*Welcome Kate Downham, author of "A Year in an Off-Grid Kitchen"!

Congratulations to all the winners and a big thank you to Kate for sponsoring this week's give-away!

Congratulations 👏👏👏

Congratulations! I hope you will enjoy your books.

The winners have now all been emailed.

Thanks so much to Nicole and Permies for hosting this. I haven’t been able to spend nearly as much time on Permies lately as I would like to, and it’s been nice to hang around this week reading and contributing in the cooking forum.

If anyone missed out on winning and would like a copy of the book, buying the ebook on Permies gives you access to both the PDF and the epub versions, and supports Permies at the same time. Here's the link: https://permies.com/wiki/157756/Year-Grid-Kitchen-eBook

Also the paperback and hardcover are available on Amazon and anywhere else you'd normally buy books. Here's a link: http://www.amazon.com/Year-Off-Grid-Kitchen-Homestead-Resilient/dp/0648466167/

I just received your kitchen book. Looking forward to it. However I don't understand why you classify olive oil as a modern invention, vegetable oils, it has been the back bone of Mediterranean cooking for at least 6000 years. And I would use it over and above coconut oil any day. I am actually serious about why you don't rate its value.
Kerry

kerry pattenden wrote:I just received your kitchen book. Looking forward to it. However I don't understand why you classify olive oil as a modern invention, vegetable oils, it has been the back bone of Mediterranean cooking for at least 6000 years. And I would use it over and above coconut oil any day. I am actually serious about why you don't rate its value.
Kerry

I hope you enjoy the book.

I use olive oil for salad dressing but I don't consider it to be suitable for high heat cooking. For nutritional purposes animal fats from naturally raised animals have far more health benefits and are easier to produce in colder climates.