New member

[Guest guest]

Hi,

I'm and I'm the early stages of exploring TF. My first TF

experience beyond making kim chee with Korean neighbors when I was

small, and making stock for years, was when I caught a beautiful wild

sourdough starter, baked with it a few times, and then killed it off.

I didn't realize they can be resurrected so I tried to make a new one

instead, which was not nearly as delightful as the first. There must

have been a yeasty wind blowing the first time.

My husband is from Bangladesh so he has no fear of organ meats, bone

broth, or fermented foods, which is great. We have a two-year-old

daughter who also has an open-minded palate.

I'm happy to join this group and can't wait to learn more about local

sources for traditional foods. I'm also ready to get my feet wet with

real milk (not literally!) Kind of the last traditional food frontier

for me, although I did drink raw goat milk as a child growing up in

rural Minnesota.

Look forward to hearing everyone's take on TF and networking with you all.