Real Food
Washington Alliance for Raw Milk-“like” something
Food Democracy Now!-do something
Say No to GMOs-do something
Journal of Natural Food & Health-learn something
A Campaign for Real Milk-learn something
Nourishing Our Children-learn something
Moms for Safe Food-do something
Institute for Responsible Technology-learn something
Roots of Change-do something
Cheeseslave-cook & learn something
Food Renegade-cook something
Balanced Bites-cook & learn something grain free
Cultures for Health-culture something
Weston A. Price Foundation-learn something
The Nourished Kitchen-cook & learn something
SPUD-buy something
Slow Food-learn something
Nom Nom Paleo-cook something grain free
Green Kitchen Stories-cook something vegetarian
Gluten Free Girl and the Chef-cook something gluten free
Honest Fare-cook something
YumUniverse-make something raw & vegan
Girl Gone Domestic 
Hello, I tryed your no knead sourdough and it was great, Thanks for sharing. However, I would have liked to have a higher rise on the loaf, any suggestions?
Kristi, Hello and thanks for stopping by. About the rise on your sourdough, a few things could attribute to a poor rise. First off what kind of flour did you use? I have found the less white flour used the denser the bread, so if you use half white & half whole wheat, it would produce a denser loaf than just white flour alone. Second, you must make sure your sourdough starter is very active, you’ll know because it’ll bubble up and expand when fed. And thirdly, you may try letting your dough sit less than the 12-18 hours and see if that works, the dough is ready when it gets the little pin sized bubbles. I hope this helps.