Ferment for Function
4801 Lakeshore Dr. T9N Bonnyville, AB, Canada

Were Les and I the last people in Alberta to plant their garlic this fall? Who did theirs this week? We certainly left the job to one of the coldest days. With my fingers freezing and toes near numb in my rubber boots, we planted 143 cloves of garlic, including the following varieties Purple stripe... Susan delafield Russian red Georgian fire Spanish roja Why garlic? The short answer is for its traditional uses as an antibiotic. Taken in the right amounts, raw garlic will selectively kill off bad bugs without killing your good ones. This can be helpful for anyone with gut dysbiosis. I ferment garlic to tone down the heat and bring out more flavours. The long answer to why and how I ferment garlic is in my article. https://fermentforfunction.com/fermented-garlic/ Thanks to Judy Lessard, Denise Hallwachs, and Alex Oliver for getting me started. Let's hope it works!

Weekend fermentation with my Lakeland ladies was a pleasure. Ladies: Thanks for sharing your Saturday with me at the Legion despite COVID. . This was my one and only fermentation workshop this fall. Social distancing is near impossible when making fermented foods in a group. Finding a venue was additionally tough. ... I encourage everyone who is still interested in starting fermentation in an anaerobic fermenting system to check out my online course at https://fermentforfunction.com/fermentation-course/ I am updating it over the next two weeks, so it will be exactly what I cover in my current in-persona courses. The existing online fermentation course still goes through the basics, which is all you need to get started. I'll let you know when the updates are complete.

When you want better _______(fill in the blank), pay attention to your gut. better energy better brain function better mood ... better digestion (and absorption) better hormonal balance better immunity better....... (the list is endless) Health on so many fronts stems from strong gut health . Raw fermented foods with live microbes is one part to seeing your health flourish through your gut. Prebiotics; probiotic supplements; polyphenols in herbs, spices, and oils; and even omega-3 fatty acids like in cold water fish and walnut seeds also contribute to a rich population of intestinal microbes. Wanna learn the ins and outs of fermentation? Register for my class in Bonnyville on Saturday. It's my only in-person class this fall. Find the details at this link https://fermentforfunction.com/fermentation-events/

The offer still stands as it did last fermentation season: If money is tight, If you don't have health benefit coverage, and If paying for "extras" is out of the question for your budget...... I’ve reserved three spots at my course this Saturday, Sept. 26, just for you at 75% off because I believe mold-free fermentation should be available for everyone. I offered 15 spots last year (3 spots at each of my in-person courses) and only one person took me up on this offer. Please don't be shy or too proud. I've needed help too. Asking is one of the hardest parts of accepting help. Please send me an email at [email protected], telling me why you’d like to attend this event. Complete confidentiality will be honoured; recipients of this gift will not be made public in any way. I promise. Find more information about the fermentation course this Saturday at this link https://fermentforfunction.com/fermentation-events/

Here's another weapon to add to your arsenal against viruses this fall and winter: Lacto-fermented garlic Fermenting garlic might seem odd: an antimicrobial food in a microbial-rich environment.... But as long as each clove is peeled correctly, you'll still have good microbial counts throughout fermentation. It’s worth it for an explosion in antioxidant activity. And fermentation tames the heat of raw garlic so that its doesn’t burn your stomach. Look for domestic garlic at your farmer's market this weekend. Whatever you do, DON'T use garlic from China. Food safety regulations are very laxed in China. Many reports have shown contamination from human and industrial (chemical) sources on food. Support your local Canadian growers. Get the garlic recipe at https://fermentforfunction.com/fermented-garlic/ (link in bio)

Registration is now open at https://fermentforfunction.com/fermentation-events/