They say that comparison is the thief of joy. I am finding this to be soundly true these days.
So, I turned 40 a few weeks ago and as a vacation/birthday present/way to celebrate all things Fermented being done and out there, Dude and I went to Prague in the Czech Republic. Simply put, it was one of the most beautiful places I have ever been. Positively gorgeous! So much so that it seemed fake. You know like that Disney-fake or Las Vegas-fake where everything is just a little too staged and perfect and pretty? Well, Prague is the real deal. My puny iPhone photos cannot even come close to doing it justice.
I didn’t think it to be true, but I guess when you turn 40, you get a little introspective. I thought I’d burst into my new decade with gusto! Nope. I’m being a little more measured about my enthusiasm and consciously or unconsciously, I am finding myself taking stock of where I am in my life – what I’ve done, what I want to do, where I’m going, where I’ve been. All that.
Here’s what I’ve come up with:
I’m should-ing all over myself.
This is anything but a complaint, but it’s hard to be around people who do things so well.
I have friends and friends and friends and friends (and tons more!) who are great at what they do. These people are fabulous cooks, health pioneers, photographers, bloggers, writers, and entrepreneurs who are actively doing things that change people’s lives. And they’re doing it beautifully – both aesthetically and metaphorically speaking.
Plus, my husband is a genius (literally) who is very accomplished at his job and loves it.
This is my way of saying that I feel the pressure to live up to the company I keep. Don’t get me wrong, THIS IS DEFINITELY A GOOD THING. That deserves all caps. I am not complaining that I exist in a circle of people who are smart, accomplished, beautiful, trendsetters. It’s just that I haven’t exactly found my place amongst them yet.
I am finding it very difficult to reconcile who I am as a private person with who I am as a professional/athlete/friend. I look at what these people are doing around me and I tell myself, “You SHOULD be doing that.”
You should be posting on your blog more.
You should be doing more fermenting.
You should be better at social media.
You should be taking better photographs.
You should post more recipes.
You should be out there winning your age group in all these races you run.
You should be deadlifting 225 pounds.
You should be on the New York Times bestsellers list.
You should be faster/stronger/smarter/(insert anything here).
You should be holding webinars.
You should be giving lectures.
You should be selling more books.
You should __________.
I’m not doing myself any favors. In fact, the result of this rampant “should-ing” has been me pretty much dropping off the face of the Internet for a few weeks. I did it to myself. I have been comparing myself to those around me and it’s only made me upset with who I am. It’s taken away from the joy I feel with who I’ve become, what I can do, what I’ve already accomplished, and my potential to do more.
So yeah, comparison IS the thief of joy.
I’ve lost the joy I feel when I am doing MY thing – health coaching, talking food, posting stuff here, interacting with you guys on Facebook and Instagram – because I’ve been preoccupied with comparing my success to others.
I’ve lost the joy to go out and run because I’m too busy telling myself that I should be faster like all those people I see in my running club.
I’ve become disinterested in CrossFit because I can’t walk on my hands across the gym and I can’t lift as much as the other (younger!) people there.
And now I’m a bit mad at myself for letting this sense of competition get in the way of my own happiness. That’s not what life is about. That’s not what I’M about.
So the should-ing stops today. I’m going to do what I want to do, in my fashion, at my speed, at my weight.
I’ll be seeing you here on the blog and around my various social media outlets (Facebook, Instagram [my fave!], Twitter, Pinterest) but it will be at my speed and in my style. I hope that works for you too.
A few weeks ago I promised you a giveaway to celebrate First Comes Health hitting 3000+ fans on Facebook. Well, due to my burn out and subsequent staycation, I didn’t make good on that promise. Until now.
As you all know by know, my book Fermented was published by Victory Belt. Well, there are several dozen other real-food and Paleo geared authors who publish with Victory Belt and I have yet to find a single book from them that isn’t spectacular. I’ve been gifted a group of four of my recent favorites, ones that I’ve been enjoying and cooking from for the last couple of months, and I want to share fresh copies with you! Enter to win this bundle of some of my Victory Belt favorites!
Here’s all you have to do:
1. Leave me a comment telling me what your favorite Victory Belt book is (aside from mine, of course! Ha ha!) Check out their website to see fantastic selection in their catalog.
3. Sign up for my email list.
With all of this, you can enter this giveaway a whopping EIGHT times. I’m going to close this one off on Tuesday, September 24 at noon EDT.
And as I mentioned before, the reason for this giveaway is to sincerely thank each of you for your continued support of me, Fermented, and First Comes Health. You make me happy to be doing the work I do.
I owe you all an apology. I’ve been falling down on my duties as blogger, teacher, and communicator. I just looked at this site for the first time in a while and it turns out I have neglected it and I’ve neglected YOU! So so sorry.
During the past few weeks I’ve been sporadically busy and sporadically not busy. I’ve been doing my best to do my best by Fermented. I’ve been doing signings, book fairs, etc. I officiated the wedding ceremony of my friends Hayley and Bill and I got to hang out with a bunch of the Paleo world superstars.
I’ve also been doing a bit of nothing.
It turns out, writing Fermented took it’s toll on me. I’m not saying this for a whiny pity party woe-is-me-I-wrote-a-book kind of thing. I’m telling you that my emotional health has suffered a bit. It turns out a year of high anxiety, sleepless nights, wacky diet, worry, and anticipation will turn in to a bit of a crash when it’s all over.
Lately I’ve been getting up and feeling a sense of dread when I think about fermenting, Facebooking, Instagramming, blogging, etc. So I decided not to do it for a week or two. I mean, I have been around, but wasn’t doing anything I didn’t want to do for a few days. And it was the right thing to do.
I used to scoff at people when they said things like “I NEEEEEEEEED a vacation!” Who in the world NEEDS a vacation? I am eating those words now. I needed a vacation. So I took a staycation. Dude and I aren’t going anywhere for vacation for another few months so I decided to just to check out and watch The Office on Netflix and take a few naps.
And it was awesome.
So why am I telling you all this? Because I think I owe it to you to be honest. Nobody’s perfect and we all struggle. Different things cause us all to check out and need a break from time to time.
Now I’m back and I have a few things planned.
First and foremost, is the long-ago promised giveaway for reaching 3000 Facebook fans. That’s coming tomorrow.
Second is some regular recipe posting. I have some good ideas coming up.
Third is more fermentation content. I’m working on something really basic, easy, but extremely tasty. Can’t wait to share.
So, that’s about all I have to report. Thanks for understanding. More soon.
Thanks to everyone who entered. This giveaway is now closed.
A few weeks ago when advance copies of Fermented were sent out, Stacy from Paleo Parents had a brilliant idea. In order to really get a feel for all that Fermented had to offer and to test out a bunch of recipes at once, she invited some friends over to her house and they made a bunch of things from the book. First of all, I was so honored and thrilled that someone would do this and second of all, it was a fabulous idea!
So, I decided to return the favor. I invited a few of my pork-loving friends over this past Saturday and we cooked up a feast courtesy of Stacy’s (and her husband Matt) latest masterpiece, Beyond Bacon.
Before I tell you the details, I have to say that I think I will be doing book reviews in this way from now on. Not only was it a great way to try a bunch of recipes at once, it was just a really good time spent with some friends.
So, here are the pork party players:
Sarah – She’s a badass mamma to Oliver Danger (Yes, her son’s middle name is Danger. Fantastic.), real food lover, gardener, animal lover, and owner of an actual house pig, Speck. When I invited her over to cook up pork in various ways I asked if she felt any weirdness about it considering she has a house pig. She said no and that Speck has no room to complain as he’s eaten bits of ham. Ha.
Liz – Hardcore CrossFitter, the one who got me to start fermenting by giving me a SCOBY, always has a unique take on food. Cooking genius and all-around awesome friend. And she looks sexy with a block of lard in hand.
Kevin – AKA The Scientist ™. Liz’s boyfriend, chemist, and meat lover. When he and Liz started dating their third date was sausage making. Not a euphemism and not a joke. I’m glad that my friend is dating a man of this caliber. When a gentleman shares your love and respect for meat products, you keep him around, no? The Scientist was in charge of meat cutting and did an expert job of pocketing out the pork chops Sarah brought. Brilliant.
DJ’s Butcher Block – This is a new-to-me place in Pittsburgh. I found out about it through Liz (of course) and I have become a regular customer. I can’t always buy half of a cow or an entire pig straight from the farm – I don’t have anywhere to store it! Instead I’ve now started supporting this little independent butcher who sources his meat from local farms. Seriously folks, this is the type of place you want to buy your meat from. There is a visible ban saw. They cut ALL steaks and chops to order. DJ and his girlfriend own the place and they’re the people you’ll see behind the counter. They know everything about their product. There is a collection of meat cleavers hanging on the wall. The place isn’t glamorous, but it’s clean, inexpensive, and the quality is second to none. This is where we bought all the meat and lard for the pork party.
Dude – My man napped throughout the pork preparation portion of the day, but woke up in time to eat.
So, what did we make? A few days before the party, we put our heads together and came up with a comprehensive menu:
Sarah made Apple & Bacon Stuffed Pork Chops (page 168) and Zucchini Pasta with Avocado, Roasted Tomato, & Bacon (page 234).
I made Sweet Potato Drop Biscuits (page 222) and Savory Bacon Jam (page 244).
Liz made The Best Brownies (page 284)
Kevin improvised a pan sauce for the chops with the bacon drippings we had left over – and that was a lot. Plus, as mentioned above, he was our meat cutter and got things off of high shelves.
The book! It’s brilliant, plain and simple. It’s beautiful too. I had a difficult time settling on what to make because the depth and breadth of what is in this book is just overwhelming – in a good way! We could EASILY have four or five pork parties, cook from Beyond Bacon for every single one of them, and never get bored. And we might just do that. The non-recipe part of the book is flat out invaluable. I mean, the recipes are positively fab, but the additional information beyond the food preparation is reason alone to have this book in your library. I thought I knew about pork, but it turns out that wasn’t the case. I didn’t even know what I didn’t know.
The party went off without a hitch. I have a nice-sized kitchen, but it’s not enormous. I was concerned the four of us wouldn’t have enough room to work together AND make six different things. But I worried for nothing. We had a terrific time, enough room, and nobody had to fight for oven or stove real estate. We didn’t even plan it, but everything was finished cooking at just the right time. By the time the pork chops were pulled out of the oven, everything else was ready, on the table, and ready to eat. Dude had even woken up by this point and has his appetite ready.
And the food? Come on. You know what I’m going to say here. This was the best meal I’ve had in a long, long, long time.
Apple and Bacon Stuffed Pork Chops – These were perfection. I mean, how can you go wrong stuffing a pork chop with bacon? You can’t. But it was more than just pork-on-pork action. The flavors and textures were perfectly balanced – sweet/savory, meaty/crunchy. The apples were perfect for this dish.
Zucchini Pasta with Avocado, Roasted Tomato & Bacon – This was probably meant to be a stand-alone entree, but we used it as a side dish. It was so deliciously creamy and wonderful! Plus, the bacon wasn’t overwhelming. Don’t get me wrong, I love bacon as much as the next person, but there is so much more to food than bacon. And we had a pretty bacon-heavy menu going at this party. Sarah brought grape tomatoes and basil from her garden to use in this dish and that just pushed it over the top.
Sweet Potato Drop Biscuits – What can I say about these beauties? They are absolutely fantastic. The flavor is very subtle and lends itself nicely to sweet and savory dishes. After the pork party, I made another batch of these gems and quadrupled the recipe. Dude and I have been eating them with every meal – with eggs and bacon (make a breakfast sandwich with them!), with honey (Oooh! Sweet and savory!), and Dude even ate one with his pork mole at last night’s dinner. And do I even have to tell you how well these paired with the bacon jam? I practically fainted.
Savory Bacon Jam – Yeah. You can’t go wrong with this. Seriously. If you don’t even care about pork and if you aren’t interested in an entire book’s worth of awesome recipes, you’ll want to get Beyond Bacon simply for this recipe. What’s the cover price? Who cares! Spend the money JUST FOR THIS BACON JAM RECIPE. This is an order. You’ll thank me for this bit of advice. It was so easy to make and it yielded incredible – and I mean INCREDIBLE WITH ALL CAPS – results. I sent Liz, Kevin, and Sarah home with a wee bit of what was left over from the batch. Pirates. I can’t believe those guys would rob me of the rest of the bacon jam. Don’t worry. I’ve since made another batch. And I may or may not be eating it all myself by the spoonful.
The Best Brownies – Truth be told, I’m always skeptical of grain-free desserts. Most of them aren’t good. They are well intentioned, but the texture is always off and the flavor is usually kind of blah. However!!!!! Trust me when I tell you these brownies are the exception! Light, moist, and not a whiff of that weird paleo pastry texture! These are the real deal, friends. I think using lard makes all the difference. Believe me when I say that I am persnickety when it comes to paleo/grain-free desserts. These brownies lived up to their name!
So, what’s the moral of this story? First, do yourself a favor and get a copy of Beyond Bacon. Actually, how about entering here for a chance to win a copy? Leave me a comment below telling me what your favorite pork preparation is. And surf on over to like my Facebook page and follow me on Instagram for additional entries. Do it. You have until Thursday, August 29, 2013 at noon EDT.
The second moral is this: Everything is always better with your friends around. Thanks to Liz, Kevin, and Sarah for the good times and for taking some photos!
I’ve been wanting to share some photos of the Fermented Release Party since last Friday night, but quickly realized that I didn’t have any photos to show. I was sitting at a table signing books all evening and didn’t snap a single one myself.
So, without further ado, please enjoy scenes from Fermented’s big debut!
(Espresso a Mano – my friend Matt Gebis generously allowed me to take over his gorgeous coffee shop on Friday night.)
(It’s still so surreal to see my name on this beautiful book. My little book that could.)
(My buddy Janelle, also known as The Primal Burgher. Check out her website, folks!)
(So many of my friends and family showed up to support Fermented. I am especially grateful to my CrossFit posse from Industrial Athletics CrossFit Alloy. At one point or another throughout the evening, I think almost every member of my box stopped by to offer congratulations, buy a book, have a coffee, and hang out.)
(My Uncle Tom, Aunt Mary Rita, Aunt Rie, Uncle Bill, and cousin Rhonda. These folks get the award for traveling the farthest distances to be there. Virginia, Michigan, and Indiana were well represented! My mother-in-law Shirley, and sister-in-law Sharon came from the other side of Pennsylvania.)
(It wouldn’t be a class-act gathering without the food of LadyFingers Private Chef and Catering. My dear dear friend Diane made all the food for the event and this is just a small sampling of what we all got to eat. Be jealous!)
There will be a few more to come so stay tuned on Instagram and Facebook to see those. A BIG BIG hearty thank you to every single one of you who came out to say hello and buy a copy of Fermented. I am so immensely grateful for the fabulous reception it has received so far and I owe it all to all of you out there! THANK YOU!
Well, there it was. The little release party for a the little book that could.
If you will indulge me, I’d like to take a post here on the ole blog and give thanks to everyone who came out this evening. SO MANY PEOPLE came to say hello, buy a book, have it signed. And guess what – they weren’t all people I already knew! I’m so surprised that actual people – people who are strangers to me! – came and bought the book and talked fermentation and real food!
So, in true Oscar/Emmy/Grammy style, I’m going to give my thank you speech. And because I run this blog, there won’t be any music playing me off the stage. Ha ha.
First and foremost, I have to thank Espresso a Mano. Matt generously opened his beautiful business to me and let me have this party. If you are a Pittsburgher, you MUST become a regular at Espresso a Mano. If you’re from out of town, be sure to stop there for the best espresso in the area when you’re passing through. I love Matt and his dedication to his craft is second to none. Thanks, Matt!
Thank you to the fabulous LadyFingers Private Chef and Catering Service for the fantastic food! Diane, Jim, and Coletta – the evening was made by your delicious food, attention to detail, and top-notch customer service. I am so grateful to call you all friends!
My parents, Jack and Kathy bought everyone coffee to go with the evening. I hope you all took advantage of that! Thanks for all the support, Mom and Dad!
My Uncle Tom, Aunt Mary Rita, Uncle Bill, Aunt Rie, and cousin Rhonda – I am so grateful to all of you for traveling so far to come to this little gathering. Virginia, Michigan, and Indiana were all represented!
My mother-in-law Shirley and my sister-in-law Sharon – What a grand surprise it was to see your faces! Thank you for coming!
To my Industrial Athletics CrossFit Alloy family – I hope you know just how truly special you all are to me. The fact that nearly the entire clientele of the box came and hung out and supported me is a wonderful testament to the fantastic community we’ve built in just a few months. I love you all so dearly. You mean more to me than you’ll ever know.
To friends old and new, thank you. I’m not sure what else to say other than that. Thank you. It was so great to see you ALL this evening.
To my Dude! Thanks for carrying all those boxes of books. I love you.
I’ll post some photos on Facebook and Instagram tomorrow. For now, I’m going to rest my signing hand and get ready for the next event – Sunday!
**This giveaway has ended. Thanks to all who entered!**
Hi everyone! Today is THE DAY. All capital letters, natch!
Fermented is NOW available in bookstores everywhere!
I never thought I’d type those words.
Anyway, I want to celebrate this day by giving away THREE signed copies of Fermented to three lucky people!
This isn’t going to be complicated. Here is the usual rundown:
1. Leave me a comment and tell me what you plan to ferment first once you get your hands on the book.
2. Sign up for my newsletter for an additional entry. I swear there will be no spam or excessive letters from me clogging your inbox.
4. Already connected with me in every way possible? Then recruit a friend to my fermentation army! I’ll give you an additional entry for every person you send to get connected with me using the above methods. Drop me an email and let me know who your friend is and that’s it!
Here is the fine print: I’ll accept entries until Saturday, August 10, 2013 at noon EDT. After that I’ll draw three names at random, email the winners, sign and send the books to them. Don’t delay, folks!
Good luck to all!
Oh my dear readers, I don’t know if I can adequately explain to you what I’m feeling right now. You see, in less than 24 hours I will be able to go to a bookstore and see the bound physical representation of a year’s hard work sitting on a shelf for sale to the public. Add to this that my last name could afford me the distinct opportunity to be shelved near, or even immediately adjacent to, Julia Child and honestly it brings tears to my eyes. I go from being bouncing-off-the-walls excited to quiet emotion and reflection over just how impactful this is for me.
I truly hope you’ll purchase a copy, read it, learn from it, enjoy it, and most of all start to ferment your own food.
I wanted to provide you with some information that may prove helpful in the upcoming days and weeks.
First of all, Fermented is available for purchase from a variety of sources.
2. Barnes and Noble (Both from their website and in stores)
4. Whole Foods Market (Pittsburgh)
5. Whole Foods Market (Wexford, PA)
6. East End Food Co-op (Pittsburgh)7. Book Depository.com (free international shipping!)
Also try your local small book retailer!
When Fermented is released (tomorrow! Woot!) I would truly appreciate a review on Amazon.com, Barnes and Noble.com, and Goodreads.com. Doing so will help others find Fermented and (hopefully!) become fermentation devotees too.
I also have some signings and more planned over the next couple of months. This list will be growing!
1. August 16, 2013 – Fermented Release Party! Stop by Espresso a Mano (3623 Butler Street, Pittsburgh, 15201) anytime from 6 pm to 9 pm and celebrate the release! Fermented will be for sale and I’ll be there signing books.
2. August 18, 2013 – Join me at the I Made It! Market at Marty’s Market and Wigle Whiskey where I’ll be selling and signing copies of Fermented! Check out all the other handmade goods while you’re there too. The fun starts at 11 am and goes until 3 pm.
3. September 4, 2013 – The I Made It! Market is hosting a fermentation basics class taught by lil’ ole me! It will be at the Quiet Storm cafe in Garfield (Pittsburgh). More details and registration info is right here. It’s from 6 pm to 8 pm.
4. September 7, 2013 – The Penguin Bookshop in Sewickley, PA is having me over for a signing AND it coincides with Sewickley’s farmers’ market. A perfect combo! I’ll be there from 10 am to 1 pm.
5. September 14, 2013 – I’m going back to my hometown area (kind of) and will be at the Bridgewater Bookfest! Stop by and say hello, and pick up a copy of Fermented!
That’s about all for now. I am so excited, you guys! And I am overwhelmed with gratitude to each of you who have already ordered Fermented, taken the time to drop me a line to tell me how excited you are to receive it, etc. Your support means more to me than I’m able to express.
This giveaway is now closed. Thank you to everyone who entered!
I don’t think it’s any secret that I’m totally INTO fermentation. I mean, you can see that link over there on the right-hand side that proudly proclaims, “BUY MY BOOK!” can you not? And, duh, it’s called Fermented so to say that I’ve devoted a portion of my life to wonderful fermentation is not a well-kept secret.
However, I didn’t first get in to fermentation because of all the wonderful things it does for the body, I got into it because I wanted a way to preserve food. I have a food dehydrator (and I love it!) for making all kinds of dried fruits, jerky, preserving fresh herbs. And then I got a SCOBY from my friend Liz so I could start making my own kombucha. After that I kind of went down the fermentation rabbit hole and didn’t look back. Sure, I still regularly dehydrate all kinds of goodies, but for me, fermentation is the stuff.
Here’s the thing – dehydration and fermentation aren’t the only ways to preserve food. In fact, they’re probably among the least common ways to preserve food. Dehydration usually means you need to get a dehydrator (although not always), and for a while now fermentation has been making people nervous with its proliferation of bacteria. (We live in a world that hates and fears bacteria!)
Other ways to preserve food – pickling, freezing, salting, smoking, refrigeration, vacuum packing. But perhaps the most well known way to preserve food is canning!
I have always had a fascination with canning and yet I have little to no experience with it. My grandparents had a fruit cellar off of the main part of their basement where my grandma would keep all of her canned goods (Others call a little cool room like that a larder, but she called it the fruit cellar.) And I’m not talking about cans she bought at the supermarket, I’m talking about the stuff she canned herself in her own kitchen. I think this was a really common sight in an Italian-American home, right? Shelves loaded down with jars and jars and jars and jars of canned tomatoes. I know canning isn’t an Italian thing, per se, but canning tomatoes seemed to be a ritual that is associated with my people.
Anyway, canning! This year I am going to get into it! My friend Jenna has been canning for a while now (and boasts that when her grandma passed away, she was lucky enough to inherit her jars!), and of course, my fermentation inspiration buddy Liz is interested too. The three of us were going to start to can this summer. We started planning and came up with our Grand Can Plan where we mapped out all that we needed to can, what we want to can, when it is in season, and when we will have our big canning sessions.
And then our plans were derailed a bit. Jenna is moving away to Atlanta, GA! I am so so sad to see her leave, although totally STOKED for my friend because she is moving there for her dream job. So I’m selfishly sad, but overall I’m thrilled for her to get to go on to pursue her professional goals.
This put a big sadface on our Grand Can Plan to say the least. Our canning guru is leaving, thus leaving Liz and me to our own devices. I have almost zero experience canning, and Liz has some.
Now that there will be two noobs in the kitchen, but we are soldiering on! We will not abandon the Grand Can Plan! We have a list of things we want to can and we’re gathering some serious resources to help us along the way.
I put out a call on Facebook a few weeks ago to clue me in to some of your favorite canning resources – books, websites, recipes, advice. I got some good responses and it lead me to rediscover a book I’ve had for a few months, Food in Jars by Marisa McClellan. I positively LOVE this book!!!!!
First of all, Marisa’s blog is gorgeous. Have you been there yet? Seriously, put it on your regular read list. The photos are gorgeous, the information is top-notch, and she’s an urban canner! I can so relate! And if that weren’t enough, she’s a fellow Pennsylvanian. Keystone State represent!
What attracted me to Marisa’s blog in the first place was the fact that she lives in a big city AND she preserves food. This is totally my jam (pun intended). Don’t get me wrong, I have the utmost respect and admiration for those of you who are country dwellers and have copious land and wilderness around. You have beautiful gardens! I envy your giant eat-in kitchens, basements, garages, and tons of storage space for things like big fermentation crocks and jars of preserved goodness. For the longest time I didn’t think I could bother with fermentation or canning or any other kind of preservation because I didn’t think my wee urban kitchen had enough room for all the equipment and the storage. Marisa has given me so much hope with Food in Jars! The recipes are for small-ish batches of wonderful things that are perfect for a newbie canning enthusiast (like me and maybe you!), BUT they are so unique and inventive that those of you who have been canning for a while can find something really unusual and fabulous to add to your canning repertoire.
I have a few dozen pages marked with tabs on the recipes I MUST make right away, and notes strewn all over my copy of this book. It is going to be my canning guide and bible this year as I take my first forays into the canning world. I have read and reread it and I love it. And now I want to put one in your hands.
I’m giving away a copy of Food in Jars to one of you lucky readers! Who is excited?! (Meeeee!)
Here are the details:
1. Leave me a comment and tell me about your experience with food preservation Do you can? Ferment? Dehydrate? If you’re totally new to the game, let me know where you’d like to start. Share your story with me!
2. Sign up for my newsletter for an additional entry. I swear there will be no spam or excessive letters from me clogging your inbox.
3. Come on over and join me on Facebook, Twitter, Instagram, and Pinterest for even more entries. And don’t forget to give Marisa some love too and join her on Facebook, Twitter, Instagram, and Pinterest.
4. One bonus entry if you pre-order the book I did write, Fermented: A Four Season Approach to Paleo Probiotic Foods. Just forward along your pre-order confirmation to me via email and you’ve just earned yet another shot at winning The 30 Day Guide.
Here is the fine print: Because I think this book is so great, I’m going to leave this giveaway open for 5 days. You have until Tuesday, July 16, 2013 at noon EDT to enter. I’ll then pull one name at random from all the entries, and that person will be the winner.
I am so so so so so so pleased (really!) to announce to you that on Friday, August 16, 2013 I am throwing a little fete for Fermented. I want everyone to come out and celebrate!
Here’s what you need to know:
Where: It will be held at Espresso a Mano right here in Pittsburgh (That would be the Lawrenceville neighborhood for those of you are local or are well versed in Burgh ‘hoods.) My friend, Matt, owns the joint and he is letting me use his beautiful coffee shop as the launching grounds for Fermented. The address is 3623 Butler Street, Pittsburgh, 15201
When: Friday, August 16, 2013 from 6pm to 9pm. A day of significance for a few reasons. I’m so happy that it is working out that this celebration can be on this day.
Why: Why not?
Additional details: If you’ve already pre-ordered Fermented, you ought to have it in your hands by then. Bring your copy along and I’ll be delighted to sign it. If you’d rather wait, buy your copy there at the party and I’ll still sign it!
If you buy/bring a book to sign, you’ll get a free cup of coffee for your generosity.
There will be snacks, beverages, and maybe even a few party favors for the first several dozen of you who come on in. The theme will be fermentation, of course, and (hopefully) you’ll be leaving the soiree with a very thorough how-to manual on the topic.
Please stop on by and say hello, check out the book, have a cup of coffee, some snacks, and toast the world of fermentation.