he knew the Author

I recently came across this beautiful true story . . . and wanted to keep it close at hand, so I’m sharing it with you. I’m quoting it as I read it.

“Many years ago Charles Laughton, the famous English actor was touring America, giving Bible reading demonstrations.  He was a Shakespearean actor with considerable dramatic skill.  I personally never had the privilege of hearing him read the Bible, but indications were great that it was a very moving and spiritual experience. 

Once, after reading in a small midwestern community in a large rural church, Laughton’s audience was totally and completely silent.  It was almost as if God had made a special trip and was there among the congregation.  After what seemed like an eternity but probably involved no more than a minute, an elderly man stood up and asked for permission to read the Bible.   It was granted and as the old man started to read, it was apparent he was no Shakespearean actor.  He did not have the voice, the elocution, or the diction of the great Charles Laughton.   As he read however, it became completely obvious to everyone present that if this had been a Bible reading contest, the great actor would have finished a distant second.  

When the evening was over, a reporter went to Charles Laughton and asked how he felt about having participated in such an event. What was his rection to the old man’s reading of the Bible?   The English actor thought for a moment, looked at the reporter, and said, “Well I knew the script and I knew it well, but this old man knew the Author. 

The point is clear and very simple.  The old man had the added advantage of being totally sincere, and totally convincing because he had that deep personal belief.” 
– Zig Ziglar

I do not know if this actually happened or if it’s just one of those urban legends — the kind of tale that grows into something larger than life. In fact, I’ve heard and read several versions of it. But I’ve decided it doesn’t matter.

It could be like the parables our Savior used to teach. I don’t doubt they were crafted on the spot, not to recount facts, but to reveal truth. The story Zig tells speaks of deep personal conviction – investment in the words. You could say the old man truly “understood the assignment”.

When we merely relay information, we cannot hope to move people. We only pass along data. But when we allow ourselves to be vulnerable—when we speak from the heart and share what is sacred to us — we can influence for good. We can even change our world.

If we genuinely believe that what we have to share could help someone else, might even solve a real problem, then we speak with intent. And in doing so, it ceases to be about us.

In those moments, we know more than just the script.

You could say—we know the Author.

I’d love to hear your thoughts.

Warmly,

Cindy Suelzle
May 7, 2025

Garden Vegetable Seasonal Highlight: Tatsoi and Radish Greens

It’s the beginning of May as I write this, and there are SO MANY vegetables that are ready to be planted right NOW! Its gorgeous outside with no frost in the foreseeable forecast but don’t be fooled. It could turn on a dime, and make you regret that you trusted the weather. Wait until toward the end of May for warm weather vegetables like tomatoes, beans, cucumbers and squash. But there is no reason you cannot be planting cool weather vegetables like carrots, beets, rutabagas, and potatoes, and some hardy green vegetables like Swiss chard, various lettuces and Asian greens. Here are some favourite standbys of mine: Tatsoi, Radish Greens, Chives, Garlic Chives, Sorrel and Welsh Onion.

TATSOI

Being open-minded can reveal a whole new world of vegetables that thrive in our climate. Don’t overlook TATSOI just because it’s unfamiliar—it has so much to offer. Sometimes, the best discoveries come when we simply open our eyes and minds.

I first stumbled upon TATSOI by chance. It was part of a seed donation at a SEED event hosted by our local community garden. From the moment I grew it, I was hooked, and I knew that it would have a permanent place in my garden.

Tatsoi with sample ways of preparing it.

That first year, I started the seeds indoors. But I soon realized they didn’t need that big of a a head start. The following year, I direct-seeded them in the garden. TATSOI germinates quickly, grows fast, and isn’t fussy about growing conditions either — it’s just eager to grow and eager to please you. What’s not to love about that?

Many Asian greens are well-suited to cool climates like the Edmonton area in Alberta, which falls into Zone 3 and higher. It’s no surprise they’re growing in popularity. “Asian greens” refers to a variety of leafy vegetables commonly used in Asian cuisines—such as bok choy, Chinese broccoli, napa cabbage, pea shoots, and TATSOI. These versatile greens can be stir-fried, steamed, added to soups, or tossed into salads. They bring bold flavour to the table and deliver a powerful punch of nutrition.

Until now, I’ve grown my TATSOI in a sunny part of the garden, but this year I’m experimenting with a spot that gets less sun. I’m optimistic and expecting good results, so stay tuned! I’ll post an update later in the season once I see how things go.

How to Grow Tatsoi

Tatsoi is a cold-hardy, fast-growing Asian green that’s easy to grow and well-suited to a wide range of gardens, especially in cool climates.

🌱 When to Plant in Zone 3

Early spring – as early as the soil can be worked – mid April is perfect timing

🌞 Light Requirements

Full sun to part shade. It grows best in full sun but tolerates some shade. If you get hot summers, a less sunny spot may prevent it from bolting.

🪴 Soil

Prefers moist, well draining soil rich in organic matter (compost).

🌾 Sowing Seeds

Direct sow seeds 1/4 inch deep and spaced about 1 inch apart.
Thin to 6 inches apart for full heads by harvesting baby greens earlier.
You can also grow TATSOI in containers or raised beds.

💧 Watering

Keep soil evenly moist, especially during germination and early growth.
Mulching with straw will help keep moisture in the soil between waterings.

🍃 Growth and Harvest

You can expect germination in 5-10 days, depending on soil temperature.
Ready to harvest in 20-45 days, depending on whether you’re picking baby leaves or full rosettes.
Harvest outer leaves as needed, or cut the whole plant at the base.

❄️ Cold Tolerance

Light frost won’t harm them, and may even sweeten the flavour.
Very cold-hardy—can survive light frost and even snow. Now THAT’S what I like to hear.

RADISH GREENS

I don’t like radishes. There—I said it. I’ve tried many times, but they’ve never won me over. That said, we’re not enemies. Radishes are welcome at my table—as long as someone else invited them to the party. What I do like, however, are young radish greens. They’re tender, flavourful, and a great addition to the garden. That’s reason enough for me to plant radishes. It’s a bit of a trade-off, you can’t have your radishes and your radish greens too. Once the roots mature, the greens are tough and prickly. So, you have to decide: do you want the root or the greens? For me its no contest. I’m in it for the greens. They’re quick to germinate and easy to grow. You can pull them out when you’re ready for them, or try snipping them off at the ground for another lighter batch to follow. Throw them into a salad or put them into a fresh pesto.1

Radish leaves when eaten when their small and tender are delicious put into a sandwich, into a salad, or made into a pesto.

* Fun fact: Radishes and Chives are native to China and other parts of Asia.


How to Grow Radishes

Radishes are among the easiest and fastest vegetables to grow—perfect for beginners and rewarding for seasoned gardeners alike. If you like the spicey flavour of radishes, then go for it, but even if you don’t, you might like the milder tender greens from the young plant. Grow some for their roots if you like, and some for their greens.

🌱 When to Plant

Early spring and later summer.
For continuous harvests, succession sow every 2 weeks.
Avoid the hot midsummer – they bolt and turn woody in heat.

🌞 Light Requirements

Full sun (6+ hours a day is best)
They tolerate partial sun to light shade.

🪴 Soil

Loose, well drained soil with good fertility.

🌾 Sowing Seeds

Direct sow outdoors, they do not transplant well.
Plant seeds 1/2 inch deep spaced 1 inch apart.
Thin seedlings to 2 inches apart to allow for root growth. EAT the greens you thin out.

💧 Watering

Keep soil consistently moist but not soggy.
Uneven watering can cause roots to split or grow tough.

⏱️ Growth and Harvest

Fast growers! Young leaves can be ready in 2-3 weeks.
Roots will be ready in 3-4 weeks.

❄️ Cold Tolerance

Radishes can tolerate light frost. Not suited for the heat of mid summer.

Chives, Garlic Chives, Welsh Onion and Sorrel

clockwise from top right: Garlic Chives with identifiable flat leaves, Welsh onion with large hollow leave, Sorrel with big bright lemony leaves, Chives with tender green delicately onion flavoured leaves.

* Every garden should have a chive plant—and, in my opinion, it should also have garlic chives, a Welsh onion, and a sorrel plant. These are the kind of hardy, perennial favourites that quietly earn their keep year after year.2 And while we’re on the subject, I firmly believe every garden needs at least one rhubarb plant… but that’s a sermon for another post.

If you’re fairly new to growing Asian greens, don’t overlook trusty favorites like chives, kale, sorrel, and even radish greens. While they may not all be traditionally associated with “Asian” cooking, they work beautifully in the same types of dishes. They’re also easy to grow, cold-hardy, and incredibly productive.

I hope you’ll give TATSOI and Radish Greens, a full chance to impress you. And also these other wonderful perineal greens. I’d love to hear your experiences. In the meantime, Happy Growing!
Warmly,

Cindy Suelzle
May 2, 2025

Footnotes:

  1. recipe for Radish Green Pesto https://backyardcityhomestead.com/2020/06/19/common-herbs-and-spices-in-your-house-and-yard-part-5-mullein-to-plantain/ ↩︎
  2. Chives, Garlic Chives, Welsh Onion and Sorrel are all perennial vegetables – meaning they’ll come back every year if planted in the ground. They are easy to grow, easy to use, and very dependable. You can start harvesting in April.
    * Chives and Garlic Chives are good companions in the garden. Chives have fine round hollow green leaves, used like a mild green onion. Garlic Chives have flat leaves and is every bit as valuable as the normal chives, having a slightly more ‘garlic’ flavour. Easy to grow, and will get bigger every year. Easy to cut a piece of the plant with roots off for sharing. They both flower and the flowers have thousands of seeds in them, anxious to become a plant. Best not to allow the flowers to go to seed.
    Can be used in cooking, or to top sandwiches, salads or just about anything else that lends itself to a mild onion flavour.
    * A Welsh onion is very hardy, one of the first to come up in the spring, and growing bigger every year. Also known as Japanese bunching onions or spring onions, they are non bulbing onions that produce clumps of hollow green leaves that are stronger in taste than chives or garlic chives.
    Growing: They prefer full sun to part shade, well-drained soil, and regular watering. 
    Division: Welsh onions divide at the base, creating clumps that can be divided and replanted to increase production. 
    Flowering: They produce white, globe-shaped flowers in late spring, which can be cut off to encourage more leaf and bulb production. 
    Don’t trust the name. “Welsh onion” originated in northern China or Siberia, definitely not Wales.
    * Sorrel is often called “Lemon Sorrel” because of the gentle lemony flavour in its leaves, and is highly prized in European and Asian cooking.  To grow, choose a sunny location with well drained soil but ample moisture. choose.
    Once you’ve got these plants established in your garden, you can benefit from them all season long, snipping as you need them.
    The best thing is that you likely have friends who have them. Just ask if you can have a portion of their plant, and replant into your own permanent garden area. Perennials are always looking for a friend. ↩︎

an unexpected experience in early Church History

In April of this year (2025), I unexpectedly got gifted a trip into Church History. My sister and brother in law had booked a group tour several months prior, but my brother in law’s health made it impossible for him to go. They invited me to take his place. With not much time to prepare, I realigned my calendar, found a few people to take my place where needed, and Wendy made the travel accommodations for me to fly instead of George. A gift that became more appreciated as every day unfolded.

Ezra’s daughter was running a race while we were waiting the our other group members. His wife was videoing it in real-time for him to watch. What a world we live in!

One week before Easter, early on Saturday morning April 12, we flew to Philadelphia to meet the rest of the group. George’s nephew (our tour guide) Ezra Gwilliam, picked us up at our predesigned meeting place.

He had had an unexpected monkey wrench thrown into his plans 48 hours previously. The 12 passenger van her reserved was no longer available in Philadelphia (apparently there’s a disclaimer in car rental contracts about this kinda thing – who knew?) and after some stressful searches, he had secured one in Cleveland Ohio! This necessitated his having to change his flight from Idaho Falls to Philadelphia, to a flight departing out of Salt Lake City arriving in Cleveland (where the van was). With only hours to spare he drove the three plus hours from Idaho Falls to Salt Lake, flew to Cleveland, then drove seven hours to Philadelphia arriving at our meeting place before we did. THANK YOU Ezra. I decided not to say anything about not having gone to bed the night before.

Saturday April 12 entry:

Very early this morning (like so early it was really the night before 🙄), I went with my sister to the airport. At 5:30 we boarded a flight for Toronto, then on to Philadelphia – where we met up with Wendy’s nephew Ezra, then a few other of her relatives (which I might add are fine people indeed).

We’re off to church in the morning and then we begin our church history tour of sacred sites guided by Ezra. This was supposed to be a trip for Wendy and George, but George is recovering from acute pneumonia and couldn’t make the trip at the last minute. So it’s a sister’s week instead. Sorry George, but thank you George.

Wendy had her first Philly Cheesesteak Sandwich, (in the city of its birth) and today I saw a new chapter of her life open up as she began a quest to find the best Philly Cheese Steak Sandwich.

I’m happy to report that her search was satisfying and she discovered that Philly Cheese Steak can look all sorts of different ways, but just as happy to report that after a few days she abandoned it. Who knew one can get too much of a good thing?

Sunday April 13 part 1:

We attended church this morning with a wonderful, friendly Philadelphia ward.
After church we changed cloths, grabbed our luggage and were off to our first destination: Valley Forge.

It was for me, an unexpectedly reverent experience. Like everyone, I was familiar with the words ’Valley Forge’ but I had no idea what it was, where it was, or the significance of it, and certainly had no visual image for it.

For those like me who might need a refresher—this was the winter encampment of 1777–78, of the Continental Army, led by George Washington, after Philadelphia fell to the British. Over 12,000 soldiers and around 400 refugee women and children arrived at Valley Forge in the bitter cold of December, many with little more than the clothes on their backs – inadequate for the weather. They set up what tents they had, and building small log huts became their first priority for survival.

I was surprised by how cold winter can be this close to the Atlantic. In fact, the April day we visited, Philadelphia was colder than Edmonton (home) — which felt ironic since we were almost 500 miles (750 km) from the Canadian border. We’d packed light and weren’t fully prepared for the chill, but that discomfort gave me a deeper sense of empathy for those who endured months of hardship here, 249 years ago. It’s one thing to read about history… it’s another to feel a shiver of it.

During that brutal winter at Valley Forge, over 1,800 people died—that’s about one in every eight who lived there. And none of them died in combat. These were deaths from privation: malnutrition, starvation, infection, and disease.

The conditions were devastating. Smallpox swept through the camp, along with influenza, dysentery, pneumonia, and typhoid. Disease, more than anything else, was the real enemy.

The biggest killer was smallpox. In a bold and controversial move, George Washington ordered the first large-scale inoculation campaign in American history—right there at Valley Forge. It was risky, experimental, and not without opposition. But it turned the tide.

This happened two decades before vaccines were widely accepted as medical prevention. Washington’s decision saved countless lives and likely changed the course of the war.

It’s hard to stand on those frozen grounds, feel that biting cold, and not be moved by the sheer resilience and sacrifice of those who endured it. I learned a lot today.

As I stood there, thinking about the harsh conditions and the staggering loss of life, I’ll admit—it was easy at first to slip into a mindset of criticism. To question the ‘wisdom’ of moving over 12,000 soldiers—and 400 women and children—into that frozen valley, so poorly equipped and unprepared for what lay ahead. But then I took a deeper look. First of all – its not like there were a lotta options.

But bigger than that, in that valley, amid the hunger, disease, and bone-deep cold… something powerful happened. That ragtag group of young boys and old men—most of them volunteers—became an army. They endured. They trained. They learned discipline, unity, and resilience. And those long, bitter months forged something stronger than just survival. They became the force that would eventually win a war—and help shape a nation.

I couldn’t help but notice some striking parallels between the experience at Valley Forge and Zion’s Camp, some 60 years later. The hardship, the sacrifice, the refining through adversity—it all feels deeply connected somehow. The thought really stuck with me. There’s something compelling about how both groups, in different times and for causes not so very different in principle, were shaped not just by what they endured, but how they endured it.

When I get home—and find a little spare time—I think I’d like to explore that connection more. I have a feeling there’s something meaningful for me there.

Sunday April 13 part 2:

Hard to believe this all fit into a single day. Church. Valley Forge, then our walk downtown.

After Valley Forge, we went to our new hotel in downtown Philadelphia. Busy place. We took a short rest while Ezra went to pick up a few others in our group from the airport. Then we gathered to take a memorable walk.

Amid the sky scrapers of 2025, we came to the beautiful Philadelphia City Hall – right out of 19th century Europe. Taking thirty years to build, it was completed in 1901, and is a sight to behold. On the top is a 37 foot statue of William Penn, the Quaker man who founded Philadelphia 343 years ago in 1682. It is still the center of city government.

Predating City Hall is the Masonic Temple originally built in 1811 and destroyed by fire is 1819. (Wouldn’t that have been heart breaking?) The current building was finished in 1873, three decades earlier than City Hall. It too is a gorgeous 19th century building.

Outside the Temple is a bronze statue called The BOND. It represents a bond between two countries and three men. “The story begins when Benjamin Franklin went to France to negotiate the involvement of the French in the American War of Independence. During this time, George Washington was Commander-in-Chief of the Continental Army. The French Alliance sent their troops, led by the Marquis de Lafayette who gifted George Washington a masonic apron, a fabric that bonds the two countries together. The monumental statue depicts George Washington presenting that apron to Benjamin Franklin. It’s breath taking.

We closed the day with dinner at READING Terminal Market (pronounce “Redding”). Similar to the Quincy Market in Boston Commons, and built in 1893, the market has over 80 merchants in it – mostly eateries. We each chose our own meals and met in the middle to eat and visit. Wendy tried another Philly Cheese Steak Sandwich. It was different but delicious she said.

It was a long and eventful day full of new experiences and a bunch of “Firsts” for me. And it was exhausting. As we bid each other good night Ezra told us that tomorrow would be lots more walking. “Our biggest walking day of the week” he said. “We’ll be leaving the hotel at 8:00.” he said. “AM!!!” lol 😉 Another short night cause I stayed up late writing.

the Bigger Picture

Though the purpose of our trip was Church History, it became clear to me that the Restoration stood on the shoulders of two other VERY big and VERY important precursors.

RERFORMATION – Beginning in the 15th century, the invention of the Gutenberg Press opened the door to the wide dissemination of knowledge through printed text. This technological breakthrough helped ignite the Reformation—a movement within Western Christianity that challenged the authority of the Catholic Church. It came at great cost, with countless brave individuals giving their lives to stand for truth, reform, and access to scripture.

The Reformation ultimately gave rise to the Protestant movement, the translation and publication of the Bible in common languages, and the rejection of many corrupt and harmful practices. It also unfolded alongside some of the darkest chapters in Christian history—the Crusades, the Spanish Inquisition, and other grievous abuses committed in the name of ‘the church’. Satan always have to have his say.

And yet, despite the horror the dam was broken. The Reformation was a vital step in preparing the world for the Restoration of the gospel. It set in motion a series of events that opened minds, challenged long-held traditions, and sparked a hunger for personal access to God and His word. By the time Joseph Smith entered the scene centuries later, the groundwork had been laid—spiritually, politically, and culturally—for the heavens to open again.

REVOLUTION – (specifically speaking of the American Revolution) was necessary to establish a nation founded on freedom, allowing for the Freedom of religion, Freedom of speech, Freedom of the press, Freedom to petition, and Freedom to peaceably assemble. Who can underestimate the importance of these points in setting the stage for the Restoration of the original Church of Jesus Christ – in these latter days?

RESTORATION – is the act of returning something to its original condition. “It is not a reformation, which alters something existing to create something new. For example, if you wanted to restore an old house, you would rebuild it with the same layout that it had originally.” 1

The “Restoration of the gospel” refers to Jesus Christ restoring the fulness of His gospel, priesthood authority, and the organization of His Church to the earth through the Prophet Joseph Smith and later prophets.

The courage of reformers who dared to question established religious authority, translate sacred texts, and seek divine truth helped create a world where personal revelation could flourish. It’s no coincidence that the Restoration began in a land founded on principles of religious freedom and individual liberty—principles dreamed of by the early reformers and established by those who fought in the revolutionary war.

The cradle of the Restoration began in the early 1800’s in a time of great public excitement on the subject of religion. Historically referred to as the Second Great Awakening, it was a Protestant religious revival during the late 18th to early 19th century in the United States. It spread religion, sparked a number of reform movements and attracted hundreds of converts to new Protestant denominations.

From the printing press to the First Vision, God’s hand can be seen in every era—guiding, preparing, and patiently unfolding His work “line upon line.” The Restoration was not an isolated event; it was (and is) the culmination of generations of seeking, struggling, and slowly returning to the pure gospel of Jesus Christ.

Monday, April 14 Philadelphia

We started this day by visiting the Philadelphia Temple, right in the heart of Philadelphia, surrounded by historic buildings and modern skyscrapers – not at all where I would’ve expected it to be. 😊

We wandered the grounds and through the beautiful visitor center, and on the roof of the visitor center too. All temples are so unique to where they are and certainly this one is true to the old style architecture of this beautiful city.

And of course we benefited from some teaching while on the site.
What a great start to a great day!

From the Temple we went to see the Liberty Bell. I admit I’ve heard of the Liberty Bell and could even identify it in pictures. I even knew it had crack in it. But I couldn’t have told you anything else about it: where it came from? what about that crack? or that it ‘lives’ in Philadelphia. Or what exactly it represents.

Decades before revolution was ever seriously considered, the huge bell was commissioned from London by the Pennsylvania assembly to commemorate the 50th anniversary of William Penn’s “Charter of Privileges”.

The well respected pacifist Quaker William Penn was one of the great champions of religious freedom in the 17th century, who helped preserve the greatly persecuted Quaker religion that still survives. He founded the city of Philadelphia in 1682, carefully choosing its name from two Greek words ‘philos’ meaning ‘beloved or loving, and ‘adelphos’ meaning brother or brotherly. It was his hope it would become a city of religious tolerance and freedom – “the city of brotherly love”.

He’s known today as the father of democracy though he died 80 years before it became a reality, and Thomas Jefferson said of him that he was “the greatest lawgiver the world has produced”. Someone worth honouring in my opinion, so I’m glad to hear that he was being honoured, and I am personally glad to have made his acquaintance. I think I’ll make it a point to learn more about him in the near future.

Commissioned in 1751 the bell was intended to hang in the steeple of the State House, its inscription: “Proclaim LIBERTY throughout all the Land unto all the inhabitants thereof,” from Leviticus 25:10. Shortly after it arrived from England, it developed a huge crack in it. Attempts were made to repair it, but they never worked. The crack became symbolic, as the fracture between the United States and England grew stronger – proving irreparable. Though it hasn’t been rung in 250 years, it nevertheless became a rallying cry for those fighting against tyranny and injustice, and eventually a symbol of the fight against slavery.

***

From the Liberty Bell, we went across the street to the Museum of American Revolution (MOAR). I loved the concept of the museum – “uncovering and sharing compelling stories about the diverse people and complex events that sparked America’s ongoing experiment in liberty, equality, and self government”.

* While I was in the museum reading of some of those diverse everyday people, I got a message to call a friend from home. He told me Dan had had an accident while playing pickle ball in the gym at the stake center. He fell backwards, hit his head on the stage and knocked himself out. His friends called an ambulance.

How grateful I was that such good caring people were there to help him, and to put up with his dismissive joking (his coping strategy for times of stress). They administered to him and the EMTs attending him spoke to me to get some medical information.

Of course I started bawling – because that is what I do best, and because I know that life can change that quickly, and because I knew that I had three kids, and a nephew all relatively close by, who would help Dan and take care of their gramma in his absence. I knew that he was being taken to the hospital, which was the best place for him to be. I also marveled that I could be reached by phone so quickly, even though it was still on airplane mode – upon entering the museum I had immediately accessed their available Wi-Fi, and Gord must have had an Iphone like I did. I was grateful for the people I was with who were so kind, and I was grateful for my ward at home who had been alerted. So grateful for the blessing of COMMUNITY. Grateful for God’s hand in all that transpired. And grateful that at the end of the day Dan was home safe and sound, and that mom was home too, safely in her bed.

It was a good day. Was that really only one day!?

On a lighter note:
at the end of it, we were in Scranton Pennsylvania as I said goodnight to Dan. I guess I knew that Scranton was a real place, but it’s only ever existed on TV for me. Weirdly funny.

Tuesday April 15 – from Harmony Pennsylvania to Fayette New York

a needlepoint sampler embroidered by Emma when she was 9 years old

Today we visited three homes – very significant sites in church history. The homes are:

1. The Isaac & Elizabeth Hale home in Harmony, Pennsylvania

2. The Joseph and Emma Smith home in Harmony Pennsylvania.

3. The Peter and Mary Whitmer home in Fayette, New York.

Isaac and Elizabeth Hale:

We started out in what used to be the small village of Harmony, Pennsylvania. This was where the well-to-do and influential farmer Isaac and Elizabeth Hale and family lived. We visited the Hale home, very beautiful, and large for the time. Interestingly, it was built right beside a road, previously a foot path, then a wagon trail, then a full scale thoroughfare. It’s surprising to me how close a busy road comes up to some houses down there.

The young Joseph Smith boarded with the Hales for a few weeks (staying in a log cabin on their property) while working in the area and it was during that time he met Emma, their daughter. They later married.

the Hale home was beautiful, painstakingly restored to what it likely looked like in 1829

The Joseph and Emma Smith home in Harmony

One year into their marriage they came to visit Emma’s parents to pick up her belongings and were invited to stay, eventually purchasing a part of the farm with a charming little clapboard house on it. In that cute little house (built by Emma’s older brother) and which Emma and Joseph had every reason to expect would be the home they raised their future children in – the serious work of translation commenced.

Much happened while they lived in that adorable little red clapboard house. It was a time of the most intense of emotions – the happiest of times to the bitterest of times:

* Martin Harris wrote while Joseph dictated day after day.
* Reluctantly Joseph allowed Martin to borrow the translated 116 pages to show his wife and a select few others.
* Joseph’s and Emma’s first baby was born early and died within the hour, Emma nearly lost her life as a complication
* Martin lost the translated pages, Joseph was devasted.
* Joseph sorely chastised – a lesson never to be forgotten. Lost the privilege of translating for a season. …

After months of deepest sorrow, Joseph at length regained the privilege of translating the sacred record, Emma’s health improved and she began writing for him. Joseph prayed for a full time scribe. Oliver Cowdery arrived with Joseph’s younger brother Samuel. Samuel set to work around the farm, and Oliver put quill to paper as Joseph dictated.

The work started again in earnest and progressed rapidly. As doctrine unfolded, Joseph and Oliver had questions. From questions came revelation. With progress came persecution. A circle that Joseph would come to know over and over again.

These are stories with which I was very familiar. I love them, and I learn more from them as I come to understand the details better. But to be in the homes, … to be there and see where it all happened. . . . to envision scenes in my mind’s eye that took place there … well, there is such a thing as “spirit of place”.

To Be IN the place, one can allow themselves to feel the “spirit of place”.

Take an extra minute to enjoy this video about Emma
sung by Mindy Gledhill, on the Nashville Tribute to the Prophet album

Susquehanna River

We enjoyed tremendous “spirit of place” today in Harmony Pennsylvania. And before we moved on to New York State, we visited the Susquehanna River.

This is where Joseph and Oliver were baptized. There was a beautiful spirit of place there. It was a little chilly, but we had a lovely lesson about what happened there, and sang a baptism song 🎶. Or more accurately, Karen sang the song. I thought I videoed her singing but I didn’t. There is a good spirit that attends such music. It was beautiful.

We went into the sugar bush (which is essentially a maple grove where they used to extract syrup). Here the priesthood of Aaron was restored to the earth on May 15 1829 through John the Baptist (yes, that John). Sometime in the days that followed, the Melchizedek priesthood was also restored, by Peter James and John (yes, that Peter, James and John). Where? Somewhere in THIS stand of woods – where this day we waundered freely and contemplated all that had happened there.

We walked to the nearby cemetery where nearly 200 years prior, Emma’s first baby was laid to rest after only an hour of this world’s air. Isaac and Elizabeth Hale were buried here as well. Cemeteries can be very special places.

from Harmony we drove north into New York to the Peter and Mary Whitmer Farm

The Pennsylvania Dutch – Whitmer family, had a large family and a beautiful successful farm. They lived in this long cabin.

They knew about Joseph Smith only through reputation from their brief acquaintance with Oliver Cowdery who at the time had not yet even met him. And yet (being God fearing people), the Lord touched their hearts, and as persecution in Harmony had grown so intense so as to not allow it the ‘work’ to continue, they opened up their home to Joseph and Oliver to complete the translation of the plates. So much for ‘harmony’.

I have always felt sorry for the weight that Martha (in the New Testament) carried trying to host the Saviour when he came to visit her family in Bethany. As thrilled as she may have been to host him, he didn’t travel alone so it fell on her to feed and house several additional people on any given day. We know her story; she was burdened, and her sister …. not so burdened.

the main room of the Whitmer farmhouse, in which the Church was formerly organized

That’s how I feel about Mary Whitmer. First it was Joseph and Oliver, then Emma arrived. Then his parents came to visit. And Martin Harris. And others. There was always somebody coming to see the prophet. And though the Whitmer men worked at the usual farm chores, it fell to Mary to feed every one. Milk the cows, take care of the chickens, make the bread and the butter, make the meals, clean the house, do the laundry. She had hired a young woman who worked with her thank goodness, but the work was endless.

in the Whitmer home, the upper room given to Joseph and Oliver to finish their work of translation

On her way out to milk the cows one particularly heavy day, Mary was greeted by a stranger near the barn, who called her by name, and said he understood the burden she carried. He introduced himself as Moroni, an unusual name, but one with which she was not unfamiliar. He told her this extra burden would be over soon and he opened her eyes and mind to the great work that she was involved in. She saw for herself the plates with the writings on them – becoming their fourth witness.

the time capsule with the marble statue and the plaque

The original three witnesses (Oliver Cowdery, Martin Harris, and David Whitmer) saw the golden plates in June of 1829 near the home of Peter Whitmer Sr. in Fayette, New York.

It was a defining moment in her life, and in her future. The part that her family eventually played in the early days of the restoration became very important. Nearly 200 years later we still know them.

On Sunday April 6, 1980 President Spencer W Kimball broadcasted his General Conference message from the Fayette home of Peter and Mary Whitmer, 150 years exactly from the day the church was organized in their home.

We are here, this lovely Easter morning, in the reconstructed farmhouse of Peter Whitmer, Sr.” he said. “It has been faithfully restored for this occasion to bring to us anew the recollection of the all-important and significant event which occurred here a century and a half ago. In the years to come, it will be visited by good people from over the earth who will wish to stand where I stand today.2 When I re-listened to that address (link in the footnotes), I realized that I AM one of those “good people [who would] wish to stand where [he stood]. And that in fact I did stand in that very spot.

Elder Gordon B. Hinckley then read “the Proclamation” for the first time on that day. From it he read “We solemnly affirm that The Church of Jesus Christ of Latter-day Saints is in fact a restoration of the Church established by the Son of God, when in mortality he organized his work upon the earth; that it carries his sacred name, even the name of Jesus Christ; that it is built upon a foundation of Apostles and prophets, he being the chief cornerstone; …”

We testify” read Elder Hinckley “that the spirit of prophecy and revelation is among us. “We believe all that God has revealed, all that He does now reveal, and we believe that He will yet reveal many great and important things pertaining to the Kingdom of God” (A of F 1:9). The heavens are not sealed; God continues to speak to his children through a prophet empowered to declare his word, now as he did anciently.”

President Kimball put several important objects in a time capsule to be opened 50 years later at the bicentennial celebration. That is only 5 years from now. It’s hard to believe I witnessed that 1980 broadcast not really understanding the significance of the Whitmer farmhouse, nor realizing the effort put into restoring it, not to mention the blessing that doing so would be to tens of thousands of people like me, over the next fifty years – not to mention the blessing it would be to me personally. It was humbling to realize that in all likelihood I will also witness (through the miracle of technology) that time capsule being opened again.
COOL!

a new-to-me picture of the Saviour which I first saw in the Visitors Center at Fayette. I do not know the artist

Wednesday, April 17 – Palmyra

the upper room where Moroni visited Joseph while his brothers slept

This morning, we went to the Smith farm just outside of Palmyra. We first visited the log house where the family lived at the time of the first vision and Moroni’s visit three years later in one of the upper bedrooms.

It stands on the same foundation as the original log house, and there was a strong spirit of place.

We visited the clapboard house that Alvin started building before he died. It took the family two years to finish the house after his passing. It was there the family lived when Joseph married Emma and brought her home to live, and when he received the plates from Moroni.

  • We did a little backtracking chronologically on our tour as we had come from the south. Much of what happened in the clapboard house, happened BEFORE Joseph and Emma moved to Harmony (where we had been the day prior).

The clapboard house is original though restored, while the log cabin is completely rebuilt on the original foundation, using logs from other buildings in the area that were dated to the same time. * there is a small barn on the site right now that was actually a barn that Brigham Young and his father built. It was dismantled and moved to the Smith farm a few years ago. It’s in the background of the picture with Wendy standing in front of the tree. The tree by the way, is what has been called ‘a witness tree’ – one that has been there for about 200 years. Oh what it has seen!

the clapboard house that Alvin started to build before he died

It was while living in the clap board house, Joseph called together those men who would become known as the Eight Witnesses who saw the gold plates near the Smith home on July 2, 1829. They stated that they “hefted” and “handled” the plates, seeing the engravings.

on this table sit a replica of the gold plates – weighing an estimated 48 pounds I believe, and wrapped in a linen cloth. I took the time to lift them, considering that on the occasion that Joseph fetched them from a hiding place he had secured them, he ran over three miles with them, being attacked at least twice. He had dislocated his thumb when he arrived home, much agitated by his experience and physically exhausted.
Many know that Lucy Mack Smith was an excellent artisan and often made table coverings, and even rugs from oil cloth, painting them. Often times her daughters would join her, and they would sell their wears at markets in town to earn extra money. ‘Oil cloth’ was linen coated with linseed oil creating a type of canvas. It was these finished oil cloths that Lucy painted. Though none of Lucy’s original work has survived, one of these pictures has a floor covering, made of oil cloth very similar to what she would’ve made.

It was shockingly cold today in the Canandaigua area. The windchill was bitter. I cannot remember any April day in Alberta that was colder 😳. Neither Wendy not I came prepared for this type of cold. Truth be told, I thought I was heartier than I actually am. But this was ‘New England cold’. It’s in a class all to itself. If I had it to redo, I’d have brought a hoodie for one more layer.

Nashville Tribute to the Prophet song ‘the Prayer’. Enjoy

The printing of the Book of Mormon

Martin Harris – had a beautiful and prosperous farm of 320 acres. Unlike most in the area who were relative new comers, he had moved there as a youth and had begun clearing the land with his father. He eventually inherited it, fand continued to improve as an older man. He married and raised his family on it. Two families actually, as he’d remarried after Lucy died and had more children with Caroline Young (niece of Brigham Young).

Martin sold 1/2 of his farm, 150 acres to pay the mortgage he took out to cover the $3000 for the first printing of the Book of Mormon. He had hoped to pay off that mortgage with proceeds from the book. sold for $1.75 each, but they didn’t sell. The anti Mormon sentiment was strong in and around Palmyra at that time, and there was an unofficial boycott on buying the new book. To provide perspective, $1.75 in 1830 would be equivalent to over $59 today. That’s a BIG ask to buy a book that you’re mildly curious about.

The price was lowered to $1.25 but it didn’t sell at that price either. Martin had been confident that when the book was finally printed and people read it for themselves, ‘their eyes would be opened and they would see and feel what he saw, and felt. All the opposition would dissolve.’ He underestimated the power of the adversary that would hound the progress from that time forward.

His Palmyra home is still there, still beautiful and currently serving as a missionary home. I believe he and Caroline would be pleased to know that. I hope that from Lucy Harris’ current vantage point, she too would be pleased.

Printing the book of Mormon was an ambitious project – to put it mildly. To add some perspective, the largest printing of a first edition book in the nation was the “Scarlet Letter” in 1850 of 2500 copies written by an established and proven author. Joseph insisted on double that. The second Book of Morning printing was only 7 years later in Kirtland, Ohio.

Most books printed at the time were paperbacks with no artwork, even on the cover, looking pretty much all alike – hence the term “don’t judge a book by its cover”. Joseph, however, had a different vision. He insisted the book have a hardcover and be leather bound – as this was no ordinary book. He wanted it to match the popular Bible at the time – printed by the American Bible Society, intending them to be companion books sitting on the shelf together. We all know it was never his intent that the book of Mormon replace the Bible.

To give E.B. Grandin the credit he deserves, he took on a monumental task – in every way. It was a risk to take on the work, as the opposition among his peers was strong; I believe that few among us today would risk it. He refused the job at first, not because of public opinion, but because of the sheer magnitude of the job. Inexplicably he had a change of heart, and when Joseph and Martin approached him again after having already found an agreeable printer in Rochester, he accepted.

He was no friend to the Mormons, but he was a fair and honest man. 5000 copies was a huge undertaking, especially for a relatively small printer and especially for a first printing, especially a book so heavily opposed by the public, with little chance of selling (which was generally how money was made back in the printing business). He quoted a steep price and insisted the full amount be paid in advance, but by today’s standards that is not uncommon when capital is needed for a job. Grandin had to buy the material, and hire the additional people he would need. Plus he had invested in a new press that he was anxious to pay off.

5000 copies for $3000
20 people working
10 hours a day
6 days a week
7 months to finish the Book of Mormon

In the end, it would cost half of the Martin Harris farm, be the biggest contract of Grandin’s career, and would in fact, become the most important book ever published on this continent, immortalizing the name “E.B. Grandin” for these 200 years.

I loved visiting the E.B. Grandin Building. I’d been there once before with Luke, the summer he turned 15. It was great to be back. A guide explained the process of the printing and binding step by step – demonstrating it all. I picked up information that I had missed before. In the restoration of the building, every effort has been made to ensure that the building was restored to its former state – as much as possible. The dark wooden plank floor in the book shop was all original, meaning that we stood exactly where key figures stood: Joseph, Martin, Oliver, Hyrum, Egbert Grandin himself and so many more. A tremendous spirit of place within those walls!

There were some people who lived in that area, whose hearts were ready. There were many, whose hearts were not. Joseph said more than once that he understood how difficult it was for people to believe what he was saying. He admitted that he himself might not have believed it, had he not seen with his own two eyes. Palmyra was the place the “Rising” began. The rising of everything. The Good, the Bad, the Glorious and yes, the Ugly.

Afterward we had a chance to visit the independent LDS bookstore a few doors down from the printer. It is called THIS IS THE PLACE. If you know me you’ll not be surprised to know I love bookstores, especially independent LDS bookstores 😉. I bought a new book 📕. Okay I may have purchased more than one.

And we went to a local independent ice cream shop. It was our coldest day so far but we bought ice cream anyway, because . . . . it was ice cream! And it was great. And I highly recommend you add it to your trip to Kirtland, if you ever go there.

Hill Cumorah

Wednesday was a bitter cold day – our coldest yet, and we did as much as we could do inside. But visiting the Hill Cumorah is definitely an outdoor thing, and NOT TO BE MISSED – after coming as far as we did.

There was no escaping the cold as we climbed to the top (which I’ll be honest – is not that high) as there was no shelter from the wind💨. And I did not bring the a hoodie or gloves with me. We all layered, I wore two shirts and a scarf under my jacket.

But the walk in the wind was worth it.

The things that happened on this hill! There is a monument on top, to tell all the significance of it and why we hold this ground in such reverence. 202 years ago somewhere on this hill, the young Joseph was guided to a spot and directed to remove a stone, under which had been deposited a stone box 📦. In that box he saw metal plates that appeared to be fashioned of gold and upon which was written the history of the former inhabitants of this continent. He did not remove the plates at that time but eventually was given them for a time – ushering in events that neither he nor his family could have imagined, and that effectually changed the world in ways many might not even realize.

In 1915, Willard and Rebecca Bean were sent as a missionary couple to live at the Joseph Smith farm in Palmyra, the first members of the church to live in this town in eighty-four years. They were told to expect to stay there between three and five years; they ended up staying from 1915 – 1940, just shy of 25 years.

They raised their children there, made friends where there had only been enemies, and Willard was instrumental in acquiring additional properties of historical significance to the church, including the Hill Cumorah.

All these things were worth thinking about, and though it tried, the cold did not take away the spirit of place for me. I hope you come here one day.

And I hope it’s warmer for you than it was us this time.

Thursday April 17, arriving in Kirtland – this morning it was all about water

We started out early from Palmyra for our longest drive so far – to Niagara Falls. Ezra taught till we crossed the border. Apparently the falls are more spectacular to view from the Canadian side, and I admit it was kind of nice to be back in Canada if even just briefly.

I had seen the falls before, once with Luke many years ago, once with Dan many more years ago. But never in the early spring. Each season is sure different. Lots of ice still on the water right now. It was amazing to me that there could EVER be ice with the violence of those falls. Must be a very fast moving current under that ice.

From there, we headed to Kirkland, but on the way we made a surprise stop in a place called Fairport Harbor Ohio. I’m so glad we stopped there. There was nothing much to see, just the cold water of Lake Erie but HERE on the spot we stood, walked thousands of immigrants and refugees coming from all points east and north on their way to gather with other converts in Kirtland.

All saints who came to Kirtland on the waterway landed at Fairport Harbor, 11 miles south of Kirtland. From there, they would walk the rest of the way, arriving as refugees with the clothes on their back and what little else they could carry.

Over the next few years, literally thousands of latter-day Saints converged on Kirtland, most coming via Lake Erie.

The Saints gathered, feeling the powerful draw to Zion—to be with others who believed as they did. But consider the perspective of those who stood by and watched them come. There must have been a fair amount of uneasiness.

On one hand, these early members of the newly restored Church had answered a call from God, leaving behind homes, farms, businesses, friends, and often – extended families. From the very beginning, they had faced intense persecution, which naturally taught them to become insular—to rely on each other for survival and support.

It’s human nature to stick close to your own kind, especially after enduring discrimination. But to those on the outside looking in, that tight-knit bond may have looked like aloofness—or worse, entitlement. And when a group begins to firmly set down roots in an established community, that perception can easily breed tension. And not surprisingly, tension did begin to simmer.

To be fair to the residents of Kirtland and the surrounding area, the sudden influx of Saints likely felt overwhelming. Imagine the strain: limited jobs, scarce housing, and an economic system unprepared to absorb hundreds—eventually thousands—of newcomers, many of whom arrived destitute. It’s not unlike the pressures modern communities feel today when faced with the arrival of refugees or large migrant groups. While compassion is often the goal, there is a cost. The realities of limited resources and economic stress can complicate even the best intentions. Sound familiar?

Take a minute to listen to this song (above) on the Nashville Tribute to Joseph cd. maybe do yourself a favour and listen to it again and maybe even again. I love it. It’s talking about the people who came to Kirtland.

They came with little more than their faith, their work ethic, and a desire to build a better future—one where they could worship God according to the dictates of their own conscience. In some cases, though, the mix of those two groups—the Saints and the existing settlers—was difficult.

I’m not here to take sides. I’m just saying . . . maybe the so-called “bad guys” in the story had their own perspective, too. But even acknowledging that fairly, the fear and resentment that grew would spread, and soon lead to terrible consequences: more persecution, abuse, and even murder.

Thursday April 17, part 2 – what happened on the John Johnson Farm in Hiram, Ohio?

30 miles south of Kirtland Ohio is the farming community of Hiram. We drove there to visit the John Johnson Farm. Yes, it’s out of the way, and because of that, many visitors don’t take the time for it, but if you’re considering going to Kirtland, to miss the John Johnson farm is to miss a very important chapter in church history.

The Johnsons moved to Ohio, driven west in 1818 after “the year without a summer”3, coincidentally the same time the Smith family moved to upstate New York, for the same reason. To find a better place to farm and to build a life. (to find out more about this see the footnotes)

Like most settlers (including the Smiths) they lived in a log cabin while they cleared the land. In time they established a good and profitable dairy farm making and selling cheese near and far.

this stencilled oil cloth floor covering (bottom right image) was very popular in the day; the same type that Lucy Mack Smith and her daughters painted and sold in the Palmyra area

They built a beautiful home which Elsa decorated with bright and vibrant colours and interesting stencilled motifs on the walls and floors.

The bright colours remind me of how brave my mother-in-law was in her decorating. She was cutting-edge on new colours and designs., and she put my conservative nature to shame. It woke me up though to be more aware of colour, and to take chances in my personal decorating. I found myself really taken by Elsa Johnson’s use of colour and even in the way she chose to decorate wood surfaces she did not paint. This must have been a very unique house in it’s day.

notice the decorative scrolling that was done on the woodwork of the doors. Typical Elsa Johnson.

The Johnsons were a prayerful family, well versed in scripture and looking for a restoration of principles as taught by Jesus in the New Testament. They were introduced to the church through their 19 year old son Lyman who’d recently been baptized, and upon reading the Book of Mormon were converted themselves. You may remember that Elsa had a lame arm. She sought out Joseph in Kirtland believing he could heal her. He did. And the Johnsons were baptized soon after.

Not long after that meeting, the Johnsons invited Joseph and Emma to live in their home, giving Joseph a quieter place to work with fewer interruptions. They converted their main floor parlour into a bedroom for them and gave up their own upstairs bedroom to serve as an office—effectively turning their home into Church headquarters for the year Joseph and Emma stayed, from September 1831 to September 1832.

It was a huge sacrifice on the Johnsons’ part, making so many personal concessions. But in doing so, they had a front-row seat to some truly remarkable events in Church history!

notice again the decorative scrolling on the woodwork around the fireplace, and the huge ‘modern’ indoor oven Elsa had that could bake several loaves of bread at the same time.

Up to this point, the revelations Joseph had received were written individually on separate pieces of paper. Missionaries preparing to go out into the field would stop by and carefully copy down some of the revelations by hand, so they could take them along to teach from. But as the Church grew and more missionaries were called, it became clear that this system wasn’t going to be enough. There was an urgent need for the revelations to be organized, preserved, and made widely available in a single volume—a project that would eventually become known as the Book of Commandments, the predecessor to today’s Doctrine and Covenants. In November 1831, a conference of elders gathered at the Johnson home in Hiram, Ohio, and officially agreed to move forward with the project.

Oliver Cowdery and John Whitmer carried the manuscripts of the revelations to Independence, Missouri, a distance of over 800 miles – 1300 kilometres. It was to be printed as the Book of Commandments by William W. Phelps, a skilled printer and new convert given the job of overseeing the printing work of the Church’s press in Independence.4 

Joseph and Sidney continued their work, producing more precious pages of inspired work. Approximately twenty revelations were received while in the Johnson home, including a vision so glorious it became known among the members of the church as simply “THE VISION.” We now know it as section 76: the vision of 3 kingdoms of glory in the afterlife: Celestial, Terrestrial, and Telestial.

This revelation was received and recorded on Feb 26 1832, and when it was first shared, it left many Saints in awe – some even in shock. It stretched their understanding beyond the traditional teaching they had grown up with, and it caused no small disturbance among local ministers. Instead of the simple heaven-or-hell divide, The Vision revealed a merciful and beautifully layered view of eternity, where nearly all of God’s children would inherit a degree of glory. For some, it was almost too much to take in. A few struggled with the idea that salvation could reach so many. But for many others, it expanded their hope and deepened their faith in a loving and just Heavenly Father.

It was a moment that marked a major turning point in the unfolding Restoration—a glimpse into the grandeur and mercy of God’s eternal plan. It also marked a major stumbling block for many outside the church.

One month after this revelation—on the night of March 25—tragedy struck. As Joseph and Emma lay exhausted, caring for their infant twins who were still recovering from the measles, an enraged mob stormed the Johnson home under cover of darkness. They seized Joseph, dragging him from his bed and pulling him outside into the cold night.

the main floor bedroom occupied by Joseph, Emma and the twins

At the same time, another group broke into the Johnsons’ former log cabin across the street, where Sidney Rigdon was living. They grabbed him by the heels, violently dragging him out and slamming his head against the frozen ground—injuries from which he would suffer for the rest of his life.

They were beaten, stripped, tarred and feathered, and left for dead. Why? Because evidently “light and truth stir up darkness.” Their baby boy – Joseph Murdock Smith, died five days later from the effects of that horrific night, their fourth child to die. Section 76 came to the world at a high price. It occurred to me that I should know it better. I’m committed to do so.

We closed our day at the John Johnson Farm. It is a reverent place.

When you have a minute listen to this song 🎵 sung by Jason Deere on the steps that Joseph was drug out of on that terrible night. You may recognize it. Jason wrote it.

Friday in Kirtland part 1 – morning at the Temple site

Ending our week in Kirtland, Ohio was a perfect choice (not that I can take any credit for it), and spending a full day here wrapped up our study of the first chapters of the restoration beautifully. FYI if you ever want a referral for an excellent church history educator / tour guide, I highly recommend Ezra Gwilliam, who teaches Church History at BYU-I.5

The day previous, we stopped in at Fairport Harbor and spent considerable time at the John & Elsa Johnson farm – so today we had the whole day to dedicate to the Kirtland sites with our main focus being the Temple. Good planning Ezra!

We got to sleep in this morning since the Visitor’s Centre didn’t open until 10 (much appreciated since I was spending my nights writing!). After a week of staying up late I was more than happy for an extra hour of zzzzz’s.

We started the day with some private instruction just outside the Visitor’s Centre, in a beautiful area with benches perfectly designed for moments like that. From there, we walked over to the cemetery, where we learned about Oliver Granger – buried there. You might be somewhat familiar with his name as I was, but I had no idea about his full story or what he’s known for. I’m so glad to have “met” him through this visit. His calling was pretty unique, and he really is one of the unsung heroes of the Restoration. Not ‘unsung’ for me anymore—I look forward to learning more about him, and I’ll probably share some of what I discover along the way.

Notice the ‘R’ on the far right of his name

This is what the Lord said about him: “I remember my servant Oliver Granger; behold, verily I say unto him that his name shall be had in sacred remembrance from generation to generation, forever and ever, saith the Lord. Therefore, let him contend earnestly for the redemption of the First Presidency of my Church, saith the Lord; and when he falls he shall rise again, for his sacrifice shall be more sacred unto me than his increase, saith the Lord.” (DC 117: 12,13)

This headstone of Oliver Granger’s made me smile. Notice the ‘R’ on the far right. How would you like to have been the guy who chiseled that name, only to find out too late, you didn’t leave enough room? sigh . . . . .

about Oliver Granger by John Hilton III

The Visitor’s Centre bytheway is beautiful and was not there when Luke and I visited twenty years ago. The Temple and site directly around and near it, had until recently been owned by the Community of Christ, and was not as accessible to visitors when we were there. Just over a year ago (March 2024), the Church of Jesus Christ of Latter-day Saints purchased the temple and surrounding area, opening it up to the general public free of charge.

a little bit of background for context:

Soon after the Church was restored, opposition in and around Fayette, New York, became so intense that it was no longer safe for the Saints to remain. Before the year ended, they were commanded to “assemble together at the Ohio” (D&C 37:3).

On January 2, 1831, the Lord spoke again, telling them, “There will I give unto you my law,” and promised that they “shall be endowed with power from on high” (D&C 38:32).

The Restoration, as we’ve come to understand, is not a single event but a process. The Lord gave the early Saints, just as He does for us today, “line upon line, precept upon precept” as they were ready to receive more. I LOVE this idea of God teaching incrementally—“a gradual unfolding of truth and understanding… as each new truth builds upon the previous one.” It’s a reminder that we are always in a continuous process of spiritual growth, and as President Nelson frequently reminds us, the Restoration is a “continual” restoration.

The Lord had more spiritual endowments to restore, but some revelations, gospel ordinances, and covenants are so sacred, He permits us to receive them only in special places we call temples. These are literally and metaphorically “houses of the Lord”—places set apart from the world. Throughout history, the Lord has commanded His people to build temples, and the first in this dispensation would be the Temple in Kirtland, Ohio.

I took this picture because it spoke to me. It is the scene Emma could gaze upon from her kitchen window.

Construction began in 1833, built during a time of extreme poverty—poverty that’s difficult for us to even comprehend. Despite this, the Saints worked diligently to fulfill the commandment to build the temple. Eliza R. Snow later wrote, “With very little capital except brain, bone, and sinew, combined with unwavering trust in God, men, women, and even children, worked with their might.”

The temple quickly became the center of everyone’s focus. Lucy Mack Smith recalled that it became “the main spring to all our thoughts”.

And finally, after three years of tireless effort, immense energy, and tremendous sacrifice—while being constantly guarded against threatening mobs and vandals—the temple was completed. It was dedicated on March 27, 1836. Following that dedication, a spiritual outpouring, unlike anything ever recorded before or since took place, hundreds of witnesses bearing record in journals and letters. Sacred revelations given in that hallowed space, have become scripture to us. Joseph Smith referred to this time as the “Church’s Pentecostal Period”.

After the Saints left Kirtland to relocate in Missouri, the temple lay abandoned. Martin Harris maintained a residence in Kirtland and appointed himself to be a caretaker of sorts giving tours from time to time. He even listed himself as a “Mormon preacher” in the 1860 census. After he went to Utah, the temple went through various ownership changes and legal disputes.  It was eventually secured by the Community of Christ in 1880 and through a ‘legal claim of continuous use‘ they obtained legal ownership in 1901 6. The temple remained with them until ownership transferred to the Church of Jesus Christ of Latter Day Saints on March 5 2024.

When Luke and I had been there in 2005, the public was only permitted on the main floor of the Temple, the second and third levels and stairs leading up to them hadn’t been restored, and we were told they were unsafe. Nevertheless, there was a wonderful “spirit of place” there for both of us. We were not permitted to bring in scriptures or hymnbooks, or to take any photos, but the guide allowed us to sing acapella when we asked. Our group all those years ago, sang the first verse of W. W. Phelps song THE SPIRIT OF GOD, written for that occasion.

“The Spirit of God like a fire is burning”
The latter day glory begins to come forth;
The visions and blessings of old are returning;
And angels are coming to visit the earth.
We’ll sing and we’ll shout with the armies of heaven:
Hosanna, hosanna to God and the Lamb!
Let glory to them in the highest be given,
Henceforth and forever: amen and amen!
The Lord is extending the saints’ understanding—
Restoring their judges and all as at first;
The knowledge and power of God are expanding
The veil o’er the earth is beginning to burst.
We’ll call in our solemn assemblies, in spirit,
To spread forth the kingdom of heaven abroad,
That we through our faith may begin to inherit
The visions, and blessings, and glories of God.
How blessed the day when the lamb and the lion
Shall lie down together without any ire:
And Ephraim be crown’d with his blessing in Zion,
As Jesus descends with his chariots of fire!”

Fun fact: I have since learned of three verses of this song, included in the 1836 hymnal that are no longer in our current hymnbook, and I have little doubt they were all sung at the original dedication.

Another fun fact: I don’t know why I was surprised to learn this, but THE SPIRIT OF GOD is also in the hymnal of the Community of Christ. Duh. Of course it would be – we share that part of our early history.

There is a spirit that attends the singing of such songs. One of my favourite scriptures reads “For my soul delighteth in the song of the heart; yea, the song of the righteous is a prayer unto me, and it shall be answered with a blessing upon their heads.” (DC 25:12)

I have often felt a “blessing on my head” as I sing or listen to good music, and I can say that we were indeed blessed that Friday when we sang this favourite song again in THAT place where 189 years earlier, the spirit of God ‘burned like a fire, when visions of old returned and angels literally came to earth. Where the Lord extended His saints’ understanding, and the veil that day literally burst.’

I know I always talk about “spirit of place” – but in places like this – it is easier to feel the spirit when you pause and reflect, and remind yourself “This is where it happened. In this very room. They walked the floor I’m standing on. It really did happen and I am in that place.”

There are very few places on the earth where we can point to and say, ‘The Saviour was here,’ said Ben Pykles, director of Church Historic Sites. . . . In the Kirtland Temple, Jesus appeared to Joseph Smith and Oliver Cowdery. (D&C 110) “He told them who He is. He forgave their sins.” 7

As I walked the grounds I noticed that many trees were exceptionally big – some easily over a hundred years old, possibly older. Trees that old are often called “witness trees” I’m told, and thinking about that made me look at them different. What have they witnessed? If trees could talk eh?

When we left the temple we visited the (newly acquired as of March last year) former home of Joseph and Emma, just a short walk north of the temple site. They lived there while the temple was being built and from Emma’s kitchen window she could watch the progress. What a wonderful thing for her to gaze upon! I’m sure she had every expectation of being able to look on that scene for the rest of her life.

this beautiful oval window is in the front of the temple. The original we were told, was made by Brigham Young and Joseph Smith. It currently stands in one of the upper rooms.

Sadly however, opposition continued to rage and persecution reached new heights. Less than two years from the completion of the Temple, the Saints were driven from Kirtland never to return. I cannot imagine the pain of walking away from all they had built there, out of their indescribable poverty. But God’s ways are not ours, and what they (and we) needed to move forward was not the Temple itself, but what had been revealed in it and given through it.

I am grateful for the protection and responsible stewardship the Reorganized Church (later called the Community of Christ) provided for 144 years, keeping it maintained and looking lovely. They loved it. After years of discussion, The Church of Jesus Christ of Latter-day Saints purchased the Kirtland Temple from them in March of 2024.

main floor of the Kirtland Temple, viewed from front to back

This came as quite a shock to me, and probably to most of you at the time, and no doubt to many in the Community of Christ. Some have wondered why the Church doesn’t turn it into a functioning temple. As I recall, one of the stipulations of the sale was that it remain open and available to Community of Christ members to visit. Fair enough in my opinion, as it is a Holy Site to them as well as us. And then there is another reason – the Temple could probably do more good in building faith as a historical site than it probably could as a functioning modern temple. This makes me happy.

informative video of the transference of ownership. Enjoy.

Friday in Kirtland part 2 – afternoon in Historic Kirtland

After leaving the Kirtland Temple we visited HISTORIC KIRTLAND, the site of well known buildings from the early Church in Kirtland.

Our first stop was the Newel K Whitney Store.  I love Newel and Elizabeth Ann Whitney.  They were good people – blessed with the things of this world which they used to minister to those in need. They were prayerful people, with hearts ready to recognize the gospel when they heard it. Newel became the second Bishop of the Church. 

Who is not familiar with “Newel K. Whitney, thou are the man!”  At the beginning of February 1831, Joseph and Emma arrived in Kirtland having driven in a horse drawn sleigh from Fayette New York (a distance of nearly 300 miles). They pulled up in front of the store and entered.  Upon seeing him, Joseph said “Newel K. Whitney thou art the man!” 
Astonished, Newel took the proffered hand saying “You have the advantage of me. I could not call you by name as you have me.” 
“I am Joseph the Prophet. You’ve prayed me here—now what do you want of me?”

It is said that the Prophet Joseph Smith had seen Newel and Elizabeth Whitney in a vision, fervently praying for his arrival in Kirtland. The Whitneys were deeply faithful and prayerful people. Before their conversion, they had been members of a congregation led by Sidney Rigdon.  Many in Rigdon’s congregation were converted by early Latter-day Saint missionaries—just months before Joseph’s arrival, the Whitneys among them.

As a group, they had been seeking a church that mirrored the one Christ established during His earthly ministry. When they heard the restored gospel preached, their hearts were prepared—and they embraced it with faith and readiness.

The Whitneys invited Joseph and Emma to stay with them till they could make long term living arrangements, and so began a deep and lasting friendship of two faithful families. I was happy to visit the Whitney Store, happy to remember that story.  Not too far away, we visited their lovely, though modest home. The Smith’s lived with them for 6 weeks. 

From there, Joseph and Emma moved to what they hoped would be a more permanent situation—the Isaac Morley farm, just outside of town.   Isaac and Lucy Morley were also former members of Sidney Rigdon’s congregation, having been converted by Parley P Pratt when he came to Kirtland.

The Smiths stayed on the Morley farm for about a year. It was there that Emma gave birth to twins—who heartbreakingly died the same day they were born.  At the same time, not far away, another young mother—Julia Murdock—died while giving birth to twins: a boy and a girl.   Her husband, John Murdock, now grieving and overwhelmed with other young children to care for, found himself unable to care for the newborns alone. In a remarkable act of trust and compassion, he offered the infants to Joseph and Emma to raise as their own.  By that point, Emma had already lost the first three children she’d given birth to, and in that act, John Murdock’s grief opened a door to Emma and Joseph’s unexpected joy.

These are familiar stories in Church history. Most members know them. But to stand in the place where it all happened—where Joseph and Emma’s twins were born and died, where Emma, heartbroken and empty-armed, was given the sacred chance to mother again—it brings it all to life in a different way.

All of this happened while they lived on the Morley farm.

We visited the sawmill that played a key role in supporting the construction of the Kirtland Temple. Right next to it, Newel K. Whitney had built an ashery—a major asset in both the building of the temple and generating income for that purpose.

What exactly is an ashery?
It’s a facility that converts hardwood ashes into useful substances like lye, potash, and pearl ash. In the 19th century, potash was essential for a variety of industries—it was used to make soap and glass, tan leather, bleach cotton and wool, and refine many other materials. In fact, the glass used for the Kirtland Temple windows was made right in Kirtland using potash from the ashery.

Today, potash is mostly used as fertilizer and is typically mined underground, which has replaced the need for potash production from hardwood. But the Kirtland ashery holds a special place in our history, and is currently, the only operational ashery left in America, faithfully reconstructed as a tribute to the hard work, ingenuity, and self-reliance of the early Saints. It stands as a powerful symbol of their dedication, sacrifice, and the spirit of industry that helped make the temple possible.

Soon after the terrible incident at the Johnson’s house involving the ruthless beating of Joseph and Sidney Rigdon, the Johnsons moved to Kirtland and bought an Inn. I don’t recall going into the Inn while we were there but I do remember seeing it.  A beautiful and stately brick building. 

in this upper room of the Whitney’s store, began the School of the Prophets

When Joseph and Emma returned to Kirtland, the Whitneys had the upper floor of their store converted into a comfortable living space for them.  That was there the School of the Prophets was held, in an upper room of the Whitney store. What exactly was this “School of the prophets”? During the winters between 1833 and 1836, those who attended were taught both spiritual and secular things, to prepare them for missionary work, as well as the eventual completion of the temple. You might say it was the first MTC (Missionary Training Centre).

The Smiths continued to live in the converted upper area of the store until the little white house north of the temple was completed for them. They built a smaller house on the same property for Joseph’s parents as well. This would have been the perfect set up for them to live out their lives there, and I’m sure Emma had fond desires to do that, but . . . . as we said before, God’s ways are not always our ways.

There is much more to the story of course, but our tour ended in Kirtland. Luke and I had traveled to Independence those many years ago, and visited the places that come after Kirtland. We ended our tour then in Carthage – where Joseph and Hyrum were murdered. If I ever redo that trip – I’ll write about it.

in the meantime . . . .

I have a book: Who’s Who in the Doctrine & Covenants, written by Susan Easton Black.
I first heard her speak in a religious symposium of sorts that used to come to Edmonton every year or so, called “Know Your Religion”.  It featured Church Educators from BYU (as I recall). Some of us older people might remember those days, but I only attended a couple of times before it stopped.  Sister Black made an indelible impression on me.  She was also the educator in Nauvoo while Luke and I were on a tour there in 2005. Lucky us.   

A few years ago, as I was studying the Doctrine & Covenants I noted that there were many people mentioned in the verses that I was unfamiliar with, and I wondered what happened to them. I decided to make it part of my study then, to find out. Every time I came across a name in my reading, I took the time to look that person up in Sister Black’s book. I found it an enlightening experience. Many of them left the church – either on their own, or because they were excommunicated. I wondered what caused them to lose their faith, and to fight against the church they loved. I also wondered how I might arm myself against doing something similar. If Oliver Cowdery could lose his faith, then why not me? What makes me safer than him? What can I learn from their experiences?

I keep it handy these days as I am again studying the Doctrine & Covenants.  You might find it helpful too.

Martin Harris – estranged himself from the church during the Kirtland years and remained away for 32 years. Interestingly he has two baptism dates (after his original date), one in 1842 at age 59 (only 5 years after he left), and another on Sept 17, 1870 in Utah by Edward Stevenson, in the presence of five Apostles. I am given to understand that it was not unusual for members to be baptized more than once in those days. I don’t pretend to know anything more about it.

There is also some confusion about whether Martin was excommunicated. “According to one account he was disfellowshipped “for speaking against the Prophet”, Brigham Young stated “He was never tried for his fellowship; he was never excommunicated.” However, he chose to estrange himself from the Church for the net thirty-two years.” 8

At the age of 86 he sent a message to Brigham Young saying that he wished to visit Utah, and his family who lived there. Brigham sent him money to make the trip and in his 88th year, he traveled west. He was rebaptized soon after he arrived and at some point while he was gazing at the temple, tabernacle and the beautiful city around exclaimed “Who would have thought that the Book of Mormon would have done all this?”
He died in Utah at the age of 92.

Oliver Cowdery – left the church during the Kirtland years. 11 years later, he attended a meeting in Iowa and said “Friends and Brethren, My name is Cowdery – Oliver Cowdery. In the early history of this Church I stood identified with her and one in her councils, … I wrote with my own pen, the entire Book of Mormon as it fell from the lips of the Prophet Joseph Smith – that book is true. … For a number of years I have been separated from you. I now desire to come back. … I seek no station. I only wish to be identified with you.” He was receive and rebaptized.

David Whitmer – after being one of the original Three Witnesses of the Book of Mormon, as well as one of the earliest members of the church, and holding many responsible leadership roles in the church, began associating with a small but influential group of Saints who rebelled against the prophet’s leadership after the dedication of the Kirtland Temple. He was excommunicated in 1838 when he was only 35 years old, and is the only one of the three witnesses who didn’t come back to the church.

He was a well respected citizen and businessman of Richmond Missouri where he spent most of the rest of his life. He was the last surviving witness and tenaciously held to his testimony of the Book of Mormon. He was interviewed extensively, saying that over the years, thousands came to inquire. Over fifty of these conversations are reported in reasonable detail in diaries, letters and even newspapers. On his deathbed, after having been declared of sound mind by his doctor, he for the last time bore testimony that “the Bible and the record of the Nephites is true …”

Newel and Elizabeth Whitney remained faithful members, traveling to Utah in 1848. 

Isaac and Lucy Morley remained faithful members of the church, traveling to Utah in 1847.

John Murdock later remarried and remained faithful to the church, traveling to Utah with the Saints.

Thomas B. Marsh – who doesn’t know the story of Thomas B Marsh? His wife had been dishonest and was found out. Brother Marsh took her side declaring that he would sustain the character of his wife, even if he had to go to hell for it. Some years later he said in meeting with a group of former members of the church “You don’t know what you are about, if you want to see the fruits of apostacy, look on me.” In 1857 he arrived in the Salt Lake Valley and went to visit Brigham Young desiring to know if there could be a reconciliation between himself and the church. He later spoke to a congregation of Saints saying “I want your fellowship; I want your God to be my God. … I have learned to understand what David said when he exclaimed “I would rather be a doorkeeper in the house of God than to dwell in the tents of wickedness.”

John and Elsa Johnson lived in Hiram Ohio, south of Kirtland. The Johnsons invited the Smiths to live in Hiram, away from the constant busy-ness of all the goings on in Kirtland, so that Joseph could focus on the affairs of the church including new translations of the Bible. They lived there about six months.  The Johnsons apostatised from the church during the Kirtland crises of 1837.

Sidney Rigdon – formerly a Baptist minister fully embraced the philosophy of the restorative movement of newly formed Campbellites. The main goal of the Campbellites was to restore what they considered to be the original, unadulterated form of Christianity as described in the New Testament. Being thus inclined, he was open to news of an actual restoration unfolding – authored by God himself.  After reading the Book of Mormon, he was converted and encouraged those in his congregation to investigate themselves.  Many of the converts in early Kirtland were former parishioners of Sidney Rigdon.

Sidney was scribing for Joseph in his work with the New Testament, and was therefore present during several very important revelations, many of which became scriptural and some of which he participated in. 
While living in Hiram on the Johnson farm, he was also beaten, tarred and feathered the same night Joseph was. From that beating he was delirious for days and suffered life long affects, including apoplectic seizures. He was never the same again.  Today we would say that he a sustained serious, life altering “brain injury”.   
At length, Sidney removed himself from the Church, moving his family to Pittsburgh fearing they would be harmed if the mobocrats attacked Nauvoo, and eventually organized the Church of Christ in 1845. 

Joseph loved Sidney, though their last few years on earth were complicated. I have no doubt that they are reconciled in a world far less complicated than the one they shared between Kirtland and Nauvoo.

~

So many people in those early years gave their ALL to the gospel.  Most remained faithful and stalwart to the end, giving future generations a powerful legacy of strength. We who are in the Church today, are here because of them.  We stand on the shoulders of Giants.

One of the reasons why I chose to read Susan Easton Black’s book while I studied the history of the church was to know who stayed and who left, and why. I desired to piece together some of the known reasons they left the church, so I that could better prepare myself to not repeat their mistakes. Who has a crystal ball right? When we make choices, we set in motion consequences, many of which are not of our choosing. We seldom get to see ourselves down the road from those choices, but if we could – I expect we’d be much wiser. It’s helpful to consider “what would you tell the younger you if you could give some helpful life counsel from today?” By seeing what happened to many of these people I felt a little more armed.

What would Thomas B. Marsh tell his younger self today? What would Elizabeth Marsh tell her younger self?
What about William Smith – Martin Harris – David Whitmer – Peter or Mary Whitmer – John or Elsa Johnson – Oliver Cowdery – Sidney Rigdon – Oliver Granger – WW Phelps – Hiram Page and so many others?

What would I want to tell my younger self?

I hope you enjoy some of these musings. I’d love to hear your thoughts.

Warmly,

Cindy Suelzle
May 1, 2025

footnotes:

  1. What, Why, and How: A Breakdown of the Restoration, by Faith Sutherlin Blackhurst https://www.churchofjesuschrist.org/study/new-era/2018/06/what-why-and-how-a-breakdown-of-the-restoration?lang=eng ↩︎
  2. Introduction to the Proclamation by President Spencer W. Kimball https://www.churchofjesuschrist.org/study/general-conference/1980/04/introduction-to-the-proclamation?lang=eng ↩︎
  3. 1816 was known as the “Year Without a Summer” in the entire northern hemisphere. Unusually cold weather caused widespread crop failures and major food shortages.
    Unbeknown to those affected, it was caused by the massive eruption of Mount Tambora in Indonesia a year before, the largest eruption in at least 1,300 years, and further exacerbated by the 1814 eruption of Mayon in the Philippines.
    The huge amount of volcanic ash, debris and gases released into the atmosphere blocked sunlight, causing global temperatures to drop. In the eastern United States, a persistent (and inexplicable) fog dimmed the sunlight, causing unusual cold and frost throughout the summer months. Neither wind nor rain could affect the eery fog. Crops failed, leading to food shortages and economic distress. Most of the effects on individuals, families and communities we know from letters and journal entries at the time.
    These conditions forced many families to leave their homes in search of better farming opportunities, contributing to Westward expansion. It also brought about an urgent renewed interest in religion, with many believing the world was coming to an end.
    It was this renewed interest in religion which led to the revivals that were so common in the New England area during Joseph Smith’s youth. ↩︎
  4. The printing press was destroyed by a mob on July 20 1833, while the Book of Commandments was being printed. All would have been lost if 15 year old Mary Elizabeth Rollins and her 13 year old sister Caroline hadn’t seen the opportunity to run and grab as many pages as they could carry from a pile intended to be burned. Angry men pursued them into a nearby cornfield, but the girls were not discovered and managed to save the remnants of nearly 100 copies. ↩︎
  5. Ezra Gwilliam Experience Sacred Sites https://www.experiencesacredsites.com/home
    Ezra Gwilliam – Dear Son: lessons from Moroni https://rsc.byu.edu/vol-16-no-1-2015/dear-son-lessons-moroni-chapter-9 ↩︎
  6. The Life of Martin Harris: Patterns of Humility and Repentance, by Larry E. Morris (Production editor, Joseph Smith Papers) https://www.churchofjesuschrist.org/study/ensign/2012/07/the-life-of-martin-harris-patterns-of-humility-and-repentance?lang=eng ↩︎
  7. Elder McKay Explains Why the Church Purchased the Kirtland Temple
    https://newsroom.churchofjesuschrist.org/article/elder-mckay-explains-why-the-church-purchased-the-kirtland-temple ↩︎
  8. pg 126 Every Person in the Doctrine & Covenants by Susan Easton Black ↩︎

The Ultimate Guide to Freeze-Dried Food: Benefits, Uses, and Everything You Need to Know

In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?

In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.

Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food?How does freeze-drying preserve food?Is it safe to eat?How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily?How does freeze-dried food compare in nutrition as fresh food?How do I store freeze-dried food properly?Are there any preservatives in freeze-dried food?How do freeze-dried meals compare to dehydrated meals?What is the difference between freeze-dried and dehydrated food?

What is Freeze-Dried Food?

Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.

How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?

All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.

Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.

The Benefits of Freeze-Dried Food

freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed,
AND flash frozen within 4 hours of harvest

  1. Long Shelf Life
    One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
  2. Lightweight and Compact
    The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
  3. Retains Nutrients
    Commonly asked questions:
    1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food.
    2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh.
    3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing.
    4. Can freeze-dried food be part of a balanced diet? You Bet!
    5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.

    So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
  4. Convenience and Easy to Prepare
    Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
  5. Variety and Versatility
    Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.

How Freeze-Dried Food is Used

  1. Emergency Preparedness and Survival Kits
    One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
  2. Outdoor Adventures (Camping, Hiking, Backpacking)
    Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
  3. Everyday Meals and Convenience
    Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
  4. Travel
    Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.

How to Store Freeze-Dried Food

Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.

The Future of Freeze-Dried Food

As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.

Cost & Accessibility

  1. Is freeze-dried food more expensive than regular food?
    All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
  2. Where can I buy freeze-dried food?
    See below.
  3. Can I freeze-dry my own food at home?
    You sure can. See below.
  4. What brands make the best freeze-dried food?
    In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
  5. How do I know if freeze-dried food is high quality?
    Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.

so if freeze dried food is so wonderful, why don’t you freeze dry yourself?

Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.

The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.

  1. After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had.
    One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
  2. I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
  3. They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . .
    click HERE to see more
  4. Because of all these factors, I simply do not believe I can duplicate the quality.
    *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
  5. I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
  6. Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
  7. I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
  8. If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
  9. I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
  10. Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.

I just don’t believe I could do better than what THRIVE LIFE is providing.
I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.

Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.

conclusion

Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.

If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.

Warmly,

Cindy Suelzle

ps – I loved Thrive Life freeze dried food so much, I decided to become a consultant!
To learn more about it, click this link: https://thrivewithcindy.canada.thrivelife.com/all-products.html#freeze-dried-meals

I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx

Hey friends! 👋 Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking!
🌟 What’s in it for you?
✅ See how to make quick, tasty meals in minutes
✅ Get exclusive tips on saving time & money in the kitchen
✅WIN PRIZES! 🎁
✅ Bring a friend (or two!) and get extra chances to win!
Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx

Cindy

Garden Vegetable Seasonal Highlight: Spinach Peas and Onions

It’s March as I write this, so lets talk about some of the earliest vegetables we can grow where I live – in the Edmonton, Alberta area. Spinach, peas, and onions are great choices for early-season planting as they are relatively cold-tolerant and actually thrive in cooler temperatures. This allows us to plant them as soon as the soil is workable in spring, even when there’s still a chance of frost.

1. all cool-season crops

Spinach, garden peas and onions are cool-season crops. They grow best in the cooler temperatures of early spring and late summer. Garden peas thrive in temperatures between 10-18°C (50-65°F), and onions also perform well in cooler weather, with optimal growth occurring during spring and late summer / early fall.

2. similar soil requirements

All three prefer well-drained, fertile soil with a pH level of 6.0 to 7.0. They benefit from soil enriched with organic matter like compost or well-rotted manure. Proper soil preparation helps provide the necessary nutrients and ensures good drainage, preventing waterlogged roots. All of them will do better when mulched. This protects the soil and the plant, reducing the need for continual watering, and the competition of weeds. It also keeps the soil soft and less prone to compact.

3. similar hardiness to frost

Planting early in the season, even before the last frost will not hurt any of them, so you can get a jump on the growing season with them. All three will tolerate light frosts, especially spinach and peas, which are famous for being frost-tolerant during their early growth stages. Onions not as much, but still pretty hardy.

4. similar planting time

Spinach and Peas
You can plant spinach while there is still snow on the ground. Go ahead and plant in March if you want. I have an area in my garden that is close to the house, so it warms up sooner than the main garden. Snow melts there first. Its the perfect spot to plant spinach. Spinach likes full sun to partial shade and optimal soil temperatures are 5 – 20 degrees Celcius (45-70 degrees Fahrenheit). The sun warms the soil while you’re not looking, so don’t waste those precious spinach-days just because you don’t want to sit outside in the sun yourself yet. Plant up to a month before the last expected frost day, and up to a week or two after at most. If you haven’t planted your spinach by the end of May, save your seeds and plant next year.

I’ve had great success planting spinach in mid-September for an early spring harvest. Many years ago, I learned that spinach could be planted in the fall, so I decided to give it a try. I planted it at the beginning of September, and within a couple of weeks, the spinach sprouted and began to leaf out. I was thrilled—until an early snowstorm hit and stuck around. I shrugged it off, thinking, “Well, that’s just fall for you. Sometimes that happens.” But the following March, as the snow began to melt, I was amazed to find those little spinach plants still green! As the sun warmed the days, they sprang back to life. By the time I would typically be planting my garden, we were already harvesting spinach! What started as a fortunate accident became a total game changer for me and deepened my respect for this hardy northern vegetable. Spinach is a surprisingly tough plant, and it really shows how adaptable it can be to different growing conditions. Planting it at the end of the season could yield a late summer harvest if the weather holds out, but if the weather turns too cold, you still have the perfect head start for early spring harvests.

Spinach and peas should be (as in – prefer to be) planted early in the spring once the soil has thawed and can be worked. Although I hesitate to mention a date because we have to read the weather and every year is different, I would still suggest that by the end of April, you’d be safe in planting both. At that time, there is still a high probability for a surprise late frost or even unexpected snow, but don’t be deterred – spinach and peas laugh at spring snow. Spring snow is wet and heavy, and doesn’t last long. I always consider it winter’s last bluff. Winter’s over and it knows it, but sometimes it just feels better about things if it can get the last word in. That’s okay. Let it. You’ll be picking both by the time other plants are just poking their heads above ground – then we can see who got the last laugh.

Spinach first – mid April or even earlier. Peas a week or two later – toward the end of April. Onions closer to the beginning of May.

Onions
While not as cold-tolerant as spinach or peas, onions can still withstand slightly cooler temperatures and can be planted early, especially when choosing varieties specifically bred for early harvest. Plan to plant as soon as the soil warms up in early May.

I usually plant my onions from seedlings which I either purchase or start indoors six to eight weeks in advance, or ‘sets’. Seedlings are young plants, while onion ‘sets’ are small, immature bulbs sold in mesh bags. Sets are grown from seed, then harvested and dried before they fully mature. They look like little mini onions, and you usually buy them in a mesh or paper bag. Both methods give your onions a head start, increasing the likelihood of a full harvest.

Our growing season simply isn’t long enough to plant seeds directly in the garden—you’ll likely be disappointed if you try.

5. Planting

Spinach
Plant spinach, in rich, well drained soil in a SUNNY location. Just because it likes cool weather does not mean it doesn’t need sun. You can plant in rows, or by broadcasting which is what I do, as my place for it is relatively small. I sow the seeds sparsely allowing for room between each plant and cover with a thin layer of nice fluffy soil. Water well.  

As they grow, thin the young plants out to two or three inches apart. Don’t waste the thinnings, add them to your salad or throw into just about anything you happen to be making for dinner. Keep soil moist with mulch. Test the moisture level with your hands from time to time – you may be surprised at how well the mulch protects the soil.

Peas
Peas should be planted about as deep as the seed is big, and about an inch apart. Planting in elevated rows keeps the soil warmer, and as will all vegetables keep them mulched throughout the season. As they grow, go ahead and thin them out if they’re too crowded – young pea sprouts / plants are tender and tasty. Add to a salad or stir fries.

Peas need something to climb or they’ll laze all over the place getting into everybody’s business and causing trouble. A trellis, some netting that you’ve staked up, some tall interwoven sticks, …. be creative, just give them a place to grow UPward.

Onions
Onion seedlings are planted to the top of the white ‘bulb area’, and onion bulbs (sets) are planted about an inch deep. Both are planted about two inches apart, in a nice SUNNY location with loose, loamy, well draining soil that has been enriched with good compost. You’ll notice on onion sets that there is a distinct root end and a sprout (pointy) end. Plant root down, point end up. Once they start growing, you can (and you should) use them as you would green onions, continually thinning them out till they’re between four to six inches apart. This allows for good airflow and room to spread out.

As with all vegetables, plant in rows that are elevated, and keep mulched throughout the season to maintain moisture, prevent weeds and protect the soil.  Rotate their location every spring to prevent disease – as you would every other vegetable in your garden.

6. Keeping them healthy

Pay attention to your vegetables. You should be checking them from time to time throughout the year, and can often be picking tender young plants for weeks. This regular care will help you monitor for things like pests or disease. Proper rotating of vegetables each year is a good practice to prevent soil borne diseases and pests that may winter over. Keeping them thinned allows for good air flow and natural pest control.

Learning about good companion plants and trying to keep ‘friends’ together makes for good and happy garden neighbourhoods.

Over watering, not watering enough or watering inconsistently invites distress and disease.

6. Good Companions

Spinach doesn’t really need too many companions as it is happy to grow when most plants are just waking up in the spring, and there aren’t many pests active yet either.

Peas do well in the company of beans, beets, carrots, corn, cucumbers, lettuce, marigolds, peppers and potatoes. I have peas planted in amongst my cucumbers, climbing on the same trellis.

Onions do well in the company of beets, brassicas of all kinds, carrots, dill, lettuce, tomatoes and even strawberries. I have a large chive plant growing in the middle of my strawberry patch.

XXXPeas do NOT like Onions, so keep them separated. Apparently, onions stunt the growth of peas.

7. Harvesting

Spinach
You can harvest during the entire growing season, beginning by thinning the plants out and eating the baby plants. As they grow bigger, clip the larger outer leaves first allowing the inner leaves to mature. Harvest frequently so as not to waste anything. As the weather grows warmer the spinach will be less happy and start to bolt (got to seed). You’ll see that seeds will start to form on the top spikes. This signals that the plants are in distress and are preparing to die. You can let one or two go to seed if you want to collect the seed, but pull the rest up to eat while they’re still good.

Peas
Peas are typically harvested when the pods are plump with nice round peas formed inside, but still tender. The difference between tender and old can be a matter of days so be attentive. There’s nothing as wonderful as fresh tender garden peas, but old peas are dry, tough and yucky. You can save a few plants to let the seed ripen to use for next year, but keep on top of the other plants. In the Edmonton area, your peas should be ready to harvest in the first part of July. Don’t let them get old.

Onions
I pick onions all summer long, from the early thinnings to the odd one that isn’t quite mature enough to harvest, but is needed for supper. But to truly “harvest”, onions are ready when the tops fall over and begin to go brown – clearly trying to communicate to you that something has changed. The bulbs will be plump and mature. Don’t be in a hurry. Let them die back and dry in the garden for a while. You can pull them out, but if the soil doesn’t easily, loosen a little with your garden fork.

Lay them in a sheltered dry spot to further dry and cure for from two to four weeks. Curing removes moisture and protects onions from rot and mildew, maximizing their storage life. While curing, keep them out of excessive heat and prevent them from rain or other moisture. When they are completely cured, you can transfer then to a container allowing for good air circulation in a cool spot.

Recipe: Spinach, Garden Pea and Onion Salad

2 cups fresh peas (or frozen or freeze dried)
2 cups fresh baby spinach leaves
1/2 chopped fresh onion (red or white), or equal amount of green onions or finely chopped winter onion
1/4 cup pesto
Lightly steam your peas if desired, or use fresh from the garden. If using freeze dried peas, refresh with water till tender (will only take a few minutes).
Use whatever onion is growing in your garden. Often times, I’ll harvest an immature onion that I’m thinning out and use the bulb and greens together.
Place peas, spinach and onion in a bowl and toss with pesto to lightly coat everything.
Top with some crumbled feta or slivered fresh parmesan cheese.
Enjoy

Other cool weather crops that you can plant early

Other cool weather vegetables to plant early are: beets, radishes, swiss chard and carrots. These can generally be in the ground by the beginning of May. By the middle of the month, plant your potatoes.
Warm weather plants like the soil to be warm when you tuck them in. Wait another week for tender plants like beans and corn. Tomatoes are native to South America, so they like it hot. I wait till the long range forecast is for WARM weather to plant them out in the garden. Tomatoes are an important part of my growing season, and I don’t want to risk losing them to a rogue cold snap. I plant my cucumbers and squash outside about the same time as the tomatoes – after all danger of frost is past.

It’s not too early for starting to plan your garden.

I’d love to hear what vegetables you plant early.

Warmly,

Cindy

Do you know the difference between “use by,” “sell by,” “best before” and “expiry” dates on packaging?

These terms can impact food safety and quality, so it’s good to understand their meaning!

Read food labels

Reading food labels is essential for making informed choices about what we buy. Labels provide key information such as ingredients (including allergen warnings), preparation instructions, best before dates, and the country of origin. Additionally, they include serving sizes, nutritional details, and calorie counts, all of which help us make healthier decisions.

The meaning of “Use by” is the date that a manufacturer recommends you consume the product by for safety reasons. It is typically used on perishable items like fresh meat, dairy, and some ready-to-eat foods.
The implication being that after the “use by” date, the food may not be safe to eat due to potential bacterial growth or spoilage. It’s not recommended to eat food after this date, even if it looks or smells okay.

Best Before” dates indicate the period when unopened food is at its optimal quality. It is typically used for non-perishable foods like dry goods, canned goods, and snacks, and is more about the product’s quality rather than being a safety issue.

The implication is that while it’s still safe to eat after this date, the food may no longer be at its peak in terms of colour, flavour, texture, or nutritional value.
(*Tip: Dull colour, diminished flavour, and poor texture are signs that the food’s nutritional content has declined.)

Sell by” dates are intended for retailers to manage inventory and determine when to remove an item from the shelf. They are not a safety indicator for consumers.

Expiry” or “Expiration” dates are not the same as “Best Before” dates. Expiry dates are required for certain products with strict nutritional and compositional standards, as these may no longer be met after the indicated date. These products include nutritionally formulated liquids (such as those for tube feeding), low-energy foods sold by prescription, meal replacements, infant formula, and nutritional supplements. After the expiration date, the nutrient content may no longer align with what’s listed on the label, and the overall quality may have deteriorated. For safety and effectiveness, these products should not be consumed after the expiration date.

Key Takeaways:

“Use by” is for safety and should be taken seriously—especially for perishable items.

“Sell by” helps stores manage stock but doesn’t necessarily indicate the product is unsafe after the date.

“Best before” refers to quality, not safety, and you can still consume the product after this date.

“Expiry” is often used for non-food items and indicates when the product may no longer be safe or effective.

It’s always a good idea to rely on proper storage, your senses (sight, smell, taste), and judgment for many food products—especially when you’re beyond these dates!

I hope this helps.

Warmly,

Cindy Suelzle

Using Natural Yeast – Sourdough

Sourdough cookery is not new to me, I’ve used sour dough from time to time for many years, but in the 20 years I managed our family’s business, some things got set aside – and sourdough cookery was one of them. At length, we sold the store and I came home to spend more time with my grandbabies. Suddenly I had time on my hands to go back to things I had done in a previous life, one of them – using natural yeast.

What is Natural Yeast and where is it found?

Natural yeast is a living microorganism that is found everywhere in the world around us: in the air, on plants, fruits, vegetables, flowers and grains – even on your skin and throughout your home. That white ‘sheen on grapes’? – natural yeast. It can be used to make bread, beer, and wine. 

It can be nurtured from the active ‘starter’ you received from a friend, or you can cultivate your own natural yeast at home – all you need is flour and water and time. You don’t actually ‘create’ it since wild yeast is everywhere, you simply ‘capture‘ it and nurture it along till its strong and healthy.

How does it work?

Natural yeast is a living thing, and part of nurturing it, is ‘feeding’ it. It feeds on simple sugars found in flour, releasing carbon dioxide which creates bubbles of gas – the process of which raises its volume. This same process, taken one step further by adding more flour and more water creates ‘bread’. But it takes time, and a little more patience then we’re accustomed to exercising in our fast paced instant-action, instant-yeast world.

Why should you bother?

Because it’s good for you, that’s why. Natural yeast has been fermenting for weeks or months or even years – containing lots of healthy bacteria. The process of rising with natural yeast is actually a ‘fermentation’ process – breaking down phytic acids in the grain/flour, making the end result easier to digest, which in turns makes the nutritional value of the grain easier to assimilate. It converts the gluten-ey dough into digestible food that will not activate your body’s immune responses. Many people report fewer digestive issues eating natural yeast breads compared to other foods made with flour.   Contrast with quick rising yeast – which while rising the dough to a nice fluffy loaf, simply doesn’t have the time to break down those same enzymes.

Over the years sourdough bread has evolved into quite a trendy thing. Who knew? I think our great grandmothers would get quite a kick outta that LOL. Especially when they were so happy to help usher in the convenience of laboratory produced yeast.

Using natural yeast requires a longer rising period and more planning than we’ve become accustomed to, but what none of us realized when we switched over to laboratory produced yeast in the last half century, was that the ‘new’ yeast that sped up the chore of making bread – began causing health problems we couldn’t envision, and we took decades to identify.

a little history to provide context

Only 100 years ago, all leavened bread was sourdough. It wasn’t called that – it was just called BREAD. The alternative was unleavened bread (made without rising agents) often called “flat bread”. In the 19th century, Louis Pasteur figured out that yeast was alive and could be harnessed in pure form. He wasn’t the first to discover it; in 1680, a Dutchman, Antonie van Leeuwenhoek observed yeast for the first time through a microscope, but it took two hundred years to learn enough to get it into the hands of bakers. A complete game changer! Bakeries could form breads quicker and produce a steady, reliable outcome EVERY TIME, using “fresh yeast” compressed into a ‘cake’ (also called “baker’s yeast”).  There were drawbacks to this “yeast”: it perished quickly – so had to be used soon after production.

During World War 2, Fleischmann Brothers (an American yeast company) developed a granulated dry yeast which had a much longer shelf life than ‘fresh’ yeast, and rose twice as fast. Another happy game changer in the bread baking world, the average homemaker could now have yeast that didn’t need to be refrigerated and lasted for months! And you didn’t have to nuture it – you just let it sit in the jar. This was the yeast my grandmothers and yours, would have been introduced to in the 1940’s or 50’s. It was the yeast my mother grew up using, and the yeast I learned how to make bread with. Neither my mother nor I knew there was any other way, and actually at the time, there wasn’t anymore. Natural yeast / sourdough had become a thing of the past in the average home.

In 1973, “Lesaffre” a French yeast manufacturer, (and the world’s largest producer), created what they called “instant yeast”. Also called “quick rise yeast” or “fast acting yeast”, it gained considerable popularity. It looks like active dry yeast — but the granules are smaller, having more live cells, allowing it to act a lot faster. Instant yeast does not need to be rehydrated or proofed before adding it to other ingredients. Since 1984, instant yeast has become the go-to yeast for many home bakers. I admit, I was pretty happy when I discovered it. I’m as much about convenience and saving time as anyone else, but we should have known better. There are always drawbacks.

What we didn’t realize was that the longer rising time required when using natural yeast (a fermenting process), helped to break down difficult to digest components in the wheat. Natural yeasts create an acidity in dough that breaks down gluten to safe levels. How could we know? In those days I had never heard of natural yeast. Few people knew or even wondered whether grocery store yeast was naturally occurring or laboratory created. We had too much confidence in where our food was coming from. Commercial yeast was developed to be fast acting.

We’ve all questioned the number of people nowadays who seem to have ‘gluten’ issues. But researches now suspect that the problem may not be so much of a ‘gluten’ problem as it is a ‘yeast’ problem. Who would have thought that something that took so long and so much effort to develop, creating such time saving convenience as active yeast, would be the cause of a whole new kind of health problem? Who would have thought that the time consuming chore of using natural yeast to make bread would be the key to whole grain nutrition and therefore – health?

Going back to the use of NATURAL YEAST may be trendy, but it is also very important to our over all health. We’ve become a people accustomed to ‘quick n easy’ convenience. We want it all. But the simple and unavoidable truth about Natural Yeast is – it takes TIME. There’s no denying it. It’s an adjustment that requires us to take a step back, chill out, and exercise patience. But keep in mind that these things are also good for us.

I’ll be honest – a great deal of my love affair with natural yeast comes from the self reliance aspect. Once you have learned to master (and it IS a learned mastery) keeping a healthy natural yeast starter in your kitchen, you will never have to buy yeast again. I’m not going to pretend I don’t buy yeast. I do. There are infrequent times that I feel the need to make bread quickly (relatively). Maybe I decide to make buns to go with some homemade soup I’m taking to a friend, or maybe I decide to make pizza for dinner, or maybe I decide to make cinnamon rolls for Dan . . . these are times I’m glad to have some active dry yeast on hand. Yes, you can do all that with sourdough bread – but sometimes I just want to make those things NOW, not tomorrow.

So I am on a crusade to help people learn how to use Natural Yeast if they have an inclination to do so.

#1 rule: NEVER RUSH THE SOURDOUGH
#2 rule: Sour dough takes time and patience
#3 rule: Sour dough has its own life and its own way of reacting
#4 rule: Making sourdough bread is mostly waiting for the dough to be ready
#5 rule: Time is the most important ingredient

Notice all these rules have to do with TIME. If you obey them, you’ll be happier. Yes, I know it goes against our nature to be patient, but it will pay off. I promise. Sourdough cannot be rushed. It might help to remind yourself that this time consuming process of fermenting is what makes the bread so nutritionally superior. It cannot be rushed, and if your don’t rush it, it is very forgiving.

I am of the belief that wheat is a GOOD grain, and could bless the lives of many homes if used properly. See the article “To Wheat or Not to Wheat” on this site. The refined flour we buy in our grocery store (white flour), has the bran removed making it lighter and more delicate, as well as the wheat germ removed extending its shelf life. The result of these losses is a flour that lasts longer but is deficient of many of its former health benefits. Taking that refinement one step further – bleaching the flour – subtracts even more nutritional value.

it starts with a starter

Wild yeast is on everything around us. We just need to ‘capture’ it, and its remarkably easy to do, since its already in the empty clean jar you just got out of the cupboard.

Remember natural yeast is a living thing. If you forget it on your counter for days without feeding it, you’ll kill it. If you forget it in the back of your fridge for a month, you’ll kill it. Remind yourself that it is your friend, and it NEEDS to be taken care of. If you had a pet, you’d take care of it. Be kind.

Yes, you can make your own starter, and I will add how to do that (I’ve had to) in a future edit of this post . . . . but for now, and for the sake of time, I’m going to suggest you ask a friend for some of their starter. It’s easier to keep it alive than to bring it to life. And it’s one of the beautiful things about sourdough. You become part of a community.

I got my first starter from my friend Joanne MacDonald here in Edmonton. A year or two later – through unintentional neglect on my part (life gets busy sometimes), it died. I phoned to ask for another start, but she too had let her own die. She told me she was planning to phone me to ask for one LOL. I posted on an appropriate facebook group I belong to, and a stranger who didn’t live too far away offered to give me a new start. A day or so later I went to her house and picked it up. A couple of years later, I let that one die too (sigh), but I was too embarrassed to ask Joanne, and didn’t want to advertise in that same facebook group that I was a killer, so I decided to start my own from scratch. Because I knew what to expect and how to properly take care of a starter, it helped me with my own. You’ll be happy to know that I have given up my killing ways, but I understand how easily it can happen, and I forgive you already if you do it.

When you get a ‘start’ from someone, less is more. Too big of a start is harder to keep healthy because it eats too much. A tablespoon or two is BEST.
Lets assume you have two tablespoons . . . .

Day 1
2 Tablespoons starter
1/4 cup flour (your choice which kind) – I usually use whole wheat, but I’ve also used barley flour, spelt flour, rye flour, and unbleached why flour. If you’re just beginning, trying to have a good experience, I recommend using unbleached flour.
1/4 cup water (tap water is fine)
Mix well and put into a clean pint jar. I like using a glass jar as opposed to any other container because it allows you to see bubbles on the top and sides. This is very important as it reassures you that it is alive. Even if it is not doubling in size as you’d like, it IS alive if you see bubbles and that is a reassuring thing. You should also note a slight yeasty smell to it.

Mark the level with a sharpie or an elastic band. It is helpful to keep track of where it ‘was’ and how much it has risen. Cover lightly (not airtight) and set aside on your counter). If its summer and your kitchen is warm, your starter will be more active than in the winter when your kitchen is cool. That’s okay – I’m more active in the summer too. Both are good, the cool room might just be a slower.

Day 2
The next day, you may see that it has risen, or you may think it has not – but there are still small air bubbles. Relax. Stir it down. Maybe leave it another night.

Day 3
Next day, stir down again. Add another 1/4 cup flour and 1/4 cup water. Mix well, mark your new level and leave over night again.

Day 4
By now, you should see more bubbles and noticeable more rising.

If your ‘starter’ is getting too big (like 1 1/2 cups or more), and you’re still waiting for it to show you its real HAPPY by doubling in size, then you need to dispose of some of it.
Its getting to be too big to feed enough. You can use some of it (called discard) in other recipes like muffins, pancakes, crepes or waffles. Or you’ll have to dump some of it into the compost pail or garbage. (see below for more information on discard)

If you have to discard some starter, start again with 1/4 cup or less and continue to feed, stirring daily, and feeding on alternate days. Once you see that the bubbles are very active and that the starter is happy, then you’re good to make your first loaf of bread.

Don’t rush it. Be patient. Your investing in a ‘friend’ that can be with you for years.

see below for recipes

In most cases, I am a 100% Whole Wheat person, nevertheless I highly recommend you start out your sourdough experience with unbleached flour – NOT whole wheat.

Three reasons:
1. Whole wheat flour is a whole different ball game. It requires its own degree of patience as you figure it out. Don’t complicate things right outta the gate. Learning sourdough is enough of a learning curve for one time.
2. White flour responds easily and is forgiving. The only white flour I have ever purchased is unbleached. As a refined flour, it is the less tampered with. Personally I don’t buy whole wheat flour either because I grind my own, but if you’re going to buy it, pay attention to the expiry date. It still contains wheat germ (which contains oil), and wheat germ oil will go rancid in time. Don’t expect to store it for months. For the reason of freshness, I grind only what I can use right away.
3. Once you’ve had success in making a few loaves of WHITE sourdough bread (with unbleached flour), and you’ve gained some confidence, you might want to begin a new adventure by adding small amounts of whole wheat flour. Start by adding one cup the first time, then two cups the next time. By limiting the amounts, you can control the experiment. You’ll notice some differences in your bread texture and density, but they’ll be minor as you get more used to the whole wheat flour. Continue to add more whole wheat flour one cup more per batch, until you’re satisfied with what you’ve got. And then stop. Do the same amount again and again until you get used to using it.

my ideal loaf of bread

. . . is made with 100% finely ground whole wheat flour, and surprisingly, it is as airy and high as any white loaf. But better to have some good experiences before you start complicating your life. Line upon line. Precept upon precept.

Once you’ve had some good experiences with your bread, and you’re maintaining a healthy starter (its continuing to grow as you take care of it), you’ll love the new freedom these successes will give you. Have fun. Start to experiment with different recipes.

Fun facts and Helpful Tips

* Some people weigh their ingredients, some people measure.
As a rule, though I have a scale and use it occasionally, I chose not to weigh. Just my preference. You do you.

* I try to make bread once a week; sometimes if I have company I make two or three loaves in a week. Sometimes I don’t make any. To accommodate my personal routine, I keep my starter in the fridge – which slows down the growth, so that I usually feed it once a week.

* Most of the time, I use 1/2 cup starter and replace it with 1/4 cup flour and 1/4 cup water. Most often I use it straight out of the fridge, though occasionally I’ll leave it on the counter for a full day before using.

* Though ideal, it is NOT necessary to have a beautifully fluffy starter when beginning a new batch of bread. As long as you can see bubbles you know its healthy so go ahead and use it. All that will happen is that it might take an extra hour or two of fermenting / proofing time.

* You’ll come across all sorts of recipes and methods – some will be very different than others. There is not single ‘correct’ way as long as the end result is a good loaf of bread. I know people who set their clocks and tend to their dough every hour or two throughout the day. That does not jive with my personality or my life schedule. My method must allow me to be absent for hours at a time.

* Remember that people have made bread with natural yeast for 6000 years, our ancestors brought natural yeast with them across the plains. Many made bread daily. I am 100% certain they didn’t weight ingredients and they didn’t tend to their dough every couple hours. It’s fine to do that if that is the method you prefer, but it is NOT necessary. Allow yourself to experiment with different recipes.

* Just because I store my starter in the fridge (as I generally make bread ONCE a week), doesn’t mean you have to, or even should. If you’re making bread two or three times in a week, go ahead and leave your starter on the counter where you’ll remember to feed it, mark it, stir it, and notice when it grows. If you don’t make bread very often, then the fridge is best. It slows down the fermentation – just remember to feed it about once a week. .

* My usual go-to method is to start my bread before I go to bed at night. I let it sit all night and wake it up in the morning by kneading it. Usually, if all goes well, I can have bread baked for dinner. That doesn’t always happen. Sometimes I’m gone too long and I didn’t get it in its final proofing in time, so I end up baking it late at night. There have been times I just couldn’t get to it, and I put it covered in the fridge over night to slow down the final rising. Then I take it out, let it sit several hours till it’s room temperature before baking. SOURDOUGH BREAD is very forgiving.

* When beginning your dough and adding your flour, its tempting to assume that less ‘sticky’ is better, but don’t fall for that. The moisture in the dough actually contributes to the cooking process. Your dough should come out of the bowl a little ‘sticky’. That’s okay.

* Resting is as important to sour dough as it is to you. Don’t be in a hurry. Let it sit for 20-30 minutes between steps if you can spare it. Once you’ve mixed in all your flour, (remember your dough should still be a little sticky), let it rest a half hour. This helps soften the flour – especially if you’re using freshly ground whole wheat flour, giving it a chance to fully absorb the moisture. Letting it sit that long will make it easier to handle when you gently knead it (stretch and pull).

I highly recommend that people new to making bread, or even just new to making sourdough, WATCH someone go through the steps. Watch a friend, take a class, or watch a few you tube videos. The more you watch, the more you’ll see that people have their ‘own way’. You’ll find the way that jives with your lifestyle. That’s perfect. Go with it. Some basic steps remain constant however.

Recipe

Cindy’s Basic Sourdough Bread

In the morning, gently knead your bread again. Dough will be sticky. Don’t be tempted to add too much flour, just be gentle and add only as much flour as required to keep it from sticking to the counter. Let the dough rest about half an hour.

1/2 cup active starter
2 1/2 cups warm water
2 teaspoons salt
5-6 cups flour (I usually use whole wheat but I recommend you start with white and work your way into whatever ratio of whole wheat you want)

Combine all together with 5 cups flour. Stir well and let sit for half an hour. Gently knead a few minutes (maybe five minutes), adding SOME of the remaining cup of flour as needed. Whether you use a mixer or you’re making by hand doesn’t matter. You do you. Cover your bowl and let sit overnight (at least 10 hours). I usually start the bread before I go to bed.

Form your dough into a loaf. I make this amount into one large loaf, and either put in my prepared pan, dutch oven or baking sheet. (see below)
Cover with a lid or plastic wrap. You could use a wet tea towel, but if it dries out it will stick to your loaf and you’ll be VERY sorry.
Let sit for 3 or more hours. Remember, this timing has a lot to do with the warmth of your kitchen. DON’T RUSH YOUR SOURDOUGH. If my loaf has been sitting several hours and still has not risen very much (cool to the touch), I might give it a little boost by turning my oven on to 300 degrees, then turning it off and setting my loaf on top of the stove to enjoy the warmth.
Don’t expect your sourdough to double in size like a regular loaf. It probably won’t. It’s NOT a regular loaf. Accept it for what it is. If you’re wondering if it is rising sufficiently, gently push it with your fingers. Is it soft and squishy? It should slowly return from a gently finger print. If yes, then its exactly how it should be.

When your loaf is ready to bake, preheat the oven to 375 degrees F.
SCORE your loaf – see below.
Place in the middle of your oven.
Bake 25 minutes, should be nicely browned, and sound hollow to the tap.
When done, remove from oven, set on stove top or rack on counter to cool.
Do NOT give into the temptation to slice into hot sourdough bread. The final cooking is happening while it is cooling. You’ll regret cutting into it, you may find some uncooked dough in the centre. You’ll only do it once.

Before baking:
You can spray your bread with water to make it a little more pliable in the oven during its final rise in the oven.
You can wash the top with olive oil for a beautiful sheen.
You can egg wash the top for a deep glossy finish.
You can lightly dust with flour for a nice finish of a different kind.
You should probably try a different method each time you make a new loaf till you find the finish you prefer.
SCORE your bread before putting it in the oven.

What is scoring? and why should you score your bread?

Scoring is cutting a slash into the surface of bread dough before baking. Bread dough expands rapidly when it is first placed in the oven, and scoring allows your bread to expand in a controlled way while baking, preventing cracking or bursting open. Scoring can also be used to create a decorative design.  If you do not score, the steam will often create its own place to escape, by bursting through on one side or the other. I find it is especially important with sourdough; I don’t pretend to know why.

How to score your sourdough bread? 

Score to a depth of about 1/2 inch (or 1 centimeter). I know, that seems harsh, but get over it.
Use a very sharp blade like a razor blade. For a long time I used a knife but no matter how sharp your knife is, its not fine enough for the deep cut that you need. A razor blade is sharp and thin. Much better. Sometimes I’ve even snipped with scissors for an interesting look.

Make at least one confident deep stroke. Everything after that is decorative. Have fun experimenting.

More Fun Facts and Tips:

* Scoring bread loaves was originally a way for families to identify their loaves when baking in a community oven. Home bakers would have ‘signature’ marks on their bread.

* I used to bake my bread on a greased stone. If I cut my dough in half to make two smaller loaves, I’d bake on a greased cookie sheet. Now I prefer to use parchment paper (I LOVE parchment paper) and often reuse it several times. For the last few years, I’ve been baking my bread in a single large loaf in a Dutch oven, but I still occasionally use my baking stone. There IS NO right way. It’s just what works for you today.

* once you remove starter from your jar, feed it with equal amounts of flour and water. I usually default to 1/4 cup and 1/4 cup, but if you have a large amount, that will be too little. It’s easier to maintain a smaller amount of starter. How much is too much starter to maintain? I’d say anymore than two cups is too much unless you have an immediate need that you are building it for.

DISCARD

As you continue to nurture your natural yeast starter, you should ideally be making enough bread to keep your starter to the amount you need to bake plus enough left over to continue growing more for next time. You may fall behind, and not bake bread as frequently from time to time, leading to an increased amount of healthy starter. If it isn’t being fed enough for its increasing appetite, your starter will get week and cease to actively reproduce. If you ARE continuing to keep it strong and healthy by feeding it, you’ll soon find yourself in a surplus situation – more than you need. You have two options:
1. dispose of the excess: in your compost, in your garbage, or diluted with water and rinsed down the sink. This is why its called ‘discard’. Personally I HATE wasting anything of value. And starter has value to me.

2. make something other than bread with it
Below are a few of my favourite recipes for crepes and waffles, but you can also make muffins, pancakes, quick-breads and many other tasty things. Keep your eyes open for good recipes.

Recipes:

Natural Yeast Crepes
(adapted from a recipe by Melissa Richardson in “The Art of Baking with Natural Yeast”
1 cup starter
2 Tablespoons butter
1/4 cup sugar
1/2 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1/2 cup milk OR better yet, homemade kefir or whey
1/2 cup flour
Blend all ingredients together in blender. So easy.
Pour 1/4 cup onto hot greased griddle, spread around with the back of a spoon, or tilting the pan in a circular movement to spread the batter thinly across the surface.
When bubbles have stopped forming in the batter and the crepe is no longer shiny on top, slide it out of the pan.
Continue cooking in 1/4 cup increments till done.
If the batter doesn’t spread easily or evenly, add a small amount of milk and puree again.

Serve with fresh berries, your favourite fruit spread, syrup, homemade jam or marmalade, or dusted lightly with icing sugar. Crepes are also terrific when served with chopped chicken salad or other similar dishes.

Waffles – let me just give praise for the humble versatile waffle!
Waffles can be anything you want them to be: a breakfast bread or dessert – (my daughter bakes certain of her cookies in a waffle maker), for dinner as cornbread with chili soup (your favourite cornbread recipe spooned onto a waffle iron), or for dinner as the base for serving pulled pork or chicken n waffles.

Crispy Oatmeal Waffles
(adapted from a recipe by Melissa Richardson in “The Art of Baking with Natural Yeast”
this amount is good for three people
3 eggs
1 cup milk
1 Tablespoon oil
1/2 teaspoon salt
1 cup starter
1/2 cup flour
2 Tablespoons sugar
1 cup regular rolled oats
Beat eggs. Add starter to egg mixture, gently folding in with spatula. Add all remaining ingredients and fold in, ending with rolled oats. Allow to rest for about 10-15 minutes. Heat waffle iron and lightly grease. Pour approximately 1/3 – 1/2 cup measurements into the hot waffle iron. Don’t over cook them.

Serve with homemade syrup or berry sauce. I like to serve with fresh apple sauce with a drizzle of maple syrup.

Airy, Light, Natural Yeast Waffles
– this amount is good for three people
2 eggs
1/2 cup starter
1/2 cup flour
1/2 cup milk
1 T oil
1/4 t salt
1 T brown sugar
Beat eggs, add everything to egg mixture and gently stir with whisk to thoroughly incorporate.

Pour into HOT waffle iron and cook.

Sourdough Tortillas
– this is a surprisingly easy tortilla using the basic bread ingredients of flour and water with one addition
1 cup active starter
1 cup water
1/4 cup melted butter
3 cups unbleached flour
little bit of oil for grilling

Whisk water, starter and butter together. Add flour and mix to combine.
Knead a little to smooth out dough – which may be quite sticky.
Cover and let sit 3 or 4 hours depending on how cool your kitchen is, could be longer.
*Remember NEVER rush the sourdough.
Check a few times during the rising time to see how its going. Set in warm area if your kitchen is quite cool.
When your dough is nice and soft – check by gently poking with your finger – a soft nicely risen dough bounces back, dump out onto counter top. Gently knead by stretching and pulling the dough for a few minutes till surface is smooth and you can see the gluten is stretching. If you feel you need a little more flour – add sparingly.
Cover lightly and let sit another 1/2 hour or so.
Cut dough into 16 pieces.
Roll each piece into a round thinly.

Heat skillet over high heat. Spread a light skiff of oil onto skillet and place raw tortilla onto it. Watch carefully, air pockets will form and may even rise with one big air bubble. Wonderful. I love when that happens. Gently flip over with spatula or tongs. The other side will be quick. Place onto plate and cook another. Repeat till they’re all done.

Kitchen Tools that come in handy

Large mixing bowl

dough scraper
One of my most indispensable utensils, I hardly go a day without using it. To cut dough, pizza, squares, cake, grilled cheese sandwiches, . . . . To scrape counter tops for easy clean up.

Dutch oven or baking stone
I like that each of these are heavy, which helps them retain heat longer. I use the dutch over as a ‘bread box’ to store the bread in till I make another loaf.

Baking Stone
I love my baking stone, and can hardly remember a time when I didn’t use it. I found that it paid to get a good one. They work by absorbing and retaining heat, which is then distributed into the food, resulting in a crispy bottom with the top and sides cooked by radiant heat. 

For breads, baking stones provide “oven spring” (the final rising that happens in the oven), quickly cooking and crisping the bottom while simultaneously causing the yeast to begin a feeding frenzy that releases carbon dioxide and steam into the dough for a lighter and airier crust.

parchment paper to link the baking surface for no stick and easy clean up

food safe glass jars
for storing your starter in. I generally use pint sized jars, but occasionally if I have to make more starter to share or prepare extra recipes, I’ll temporarily use a quart jar till I can bring my starter back down to a more sustainable size.

Danish Dough Whisk
This is a new tool to me. A friend gave it to me as a birthday gift last year and I hung it with my other tools and liked the look at it. It took me over a year to finally use it though. I was surprised at how well it assimilated all my dry ingredients, and equally surprised at how thoroughly the liquids were incorporated, and how gently it worked. Game changer from now on for muffin batter. Give it a try.

I really hope you’ll give sourdough a try. It takes some adjusting to your thinking if you’re accustomed to making ordinary bread, but once you’ve made that adjustment so that your expectations are reasonable, you’ll love the lifestyle it brings with it.

Please let me know your thoughts, and if you have any favourite recipes – share them in the comments. I love trying out new recipes.

Warmly,

Cindy

Lessons I continue to learn from Ebeneezer Scrooge

I am a big fan of Charles Dickens’ Christmas Carol, partly due to it’s overall message of redemption, party due to its just being a beautifully told story filled with memorable and endearing characters, partly due to the fact that I cry every single time I read / hear it, every single chapter, partly due to my taking note of a different detail I had forgotten about or hadn’t considered before. Over the years, it has become an important part of my family’s Christmas. Published 181 years ago (December 19 1843) it has been in the public domain for longer than I’ve been alive and as such has been reprinted innumerable times, and the subject of countless movies from the black and white 1951 classic with Alistair Sim (not to be missed by the purists), to the most recent 2024 adaptation SPIRITED, and including many excellent versions of the pure story or adaptations of it. Of note are some of our favourites: the 1984 version with George C. Scott, the 2009 Disney animation using Jim Carrey’s voice, and of course – with the Muppets and Michael Caine, as well as millions of stage performances.

Many common terms in modern day English originated from the story and whether you’ve read the story or not, you probably know who Bob Cratchit, Scrooge’s nephew, Ghost of Christmas Present, Mrs. Cratchit and Tiny Tim are.

For those of my friends who also love the story, do you remember the scene where this beautiful observation is noted? It’s contextual paragraph is: “It is a fair, even-handed, noble adjustment of things, that while there is infection in disease and sorrow, there is nothing in the world so irresistibly contagious as laughter and good humor.”

The person who exuded such contagious good humor is the one we know only as Scrooge’s nephew, who had stopped by with his traditional invitation to Christmas dinner, to which his uncle just as traditionally threw back in his face. Most of us – having received such a refusal would never issue another invitation – justifying to ourselves that we had done our duty. Not this good man; he believed that Christmas time was a time to be extra “kind, forgiving, charitable and pleasant”, a time to “open shut up hearts … and to think of” others. And he embodied that testimony. I love Scrooge’s nephew. Wouldn’t we all want to have such a one in our families? Wouldn’t we all want to BE that one in our family?

Spoiler alert (if you haven’t read the story): Scrooge’s nephew was no hypocrite and he stood by his invitation; he keeps his good humour being true to his forgiving, charitable nature right through to the last chapter – when he cheerfully welcomes his uncle into their house party.

From the indomitable Christmas Spirit of Scrooge’s nephew, to the true selfish nature of Ebeneezer Scrooge himself,

Charles Dickens paints for us a picture of a man almost past being capable of feeling anything akin to ‘good humour’. His world was small, and it revolved completely around himself. From that heavy gravitational pull he had almost lost the ability to lift his eyes to see those around him.

I love descriptive lines like these; they create an image that I can literally ‘see’. Dickens was known for being descriptive and for his ability to have empathy – to understand his characters and to share feelings with them. He lived with his characters while he wrote, and often he lived through them (or them through him). He knew them intimately. They became instruments in his hands to address societal issues of his day (and of our day too). I’m sure at times the line between reality and the world he was in the midst of creating often became blurred. Such is the skill (and sometimes the burden) of one who uses his God-given talent to raise the cause of humanity, and to inspire us all to better works.

Scrooge’s only contemporary (the only one who came close to understanding him) was his former partner Jacob Marley.

Whether ‘friendship’ was possible between two such immensely selfish, self absorbed human beings is hard to say, but we know they were business partners, and as such – they were well suited to each other. Kindred spirits, in that they looked at life the same way. And so it was that it fell upon Jacob Marley to deliver a message to his protege – a message that may have been his only opportunity to interact with the world of the living, and thereby in some small way influence some good in it.

The setting is Scrooge’s bedroom.

The scene that comes to mind with this quote is a tender one that never ceases to make me weep when I read it. It is the one where Jacob Marley stands before Scrooge with all his chains “made of cash-boxes, keys, padlocks, ledgers, deeds, and heavy purses wrought in steel.” His explanation: “in life my spirit never roved beyond the narrow limits of our money-changing hole” and now from the vantage point of the world of spirits, he added “No rest, no peace. Incessant torture of remorse. . . .
Not to know that any Christian spirit working kindly in its little sphere, whatever it may be, will find its mortal life too short for its vast means of usefulness! Not to know that no space of regret can make amends for one life’s opportunity misused! Yet such was I! Oh! such was I!”

One can literally FEEL it – the pain and agony of Jacob Marley’s “incessant torture of remorse”. What about all those who, like him find themselves in similar conditions? Charles Dickens may have been a flawed man, but he had moments of sheer inspiration when he allowed the spirit of God to flow through his pen. And he did immense good for generations yet to come, of those who continue to read his words and allow his message to soak into their hearts. Jacob Marley admitted “of my own free will I wore [this chain]”, and that sitting by Scrooge during some days, watching him forge his own chain was “no light part of [his] penance”.

To Scrooge’s attempt to pacify him with flattery, he cried aloud and wringing his hands responded “Mankind was my business. The common welfare was my business; charity, mercy, forbearance, and benevolence, were, all, my business. The dealings of my trade were but a drop of water in the comprehensive ocean of my business!’ . . . .

‘At this time of the rolling year,’ said he, ‘I suffer most. Why did I walk through crowds of fellow-beings with my eyes turned down, and never raise them to that blessed Star which led the Wise Men to a poor abode? Were there no poor homes to which its light would have conducted me?’”

Truly there are many homes to which that light will conduct US in our individual lives. If we learn nothing else from Jacob Marley, it must be to look beyond ourselves and see what we can do for those around us – while we still can.

At leaving through the window Marley joined a mournful dirge – “coherent sounds of lamentation and regret; wailings inexpressibly sorrowful and self accusatory”. Scrooge watched one such ghost cry piteously “at being unable to assist a wretched woman with an infant, whom it saw below, upon a door-step. The misery with them all was, clearly, that they sought to interfere, for good, in human matters, and had lost the power for ever.

Such is the tragedy of regret.

the empowerment of the ‘present’

This quote is perhaps my favourite – because it is so ‘empowering‘. The PRESENT is what matters; it is the time to act. Wallowing in what SHOULD have been, and worrying or even the intentional planning for what COULD be will not change the Present. Doing something NOW is the only thing in our control and the only thing that can influence the course of future events.

The ghost of Christmas Present boldly stated “You have never seen the like of ME before!” and truly we hadn’t. Neither Ebeneezer nor us had ever seen anything like him.

I am reminded of a favourite hymn written by Will L. Thompson . . . .

Have I done any good in the world today? Have I helped anyone in need?
Have I cheered up the sad? and made someone feel glad?
If not, I have failed indeed.
Has anyone’s burden been lighter today Because I was willing to share?
Have the sick and the weary been helped on their way?
When they needed my help was I there?

Then wake up! and do something more – Than dream of your mansion above.
Doing good is a pleasure, a joy beyond measure,
A blessing of duty and love.

There are chances for work all around just now, Opportunities right in our way.
Do not let them pass by, saying, “Sometime I’ll try,” But go and do something today.
’Tis noble of man to work and to give; Love’s labour has merit alone.
Only he who does something helps others to live.
To God each good work will be known.

I heard someone say recently that decorating for Christmas has magic in it. Truly, a strange phenomenon happens when the lights go up, the nativities come out, Christmas music is playing on the radio and the house smells of gingerbread. People are kinder, more thoughtful and even charitable. Strangers lend a hand to strangers. Neighbours share things they don’t think to share at other times. People greet each other and take their leave with a “Merry Christmas”. We become aware of ways we can contribute to someone’s personal celebration. No other time of the year are these acts so concentrated as in the time we are preparing to celebrate Christmas – no matter what that looks like to you. It is one of the great Christmas Miracles!

the greatest miracle is a changed heart

And that is the wonderfulness of the Christmas Carol – that even such a one as Ebeneezer Scrooge, that “tight-fisted hand at the grindstone“, that “squeezing, wrenching, grasping, scraping, clutching, covetous, old sinner” himself – could change. He could change and he did change. And I cannot help but ask myself “if him, than why not me?” I too can change.

Every time I close that book for another year, I recommit myself to being better. “This life” Amulek said, “is the time for men to prepare to meet God , , .” (Alma 34:32) And who knows but that THIS day is the very day chosen for us to do exactly that. I believe that, and Charles Dickens through Jacob Marley, the Ghost of Christmas Present and Ebeneezer himself witnesses their testimony of it. Because of the intervention of mercy, he was able to turn his life around, and through the atoning sacrifice of our Saviour, he was given a new life – the chance to right his wrongs and lift his eyes to new opportunities. He escaped the torment of endless remorse that Marley – who turned out to be the truest of all friends – was condemned to.

Upon feeling the spirit of redemption (perhaps for the first time in his life), he joyfully proclaims “I don’t know what to do! I am as light as a feather, I am as happy as an angel, I am as merry as a school boy. I am as giddy as a drunken man. A Merry Christmas to EVERYBODY! A Happy New Year to all the world!”

He changed his future because he changed his ‘present’. And in so doing, he effectually changed his legacy. He who was known to be frightful, the one who caused people to cross the street to avoid stepping in his shadow, the one who by his own words, “wished to be left alone”, . . . on Christmas Day, “went to church, and walked about the streets, and watched the people hurrying to and fro, and patted children on the head, and questioned beggars, and looked down into the kitchens of houses, and up to the windows, and found that everything could yield him pleasure. He had never dreamed that any walk — that anything — could give him so much happiness.”

I’d love to hear your thoughts on the quotes I’ve chosen to share. What portions of the story were particularly meaningful to you? Tell me why. If you haven’t as yet taken the time to READ this story of all stories, do yourself a favour and commit to do so.

Merry Christmas Friends.

Warmly,

Cindy Suelzle

Maple Pulled Pork Waffles

Whether you’re feeding the family, hosting a backyard dinner party or whipping up something quick for a weekday meal, pulled pork is always a guaranteed pleaser. You can serve it with your favourite BBQ sauce and sides, in sandwiches and tacos, or over nachos, but have you ever served it over top a perfectly crispy waffle? Don’t knock it till you try it. My first introduction to chicken on waffles was a complete surprise. This just takes that favourite dish to a whole new level. How bout adding the flavour of maple syrup? Better yet, add a splash of sriracha sauce at the end for some extra zing.

What if I told you it could BE ON THE TABLE in less than half an hour? I know right! True story. Read on.

*full disclosure: this is not my recipe. I just wanted it written down somewhere so that I could share it. It originated with Chef Todd Leonard 1 (see below).

I am not a vegetarian but I do not eat much meat and could easily imagine a life without it. However, I live with people who DO like to eat meat, and I’m okay with that, though I do NOT like to handle raw meat. Having freeze dried meat checks off a few boxes for me.

Box 1: Food storage is important to me – not just for those BIG emergencies where the sky comes falling down, but for the more frequent emergencies like job interruption, like unexpected expenses, like illness that keeps one from shopping or meal preparation, like – I dunno, maybe something WAAAY out there, like a pandemic that keeps us out of the stores . . . . so many other of the day to day realities of normal life.
There is something to be said for the peace of mind that comes with preparing for those times. Properly sealed freeze dried food has a shelf life of 25 years. Once opened, it generally will last up to a year if protected from the moisture in the air.

Box 2: Saving money is important to me, by NOT cooking more meat than we need at any given time (meaning we either ate too much, or we ate leftovers for too long, or we wasted food by throwing it away, or worse – all three). Now I just prepare exactly what I want.

Box 3: Convenience of putting a NICE meal on the table in less than half an hour. Thrive Life freeze dried meats are all precooked and in some cases, lightly seasoned. You can even eat them straight out of the can!

Box 4: Never having to touch, smell or deal with raw meat. BIG box for me.

I’ll admit – waffles and meat never used to fit together in my mind UNTIL I tried it a few times. Now this is one of our favourites. So put away your slow cooker and get over yourself. You don’t need to thaw, precook or shred the meat. It’s already done.

*Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! Wowzers! Definitely trying THAT next time I make this recipe.

MAPLE PULLED PORK WAFFLES

I am using mostly freeze dried ingredients here (FD), but not to worry – you can substitute with equal amounts of garden fresh in every case. And if you have a pork roast in your freezer, but not the freeze dried pulled pork – not to worry. Just slow cook it like you would for any other ‘pulled pork’ recipe (without all the seasoning). What you’re going to end up with is cooked pulled pork – just the long way around. Freeze dried pulled pork is delicious and accessible – the short cut way.
Amounts intended to serve 4 or 5 people

Ingredients
normal stuff in your kitchen:
3 Tablespoons vegetable oil
2 Tablespoons Soy Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Maple Syrup
water
1/4 cup butter

Freeze Dried foods: (FD)
2 cups FD Pulled Pork 2
1 Tablespoon FD garlic OR 2 cloves minced
3/4 cup FD Onion Slices OR 1/2 cup FD Chopped Onions
1 cup FD Red Peppers
1/2 cup FD Green Chili Peppers
1/3 cup FD Green Onions
1 teaspoon Chef’s Choice Seasoning (or your favourite seasoning mix)

* optional: add more FD vegetables as desired. Green Peppers, Asparagus, Green Beans, Peas, Kale, Spinach . . . . etc
Put away your cutting board. These vegetables are already washed and sliced.

Waffles:
2 cups all-purpose flour
1/2 teaspoon salt
1 T baking powder
2 tablespoons white sugar
2 large eggs
1 ½ cups warm milk
1/3 cup vegetable oil

Sift all dry ingredients together, set aside.
Beat eggs and oil into milk.
Pour liquids into dry ingredients and stir to moisten all.

OR
use 2 cups of your favourite Pancake mix or try my mix (recipe in this blog site)
+ 2 eggs (beaten) to whatever liquid your mix calls for
*tip: 2 T Thrive Life Scrambled Egg Mix +3 T water = 1 egg

Directions:
1. refresh PULLED PORK by putting it in a jar or container with a lid. Add 3 cups warm water, fasten lid and roll the jar ensuring all meat is moistened. Set aside to allow to soften 10-15 minutes. A little longer isn’t going to hurt.
It is helpful to gently tumble the jar every few minutes.

2. make Waffles:
Preheat seasoned waffle iron and pour batter onto oiled, HOT griddle. Approximately 1/4 cup in each quadrant. Close waffle iron and watch the time. I leave mine for 4 minutes until they’re toasty brown, but every waffle iron is probably a bit different.
Cook waffles and set aside.

3. Pork mixture:
Using a large skillet, heat oil and lightly toast onions and garlic till aromatic and slightly browned.

4. Add the moistened pork with remaining water. Stirring gently (so as not to break up the delicate meat), add all the vegetables and Chef’s Choice Seasoning, adding extra water (1/4 cup at a time) as needed to keep the mixture wet. Last time I made this in addition to the onions, I used red peppers, green peppers, chili peppers, green beans and spinach.

5. Add brown sugar, soy sauce and maple syrup. Reduce heat and simmer gently another couple of minutes stirring, till all vegetables are moistened. If mixture is too dry, simply add a little more water. Taste test and season with salt and pepper to taste if desired (I never add either as I find the Chef’s Choice is perfect for me).

6. Remove from heat and add butter, allowing it to melt and emulsify.
Give it one final stir.

To serve: spoon a dollop of juicy, shredded, maple infused pork over top your fluffy waffle.

As mentioned above: *Someone recently told me they spooned the pork mixture onto the waffle maker, and poured the waffle mix over top! I’m loving that idea! Definitely trying it next time I make this recipe.

ENJOY.

Warmly,

Cindy Suelzle

Chef Todd Leonard, master behind the kitchen door

  1. Chef Todd Leonard is the department chair of the Utah Valley University’s Culinary Art Institute, one of the top professional cooking programs in America. Winner of the Nations Top Chef in 2018, and the first Chef from Utah to ever win the honour.
    https://kutv.com/features/inside-the-story/inside-the-story-utah-chef-is-national-chef-of-the-year ↩︎
  2. Unlike many freeze dried meats, PULLED PORK is a ‘high fat’ meant, which affects its open shelf life. Once the can is open, use it within a few weeks. Personally, I always write the date I open a can on the lid so I can stay on top of it. In the case of PULLED PORK, I put it in the fridge to buy me an extra week or two. If I know for sure I’m not going to use it right away, I’ll put it in the freezer part of my fridge to buy another week or two. Don’t forget about it – USE it! For this reason, I generally buy the smaller cans so that I can use them more efficiently, and I ALWAYS buy them when they are on sale. ↩︎

5 ways to STOP wasting money on food storage

I cannot tell you how many times I’ve had the “one-and-done” conversation with people who are rightly concerned about investing in long term food storage but don’t want to be inconvenienced by it.

Being compelled enough to invest money into food storage, buying a bunch of it all at one time, and then (having their conscience soothed), put it away and forget about it. Their thinking is that they have done their due diligence, with minimal inconvenience and now can get on with life giving no more thought to it.

The first time I heard this philosophy was a friend many years ago. They had learned of a new brand of food being sold locally, that had a very long shelf life. It was kinda pricey but the shelf life was attractive. They bought a year’s supply for their family of four, stacked it into a corner of their basement, and brushed off their hands so-to-speak. They were more than content with this marvelous plan; they had their food storage and didn’t have their life complicated with having to eat it. Simple. I admit, the idea was a little unsettling to me; it didn’t seem that life could really be that easy. Fast forward a couple decades. My friend had passed away of cancer. Their children had grown up. Her husband had remarried and moved to a different city. He called me one day. They’d had a house fire! All was lost including their long term food storage, which he had carried with him ten years before. Insurance had provided the money to replace it and he wanted to do exactly the same thing they’d done before.

1. USE IT

The reason he called me? Because he knew that at the time I sold Thrive Life foods, a relatively new brand of freeze dried food. “Just give me a reasonably varied assortment of food like I had before.” he said. He had no intention of ‘wasting’ it by eating it. It was intended as 100% food insurance, to be packed away again. We talked about the fact that most of the food he had depended on to ease his conscience for so long, was well over 20 years old, and not all of it was freeze dried, meaning it didn’t have the 25 year shelf life he thought it did. We talked about what he’d had previously – including milk and eggs (neither of which at the time he bought it, claimed to have the 25 year shelf life he believed everything had). As a friend, my counsel was to USE some of the food he was buying for two very important reasons: 1) to KNOW what one had, and 2) to know HOW to use it. Long term food storage is not the same as buying perishable food from the grocery store. It requires a little different ‘thinking’ to get used to it. He was adamant about “not bothering with all that”. What he had done two decades ago was conscience soothing and he wanted more of that.

We came up with a reasonable selection, and it was sent to him – which he stacked in a corner somewhere to never think about again.

His details involving the house fire may have been unique, but his philosophy was not. I have had that same conversation with many people over the years.

them: “Oh freeze dried food! I have a ton of that in my basement.”
me: “Great. How do you like it?”
them: “Oh, I have no idea; I’ve never used it.”
me: “Why not?”
them: “Because its FOOD STORAGE! And besides, I haven’t got a clue what to do with it.”
me: “How long have you had it?”
them: “We got it the year after we were married.”
me: “How long have you been married?”
them: “37 years.”
me: “Wow. You know its 12 years past its expiry right? You don’t have milk and eggs in there do you?
them: “Yes.”
me: “Well, I know the food you’re talking about, and the shelf life of milk used to be 5 years, and eggs was 3 years. Those are over 30 years past their expiry date. You might wanna dispose of them. . . . . I wouldn’t even open them if I were you, just throw them out. . . . .
So, . . . just curious, when were you planning to figure out how to use this food anyway?”

I have another friend who had pretty much the same idea. She had a lotta long-term-food-storage that she’d never had any intention of using, but a few years ago it became alarmingly evident to her that it was waaaay past its prime. She doesn’t want to waste it, (and waste all the money she spent on it), she wanted to learn how to use it. She had no recollection of how long she’d had the food (decades she admits), and there was no date on the cans. Apparently the labeling laws have changed since then.

My counsel? To USE it of course. I promised to come over and show her how to use them. We opened up her first can – broccoli. It was absolutely indistinguishable. Looking nothing like broccoli should, and smelling terrible. Nothing anyone would want to eat. “What can I do with it?” she asked.
“Throw it in the compost.” was my suggestion.
We opened a can of spinach with similar results.

On the left is dehydrated spinach that was deliberately left on the shelf waiting for some emergency that would justify opening it. No one could remember how old it was, and the owner mistakenly believed it was freeze dried when in actual fact it was dehydrated (with a much shorter shelf life). This is what happens when you don’t USE the food you store. The result was a lot of wasted food, and a total waste of the money spent to acquire it.
The spinach on the right is a 7 year old can recently opened. It is what freeze dried spinach SHOULD look like today, tomorrow, next year and 17 years from now.

To be fair, the food we opened was much older than it was ever intended to be. It is not the manufacturer’s fault that the food was not used when it should have been. It is the result of faulty “save-and-protect” reasoning. But on the other hand, from the beginning she never knew what she had, what it looked like, or how to use it anyway. Ironically that scarcity mentality intended to not ‘waste’ food by using it, resulted in ultimate waste. Wasted food is wasted dollars. It’s simple math.

I well remember that same brand of freeze dried food when it was a new thing, trying to wrap my mind around the concept of it and trying to justify the cost. I bought some, used it, didn’t see the value at the time, nor the point. As the science of freeze drying got better over the ensuing years, the food got better, and the nutrition got better.

2. FIND THE BEST

In 2009, when I first started buying Thrive Life (the brand I finally settled on after trying several on the market), their guarantee was that the produce went from field to freezer in less than 24 hours. I was impressed with that. By the time I put that into print, the company corrected me – their guarantee was now less than 12 hours. “Can’t get better than that” I thought. Produce picked ripe, washed, peeled, chopped and into the freezer in less than 12 hours? Incredible. “Can’t get better than that” I told people.
Wait! In another year, they raised the bar again. Produce picked at perfection when all nature’s goodness was at its height, and then washed, peeled, sliced and into the freezer in less than 6 hours! (usually 2 to 4 hours). Amazing. NOW with a pretty good degree of confidence I can be sure “it really canNOT get better than that!

In summer months my household eats directly from my backyard garden. I am hard pressed to get produce from my garden to the table in four hours! Truly it cannot get better than two to four hours.

What does that mean to you and me? Why is that such a big deal?

Because all fruits and vegetables begin to deteriorate within the first hour after harvest. That’s why. They begin the process of deteriorating in colour, texture and nutritional value immediately. To pick a fruit before its fully developed is to start out with a handicap. Thrive Life has a commitment to excellence that forbids picking produce before its ripe. Then its a race against the clock. That produce is washed, peeled (if needed), sliced or chopped and flash frozen to -40C within four hours! In that frozen state the food is transferred to a facility where all the remaining moisture is removed in the second step of the two step process of “freeze-drying”.

When spinach or broccoli or mangoes or strawberries or whatever, goes into that BPA free can at the end, it is more nutritious than those same ‘fresh’ fruits we buy in the produce department of our local grocery stores – that in nearly all cases were picked before they were ripe, and have been shipped a thousand+ miles to ripen on the supermarket shelves sometime in the following week or two. Without any moisture, that food is sealed in an oxygen free can, giving it an exceptionally long shelf life. Zero moisture + zero oxygen = zero decomposition. So when I open a can of peaches that was packed 7 years ago, it is as nutritionally sound as it was the day it was sealed. If I open that can another 7 years from now, it is still the same. THAT is what we’re talking about. And that’s why timing is such a big deal.

“freeze drying food is not rocket science”

3. Benefits of using freeze dried food NOW

FAMILIARITY
Becoming familiar with freeze dried food while our lives are comfortable and predicable is so important. Sometimes people fool themselves into believing they’ll use it when they have to, but a crises is not the time to start experimenting with foundational necessities like meals. There are bound to be some differences between what you’re using now and freeze dried food. Familiarity brings confidence, and confidence removes fear.
When we are prepared, there is no fear.

May be an image of 2 people and text

KNOWLEDGE
With familiarity comes knowledge and skill, opening a whole new world of possibilities. Learning how to use freeze dried food will make meal preparation a lot quicker and easier. Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal.
You’d be surprised at how streamlined your meals become. You can have dinner on the table in minutes.

ZERO WASTE
Not only will you reduce the waste of produce in the fridge going bad before you can get to it, and the waste of trimming a good portion of your broccoli, cauliflower and peppers etc, but you will eliminate the waste of those cans of food timing out. Think of the waste that my friend experienced having to throw out most of her ‘shelf stable’ canned food. My other friend who replaced it all after the fire – he would have had to replace it all anyway, fire or no fire – because most of it was long expired before the fire.

When you regularly USE your food storage, it replaces perishable groceries that would other wise go into the trash. The North American average for household kitchen waste is up to 40%. That’s an incredible figure to wrap your mind around. If you’re the average North American consumer, up to 40% of the food you buy is going into the garbage! What if you could reduce that waste? How much money would YOU save in a month, in a year? Take a minute (knowing your monthly food budget), and use some simple math to roughly calculate what that might look like to you. Imagine what you could do with an extra $3000 or $4000 a year! You could probably have your food storage built up in a very short time for one thing.

CONVENIENCE
One of the things we will depend on in any emergency is having food that will be convenient to prepare with fewer resources than we’re currently accustomed to. Knowing what that food is and what kind of variety is available ahead of time is helpful. Also knowing what your family prefers and doesn’t prefer ahead of time is pretty helpful too. You don’t want to learn that when its too late.

4. SCARCITY vs ABUNDANCE

A can of dehydrated cabbage, about twenty years past its expiration. This is the kind of thing that never should have happened.

A scarcity mindset is a way of thinking that focuses on the idea that there is a limited supply; one becomes obsessed with protecting it. Its a trap many of us fall into when it comes to food storage: “This is food storage. It must be protected.” But we’ve already seen where that thinking leads, and its a slippery slope. When the supply is not being replenished, protection mode kicks in. So what is the antidote?

Rotation. Rotation is a “1st in-1st out” mindset. It is continuously using and replacing. It is treating your food storage like groceries and your groceries like food storage. It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE.

If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing it, you are ROTATING. This keeps everything fresh and updated, saving you money and providing peace of mind. Your food storage becomes an organic thing with a pulse, not an inorganic box of dead food that nobody wants that cost you too much money. Consider a different perspective.

5. CHANGE THE WAY YOU LOOK AT IT

When you change the way you look at it, everything about it changes. The missing link between the SCARCITY mindset and the ABUNDANCE mindset is ROTATION. Rotation of “using and replacing” helps us regain control, and allows us to see abundance instead of scarcity. Change the way you’re looking at things.

I truly believe that when we are prepared, there is no fear. It is a personal mission of mine to help people gain the freedom and peace of mind that BEING PREPARED offers. And that includes FOOD STORAGE. Part of that is to help people stop wasting the food they purchased and are currently purchasing, and to help people acquire their food storage in the best possible way, getting the best prices and benefits in the process.

This is a course of action I have followed my entire adult life; it is very important to me. In the process, I discovered Thrive Life freeze dried food in 2008, and by the beginning of 2009, I brought it into our family bookstore – Generations Bookstore in Edmonton, Alberta. One of our major sidelines was food storage and emergency preparedness so it was a perfect fit. Since that time, we sold the store, but I kept Thrive Life with me as a personal consultant. I believe it is the best brand on the market today for high quality freeze dried food, and I am committed to helping people benefit in the same way I do from it.

In our house I’ve put it to the test. We’ve used it almost daily since those early years, and I know of which I speak.

I’d love to hear your thoughts on food storage and all things related. I welcome any questions you might have about Thrive Life specifically. Who knows? You might even want to become a consultant yourself.

Warmly,

Cindy Suelzle