Real Food Kitchen Tour

Real Food Kitchen Tour: Bubbling Brook Farm

Welcome to another edition of the Real Food Kitchen Tour. This week we’re featuring Steve and Paula Runyan, authors of the Bubbling Brook Farm blog.

What’s a Real Foodie?

A “real foodie” is someone who cooks “traditional” food. We cook stuff from scratch using real ingredients, like raw milk, grass-fed beef, eggs from chickens that run around outdoors, whole grains, sourdough and yogurt starters, mineral-rich sea salt, and natural sweeteners like honey and real maple syrup.

We don’t use modern foods that are either fake, super-refined, or denatured. This includes modern vegetable oils like Crisco and margarine, soy milk, meat from factory farms, pasteurized milk from cows eating corn and soybeans, refined white flour, factory-made sweeteners like HFCS or even refined white sugar, or commercial yeast.

We believe in eating wholesome, nutrient-dense foods that come from nature. So we shop at farmer’s markets or buy direct from the farmer, or we grow food in our own backyards.

family picture 088 — Paula and Steve with Baby Buniq

This Week’s Real Food Kitchen Tour: Bubbling Brook Farm

This week we travel to snowy Alaska to meet Steve and Paula and their adopted baby girl, Buniq.

Buniq is the Eskimo (Alaskan Yup’ik) word for “sweet daughter”. Steve and Paula are blessed to have Buniq and she is just as blessed to have such caring parents who feed her so well. She gets the WAPF raw milk formula, fermented cod liver oil, and plenty of liver.

You can read on their blog about how they healed her underbite with food.

I think you’ll enjoy their blog as much as I do. There are lots of great recipes for organ meats and you can look at photos of their family processing moose. And of course, the baby pictures are adorable!

meat cutting and feast 032 — Baby Buniq Eating Dinner

Blog Name: Bubbling Brook Farm
Blog Authors: Steve and Paula Runyan
How Long Blogging: 4 years, though in the last year, we have let it lapse a bit, as we have a private family blog we focus on more.
Location: South Central Alaska. More specifically, we are in the Matanuska, Susitna valley, about 1.5 hours north of Anchorage.
House or Apartment: We own a house.
Size of kitchen: working area is about 9×18, though with the area that is past the U shaped counter it is double that.
Things you love about your kitchen: That I have one!
Things you would change: The kitchen is very cramped. We dream of ripping out part of the counter, and installing a large island with a large rack for hanging all our pots, pans and utensils. Adding one more oven in the island would also be nice.I spent many years working in commercial kitchens, and so often find home kitchens to be lacking, lol!
Favorite Tools and Gadgets: Bosch mixer, cast iron pans and Cutco knives.
Biggest Challenges Cooking Real Food: Not enough space for dishes, pots and pans. And certainly not enough room for more then one person to cook at one time.
Current Family favorite Meal: Stew, that contains moose, carrots, rutabagas, onions, tomato sauce, salt, pepper and rosemary.
Favorite Cookbooks: Nourishing Traditions, Joy of Cooking, Boston Cooking-School Cook Book, 1912 edition and The Victory Garden Cookbook.

How cute is that photo? Paula didn’t send me this one; I went and snagged it from her blog. It was just too precious not to include!

Looking into the main area. See the canned moose stew meat?

I love all the cast iron!

Father in law helping get stew meat packed into jars for the canner

Moose heart from the road kill moose we were selected to get this summer

Yum! I’ve never had moose. I’ve had elk and venison, though, and I love them both!

Smoke house we rigged up to better utilize the small hot smoker. Summer and Andouille sausage can be seen hanging from above.

Oh, my goodness! I’m so envious of this smoker!

In the fridge we have zucchini pickles, cream and milk from the dairy farm goat milk from our farm, produce from our garden, fish from a local stream and salmon roe thawing to make caviar, grass fed lard, and home made birch syrup, as well as a few leftovers.

Bulk tea and WAPF baby formula ingredients

Ferments-Water kefir, goak milk kefir, Lacto fermented garlic, basket of eggs and oats soaking for baked oatmeal in the morning.

Check Out the Previous Real Food Kitchen Tour Posts

Let Us Tour Your Kitchen

Are you a real foodie? Do you have a kitchen that you’d like to see featured on CHEESESLAVE?

Please email me at annmarie AT realfoodmedia dot com. Either send me a link to a Flickr set or email me your photos (minimum of 5, but more is better). Note: Please send me LARGE photos. Minimum 610 width. If they’re too small, I can’t use them.

Oh, and please send the answers to the above questions (at the very top of this post).

As much as I’d love to include all the photos I receive, I can’t guarantee that I will use your photos in the series. I’m looking for creative, good quality photos.

Some ideas for photos:

Show us what’s in your fridge or what’s fermenting on your counter
Take some snaps of some of your favorite kitchen gadgets, or show us how you organize your spices
Got backyard chickens? Send some pics!
How about a lovely herb garden?
Kids or pets are always cute!
Try to include at least one photo of yourself, ideally in your kitchen

And no, you don’t have to have a blog to be included in the tour.

Real Food Kitchen Tour: Bubbling Brook Farm

What’s a Real Foodie?

This Week’s Real Food Kitchen Tour: Bubbling Brook Farm

Check Out the Previous Real Food Kitchen Tour Posts

Let Us Tour Your Kitchen

Read next

How I Went Too Low-Carb on the GAPS Diet (Guest Post)

Hawaii Vacation: The Food

Bone Broth: A Cure for Cellulite?

Comments ()

What’s a Real Foodie?

This Week’s Real Food Kitchen Tour: Bubbling Brook Farm

Check Out the Previous Real Food Kitchen Tour Posts

Let Us Tour Your Kitchen

Read next

Comments ( )

Comments ()