 What does stewardship actually mean when humans are part of the system—not separate from it?
Reclaiming Stewardship: Ethics, Food, and Land in a Disconnected World explores what happens when we reconsider our relationship with land, food, animals and one another—not as abstract environmental questions, but through the practical realities of living and working within a place. Drawing from our work in land-based education, food systems, hunting and whole-animal use, ecological stewardship, Indigenous knowledge, community practice and cultural revitalization, the book examines the growing distance between modern ideas about nature and the realities of actually participating in ecological systems. It asks difficult questions about what we eat, what we protect, what we kill, what we waste, what we call “natural,” and what responsibilities come with belonging to a place. At its heart, Reclaiming Stewardship is about rebuilding relationship: between people and land, humans and other species, knowledge and practice, and responsibility and action. Currently in development. Sample chapters and publishing information are available upon request. REQUEST A SAMPLE CHAPTER For publishing, media, speaking, or other inquiries, please email Susheela Kundargi.
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 ready for the oven ...and YES, you CAN freeze them! In fact, you can also freeze any leftover cabbage too - just be prepared, fermented cabbage does have a strong smell, even in the freezer and even in a heavy, freeze-grade zippered bag. Just sayin' !! Here's how it goes. I can't leave anything alone. As-is, where-is? Not so much. I have had cabbage rolls, and I found them satisfying but still bland. Call it sacrilegious, but that's the point where I pull out the hot sauce, or chilli sauce-relish. However, with this recipe, I don't need to do that. All the flavour is right there. It's not spicy; it's tasty. Not to mention, the sour cabbage is easier to digest and very good for you!
So here it is:
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