This is my first time visiting one of Portland’s fresh produce markets, Limbo:
Drifting Into Limbo
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Thubten,
What a fantastic resource for anyone who like to eat quality food. I am not a raw foodist (60% raw) but I do strive to eat most of my protein raw, raw dairy, raw beef, raw kefir, all from local grass fed farms of course. I have been striving to following the philosophy found in the book Nourishing Traditions. One thing I have been really excited about is making my own lacto-fermented veggies and pickles… raw of course, and they are delicious. My home made Kombucha is also much better than the stuff I was getting at the health food store… and much less expensive.
Good luck with your journey… It sounds like you like Portland better than Denver…
Chris
Chris!
I’m thrilled that you’re making your own fermented veggies and kombucha. My kitchen is usually quite alive with all kinds of “critters” in food. They’re so good for us and make the food so tasty!
Let’s talk soon!
Thubten