Welcome to Homesteading with Hyacynth!
Homesteading with Hyacynth is a monthly look at ways to lead a healthy, greener, more sustainable life. My intent with Homesteading with Hyacynth is to offer genuine, practical experiences and humorous and helpful tips. Of course, I am not a medical professional so these are my tips and what worked for my family.
It’s a Homesteading hijack! Loralie has taken over to tell you about an upcoming workshop featuring our very own Hyacynth. Apparently, she is too shy to tell you herself.
Hello would-be homesteaders! Have you caught the buzz on drinks that fizz? I’m not talking cola here, because… yuck. High-fructose corn syrup – I rebuke thee! I’m talking pro-biotic rich brews like kombucha and kefir. If you need a primer on what they are and why they are super-duper good for you, Hyacynth has prepared a detailed explanation. Got it? On board? Good! Let’s proceed…
Hyacynth has joined an esteemed panel of experts to present on the topic…
“Kombucha, Kefirs, and Ginger Ale: Fermented Drinks You Can Make At Home”
Wednesday, February 11, 2015
Mundelein Fire Department, 1000 N. Midlothian Road
FREE – please RSVP on Facebook
This presentation is brought to you by Village Homesteading of Mundelein, an educational non-profit seeking to inspire sustainability and self-sufficiency in our local community.
According to Village Homesteading of Mundelein’s event page:
Investigation of the culinary practices of Ancestral Societies from around the world reveals that nearly all of them utilized various types of fermented foods and drinks to assist digestion, maintain a healthy balance of gut bacteria and keep immunity strong. Of course, these cultures did not understand the science behind the benefits of fermented foods; they only observed anecdotally that by eating these foods regularly, vibrant health was more easily maintained and chronic disease avoided.
Kombucha has been used to increase energy, enhance immunity, improve digestion, and alleviate constipation among a host of other purported uses. Researchers have demonstrated kombucha’s antimicrobial properties against a large number of pathogenic (infectious) microorganisms. In vitro and animal studies have demonstrated potent effects from its antioxidant and immunity stimulating properties.
The panel features Susan Fink, owner of Karma Kombucha, a local commercial producer of Kombucha right here in Mundelein. Susan will present on exactly what Kombucha is and how we all can make it at home.
You’ll learn all about Kefir from Hyacynth. Trust me, she knows her stuff and is an excellent teacher. If she could teach me how to home brew water kefir, she can certainly teach you. Lest ye forget, I am quite lazy.
Rounding out the panel will by Gina Andaas of Village Homesteaders of Palatine who will discuss Ginger Ale. Leave the stuff in the cans for the Canadians and brew your own pro-biotic rich concoction at home. USA! USA! USA!