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Persimmon vinegar is reported to help reduce liver cholesterol and prevent metabolic disorders induced by chronic alcohol intake. [5] [6] Persimmon vinegar made with 'meoksi' persimmons, a native Korean variety with small, very sweet fruits with high tannin content, was included in the Ark of Taste catalogue of heritage foods in 2014. [7]
Mother Earth News is a bi-monthly American magazine that has a circulation of 500,520 as of 2011.It is published in Topeka, Kansas. [2]Since its founding, Mother Earth News has promoted renewable energy, recycling, family farms, good agricultural practices, better eating habits, medical self-care, more meaningful education and affordable housing.
Emery was a proponent of organic farming, the "back-to-the-land movement", and author of the Encyclopedia of Country Living. Emery opened the "School of Country Living" in Kendrick, Idaho in 1976, with her husband Mike Emery, to teach homesteading skills. The "School" was destroyed by a flash flood the next year, and could not successfully be ...
How To Make Your Own Vinaigrette. The ingredients: oil (see my top picks below) acid (vinegar or citrus juice) a sweetener. a thickener. a dash of salt and pepper.
Human composting is emerging as an end-of-life alternative that is friendlier to the climate and the Earth — it is far less carbon-intensive than cremation and doesn’t use chemicals involved ...
InsideClimate News (online magazine) — based in Brooklyn, New York; Mongabay (online magazine) — based in Menlo Park, California; Mother Earth News — based in Topeka, Kansas; Natural History — published by the American Museum of Natural History, aiming to promote public understanding and appreciation of nature and science
Sipping a steaming mug of rich and savory chicken bone broth brings comfort and warmth to chilly winter days. While grocery stores carry a variety of beef and chicken bone broths, the homemade ...
The earliest mention of sujeonggwa dates back to 1849 in the book Dongguksesigi (동국세시기; 東國歲時記), [3] a book of seasonal customs written by scholar Hong Seok-mo (홍석모). The sujeonggwa recipe mentioned in the book is a dried persimmon brew with added ginger and pine nuts.
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