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newsletter, fall 2006

Hello Family and Friends,

We have decided to send our e-newsletters seasonally: summer, fall, winter and spring and this is, of course, the fall newsletter.

We hope that you enjoyed your summer. We stayed close to home, loved being here and gardening. Lenore is working on recipes for naturally fermented cucumbers and pickles. It is such a treat to have the garden just outside the kitchen window, watching it evolve. We’re planning protection to over-winter some greens and turnips, gathering fall leaves for composting and improvements for next year, including a rainwater catchment system.

We're in the midst of installing a unique, vanishing waterfall system, a recommendation of our Feng Shui consultant. The system is made by Filtrific (www.filtrific.com). Joe is impressed with its engineering, including a fairly simple installation from a kit! We are building ours with a “vanishing pool.” We’ll have more on this in the next newsletter along with a photo...or who knows, a video clip!

On Saturday, September 16th, we had the inaugural cooking class here with a great group of students. It was satisfying to offer classes again after a four-year hiatus of book tours, house/school planning and building! We are looking forward to many years of energetic classes like this one. Here’s a photo of the ribbon cutting. Laura Marsico, on the right, is a wonderful addition as our first cooking class assistant.

This next picture is of our first cutting practice.

September and October classes are full, but check out the schedule and register early to be part of the fun in November and December!

  • November 4th - Live Fermented Sauerkraut (1 1/2 hrs)
  • November 11th - Warming Soups
  • November 18th - Thanksgiving Dinner
  • December 2nd - Ravishing Desserts
  • December 9th - Tempeh From Around The World

Cook’s Tip

To punch up the flavor of otherwise plain bean or vegetable soups and even vegetables, drizzle a little balsamic vinegar just before serving.

Book Recommendation

For you foodies out there, read Typhoid Mary by Anthony Bourdain. It’s an engaging historical look at New York City in the early 1900’s. It's written by a cook about a cook, Mary Mallon, who was an unwitting carrier of typhoid fever. It’s a quick and interesting read.

For a Better World

A film documentary that has really impressed us is “Wal-Mart, the High Price of Low Cost”. It’s on DVD and you may be able to check it out from your local library as we did. It examines the effects that modern consumerism, the global economy and business have on our society. It’s more eye opening and thought-provoking than you can imagine and will help all of us be more conscious shoppers.

Product Recommendations

In my new kitchen, I found the ideal addition to finish it off…the Let’s Gel mat.

It's a cushiony gel mat which comes in several lengths and many colors. It is a dream to stand or walk on. We have several, one in front of each of the main kitchen work areas. They come in an attractive, leather-look, vinyl covering. I find them easy to clean up and have never used or seen a better mat. Check them out at www.letsgel.com where you can order them, free shipping. Since they are new on the market, you won’t be able to find them any cheaper…and for hard-working cooks, they are well worth it! Joe is considering one for the shop, too. Since Let’s Gel is one of our sponsors, let them know that you heard about them from us if you order on line! Or, we have color samples in our school store and we can help you order the right color while you’re here for class.

If you haven't discovered by now, I really love to do the research to find the best products out there.You’re invited to join me food shopping! The shopping tab at the top of my web pages takes you to my “aisle” on the Natural Import website. You can view my list of favorite, high-quality, imported food ingredients. These products are created by families who have been doing this for generations, using time-honored, traditional methods. Very soon, Natural Import will be opening a walk-in store at their warehouse in the Biltmore Village area of Asheville, NC, where you can also ask for "Lenore’s Favorite Ingredients" list. Using these ingredients takes a recipe from good to wonderful!


"... the more you become a connoisseur of gratitude, the less you are a victim of resentment, depression, and despair. Gratitude will act as an elixir that will gradually dissolve the hard shell of your ego -- your need to possess and control -- and transform you into a generous being. The sense of gratitude produces true spiritual alchemy, makes us magnanimous -- large souled. "     ~ Sam Keen

May Peace Prevail On Earth,

Lenore and Joe Baum

Lenore and Joe Baum


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