs analog? When it comes to your smaller electric/mechanical kitchen appliances (blenders, crock pots, rice cookers, pressure cookers, toasters, toaster ovens, air fryers etc.). Being eco-friendly doesn’t mean not using them. They’re useful things, especially for those of use that are short on time; it means being smart about how we use them and what we purchase. Prior to the advent of everything “instant” a lot of these products existed but in more mechanical or “analog” forms. Here’s the biggest clincher with digital appliances and screens: They wear down faster. Which means you have to replace them faster because ‘repairs’ are not always practical or possible. things with “push buttons” and smart cookers etc.- if the digital wiring components malfunction or wear down, fixing them is almost impossible or so expensive that cost wise you may as well buy a new one. but the older mechanical ones can usually be easily repaired, or parts replaced. It’s almost like dealing with a mechanic for a car: the mechanical bits are easy to fix, if it’s a problem with your wiring harness- you’re both going to be swearing. I still use a push lever toaster; I prefer crock pots to quick cookers 90% of the time. My toaster oven is electric but it’s not digital (don’t confuse the two) same with my blender. Just think twice before you go buy your latest and greatest. 
• Nonstick pans: Not all non-stick is equal. If you’re a kitchen nerd, then I am sure you know that sometimes you buy non-stick only to discover it was a cheap coating and it peels within months and you’re angry and annoyed. If you want non-stick, invest in some Hex-Clad pans and learn to take care of them. Alternately- copper is great and will last forever and they heat evenly and quickly because copper is a great conductor. For everything else I use cast-iron, which WILL last you forever.  

4. Change the framework of your diet.

This is where I lose some people. Please take a deep breath and open your mind for a few moments. If you are reading this, I am hoping it’s because you are either passionate about sustainability or interested in the subject as well as passionate about food. If you’ve tuned into the blog previously then you’ll know that those are two of my favorite topics. You’ll also have heard me cite Michael Polan’s Masterclass on food. The modern food chain has become incredibly automated, overproduced, and over processed. in addition to that; food ethics plays a huge role in the food chain as well. I will be doing future posts more in depth on the food chain, and ethics in the near future starting with the ‘dirty dozen’ so I’ll be brief here- but in summary: changing the framework of your diet does not mean going ON a diet. It means changing the core structure of your diet and being a mindful consumer.  

Many Americans in particular eat far too much meat and a heavily processed diet. whilst there is a growing wave of plant-based movement, the overwhelming majority is still a meat and potatoes culture. This is where I tell you to take deep breaths. I’m not telling you to go vegetarian. I’m certainly not telling you that you have to go vegan. I am an omnivore- genetically and morally. BUT everything in moderation. And most people do not eat a moderate amount of meat, they eat A LOT of meat. Again, I cannot urge you enough to take Michael Polan’s master class on food and I am excited to expand on some of those topics coming up but in the meantime- the bones of the rules are: reduce your animal protein intake, increase your plant intake, be aware of who is growing your food and how, and if you can’t pronounce it- don’t eat it (this means the processed foods, the box dinners etc.). 

I promise, I will help you break this down in the coming months- it sounds complicated and like a lot but it’s not.  

5. What foods are you buying?

Are they sustainable? Are their ingredients sustainably sourced? This one is fairly straightforward, and it does overlap a bit with changing the STRUCUTRE of your diet. However, this is where we’re really looking at not only who grew it but also what was used to grow it as far as fertilizers, pesticides, what the animals were fed with, what the carbon footprint is, what the farming practices are. This is where you get up close and personal with the underbelly of the food industry. Things will surprise you (both negatively AND positively.)  

I hope this gives you some generic building block knowledge and sparks some new questions and thoughts for you. I’m so excited to continue this topic with you in the future as these are things that we plan to integrate into the fundamentals of our brick-and-mortar location and our company culture as we grow.  

All the best,  

Mikaela 

Artemisia Vulgaris 

Another Everyday Kitchen Witch or Herbalist Essential. Mugwort or Biboz is a common name for several flowering plants in the Artemisia Genus. In Europe it is most commonly Artemisia Vulgaris or common Mugwort. There is also Artemisia Argyi or Chinese Mugwort used in traditional Chinese Medicine. Artemisia Princeps is also known as ssuk in Korea or Yomogi in Japan. There are several varieties with similar uses, and all are known for their aromatic flowers. There are in total over 500 varieties that all fall within the Daisy family. They are also amazing attractors of bees and butterflies and many other pollinators. 

It is a very prolific plant; native to Europe, Asia, and parts of Africa, though it now grows all over the world. Some unknowing people even treat it as a weed! Other common names include common wormwood, wild wormwood, felon herb, chrysanthemum weed, St. John’s plant, & sailor’s tobacco. Some of these names however, are misnomers as wormwood is a ‘cousin’ of Mugwort but in truth a different plant (artemisia absinthinium). 

In my personal opinion, Mugwort is one of those wonderful few plants gifted to us by the universe; for she is easy to grow and her uses are many. This is probably the primary reason that despite many advances in modern medicine Mugwort is still used today very similarly to how it was in the iron age. 

Medicinal Uses 

From a Medicinal standpoint, Mugwort taken orally can help with digestive problems, irregular menstruation, and high blood pressure. It’s also promoted as a mild sedative. Topically it has been used as an antimicrobial preservative and to calm itching and inflammation. Mixed with Menthol it can also provide relief from itching associated with hypertrophic scars from severe burns (I can attest to this myself. I have a burn scar from a third degree burn that dries out faster than the rest of my skin, burns more easily, and itches constantly. Menthol Mugwort Balm is my friend). Additionally it has anti-coagulant and disinfectant properties that make it very versatile and valuable to the home apothecary. It can be smoked, ingested, or applied topically depending on the need. 

Mugwort has a nerve calming effect that is sometimes used by people trying to quit nicotine. They will temporarily smoke hand rolled cigarettes of herbal blends that include Mugwort to help with withdrawals and cravings. In fact, at one point it was used as a substitute for expensive tobacco (giving rise to the nickname ‘sailors tobacco’). 

Precautions 

Unlike many herbs, which can be taken at any time, Mugwort should not be taken at any point when pregnant as it can cause menstruation and uterine contractions.  

Plants from the Genus Artemisia contain liver toxins that may build up if used in excess. If you use Mugwort regularly, make sure to take breaks of at least a week. For this reason Mugwort should never been given to children or pets.  

NEVER ingest essential oils- this goes double for oils containing Thujone. A single overdose can cause permanent Liver and Kidney Damage. Ingesting the plant is fine- essential oils are NOT the same thing if you are buying a scent profile.  

While I don’t know if it’s possible to have a ‘bad trip’ from Mugwort- those opposed to any mind altering substances should probably steer clear. 

Mugwort in History 

Use of Mugwort date back to the Iron Age when it got its beginnings as a preservative for beer, it also doubled as the crucial bitter note we now use hops for, as well as a culinary herb used to season fish and game dishes. Her culinary uses have been overshadowed however by her cousin wormwood- the psychoactive ingredient in absinthe. One popular theory is that Mugwort’s original association to beer brewing was where the ‘mug’ part of ‘Mugwort’ came from; though a more realistic origin for the name comes from the Old Norse word ‘muggi’ meaning Marsh. It was at one time associated with St. John the Baptiste and people wore Mugwort Wreathes to repel evil spirits.  

Mugwort is high in the chemical thujone, which is a mild intoxicant, and the reason that for a long time Mugwort had a bad reputation for many of its medicinal purposes. However, you’d have to ingest a decent amount of it to really experience any ‘mind altering’ symptoms and the benefits of it far outweigh the side effects. If you’re looking to get intoxicated- it would be easier to drink alcohol than to use Mugwort. It should be mentioned though that Thujone can be absorbed transdermally, so if you’re sensitive to the chemical I would suggest wearing gloves when you handle the plant to minimize your exposure. Mugwort is not a hallucinogen, but its psychoactive properties are real and measurable all the same. It’s more akin to a sedative or relaxant than anything that is going to make you ‘see things’. 

Mugwort and Magic 

Mugwort has strong Lunar ties and is heavily associated with Artemis. In the pagan tradition it is heavily associated with the Earth Element. The Genus Artemisia as a whole is named after the Greek goddess of the moon. 

From a Magical application point, Mugwort is used as both a protective herb as well as a psychically amplifying herb. Mugwort is said to amplify and stimulate lucid dreaming and visualization. Mugwort teas are commonly used in accompaniment to meditation, and divination as they can relax the mind and open the inner eye (I am resisting the urge to say “Use your inner eye to see the future” in a dramatic professor Trelawney like way). Those same psychoactive effects that give it a bad stigma are great for inducing meditative states and are even stronger during sleep. 

It can be sewn into sleep sachets to produce clearer dreams if you are someone who struggles to remember them later.  

You can also burn Mugwort with coals as a divinatory incense. Or, if you like to meditate outside, I will sometimes add it to my fires for the bonus side effect that it repels insects. 

Its also a strong protective plant- traditionally people hung bunches of it by their doors to keep evil away. My favorite smudge is Mugwort (I will be using it to bless our new house before we move this month). Some people will work Mugwort into charms and protective sachets. 

Where to Procure 

You can get Mugwort online, or from many occult shops. Some specialty grocery stores still sell it as a cooking herb. Due to its hardy nature, if you prefer to forage you can find Mugwort growing wild in many parts of Europe and North America- just be careful to get a positive ID. Mugwort looks a LOT like Ragweed; which is not only more or less useless; but if you’re allergic to it like me (and a lot of people are) it’ll make you itch like hell. 

If you are a Seattle native I am partial to Tenzing Momo; they are located in Pike’s Place and you can shop in store, but he’s also a fast shipper. Or if you’re in the Skagit Valley I would highly recommend Good Vibes- He has a small selection of loose herbs you can purchase in addition to an amazing selection of other things.  

Growing

If you decide to take up growing your own (which I will almost always suggest). It is easier to grow from a seedling than to sprout your own. I would say either head to a local nursery or see if someone will give you a cutting as they are very easy to re-root. 

While Mugwort prefers full sun and well draining Rocky soil (it started off as a ditch weed). Its relatively well adaptable and very drought tolerant. For those that live in wetter climates, you can still grow it, but you will want VERY well-draining soil to avoid root rot.  

Personally I would suggest either growing in containers or ensuring you plant it with a root barrier if you are planting in-ground to ensure it doesn’t take over your yard (I did say it was prolific). The bonus to this plant is if you’re someone like me: Its hard to kill. The downside: Its hard to kill.  

It’s a perennial- so if its protected through frosts, it will come back year after year. Bear in mind it will require regular trimmings as it can get up to 6 feet in height when left unattended.  

Containers are great if you want to keep a small plant and trim regularly. Ground planting is better if you want a larger amount. It also makes a great plant to weave into natural borders, fences and trellises as a backdrop for other plants due to its woody stems. It has a soft sage-like fragrance and beautiful flowers.  

You should check before planting though, as its unfortunately classified as an invasive and noxious weed in a few states.  

What are your experiences with Mugwort? We’d love to hear how you use it- or any questions you may have!  

All the best, 

Mikaela 

I’m so excited to start discussing plants with you. Everybody needs plants in their life. Gardening in and of itself is more Taylor’s thing (I say this because she is far better at it than I am.) BUT I myself love to putz around in the dirt. Whereas Taylor will be focusing more on care of plants, cultivation and propagation; I will be focusing on “what’s this plant, can I eat it, what are it’s uses?” as well as the history, lore, and magic in said plants”-especially herbs-but all plants.

So many modern solutions and fixes still have their roots (haha, roots) in the ancient study of herbology. Humans have been studying and relying on the magic of plants for thousands of years, and there’s a lot of wisdom you can draw from if you’re willing to take the time to learn. And no study of herbology would be complete without first starting with the queen of all herbs. 

The Dew of the Sea: Rosmarinus officinalis, also known as Elf Leaf. 

History + Lore:  

Rosemary hails from the Mediterranean and the original myth was that Aphrodite was draped in the magical plant when she rose from the sea born of Uranus’s semen, whilst not the most romantic of stories, being so heavily associated with the goddess of Love’s origin story may play a heavy part in why the plant later became so closely tied with love.  

Culinary, Nutrition, and Medicinal Uses:  

From a culinary standpoint, you really cannot go wrong with this herb. Aside from its amazing flavor and aromatics it is high in anti-oxidants, anti-microbial and is heavily used in anti-inflammatory diets. It can help improve blood circulation, fight free radicals, and some studies are even beginning to show consistent evidence of its ability to help maintain brain function and fight Alzheimer’s (for more info on this see HERE). In older medicinal practices, it was used to improve memory. It can also help lower blood sugar. It is high in Iron and Vitamin B6 and can be taken orally as well as used topically for eczema and skin inflammation. It has also been used historically in skin care to tone skin and reduce redness. Much of Europe also uses the herb to treat indigestion. 

Rosemary can be used to season meat (rosemary is king when it comes to seasoning lamb), baked into breads, steeped into teas, infused into oils, and made into all kinds of balms and tinctures. A more versatile herb you will not find anywhere in the world. From a practical standpoint it can also be used to repel insects; in your garden but also I also like to put a bit into my campfires and the smoke keeps the mosquitos away.  

Symbolism:  

Among other things, rosemary has long been a symbol of love. In ancient times brides traditionally wore a headpiece of Rosemary and even into modern times have been known to include it in their bouquets. It is also typically symbolic of friendship, loyalty, and remembrance- thus is typically one of the plants carried by funeral mourners. It is also commonly used to symbolize the cycle of life from death to the rebirth of Spring. 

Spirituality: 

Rosemary is closely associated with the Third Eye Chakra and Spiritual Clarity. Common uses include smudges used to cleanse and sanctify spaces, inclusion in dream sachets to produce clear dreams and deep sleep, clairvoyant rituals, protection spells, alter representations, healing, memory spells, and (historically) love spells (though I morally don’t support that). Among the many things that make Rosemary the Queen of magical herbs is the fact that Rosemary can be used in mixes to amplify most other forms of magic as well.  

Again, it can be cooked into things or steeped. It can be dried and tucked into wreathes, garlands, protective symbols, or made into sigils. you can burn it, turn it into anointing oils, and use it in your common day to day aroma therapy practices to help focus meditation and mindfulness as well as reduce anxiety. 

Care: 

Rosemary is a hardy little plant, with its woody stems and deep growing roots. It will grow from year to year if maintained well. Since it hails from the sea swept coasts of the Mediterranean she prefers temperatures of 68-86 degrees Fahrenheit with soil temperatures above 65 degrees. If you live somewhere colder I would suggest growing her inside, or in a greenhouse (side note for those who think greenhouses are a pipe-dream: there are some decent sized portable ones on Amazon until we can all be millionaires and afford the Victorian grow house of our dreams). Rosemary is drought tolerant and prefers sandy loamy soil that is well draining as well as full sun. It can survive in mid sun provided you do not over water it. you want to fully let the soil dry out between watering as over watering can lead to root rot.  

Whether you are buying it or growing it (I would encourage you to try growing your own), Rosemary is more than worth it.  

All the best,  

Mikaela

I know in my previous post about Ostara I had mentioned a recipe for some sourdough rosemary rolls…. 

Today is the day. Rosemary, to me, is one of the best herbs in the world, I think everybody should have some in their garden. It smells amazing, is relatively hardy (you can even grow it in the arid zone that is the Arizona I grew up in). It has a laundry list of medicinal benefits that I will get to at a different time because I could wax poetic about Rosemary and all its uses for a while, and I will, trust me. But for today we will stick to just the culinary aspect and some of its symbolism in Ostara celebrations.  

Baking bread is also one the more traditional ways to celebrate Ostara, and in my personal opinion almost everything is better with cheese…. therefore: Bread + Rosemary + Cheese = Mozzarella Stuffed Rosemary Sourdough Pretzel Rolls! I know it looks like there are a lot of steps, but I broke it into tiny bite sized pieces for ease of reading and doing. It’s not hard, I promise.  

You can either buy a sourdough starter online (I know you can find decent ones on Esty), or you can make your own with a little advance prep, it’s much easier than it sounds. Check out our post on how to make sourdough starter Here. 

Now let’s get to it!  

Instructions: 

1. Combine warm water, sugar and starter in the bowl of a stand mixer (or regular large bowl if doing by hand). let sit 3-4 minutes until starter has had a chance to breathe.  
2. Add approximately 4 cups of flour and salt and mix on medium speed for approximately 10 minutes. If by hand approximately 15 minutes. mixing is extremely important because this is where your gluten develops. dough should be smooth and satiny to the touch, moist but not sticky; and definitely not dry. It will pull away from the sides of the bowl gently. If your dough is too sticky, continue adding flour 1/2 cup at a time, allowing a minute or two of mixing between each addition. Dough should pass the window test. For bread basics and tips click Here. 
3. Once your bread has gotten close to this ideal texture, add your rosemary and butter and knead an added 3-4 minutes until butter has been fully absorbed (butter inhibits gluten production so you do not want to add it too early). 
4. Tip dough into a clean, oiled bowl and cover with a damp tea towel. Place in a warm area of your house and let rest until dough has doubled in size (roughly 1- 1.5 hours)  
5. Place your shredded mozz in the freezer (If you are using fresh mozz you will want to tear it into relatively small pieces first). 
6. Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; and set aside. 
7.  Add water and baking soda to a large pot and bring to a boil. 
8. Divide dough into 8 equal rounds. 
9. Roll each round out into a 16″ rope. 
10. Roll each rope out so it’s 4 inches wide. 
11. Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope. 
12. Tightly roll the dough back into rope being careful to pinch the edges together. 
13. Make a U shape with each rope of dough, holding the ends. 
14. Cross the ends over each other, pinching ends onto the bottom of the dough. you now have a pretzel!  
15. Place pretzels – one at a time – into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet. It is important to not crowd your pot- take your time with this step. calm and clean are your friends. 
16. Once all pretzels have been boiled, brush the tops of each with egg wash. 
17. Place the pan in the oven and bake for 16-18 minutes. 
18. In a small bowl combine the rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once! 

Now go make a mess! Have fun! Change the toppings, switch out the cheese if you want, take pictures, share them with friends.  

All the best,  

Mikaela  

What is Ostara?

Not to be confused with the Christian Holiday of Easter, Ostara is the festival of growth, new beginnings and the dawning of a new season of life. It is traditionally the celebration of the vernal equinox, a sign that truly warmer days are ahead. A time to plan the upcoming season of hard work.  

While there are some symbolic overlaps in the celebrating of Easter and Ostara, they take place several weeks apart and celebrate two very different things. For those that follow the Christian Faith, Easter celebrates the rebirth of Christ. The spring Equinox has been known by many names: Ostara (Germanic), Eostre (Saxon), No Ruz (Persian) etc. Ostara has been celebrated in one form or another for hundreds of years, evolving and changing as civilizations grew and moved. 

Through the evolution of language, and the migration of beliefs many people came to celebrate Ostara and Eostre as one in the same: a time to rejoice, to honor Eostre: the goddess of the dawn, spring and fertility. Some religious studies even suggest that whilst the Easter holiday celebrates something entirely different, the Christian church adopted a similar name during their attempt to convert pagans to Christianity.  

There is even overlap in the symbolism behind the Painted eggs, and the Easter Bunny, but we’ll get to that in a later post because the evolution of legends and beliefs is one of my favorite topics, and the Easter Bunny is a fascinating tale.  

Celebrating at home is easy and doesn’t have to be a massive production. We’ve included some of our favorite ideas below, some are even things you can do in groups or with family, while others are more suited for those of you that want solitude. 

Ways to Celebrate:  

Painting Eggs

Arranging Flowers & Your ‘Hearth Space’

Prep Your Garden, Spend Time With Your Plants (setting intentions while you do so)

Herb Wreathes & Floral Wreathes

Alter Updates

Spring flowers (avoid lilies if you have a cat that likes to chew on plants), painted eggs, or decorative eggs, carvings or figures of rabbits and hares. The goddess Eostre was considered a guardian of portals, often depicted with keys hanging from her belt, old skeleton keys make great decorations for your Alter. Focus on whites, Yellows and Greens in your candles. Moonstone, Amethyst and Quartz make great energy focuses this month. If you like to include plants or spices look to primroses, clover, dogwood, daffodils, and tulips. Incense commonly include rosewood, vervain, violet, myrrh, geranium and jasmine. 

Pack Away Cold Weather Clothing

Take a Floral Milk Bath

Smudge & Cleanse

Dawn Ceremony

On the morning of Ostara wake up early (before the sun rises). Put on a pot of coffee or tea (I prefer a floral tea for this occasion). Find a quiet place to sit and meditate while you watch the Eastern horizon, again I prefer to do this outside in the quiet, but a nice large window will do. Sit, enjoy the sunrise, greet the day, and set your intentions. 

Ostara Baking

Our Ostara Feast: 

• Berry and mixed greens salad 
• Hard boiled- painted eggs 
• Kielbasa 
• Pierogi 
• Sourdough rolls 
• Vanilla Bavarian cream filled Packzki 

Remember…

Spirituality is a personal journey. It is your journey and nobody else’s. How you choose to experience it is up to you. These are just ideas, here to help you if you are new and feeling overwhelmed by the possibilities. Go with what resonates with you, you could pick one, you could pick ten. You could use none of these, but let it spark something else.  

We always love to see how you make something your own. So Celebrate! We also welcome you to chime in- suggest the things you love to do.  

All the best, Always, 

Mikaela.  

Creating and Caring For Sourdough Bread Starters

Okay, now that we’ve gone over bread basics 101 you will notice in the upcoming weeks that I have a particular love of sourdoughs (If you missed that episode, you can find it here). I love sourdough for a number of reasons. To quote Shakespeare and a cult classic at the same time…

How do I love thee, let me count the ways.  
 

Shakespeare- Duh

1. They taste delicious- I will never sacrifice flavor if I can avoid it. It is richer, deeper, and smoother than any other bread. 
2. Sourdough starter is a legacy opportunity, and we know I’m all about food traditions. You can inherit it from a family member or start a new tradition. The older the starter, the better the flavor and it will continue to get better with time. My favorite sourdough starter was a birthday gift from my sister, and she got it from a woman whose family has had the same one for 90 years. One of my chef instructors had had his for 45 years since HE was in culinary school. 
3. It has a lower glycemic index than most breads- the fermentation depletes much of the starch which means less of a blood sugar spike.  
4. It is easier on gluten sensitive people. Due to the long fermentation time, much of the gluten protein is broken down into amino acids before you eating.  
5. more good bacteria and acid. Lactobacillus is the bacteria found in sourdough bread in large amounts, this leads to higher amounts of lactic acid, which reduces the amount of phytic acid in your gut.  
6. fewer preservatives- this applies to all sourdoughs, but even more so if you are making it at home. Sourdough bread contains acetic acid, which naturally prevents the growth of mold. It naturally preserves itself, meaning that toxic preservatives are not required to make it last. So, it won’t go bad nearly as quickly.  
7. It’s more nutrient dense than other breads. Sourdough bread has a mix of iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E. Compared to other breads, sourdough retains many of the original nutrients that are processed out of other kinds of bread. 
8. Sourdough can be used to make just about any type of bread PLUS some. Yes, there is the traditional “San Francisco style sourdough” but anything can be made with sourdough starter. whole wheat, multigrain, brioche, Pulla, PANCAKES, WAFFLES, crackers, bagels. Fermenting dough is the oldest style of leavening bread in the world. It is so versatile.  
9. It is one of the most cost effective ways to make bread. You don’t even need yeast to do it. You CAN jump start starter with dry yeast if you’re in a hurry, but its technically not necessary. It super easy to care for and even easier to start. 
10. There are so many variations on sourdough. You can start with the old school flour and water method, but I know people that feed them with apple cider, and one lady that feeds hers with a tiny bit of molasses in addition to her flour and water to further increase the flavor. and further than that- I find the process fascinating. The ONLY place in the world that you can get true San Francisco sourdough- is in San Francisco. Why? because yeast is a living organism- its regional. Even if you buy a San Francisco originating sourdough, it will slowly over time grow into something else, changing the flavor in nuanced ways. If you start yours from scratch with no added yeast, it will cultivate from the air with the local variant of yeast. That means that in one way or another your bread will be a little bit different than everybody else’s in the world.  

So, now that I have you hooked on the idea of sourdough, lets go over how to start one, and the basics for caring for them. Its probably the easiest thing I’ll ever teach you.  

All you need is an airtight crock or container, flour, and water. But I’ll put notes in here if you’re in a hurry and want to speed up your colony. Most crocks/ containers can be bought anywhere you just want to make sure it has a good seal. I believe my sister bought mine from WIlliams-Sonoma. The one I gave to my father I found at target. It also another thing that is easy to thrift from goodwill. I prefer stone wear myself, but ceramic will also work just fine. How big it will depend entirely on how much you want. I like to keep 4-5 cups on hand, but you can even do smaller batches like my dad who keeps 2-3. Just bear in mind you either have to store it in your fridge or in a cool dry place, so just make sure you have room for whatever container you choose.  

let’s dive in to the two easiest methods: 

Air cultivation:

This takes the longest, but this is the world’s original method for making bread. Mix equal parts flour and water, pour into your chosen container. Seal. Let’s sit at room temperature for two days. Feed equal parts flour and water every two days for 10 days. Once you reach the 10 day mark you can shift your starter to the fridge if you choose. If you store it in the fridge, you can feed it once a week. If you are storing it at room temperature you will need to feed it roughly every three days.  

Jump start:

The exact same thing as above but add 2 tsps. of active dry yeast to the warm water and let bloom for 5 minutes before you add your flour. This starter can be ready to use within 12 hours, and then fed like normal.  

General sourdough tips: 

• Remember that if you are baking with sourdough and you store yours in the fridge you will need to let it come up to room temperature before you use it. cold yeast is slow yeast. 
• If you are going to make sourdough but need to feed your starter as well, feed your starter the day BEFORE and not right before or you will heavily dilute the sour flavor. best practice is actually to feed after you use it to replenish what you have used.  
• If you ever need to alter the texture of your starter (got too thick, got too runny for your preference) you can easily adjust the texture by going a little heavier on the flour or water at feeding time. If you prefer a spongier starter as opposed to a liquidy one, that’s totally fine- both make great bread. Over time you will find what works for you. 
• Sourdough breads take longer to rise than “active yeasts” all good things take time. go by size, not by time. let your doughs double at their own pace instead of assuming since your timer went off its good to go. again, I stress bread is a relationship. you don’t set a time limit on good sex, so don’t time how long it takes your dough to rise.  
• Name your sourdough starter- this is technically a superstition thing, but it is tradition. And whilst some traditions are stupid and archaic, this one is near and dear to my heart. This is the most basic form of magic: Intention setting. doing something with purpose and care and then allowing that intention to manifest. You are fostering a relationship with a living thing. You care for it, and it gives you sustenance. you want a good, happy, healthy, THRIVING starter. Naming things is one of the oldest human instincts. It gives things purpose, power, personality, and on a psychological level you are more likely to take care of something if you have taken the care to give it a name. Name your starter. Mine is Gus. Gus is cute, Gus is tasty, Gus is growing because I care for Gus. You see where I am going with this?  

I hope this helps you start a new adventure. Once you learn the basics you can start additional starters and begin playing with feeder flavors. Please, share your journey! Feel free to shoot us a message if you have questions or want to share. I will be using sourdough starter in many of our bread recipe’s going forward; but don’t feel like that will exclude you from trying things if you aren’t ready to commit to a sourdough baby. Remember you can always start your sourdough colony per batch the night before and still have the recipe come together even if some of the flavor depth is missing. 

All the best, 

Mikaela 

A Beginners Guide to Baking Bread

5 Does & Don’ts

Bread is one of those things that when I was first learning to bake and cook, sounded terribly daunting. But, as I learned more, I realized it really was not. Bread is one of my absolute favorite things, and it is a staple that I think everyone should know how to make. One of the primary rights of humanity is the right to food. And with the way the world works these days, it is imperative that you know how to feed yourself. Most breads cost pennies to produce, the upcharge on them at grocery stores is abhorrent; not to mention all the modern chemicals, preservatives, etc. that you find in most breads. Sure, you can get into all kinds of rich doughs like brioche and Pulla (and we will)- but some of the classiest, most rustic heartwarming loaves are straight doughs (including OG sourdough)- which means at their core all they have in them is flour, water, salt, and yest.  

On a tight budget, bread can be wholesome, filling, and contrary to the modern “anti-gluten” fad that is sweeping the country, full of important nutrients and calories. Again, there is too much of a good thing, but especially if you are not eating super processed bread- there is a lot of value in it. If nothing else, it is a fun thing you can do to also save yourself money on things you are buying anyway. Plus, if you make it yourself you feel accomplished, you can appreciate it much more, and you know EXACTLY what is in it.  

That being said, I want to see if I can speed up your learning process and take out some of daunting-ness behind it. Below are a few things that I learned in culinary school, from some of my favorite executive chefs I’ve worked with, and my own personal experience at home. I hope this encourages you to give it a go. And remember- your first few loaves aren’t going to be perfect. Honestly, they’re probably not even going to be pretty, but each time you do it you will get better. This picture to the right is from the first French loaf I ever made in school- and it was terrible (the cool Epi shaped wheat one next to them was my Chef’s, not mine!) These are my best tips, and the things that I wish I had known sooner. You CAN do this. 

1. You don’t need anything fancy to make bread.

A sheet pan will work for baking most things, and a single metal bread pan will suffice for everything else.  Standing mixers are AMAZING, but anything that can be made in a mixer can also be made by hand. Over time, you can collect cool loaf pans, stone wear, fancy bread dockers and the like, but don’t let that be what stops you now. People have been making bread for thousands of years, and your hands will work just as well for you as they did for your ancestors.  

2. Follow the instructions.

If a bread recipe says to mix your dough for 10 minutes on medium or 15 minutes by hand, then guess what you’re doing? A lot of people when they are first starting out will cut corners or stop mixing because it looks smooth. Then they get flat, tough bread with no air cell structure. Mixing is what develops those beautiful gluten strands. depending on the moisture content and a slew of other things, different breads NEED to mix for varying amounts of time to truly build that gluten.  

3. Let your yeast sit. 

Again, this is a trial in patience for many people. But if you add your flour before your yeast has a chance to bloom properly, you are going to dilute both the moisture needed to work through the casing, but also, disburse the heat that yeast needs to thrive. If your yeast/ liquid mixture doesn’t look foamy, cloudy, or otherwise bubbly something is wrong. You shouldn’t be able to see little yeast pellets in the water. If you still can, that’s a sign you need to wait another minute or two. 

4. Bread is a relationship.

They say cooking is an art and baking is a science. Bread is a relationship. If something goes wrong when you’re cooking, you have a chance to fix it on the fly almost up until the point it hits the plate in most situations. Baking is precise. If you’ve measured wrong, or over mixed- you’re not going to find out until it’s out of the oven, and most times, that’s too late. Bread follows neither of these rules. Why? Because you’re working with a living organism. Every single time you make your bread, the process is going to be a little different. It’s a bit like working with a toddler. You must be gentle. This doesn’t mean it’s rocket science, it just means you need to pay attention. If the relative humidity is higher one day than another you may need to adjust your liquid measurements. If it’s sticking too much, you may need to adjust your flour a bit. If your kitchen is a bit warmer, you can cut down on your rising and resting time. When I moved from Arizona to Washington, I felt like I had to relearn to make bread all over again because EVERYTHING was different. You just have to listen to your dough. And although bread requires attention- It is also relatively forgiving until the final shaping.   

5. LET YOUR BREAD COOL.

I know. I know its hot, and smells amazing and you are excited and you want to try it with a little bit of butter. Do not. Cooling your bread is probably the single most overlooked, and certainly one of the most important steps of making bread. Don’t get me wrong, you can take a slice when it’s still warm, but you need to let it cool about ninety percent of the way. Cooling your bread does a few things. Primarily, it allows are those freshly baked gluten strands to solidify and set. You would be amazed at the number of foods that carryover cook- bread being one of them. That means when you pull it out of the oven, its technically not done cooking. As bread cools, the hot air filling the air cells escapes through the not-quite-finished crust, allowing the slow escape of moisture to both set the final shape, but also prevent dryness as well. Plus, it also where most of the crust formation happens.  Its really depressing to spend hours making bread and doing everything perfectly to then have it go wrong in the home stretch just because you got a little impatient. 

We will get more into some of the technical parts of bread baking, including the basic types and varieties in upcoming videos. But these little rules of thumb are great to keep in your pocket for the basics.  

Now get baking!  

All the best,  

Mikaela  

Food is something I am incredibly passionate about. And I’m sure you will see this as our physical space comes to life in the next few years.  Food is a powerful thing to me, It can bring all kinds of different people together and share all different kinds of feelings. Food can warm your heart, give comfort & take you back to your childhood. So I try to share a little of my passion for food with other people. Like everything else in life, my relationship with food has ebbed and flowed over the years. All the way from a childhood in the kitchen with my mom and grandma to culinary school and major stadium kitchens to a career shift where I drifted away from my love of cooking, through a medical diagnoses that changed my life because it completely altered how I ate and how I cooked; food has always been an adventure for me. 

 
For a while, I gave up on cooking. With a sudden diagnosis of Systemic Lupus and Fibro Myalgia, I hit a point where I felt like I was hearing the phrase “you can’t have that.” a lot. and it destroyed my love of food for a long time. Everything I loved was on a list of foods to avoid as I was put on a low sugar, low carb, no red meat anti-inflammatory diet. Cooking was no longer fun, it was frustrating, and depressing, and a constant challenge. BUT after all the crazy dieting, and structural changes, I noticed that nothing was really changing. I wasn’t getting any better, my symptoms weren’t changing. I was still spending a crazy amount of time in doctor’s offices or in pain. So, I shifted gears again. I tracked down a rheumatologist, and spoke with a nutritionist and dietician. And again, my lifestyle changed. It became about moderation and regular exercise instead of keto/paleo/ low sugar or whatever else it was they had been trying to throw at me before. It reaffirmed my personal beliefs in nutrition. It allowed me enough wiggle room to begin to enjoy cooking again. I cannot stress enough how strongly I believe that there are no such things as bad foods…

EVERYTHING IN MODERATION

But it did allow me to educate myself a bit more thoroughly on balanced nutrition. On tracking your macro nutrients- which is incredibly important to finding balance. On the importance of having balance in your gut bacteria; and on the fact that no 2 people’s diets should really ever be the same. There is power in food science. and if you’re like me and not only have congenital terminal illnesses and therefore don’t want to spend the rest of your life on a slew of narcotic pain killers and steroids, then it is an amazingly liberating feeling to be able to take back some of your control simply by altering or supplementing your nutrition without giving up all of the things you love.  
 
I became incredibly passionate about nutrition and focused on nutrition for people with chronic illnesses. I have seen a complete shift in my attitude about food and in my overall health and happiness. This is one area of our community I am most excited to build: a place to share information, along with practical people recipes. 

I’m hoping that what I share will resonate with some of you, and even more so surprise you- both in its results but also with its simplicity. Eating well doesn’t have to be the mystery that the modern world makes it seem, and in the coming months I cannot wait to dive into more diverse and specific topics within the food/ nutrition/dietary sphere. 
 
And no, I’m not about to try and sell you some bizarre dietary supplement, vitamin or convince you to go vegan, keto, vegetarian, pescatarian or anything else. I still eat bread- yes, bread with GLUTEN in it. That word that has all of a sudden become evil in the 21st century after 2000 years of it being a building block of society. I will also never give up my cheesecake. EVER. you can pry it out of my cold dead fingers. I still enjoy sitting in my grandfather’s old chair with a glass of Scotch from time to time. I will still share cake recipes, and book reviews, and all the bread recipes you can take. But I also want to create a space to teach people about true nutrition: Balance. Little tips and tricks you can use to make eating more intelligently a heck of a lot easier. I want to break down definitions and make dietary and culinary jargon less scary for people. I want to share (dare I say it) HERBAL remedies. I strongly believe in a blend of true food nutrition, regular exercise, modern medicine (when used correctly), and old school herbology (yes, some homeopathic treatments really do work; its called grandma’s kitchen wisdom for a reason folks). 
 
This section of our community will be a place to learn and talk about shifting food paradigms on the most basic levels, and too hopefully remove many of the stigma’s surrounding certain food choices.  

 
I really hope you’ll join me on this next exciting journey, and that hopefully it will benefit someone else as much as it has helped me.  
 
Happy learning! 
Mikaela