The Cultured Carrot was founded by Palak Sadarangani, a health coach practicing an Ayurvedic lifestyle and Kristin Simpson, a pharmacist with a holistic lifestyle approach. Both busy moms of young kids were blown away by the research and study of the microbiome. Up to 80% of our immune system is found in the gut. Eating fermented foods adds good bacteria to our guts to help maintain the balance we need for a healthy immune system. -- https://theculturedcarrot.com/pages/about-us
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| https://theculturedcarrot.com |
We pick only the best organic veggies and preserve them like grandma used to, with salt and time. We transform these little jars of sunshine, mixing with herbs, quality oil and pure love.
Each is bursting with color from the diversity nature gives us and loaded with a unique biodiversity of nutrition and microbes. Getting your daily dose of prebiotic-probiotic packed nutrition has never been easier. -- https://theculturedcarrot.com/pages/our-process
I bought the Beleafing with cabbage, turnip, and herbs. We generally eat salad for dinner and the leafy foods often benefit from a helpful dressing. I am just not a foodie. I do not remember a moment when I lost interest in it, but like smoking tobacco and drinking alcohol, food just got less and less compelling.
Right now, my best meal is probably a handful of mixed vitamin pills and five or six tablespoons of yogurt. Well, that, and pizza. I hardly remember a bad slice. I really wish that Whole Foods found some skilled people to work their ovens. I look at the pies and slices and just shake my head and walk away. We have a new vendor here in Kyle promising "313" style, but I have not tried them out yet. (313 is the area code for Detroit and I miss that style of deep dish pizza heavy on the mozzarella and no skimping on the sauce. So, we'll see... And Detroit pizza beats Chicago pizza.)
Be that as it may, I have never commented on the ingredients or processes of any Wheatsville vendor. I understand that there are constraints to commercial food production. That said, my challenge here was to find a blend that did not have water as its second ingredient. $10.99 for a significant fraction of 8 ounces is a lot to pay for water. I have the same problem with mustard. Some years back, I finally bought ground mustard and began mixing it into commercial preparations such as Sir Kensington, Annie's, Woodstock, etc., etc. But you are looking at a guy who tips the scales at 60 kg and never crossed 70 kg. Then, again, there's that 313 pizza waiting for me.
PREVIOUSLY ON NECESSARY FACTS
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Coffee at the Co-op Tradition and Novelty
Awesome Austin Foods at the Wheatsville Co-op
Cultured Carrot Fermented Foods (2021)
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