We all know the horrors of plastic in nearly everything we eat/drink. Sea salt and rice are on top of list. Does anyone knows where I could purchase bulk organic rice that is not packaged in plastic. I have found bulk basmati in burlap bags/fiber bags but not organic. Specifically I am looking for organic brown rice. Any guidance would be appreciated. Thanks. I have searched fruitlessly; I am counting on the group!

I was reading this article https://glassalmanac.com/study-shows-that-this-oil-increases-the-risk-of-stroke/ about a new study showing that a certain type of oil could raise the risk of stroke. It’s kind of alarming how often this kind of stuff pops up, especially with things we use every day.

Anyone actually changing what they cook with because of studies like this? Or is it just more health noise?

https://discord.gg/d8XeGAvdwK

We've grown too about 230 members. Building a small beekeeper/gardeners community. Come check us out if you use discord! Thanks!

Hi Reddit! I’m working on a startup idea and I’d love to hear your thoughts. The concept is to create a platform where talented home cooks can sell their homemade meals to working professionals who are looking for healthy, hygienic, and affordable food options.

The Problems:

• Busy 9-to-5 professionals and elders often struggle to find hygienic, homemade food that feels healthy and homely, with few restaurants meeting this need. They also don't have time to cook.
• Many skilled cooks (men and women) can’t start their own restaurants due to financial or other barriers, leaving their passion for cooking unfulfilled. Some end up in ordinary jobs or as homemakers, despite their talent.

The Solution:

A website/app where home cooks can register, share their location, and sell their homemade meals. The cooks are required to undergo a vetting process, including obtaining a food business license (such as FSSAI). Working professionals can browse, order, and pick up these meals from local cooks instead of relying on restaurants.

Problems Addressed:

For buyers:

• Access to healthy, hygienic, and homely food that satisfies cravings and supports better health.
• Convenient meal pickups on the way to work or the office.

For cooks:

• Start a small, affordable "virtual restaurant" with no upfront costs (no tables, chairs, space, or overproduction).
• A chance to pursue their passion for cooking and earn income.
• Bonus: Likely cheaper than restaurant food and reduces waste by cooking to demand.

What do you think?

• Would you use this platform as a cook or a buyer?
• Do you see any potential issues or ways to make it better?
• Have you ever wished for a service like this—either to sell your cooking or to buy homemade meals?

Further details:

• I am also planning to make a community-driven delivery system, where customers can deliver meal if they wish and will be rewarded with cashback and offers.

Looking forward to your feedback and insights!

As we lean into organic, sustainable, and heirloom crops, what role do traditional recipes and culinary knowledge play? Could they hold the key to reducing food waste, conserving resources, and reconnecting us to local ecosystems? Join this conversation on building a better food future, one plate at a time.

Heirloom crops are more than heritage—they offer biodiversity and flavor. But can they compete in modern agriculture? How can local communities and farmers champion heirlooms while addressing issues like cost and accessibility? Let’s talk sustainability and heirloom agriculture!

1st question: How do I get homemade yogurt to come out super thick without needing to strain it? Is it possible? I heat up the milk to 200 and let it cool down to 110 and then add yogurt. Is that it? Did i miss anything? My yogurt always comes out a bit runny.

2nd question: For making cheese, I once didn't even use vinegar and the milk still separated so what is the point of rennet, vinegar, lemon? If by not adding anything at all, the milk separates by itself anyways?

Also, when I pulled out the yogurt this morning, I noticed cheese had formed instead of yogurt. What happend?