I took over the kitchen from Shari early in 2006 as she had been cooking for the first 12 years of our lives together and was tired of it. I have tried to implement the methods taught by the Weston A. Price Foundation in my cooking. Those methods focus primarily on a return to traditional foods. Traditional foods are those foods that humanity has been eating for 100s or 1000s of years. That means I have said goodbye to modern foods such as Twinkies, white bread, refined vegetable oils, refined sugar, etc. I also try to incorporate traditional practices such as fermented foods (e.g. pickles), fermenting all grains, etc.
During the day I work for the American Mathematical Society as a Perl/Web developer. In my free time I volunteer for Crossroads Community Church as a web developer and IT manager (see my other blog, Glass::Brian->blog;).
I’m happily married with two kids, Micah - 9 and Hannah - 6. My wife Shari, is the Children’s Ministry Director at Crossroads.
I enjoy working with graphics of all kinds, especially 3d graphics using Blender. I’m very much into Open Source software and use Linux for everything. I practice the Yang style short form of Taiji every morning and lift weights regularly.
I can be reached at brian@glassbrian.com.
Brian-
I have been subscribed to your blog now for 2 months and I am very impressed at the time you take to research and implement a natural and healthy diet for your family.
When you have a moment, I would love to see a post on what you eat for lunch (as it sounds as if you are always on the go with all the activities in your life).
Thanks!
BV
Hi Brian,
thanks for linking me in your Nourishing News Section, I am so pleased to be able to find another person putting their ‘nourishing traditions’ into practise.
Long Live Lard.
Looking forward to reading your blog in greater depth,
nice work,
Beatrix.
Excellent site…. great information! Thanks for all you put into it. We’re out here and we’re reading it! Cheers!
Hi Brian,
Just found your blog, thanks for all the great info you share! I’m working my way through the archives while at the same time wondering when you’re going to update us with more of your culinary explorations via Nourishing Traditions?
Btw, do you still like your grain mill? What do you think about grain rollers/flakers to make oatmeal?
Many thanks!