Hello friends! In two weeks, I will record the 100th episode of the Southern Appalachian Herbs podcast. I would like to celebrate this milestone by doing a special episode as a thank you to all of you who have supported my work and have been the very reason the podcast has come so far. I am planning an “ask me anything” format….. please do ask me anything about herbs or anything question you would like for me to answer on the show. Obviously, if it is a very personal question, I may answer directly via email as opposed to on air. But, you may truly ask me anything. Please mail me at [email protected]. You can ask in writing or record an audio clip which I could play on the show if you would like to hear your voice on the podcast. Thanks again - I truly could not do what I do without you!
Sincerely and with extreme gratitude,
Judson
From The Omnivore’s Guide to Home Cooking: Broth and Stock
Until recently, I think most folks knew the difference between a stock and a broth. But then came the “Bone Broth” fad. So called Bone Broth is certainly nutritious and I am glad people are making it, but it confused definitions and clouded the understanding of cooking.
Read more:
https://judsoncarroll.substack.com/p/from-the-omnivores-guide-to-home-0c6
Show 308: Herbs that Heal Natural Remedies for Tiny Tots
Steve and I discuss herbs for kids, home remedies and a variety of other topics.
https://judsoncarroll.substack.com/p/show-308-herbs-that-heal-natural
Mrs. Anheuser was the daughter of one of America’s most famous cookbook authors, Irma Rombauer. Her Joy of Cooking remains the quintessential American cookbook of the era. Mrs. Anheuser absolutely hated my father, but she loved my mother and gave her an autographed copy of the book with an inscription stating that it would teach her all she needed to know about cooking, except for “how to cook his goose!” And, it is from such conversations that she received this very simple recipe.
