What we use, and where we get it
The specific brands our family buys, what to check on the label, and what to skip. We spent years reading labels and asking how things are grown, sourced and tested; most of what we tried didn’t make the cut.
Pantry staples
Organic on everything we eat daily.
Brazil nuts
Our selenium food. One or two a day, no more. Organic, raw, kept in the fridge.
Where we buy itOrganic rolled oats
Oats are often sprayed before harvest, so we buy organic. These go into Dad's Overnight Oats.
Where we buy itBeans in glass jars
Organic beans in glass instead of lined cans. Beans most days is one of our non-negotiables.
Where we buy itWild fish, twice a week
Wild-caught, never farmed. “Atlantic salmon” is farmed; look for sockeye, coho or pink.
Sardines in olive oil
Wild, in BPA-free cans. We don't love them either, and we eat them anyway.
Where we buy itTomatoes in glass
Acidic tomatoes pull more out of a can lining than almost anything, so we buy glass.
Where we buy itFermenting at home
Everything for homemade kefir and our family sauerkraut.
5-liter fermenting crock
The size our book's sauerkraut recipe is written for. Harsch is the brand we use.
Where we buy itLoose-leaf teas
Organic and loose leaf, always.
Castor oil packs
What we use for packs in bed.
Castor oil
Organic, cold-pressed, hexane-free, in glass. Pale gold, not the dark roasted kind.
Where we buy itFree tools to check labels
How to check what you already own. All free.
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