Vegan Fudge: Traditional Homemade Candy - A Step by Step Photo Guide

A truly vegan guilt free fudge, made with organic and Fair trade ingredients!

I don't make nearly enough fudge for the family and for gifts.  I made it so much for the shop that it became a bit of a chore.  But lately, I've been trying to create a habit of whipping some up for special occasions and holidays like Yule gift giving. For Lupercalia last, I poured a batch for my daughter's class in lieu of the more grown-up celebrations.

Actual fudge isn't the bizarre current fashion of brittle pre-cut oversweet crumbles or "instant" recipes of marshmallow cream or melted chocolate chips. Though those are now considered the norm, they are modern and rather inadequate adaptations of the traditional candy, which requires some skill to make.  It's uncommon now to find someone who practices the techniques, other than London High Street candymakers, so until they try the fudge from the StillRoom, most people haven't ever eaten it.

Traditional fudge is a real candy; cracked sucrose heated to a certain temperature.  Since it requires some specialization, as well as access to sugar, this is a relatively modern confection, originally only available to the upper class in the middle ages and working its way down to the rest of us when sugar and high heat cooking became more available.  Although the traditional method takes far more time and care than current industrial techniques, the final result, being much healthier and eco-friendly, is totally worth the effort to learn. People will be impressed that someone still knows how to do this!

I always go to the horse's mouth for my research. Whether it's Roman naturalism treatises or early medieval physician documentations (those I have to get in translation still), to late medieval stillroom books and Victorian household encyclopaedia  I look for the original techniques and uses before I try adapting something.  In the case of fudge and candy making, they were an encouraged art for amateur cooks and a requirement for professionals up until the 70's.  So to get ideas about how to re-create them for today's audience, but still keep the best of the traditions, I refer to cookbooks and instructions from the 60's all the way back to the Tudor era.  In this post, I'll take out most of the guesswork and distil down the best of the techniques for you.  As it were..

Candy making is one of the most dangerous ventures in your kitchen.  Fudge isn't as bad as some, but candy is a thick burning syrup that sticks to your skin and clothing, and doesn't come off easily.  Think Napalm.  When you attempt any candymaking, make sure the kids are busy, the pets aren't underfoot, and no one is running around your workspace.  It is unforgiving, and there are few second chances.  If you get it on your skin, have some comfrey, tea tree, aloe or lemon juice ready.  Only the comfrey will ensure you have no scars, but the others will help you use that hand again in less than a month..  (Experiences of the Candy Maker story no. 1)

1. The Pot

Your choice of pot is pretty crucial.  It has to be nearly three times bigger than the amount of ingredients you first put in it, and it has to be comfortable handling very high heat for a fairly long period. So for a pound of fudge for example, I use a Dutch oven.  If you select too small a pot, you won't be able to correct your choice easily once you get started, since you do not want to attempt to pour splashing candy from one pot to another, and the only alternative is letting it bubble all over your stove.  (Experiences of the Candy Maker story no. 2)

The sides of your pot need to be coated in a fat. Don't worry about the bottom. I used to use butter, but it's not necessary.  The vegan version works just fine with vegetable shortening, cocoa butter, or coconut oil.

2. The Ingredients

For 1/2 lb of fudge:

2 cups sucrose (dehydrated sugar cane juice is what I use.  It's a whole food, and works the same as white sugar. Beet root sugar theoretically will also work.)

1/3-1/2 cup cocoa (I use fair trade organic cocoa, which is much stronger than regular, so compensate accordingly if you don't have any.)

pinch salt (artisan sea salt means I use much less, and it's good for you.)

2/3 cup water (I use filtered.  I can easily taste chlorine, and it can create weird reactions in cookery.)

Try not to get the sugar on the sides if you can.  It will make your job slightly harder later.

3. The Cooking

Stir on the stove while heating.  It will take awhile to combine properly, and continue to mix and stir until it starts boiling. Don't worry too much about the clumps of cocoa, but do be careful not to get sugar on the side.  If you do, scrape it off with your spoon or even a rubber spatula, if you're fussy...  It will start to get very satiny before it starts to bubble.

Then stop, and take the spoon out.  Set your spoon aside and let the candy bubble.

See how big it gets?

Get out your candy thermometer, and place it in the candy, without touching the bottom of the pot.  For fudge, you require the Soft Ball stage, or 235-245F. (about 112 - 118C for most of the world). Check the reading by getting down and looking at eye level.  A few degrees can make all the difference in candy making.

I usually stop at 240F and, depending on the pot I use, it will rise a bit before it starts cooling. I also use  the highest heat setting, but you may want to turn it down as it approaches the correct temp, since it can rise quickly.

My home ec teacher was a true professional, and I remember at least one experiment with candy making where we didn't even use the thermometer, but instead used the ice cold water method, so we learned how each candy stage 'felt'.  For stillroom work, I use the far easier temperature gauge, which is what I recommend here.

Turn off the heat and just let it sit without moving. It will fall quickly.

Get your pan ready.  If I'm shipping or giving the fudge away, I use a disposable or reused tin.  If we're keeping it for home, a cake or pie pan will do. After washing, make sure the pan and lid are thoroughly dry.  Any water droplets can mar the surface look of the fudge. Grease bottom and sides.

Now find something else to do with yourself for a bit.  I try not to leave the kitchen or watch TV, in case I forget what I'm doing, but your fudge needs to remain undisturbed while it cools.  You can leave the thermometer in if you like.  You are waiting until the temp is about 110F, or 45C.  I just use my hands near the bottom of the pot. If it's uncomfortably hot to the touch, it isn't ready yet. Wait until it's still quite warm, but not too long!

4. The Beating

Now comes the trickiest and fussiest part.

Testing, testing...

Using a new, clean, dry spoon, add your flavouring.  I often use the traditional 1/2 tsp. vanilla (organic and fair trade feels good and tastes better, so you use less.)   Mix in and begin to beat the fudge.  Depending on how hot it was, this can take a while. Watch carefully under a good light source. Keep beating until you begin to see the gloss start to disappear with each stroke, and the fudge become heavier and thicker.  Pour into your pan.  Many do not recommend scraping the sides into your pan.  I only suggest it after you have filled your pan, and you want to eat - I mean, test - your batch.  If I am giving it away, I don't want to take a chunk out to test it, which would totally mar the look, so I use the remainder that is scraped on to the spoon.  Mmmm...testing...

(Illustration from Better Homes and Gardens: circa 1966.) 

For home use, score the fudge while it's still warm, to facilitate cutting it later. When I present my handcrafted fudge in the traditional manner for shipping and gift giving, it is sealed when cool, unscored and untouched, until opened by the recipient. Stays softer that way, too, and doesn't get all broken up in transport.

After completely cooling, your fudge should be soft, moist, even grained, and satiny.  If it's not entirely perfect, and isn't completely far gone, a good freezing will fix most errors. Freeze completely, and when it's totally thawed out again, its structure changes to a better grain.  Only freeze once, though, and don't refrigerate after. It turns into a pudding.

Is that a dinosaur print in my fudge? No, that's a kitten track.
Remember to cover your fudge when cooling!

Fudge is a tricky and fickle candy, so occasional sloshes on the side or drops of water can ruin its perfect surface, but fortunately my skill makes such incidents rare.  So you'll need to practice!

5. Variations on a Theme

Herbs

Remember when your food was your medicine and your medicine your food?

From horehound candies to spruce beer; from real marshmallow to liquorice, Western herbalists have traditionally created tasty treats to tempt those under their care to take the vitamins, minerals, and remedies they needed. In the spirit of that ancient protocol, I often add medicinal or nutritive value to my fudge with herbs, or vary the flavours with different additions. Because it's just not magnificent enough already...

Substituting the water with an herbal infusion of organic herbs means the sky's the limit.  Cool and filter with cheesecloth first, of course.  Even one stray leaf will be most unpleasant in a soft, moist, even grained fudge, if it doesn't ruin it completely. I've never found an herb that noticeably affects the flavour of the fudge, so consider what effects you're interested in, rather than worrying about blending the flavours.  Don't forget to use a non-reactive pot for cooking your fudge, too, if you want the herbs to be at their best. Some suggestions are:

*Nettle and Dandelion leaf, which has oodles of vitamins and minerals, including iron, and helps prevent allergic histamine reactions. Forget to take your calcium? Can't stand your iron supplement? Need more B's? This will make you look forward to your daily dose.

*Wild yam, Dong Quai, Vitex, Cohoshes, Cramp Bark, and Licorice Root can make a PMS or Menopause fudge to replace and replenish your hormones.  Who needs Midol?  I have fudge!

*Immune Boosting - Elderberries, Echinacea p. and a., Astragalus, Ginseng, there are so many...  I mean, if your kids are gonna eat 'em anyway..

*Ginseng, Sarsaparilla, Yohimbe, and Damiana can add spark to any adult encounter.  Seriously.  Use this one sparingly.  It totally works..

Flavours

Like it extra chocolatey?  I know I do, so I often double the cocoa powder.

Feel like a mocha? Add expresso as part of your water component.

Organic oils are much stronger than flavoured oils, with no aftertaste.  They are added just before the beating, instead of vanilla. We have experimented with many in the stillroom.  Some of our usuals are:

*Peppermint: Careful.  Organic peppermint is very powerful.  A few drops are all that's needed.
*Sweet Orange.
*Rum
*Brandy
*Lavender. Traditional, believe it or not.

Tips

Candy making is pretty impressive organic chemistry.  You are changing the molecular structure of the sugar, so certain conditions must be met, or it just won't work.  Sugar stops melting at boiling, so make sure all of it is mixed and off the the sides of the pot before it starts to boil, since those grains won't be able to melt after that.  Why is that important?  Because, like honey and syrup, liquid sugar will accrete around any stray particle, especially unmelted sugar, and crystallize completely.  Once that happens, there is almost nothing you can do to save your candy.  It will be inedibley grainy, and even freezing won't fix it.  That's why you need a new spoon to beat with, too.

I therefore air dry, rather than towel dry, all of my equipment where possible, just to be extra cautious of stray particles.

Beating also alters the candy.  The longer you leave it to cool, the quicker it will turn when you begin to beat. If you start too early  it will take forever, but don't wait too long, or the entire thing will set in your pot in a flash.  If you pour before the candy has altered enough, it will be grainy, but usually edible.  Freezing will help that mistake the most.

It's easy to double batch, but triple gets harder.  You need an extra big pot, and strong arms to beat that much candy.  Don't say I didn't warn you...

Not the industrial brittle pre-cut candy most people are used to; this is the most moist and creamiest fudge you've ever tasted, and absolutely guilt free chocolate!  Let me know how your experiments go, and good candy to you!

Stevia: The Miracle Sweetener & How to Use it!

Dried Stevia

"What if there were a natural sweetener that:

Was 300 times sweeter than regular sugar, with minimal aftertaste
Had no calories
Was suitable for diabetics
Appropriate for children
Did not cause cavities
Was heat stable and thus could be used for cooking and baking
Was a great alternative to synthetic sweeteners
Easily blended with other sweeteners, such as honey
And already widely and safely consumed in many countries around the world for decades.

Well, this remarkable, no-calorie sweetener called Stevia is, unfortunately, not a household name. It should be... With the availability of Stevia, there seems to be little reason to use artificial sweeteners such as aspartame and saccharin."

Humans have used Stevia for centuries with no known side effects. The Japanese and others have been using it commercially to sweeten their treats for decades.  People who have little tolerance for sugar or other sweeteners can use Stevia leaf or Stevia extract. Studies suggest that Stevia has a regulating effect on the pancreas and could help stabilize blood sugar levels in the body, due possibly to its Chromium component, therefore making Stevia a better choice for people with diabetes, hypoglycemia, and those prone to Candida. Traditionally Stevia is indicated as a cardiotonic, anti-gas, and for obesity. Stevia is also used to reduce acidity (heart burn), hypertension, and to lower uric acid levels. Research suggest that Stevia will fight bacteria in the mouth. The sweetening power of Stevia extract is estimated to be 300 times that of sugar. Both leaf and extract may be used in cooking.
　
Diabetes and Hypoglycemia
Scientific research has indicated that Stevia regulates blood sugar levels, bringing it to a normal balance.

Weight Management
Stevia contains 0 calories, making it the ideal sweetener for any weight loss or weight management diets.

Cardiovascular
Studies have also shown that Stevia works as a cardiovascular tonic, lowering high blood pressure.

Bacteria
Stevia inhibits the growth and reproduction of bacteria and other infectious organisms like those that cause colds, flu and dental caries.

Skin care
Applied as a face mask, Stevia smoothes out wrinkles and is effective in healing acne and in treating seborrhea, eczema and dermatitis.

Digestion
Taken as an herbal tea, Stevia improves digestion and gastrointestinal functions and effectively soothes upset stomachs.

Raw Leaf vs. Extract

I have the fresh leaf in my garden, which of course is the cheapest to use.  However, the fresh leaf can't be substituted directly in recipes that require sugar.  I can dry it in the winter, and then powder it, of course, which is still far cheaper than the prepared forms in the health food stores.  Those have a purpose, though, too.  They are standardized, fully prepared and completely water soluble, so it might be worth paying the premium to know exactly how much you need, and not to have to filter all those darn leaves.  Easier to carry around with you to use during the day, too.

So be careful in the recipes below!  Keep in mind which concentration level of the stevia you are using is.  Raw form is of course far less powerful than extract, but the price certainly compensates for that...

Recipes and Suggestions for Use:

For teas, infuse the raw fresh or dried herb as usual in with your other black or herbal leaves.  No need for additional sweetener!

When substituting and experimenting with your stevia in cooking and baking, remember that it has no calories, so it doesn't provide the nutrients needed for rising yeast, for example. The raw or dried leaves can be made into an infusion, filtered, and directly included as the liquid component in recipes using water or milk for most purposes, though. It's far cheaper than the concentrated health food store version, if a bit more of a bother.
How to make herbal infusions:

Get inventive, and send us some of your suggestions!

Easy Ginger Ale

YIELD: 8-OUNCE SERVING

3 ounces ginger syrup (see below)
5 ounces sparkling mineral water
ice cubes

Pour the syrup into a 10-ounce glass and add the ice cubes. Slowly add the sparkling water. Stir and serve. 

Homemade Ginger SyrupYIELD: APPROXIMATELY 4 CUPS

With minimum effort, you can make this flavorful stevia-sweetened syrup to have on hand whenever you're in the mood for a refreshing glass of sparkling ginger ale.

4 cups water
4-or 5-inch piece fresh ginger
1/2 teaspoon white Stevia powder
2 tablespoons vanilla flavoring
1 tablespoon lemon extract

Peel and finely chop the ginger. Bring the water to a boil in a small saucepan. Add the ginger and Stevia, reduce the heat to low, and simmer gently for 8 to 10 minutes. Strain the liquid into a heat proof container, and stir in the vanilla and lemon. Covered and refrigerated, this syrup will keep for several days.


Flourless/Sugarless Chocolate Cake (non-vegan)
Ingredients:
14 oz semi-sweet chocolate chopped
3/4 cup plus 2 TBS. unsalted butter
10 egg yolks
1 tsp. Stevia
1 TBS. vanilla extract
1 tsp. lemon juice
10 egg whites
1/2 tsp. Stevia
2 cups heavy cream, whipped

Instructions:

Melt chocolate and butter in top of double boiler, or in microwave. Set aside to cool slightly. Beat yolks and the Stevia until smooth; stir in vanilla and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 tsp. Stevia, beating until stiff peaks form. Stir 1 cup whites into chocolate mixture, then fold in remaining whites. Pour batter into a 10 or 12-inch pan which has been greased and floured and lined with wax paper. Bake in a preheated over at 250 F for 2 1/2 hours. Cool COMPLETELY on a rack before removing from pan. Serve with whipped cream.


Grandma’s Apple Pie
Yields a 9 inch pie

Pastry for a 9 inch, 2 crust pie
6 cups peeled and thinly sliced pie apples
1 or 2 teaspoons fresh lemon juice
1 1/2 teaspoons Stevia Extract Powder
2 to 3 tablespoons whole wheat pastry flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Dash of cloves or allspice
2 tablespoons butter

Fit bottom pastry into a pie dish. In a large mixing bowl sprinkle lemon juice over apples and stir to mix. Using a cup or small bowl stir together Stevia, flour, nutmeg, cinnamon, and cloves or allspice. Sprinkle spice mixture over apples and carefully stir to coat apples. Pile apples into crust. Dot with butter.

With water, moisten the outer rim of the lower crust. Place upper crust on pie and crimp edges together. Slit top of pie to allow steam to escape. Place on a cookie sheet. Bake at 350 degrees in a preheated oven for 55 to 60 minutes. Aluminum foil can be placed over the pie during the last 15 minutes to prevent over-browning.

Cool on a rack, cover and leave at room temperature overnight or refrigerate if you like. This pie is delicious at any temperature.


Pesto SauceYields 1 cup sauce

This unique herbal sauce freezes well for later use. Goes on sandwiches, salads and pasta dishes or by itself on bread or crackers.

1/2 cup parsley leaves, stems removed
3/4 cup chopped fresh basil leaves
1 clove garlic, peeled and chopped
1/4 cup vegetable oil (olive oil if you prefer)
1/16 teaspoon salt
1/8 teaspoon Green Stevia Powder
1/4 cup chopped walnuts
3 1/2 tablespoons Parmesan cheese or Parmesan style soy cheese

Process in a blender the parsley, garlic, oil, salt and Stevia. Push down the sauce with a rubber spatula as needed. Add remaining ingredients and blend. The sauce need not be entirely smooth. Refrigerate in a covered jar.


Stevia face masque/ Stevia liquid
Ingredients:

Green Stevia powder

Instructions:

Brew like tea. Mix residue with extra virgin olive oil. I keep it in the fridge. When this is smoothed on the skin, it is like a cool breeze blowing on your face. Let it dry. When it has dried, rinse off. Your face will feel sooooo smooth and soft. Took 5 years off my face, even a friend noticed how relaxed I looked!! Nothing like "recycling" your Stevia leaf. Extra paste can also be stored in the fridge for two or three days.


Lemon Ice Cream Sweet cream with a lemon zing.Yields 6 servings

1/2 teaspoon Stevia Extract Powder OR 1 1/2 to 2 teaspoons Green Stevia Powder
1 cup milk, skim or whole
1 cup whipping cream
1/4 cup fresh lemon juice
1/8 teaspoon lemon extract

Combine Stevia, milk, and cream in a small, deep mixing bowl. Stir to dissolve Stevia. Cover with plastic wrap and freeze 1 or 2 hours until solid around the edges.

Remove from freezer. Add lemon juice and extract. Beat thoroughly and replace the plastic wrap. Return to freezer.

After 2 hours beat again. Freeze some more until consistency is firm but still soft enough to dip. This entire process requires about 6 hours and very little effort.

For leftovers, remove from freezer about 1/2 hour before serving to allow for softening. Whip again if desired.

Variations:

The amount of Stevia and lemon extract can be varied according to taste. Equal amounts of lemon extract and vanilla extract can be use.

Vegan: In place of dairy milk use soy milk.

Vegan Noggin
2 10 oz pkgs. silken tofu
16 oz vanilla soymilk
1 TBS. plus 1 tsp. vanilla
1/4 cup sugar
2 TBS. brown sugar
1/4 tsp. ground turmeric
1/2 to 1 cup brandy or rum
nutmeg to taste

Combine everything except nutmeg in blender; blend 'til smooth. Serve chilled and dusted with nutmeg.

ECOS Demo at the U of A - Aug. 13, 2011

From the ECOS: Naturalization Site Tea Party and 'Gifts of Nature' Demo 

"Interested in learning about native Albertan plant species? Want to know what ECOS' Naturalization Project is all about?

We'll have an informative talk about native Albertan plants by Cherry Dodd of the Edmonton Naturalization Group while we enjoy tea made from native plants and vegan pastry treats!

Following the tour by Cherry Dodd, we will be joined by Gifts Of Nature who will be doing demos on how to utilize native plants to create our own oils, salves etc."

For more information about ECOS' Naturalization Project

We donated our time so this event was free for the participants.

I have to practice recording these more.  We rode bike there, it was +30 out, and I didn't mike up.  So the sound sucks, and I'm roasting.  However, there might be some merit to these anyway.

Next time, I'm getting one of those clappers from the movie producers.  Any more like this and I'll have my nerd card revoked for low quality tech and content.

Part One

Part Two - After everyone has created their infusions

Tech and sound by my journeywoman.  She makes a better alchemist.  Heh.  But it was much appreciated, or I wouldn't have this at all.

When I was talking about olive oils, I oversimplified a bit.  Expeller pressed is squeezing.  Cold pressed is squeezing at low temps.

My 9 year old daughter said she had a hard time with the magpie cawing in the background. It's very...natural.  But if someone wanted to help me subtitle it in future, it might prove more useful.

My Transformation: A Guest blog from my Apprentice

On the eve of the anniversary of her apprenticeship, I asked my now journeywoman to write up something about her experience so far. Hopefully I can get her to contribute more to the blog in future. Hint, hint...


"Looking back on myself one year ago I am surprised to see a girl that is totally unfamiliar to me now. She resembles me slightly and has my shape, but her presence is that of a shadow. Today is the one year anniversary of my meeting with Trey, commencing my path and taking the first step away from that shadow of me. The difference between my former self and my current self is daunting to me at times and I have to pinch myself every once in a while! Taking on this traditional apprenticeship had provided me with much more than I had anticipated for: it has taught me unexpected skills and transformed me into an empowered woman. I had not only been able to change the direction of my life, but have unburied lost parts of me, and have defined, organized and prioritized myself and my future. Before never feeling that it was proper to call myself a woman, now I have that power and surety: I have arrived.

The old me, like most of my peers, was lost within the world trying to find my spot, not really sure where to put our efforts and energy. Usually my job choices ended up between other zombies on cooking lines following patterns designed by a superior. For many reasons I had decided that life in the kitchen was not for me, and walked away short some of my thumb, and bearing many scars. I had attempted to purse my happiness by working at a stable, and being around the horses was enough to satisfy for the time being. This did come at a cost, as most mindless tasks do, for I was running on a schedule not of my own and treating horses in a way I did not agree with. Never mind having to cross the large city of Edmonton in a mad rush every morning. Followed with the mad rush home to continue the endless jobs of cooking, cleaning and some quality mother-son time and that was never enough. Missing my little one was the worst. Oh, and I had an evening job too. This was my life and I was content with the choices I made but still it was just not good enough; I had craved for something more. I was really starting to feel trapped, more like I didn’t belong and was considering a move out of country. Then I saw the ad. A woman was looking for an apprentice in traditional healing which had my attention quickly. In the past when I was shown opportunities like these I rarely follow up on them, mostly because I was unmotivated, but I was propelled to respond as if by some guided force, and got to meet with Trey.

Since I was already in search for something greater it was really easy to adapt to all the new things I was being shown. One might say: I was easily programmable. Eventually I had quit the job at the stable and my night job and devoted my time to this work. Because I had the devotion and determination my transformation had happened much quicker than it could have. I went from being an unsure adolescent, to a competent businesswoman, aware of her own abilities, always looking to improve and radiating with confidence! Well I’ll be honest; I’m still working on my confidence but it has much improved. Not only did I re-write my persona but working with a traditional healer entails all sorts of great health benefits! I am in fantastic health now both physically and mentally. I have been able to sort through the mess that is inside my head. More importantly I’ve learnt to identify some of the things causing those messes, and stopped putting crap inside of my body and mind. Since I’ve done this my brain has been much more efficient, and my senses have all been heightened.

This improvement on myself as a whole, and the skills I have learnt made me realize that I have more worth than I have previously given myself credit for. And this lesson is the most important one that Trey has taught me. I haven’t even mentioned the history lessons, religious studies and people skills I’ve learnt!

One thing that didn’t change as drastically was my aspirations. I have always wanted the same thing and still do, but the scene has changed slightly. Now I envision myself not only fulfilling my desires but I see the purpose of my actions to have so much more meaning now. I’m making a difference in the world. Me. My voice is being heard and I can make things happen. I’ve realized the importance of protecting our Earth and how loud our voices can be. It isn’t a surprise that I have developed an appreciation for all that is handmade! It’s hard bloody work to make gloves, soaps, candy and chocolate contrary to popular belief, and this impression that such our goods should come cheap upsets me greatly now. Now I feel empowered and can put my empathy in the proper places to use it effectively.

My skills have increased a great deal and the priorities of which skills I want to learn first have shifted around a lot. I always have had the interest to acquire certain abilities, such as sewing, baking, wood working and leather working, but now they are much higher on my list of things to do. This is because I know that these skills will take me much closer to my visions and goals than any of my previous ambitions.

I have also taken steps to achieve all that I want much quicker than what I would have done without this change in my life. I have just bought a house, launched my career in the Green Party and started my own business; I should mention that I’m twenty two years old. And I was able to make this happen. A feat that I had never believed I could do, especially when Trey had first mentioned it. When she had mentioned it the second and third time I still refused to believe it. Even now I still am having difficulties believing it - shock perhaps?

My life has been completely and irrevocably changed in the past year, and I’ve never felt better! The possibilities are endless and I can spend many lifetimes learning all that I want to, I’m still discovering how to be selective. My old self could never have dreamt of a future like the one I’m building, and I most definitely would not have thought to stand up before. It is now much more difficult to sit down and not say or do anything than it was. I am equipped with the tools to make my living doing what I want to do: to live in abundance like I have never imagined and to make a difference in the world. I have endless gratitude towards the woman who had guided me this far, for I could not have done this within a year without Trey, and I can only hope to be as good to my apprentices as she has been to me."

How to Brew your Medicinal Tea: A Quick Refresher!

I include these instructions with every herb purchase from my shop.  It's the quick version to get the most benefit out of herbs for those who are just starting out.

Suggested dosage: Begin with one teaspoon of herb per cup of water, then adjust for taste and effect desired. As some herbs do not fall to the bottom, we recommend using a tea baller or cheesecloth.

To get the most out of your medicinal tea, use fresh and cold, spring or distilled water.

To change the flavor, herbs may be blended with other herbal teas, such as peppermint, fennel, lemon balm, etc. without loss of potency. Any unprocessed sweetener can also be used in your tea, such as honey, maple sugar, stevia, etc. For maximum benefit, we do not recommend white or brown sugar.

Herbs, Leaves, and Flowers (Infusion or Tisane)

Measure out herb into cup or pot. Heat water in kettle. Pour into teapot or cup as soon as it begins to boil. Place saucer or lid over tea for 5 to 10 minutes for proper infusion. Drink immediately.

Hard Barks, Roots, and Berries (Decoction)

We recommend dedicating a small saucepan as your herb pot. It must be non-metallic, as metal will react with your brewing herb. A glass or enamel pan is best. Bring water to a boil, then drop in your herb. Turn down heat. Let simmer for 10-20 minutes, depending on the size and thickness of the herb. Drink immediately. For the quicker version, add herbs to pot, bring to boil, then immediately turn off burner and let cool.  Works best if you are brewing a bigger batch and are going to finish the rest of the concoction over a day or two and can therefore afford to let it sit.

To make enough for several days:

Use the same amount of water as for a single serving but double or triple the amount of herb and brew as usual. Place in glass or ceramic container, never metal or plastic, and refrigerate. It will keep for about 3 days. To use, do not reheat but add several teaspoons as desired to juice, herbal teas, and other natural beverages.
 
One can be very creative with herbs, and many forms of ingestion exist. I know many who eat both fresh and dried herbs for the medicinal benefits, sometimes as food, infused in oils, make into candies and treats, brewed into alcohol, or just straight out of a bag! Sometimes it's easier to incorporate herbs in your lifestyle by making only a very few changes. For example, putting the fresh, dried, or ground herbs in your espresso maker or your French press coffee machine gets a significant amount of the herbs' water-soluble components in your ordinary daily brew! (I currently have Horsetail and Ginseng in my special blend. If you come to my house for coffee, ask for regular grind.) It doesn't work so well in the drip kinds, of course.

Herbs have been our primary form of medicine for thousands of years, and humans have gotten very creative with them. They can be so easy to use, and can provide such great benefits! It requires so very little effort; you simply have no excuse not to discover how easily herb use can integrate into your lifestyle!

Increasing Female Fertility with Traditional Medicine - Listen to the Old Wives #1

As one of the only creatures on the planet with full-time sexuality, increasing or decreasing fertility is something that women have done as soon as we became conscious. Conventional medicine in general is still so very far behind us in fertility awareness. To be fair, though, we have thousands of years more experience than they do, and they only started about a century ago. They have a great deal of 'catch up' to play before they can start to match us, especially since they generally insist on starting from scratch, rather than respect and build on our previous work.

As has often been noted in traditional medicine; foods, personal habits, and other alterable factors play a huge role in female fertility.  In one study, a more than 70% increase in fertility was recorded just by changing diet!  "Among the most common causes of unexplained infertility in women is "ovulatory dysfunction" -- an umbrella term encompassing problems with ovulation. Though a number of factors can be responsible, many doctors now believe diet is key. In a study of some 17,000 women conducted by the Harvard School of Public Health, researchers were able to define a group of "fertility foods" able to improve conception odds. Which dietary tenets were key to increasing fertility?

• Eating more monounsaturated fats (like olive oil) and less trans fats (like the kind found in many baked goods or fast foods).
• Increasing intake of vegetable protein (like soy), while reducing animal protein (like red meat).
• Eating more high fiber, low-glycemic foods -- like whole grains, vegetables, and some fruits, while reducing the intake of refined carbohydrates and sugars.
• Consuming moderate amounts of high-fat dairy products -- like ice cream, whole milk, and cheese.

Jorge Chavarro, MD, a researcher in the study, believes diet made a difference because the majority of women experiencing ovulatory dysfunction were also suffering from undiagnosed or subclinical PCOS (polycystic ovary syndrome), a condition related to insulin resistance that also affects ovulation. "It responds well to diet, so that could be one of the reasons these foods were so helpful," says Chavarro, who translated his medical study findings into a book called The Fertility Diet. Pollack believes it's worth giving the diet a try but says, "You should not depend on it alone -- make it just one part of your overall efforts to conceive."  http://www.midwifeva.com/categories/getpregnant.html

Now if you choose to increase your healthy fat with dairy, it should be organic, since the extra chemicals and anti-bacs from conventional factory farms have been shown to accumulate in your breast and other fat tissue.  So-called stress reduction is another key factor, for so many reasons.  "If you're tempted to handle your stress by smoking or drinking alcohol, experts say don't. Numerous studies have shown that smoking contributes to both male and female infertility and can even impair the outcome of fertility treatments. Excessive alcohol consumption can impair ovulation in women and sperm production in men. "  And caffeine, naturally.  Caffeine increases a body's nervous state, as well as robbing it of precious vitamins and minerals.

Most women are not nearly as familar with thier own bodies and cycles as they should be, and traditionally have been in the past.  If you wish to get pregnant, and are having difficulty, it is even more vital that you make use of the best of tradtional and modern techniques.  The current favorites for ease and effectiveness are http://www.justisse.ca/ and Fertility Awareness. http://www.fertilityuk.org/


FERTILITY HERBS

Overview:

When most women think of altering fertility with traditional techniques, they think of herbs.  The book Sister Moon Lodge lists a bunch. So does Susan Weed's The Childbearing Year. Jeannie Parvati has Hygeia, a Woman's Herbal.
http://www.fwhc.org/birth-control/fam.htm
http://www.sisterzeus.com/
http://www.india-herbs.com/directory/index/unq_in/Herbal_Birth_Control

All of these herbs come in raw form, which can be made into an infusion, decoction, cream, syrup, etc. It can be simply ground up, in capsule pill form, which is either just ground up or concentrated, and tablet, which is always concentrated. The price goes up with each process.

One of the cheats of CAM is to put the ground herbs in your espresso maker or your French press coffee machine to ingest. (It's a professional secret. I currently have Ginseng and Cascara in my special blend. If you come to my house for coffee, ask for regular grind.) It doesn't work so well in the drip kinds, of course. A regular daily serving of Saw Palmetto or Wild Yam in your morning coffee or tea helps you keep it as part of your regular routine without changing your lifestyle pattern at all.

Saw palmetto berries helps cure prostate in men but in women, Saw Palmetto pseudo-estrogen phyto enzymes help increase your fertility, with the added bonus of increasing your breast size and 'womanly attributes'. (Pseudo-estrogen phyto enzymes are usually referred to as simply 'estrogen' in CAM.)  Saw palmetto will increase the chance of girl children, while taking excess bioavailable zinc before fertilization increases the chances of a boy. Licorice and black and blue cohosh are also estrogen-like. Blach Cohosh is considered a uterine tonic. If you are concerned about breast cancer, Red Raspberry leaf is recommended over the phytoestrogen herbs like Licorice or Black Cohosh. Dong Quai is an excellent female hormone balancer, and highly recommended for women's complaints. Wild Yam is progesterone and dirt cheap in raw herb form. When it is taken internally, most of the beneficial hormones are destroyed by the liver. Wild Yam creams are promoted as the answer to be absorbed through the skin. However, they are very expensive, require the area of contact to be changed frequently, and really don't work much better than taking more raw Yam internally. Vitex, or chaste tree berry, is one of the ultimate womb toners. It must be taken every day for six months at least to be effective, but it has helped cure everything from endo to laser burnt womb tissue. http://www.holistic-online.com/Herbal-Med/_Herbs/h211.htm
http://www.naturesnutrition.com/SKU/14371.htm
http://www.herbs2000.com/disorders/infertility_f.htm

(I sell most of these on-line in the raw form and can find almost anything else you need.  Please see my shop for individual herb listings for more detailed information on each one. )


Individual breakdowns:

Dong Quai is an excellent female hormone balancer, and highly recommended for women's complaints.  http://www.nativeremedies.com/dong_quai_for_menopause.shtml
http://www.alternative-healthzine.com/html/0800_2.html

Wild Yam. http://www.teetercreekherbs.com/month15.html

Black Cohosh treats hot flashes and other symptoms, as well as a uterine toner. http://ods.od.nih.gov/factsheets/BlackCohosh.asp

Saw Palmetto. "Doctors now use saw palmetto to normalize sex hormones; they found that it increases sex drive in women and revitalizes their reproductive organs. ...Oddly, it's prescribed both for those who crave sex too much and for those with no sexual appetite at all. I rely on saw palmetto in my clinical practice. I find that my patients turn up looking sleek and well and feeling, shall we say, fully operational. " http://www.salescene.com/lovepot.html

Licorice root. "Many women's herbal formulas include licorice for its estrogenic properties as an aid to normalize and regulate hormone levels during menopause." http://www.naturalark.com/herbpreg.html

Red Raspberry leaf. If you are concerned about breast cancer, this one is recommended over the phytoestrogen herbs like Licorice or Black Cohosh. http://www.susunweed.com/Article_Pregnancy_Problems.htm

Vitex, or chaste tree berry. "Chasteberry works primarily through the pituitary gland to help indirectly regulate the production of sex hormones. Chasteberry also contains estrogen and progesterone-like compounds that are thought to alter the secretions of other sex hormones."http://www.holistic-online.com/Herbal-Med/_Herbs/h211.htm

HRT links:http://www.holistic-online.com/Remedies/hrt/hrt_herbs_summary.htm
http://www.holistic-online.com/Remedies/hrt/hrt_herbs_for_menopause
http://natural-hormone-replacement-therapy.trinityclinic.com/alternatives-natural-hormone-replacement-therapy.php


So how are these different from the hormone fertility treatments in the clinics?  Other than the obvious cost, that is...  Hormones control most of your bodies functions. Messing with them in the chemical form will inevitably start your body systems to break down. Although they can be found naturally in plants and used to promote good health, synthetic derivatives have to slightly altered from the originals to be patented by the drug companies. Synthetics and natural hormones are not the same, but because the synthetics can fool your receptors, they mimic your body's natural chemicals and can wreak havoc on it. 

Another vital issue is the solubility of the hormones. Ingested hormones normally largely break down in the liver. To ensure that they do not, the manufacturers of artifical hormones make them relatively insoluble. Just another one of the ways that the chemical stuff is different from the ones found in nature. The bulk of these created hormones then pass through the body largely unchanged, and end up in the excretions of the animals that have ingested them (including humans and livestock), which ultimately makes it into our water table. There have been numerous studies linking synthetic hormone production with mutated sexless fish, and increasingly with the lower sperm count and general increase in infertility of human males. As well as the startling increase in female and male cancers. I found many links on this part of the issue, especially in the livestock articles. People seem less reluctant to quote the stats and draw conclusions from animals than humans.  But that is not the focus of this particular article...

If you wish to get pregnant, are pregnant, or have children and are having problems with the conventional medical system, regardless of the issues involved (and we ALL have some issue or other), seek out your local midwife. She is your greatest source of pregnancy, motherhood and child related info imaginable. My midwife has a huge library, a meeting with other mothers every month with kids up to three years old, lactation consultant services, and all the safety, comfort, and support I could ever want. I found a diaper service, birth photographer, and many other eco and safe products just from looking on her bulletin board.

Since I'm currently in Alberta, Canada, here's the ones ones I know, and they should help with keywords or links to find what you need where you are.  http://www.canadiandoulas.com/midwifery.htm

Find a midwife or doula by province.http://www.birthpartners.com/Midwives/Canada

Midwifery in Alberta and in Canada.http://www.asac.ab.ca/


The Old Wives, or Wisewomen and midwives, that used to give this advice have been much maligned by the newcomer of 'modern' medicine.  Thousands of years of tradition is not primitive, ineffective superstition.  It is empirical treatment of the most experienced and tested kind, and with real human results, not merely tested on other animals.  Dismissing such profound and deeply investigated knowledge has only decreased our collective hertitage and skills.  Before you consider risker and less proven treatments, consider the advice of the Old Wives.  There is a reason they were given those respected titles.

Considering a Brick and Mortar Pagan Store? Here's the Info you Need to Succeed!

You don't have to re-invent the wheel to start your own pagan store! Pagan merchanting is like most other kinds, but with some very specific products and customers. You can indeed make your living by helping other pagans on their path, but avoid some of the major mistakes that fledgling storeowners make by knowing some of the perils and planning ahead.

A Splash Overview - The Good News and the Bad News: Women have a much higher rate of success in small business than men. Some of the reasons why is that we are trained to think in more multi-dimensional terms, we more realistically assess risk, and take fewer long shots. When we are successful, though, we don't make nearly much money as men's do. And when women's businesses fail, the reasons are very different from why men's fail.

Men's fail, according to stats, by not having enough capital, expanding too early or drawing themselves out too thinly. Not anticipating rent overheads. Things like that. Since women work more on a ratio system, rather than absolute numbers, we almost never have a problem calculating those accurately. Our businesses fail for reasons like trusting a partner or supplier who rips us off and leaves with most of the capital or sticks us with huge bills. Or by health issues, since we are usually the ones to take care of family members. If you understand and prepare for the frailties your style or training may have, and keep a lookout for the appropriate hazards, your business can weather them when they happen.

And they will happen.

You shouldn't expect to make money quickly, and that's good. You should expect to see cash come in quickly, and a lot of it, but it should only go to overhead and more stock for at least the first few months. If you do it correctly, you shouldn't need very much money to start off with, it should need no infusion of cash later, just a small slush fund, and it should start to show a profit and pay for itself in less than six months. If anyone has to get a job to support it, you're not doing it right. It should BE your job.

And now, on to the more common perils of pagan specialty shops in particular...

I know you envisioned them but classes, though always tempting for new pagan store owners, are ONLY a good idea if you have a big space. Big enough to have a bunch of people in to sit down, have coffee, and hang out for an hour. A store crammed with product, and for a new store that's the ideal, means that classes are out until you can manage the room. I would only recommend them after you're established enough for people to trust that you know what the heck you're talking about. And that's a rep issue. You'll only get one shot to impress the locals. If you blow it, your classes will flounder and you'll need a breathing space of about a year before you try them again. Pagans have very long memories. We've had to. Leave all kinds of classes for later, unless, as I say, you really need space filler.

In determining products, it depends on how big your store is, and how much capital you want to toss in. Raw herbs, of medicinal quality, are always excellent. They are very affordable for both you and your customers, take up oodles of space to fill up your store, they prove you care about quality, they are used up quickly, and they're hard to find, so it really encourages customer loyalty. They cross so many markets, from medieval reCreationists to healers to chefs! Get organic if you can. You may have to import, and you may need a license for food quality to repackage them in your store. Check your local bylaws. If you need one, and can't or don't want to get it, there are ways around it. You'll pay a bit more for them, but get someone else who is already licensed to package them for you. Most of the herbs will still be under $5 for 50 grams retail, and many much less. 50 grams is a lot for most herb uses, since they don't usually weigh much. Get medicinal and culinary herbs. That way you'll also have all the ones you need for the cookbook spells from Cunningham. Oops, did I say that?

Essential Oils are a very bad idea to start off with unless you really know how to sell them, and it's a mistake way too many stores make starting out. They require a huge amount of capital. People want a giant selection, and most of the exotics are extremely pricey. And no matter how many different kinds you get in, you will always get people who want you to order something in for them. And if you don't or can't get it, you just lose the customer if you don't have a solid enough relationship with them.

Oils have a limited shelf life, so not selling them is very costly. They hardly take up any room, so you will have a lot of cash in a very small space, which is fine, AFTER you're established. You need very knowledgeable staff to sell them to customers. And they take forever to use up for most people, so they hardly move at first at all. All in all, for a launch, they are one of the worst mistakes you can make. Unless you take all these factors into account.

Incense, however, is a great idea. They move very fast, they are cheap for you and your customers, they take up lots of room, you can get so many different varieties to tempt people to take some home, they are used up very quickly, and they cross all markets. The only thing you have to worry about is the prejudice from customers with allergies making disparaging comments about having incense around. They are reacting to the bad experiences from the poor chemical incense that abounds in most places. I suggest hypoallergenic incense that is just dipped in oils, which is safe for customers with ECS, but even then most folks won't open their minds enough to believe that it doesn't affect them. So be prepared for some grief on the subject. You will be tempted to put them at the back of store. But don't. They sell entirely by scent, so they go at the front, for when customers first come in and just before they leave as an impulse buy.

Candles are halfway between incense and oils. Unless you get high quality beeswax in colours, customers can easily fulfill their magical candle needs in many other places, so most pagan store owners make the plunge into aromatherapy candles. They are as smelly but more expensive than incense, take up almost as much room, almost as hard to sell as oils, and most people don't actually burn the things fast enough to come back and get more. Unless you really know your candles and scents, it's best to avoid these at first.

Jewelry sells itself. You can put it in a vending machine and it will sell. Get as much as you reasonably can, for every type of customer, from wizards to eco-freaks. Jewelry is your biggest asset. Nearly everyone who enters your store will at some point come back for jewelry, but you will only sell a few pieces a year to any one person even if you're lucky. So don't overload on it, but don't ever neglect it. It will pay your rent. Middle quality and price is your best bet, and they go under glass, but right under the customers' noses. Let them drool and covet. They probably won't buy the first time they see it, but they will after they've had time to mull.

Always bank on the women! Women control 85% of household income, so plan for them and make your store women friendly! They are the ones who are searching for enlightenment in a non-establishment, self-directed environment, and they also buy food and treats for their families far quicker than they will indulge their own whims. Decorate accordingly, and seriously consider a children's area and aisles wide enough for pushies and mobility aides. A small children's area means that many women will be able to peruse your books and products for far longer than if their children, grandchildren, or charges get bored. Put up a sign for legal purposes, a few toys and books, and women will bless you for it, even if it takes up a tiny bit of space. It's an Accessibility issue. Same with your counter.

Nothing says intolerance to me than a counter that is 4 or 5 feet high. Get one that is wheelchair and child height to the side of the main counter. And always remember those Accessibility ramps! Where you do not include, you exclude, and those ramps work for strollers as well as other mobility issues. And why would you exclude patronage?

Always consider bus routes and other access in your business plan. It will give you a very good idea of who will be coming in. For example, will you be realistically getting much walk by traffic, or will you have to get your customers to come down specifically to your store? If so, you'll have to budget more for advertising.

Don't expect the pagan community to support you, just 'cause you're pagan. You may be able to get them down there once by that method, as people will be curious, but one of the biggest mistakes that pagan stores make is that they see the community as their only market, and when the pagans don't keep coming back, the store is ruined. If you make it, they will come. But they may never come back.

So consider selling something else that you love, and that is included with your spirituality, but are less pagany products to draw different customers in. Patterns for medieval garb, say, Celtic themed articles, club wear, or ancient Ukrainian art. You already know about it, it's part of your practice, and if you think it's cool, others are bound to as well! If you state it as your primary, it can also help you get a bank loan, because unless you have a pagan lending co-op in your area, the only monies you'll have to start a pagan themed store with is that which you can finagle from family and friends. I, for example, focus on personal and Earth healing as my complement, and here's why...

The new eco-green and organic shops are the wave of the future. Throw in some Earth religion, and you have a segue ushering in the new Civilization! The reason I like them, other than the fact that witches have always been healers and Earth worshipers, even if we don't specialize, is that organic and eco products have a hellova lot more turnover than the pagan stuff. Herbs, foods, personal care products, etc. are low cost items that people need to replace on a regular basis. Another big mistake is the investment in primarily high priced, low turnover products. Pagan books, oils, jewelry and other items important to a pagan shop may bring people in to look, but simply do NOT go flying out of the store. A customer may, if you're very lucky, buy an item a month, even if they come in to read every few days. Always remember that you need products that not only bring people in, but has them buying something every week or so.

If you choose an eco-pagan shop, don't forget the following items. Fair Trade chocolate, coffee, and treats, especially things for baking, is still very hard to find at a reasonable price. Bring in as many kinds as you can, and you'll get known for it in your area, from eco-snackers to chefs. Since snacks and coffee are just luxuries and people expect to pay more for Fair Trade, you'll be tempted to price it high. But resist that temptation. Price it as low as you reasonably can, and still make a profit, and you'll have customers learning that they don't have to have it monthly just as an indulgence. They can make it their regular treat stop for themselves and their families. They will go out of their way to come to your shop! Since treats get eaten quickly, you won't be able to keep them stocked fast enough. Word gets around on things like that...

You'll want a wet bar. Seriously. Genuine eco and personal care products, not the Greenwashed kind, are very hard to find in many places, and the people that purchase them would rather leave as little footprint as possible. Many communities don't have adequate recycling facilities, so those bottles and boxes, even of great eco products, end up in landfills. Give your customers an alternative to filling their land. Bring in their own bottles and containers for their eco cleaning and personal care products! Many companies, like Biovert, Ecover and Dr. Bronner's, sell their products in giant tubs that come with a pump for customers to refill themselves. It's a great draw, and the space you save, not to mention the bottles and boxes themselves, will create a loyal fan base that you'll never lose. Think outside the box!

Consider a reading room. People don't buy if they don't know what to get or ask for. An informed customer is repeat customer. If you encourage it, you'll be a local gathering place for information and activism, like any pagan or eco refuge. Your customers will become your advertising. Let them put up posters, hang out drinking fair trade coffee, have your reading room stuffed with their flyers and mags that you can't find in many other places. Like Mother Earth News, Harrowsmith, and Organic Gardening. They'll come back in every month just to use your reading room! And eat some fair trade treats...

Keep in mind of course, that lots of customers will not be patronizing you because of the paganism, UNLESS you make the atmosphere positive in a spiritual but non-wiccan freaky way. Good colors, for example, with the witchcraft books and other items on a completely different end of the store. If you make it non-threatening to those who might otherwise eventually stick their nose in the pagan section, they may in fact pop by to pick up their other more weekly purchases. Customers have oodles of choices these days. The only way you'll keep them is being different than the rest of the crowd.

One of your biggest assets is your staff. Even if it's you. A monkey can sell pagan items, especially jewelry. You'll hear people say, "It just called to me and I had to have it." Not so with other kinds of products. You need staff who can do it all. Someone who impresses the customers enough that they want to recommend your shop to everyone. Word of mouth is not counted nearly enough, but in this kind of community, it can really make or break a store.

The little witchling staffers aren't usually the ticket, as they generally don't inspire confidence. You'll get lots applying though, who are begging to work for almost no money, just for perks. In this case, you get exactly what you pay for. Same with family and friends who volunteer to take care of your shop. Resist the temptation of free labour. Not only can you not fire them easily, but volunteers rarely have the buy-in of a paid staff member, and it only takes one surly, inattentive, or clueless encounter for a customer to decide that your place isn't one they want to support. In business, free is almost always too expensive.

No matter what products you finally choose, don't make the markup mistake! Grocery stores know this, and so should you. Milk and rice do not have the markup that microwave pizza has. Everything is not two times cost. Profit margins vary. Items that people come back for more often or have low value added have a lower price margin from items that people save up for a few times a year or are highly processed. Herbs for example are about 1.2 or 1.3 times cost, books are usually 2 and clothing can be three or more.

Don't lose money, but don't overprice. If your herbs and incense are the same price or even cheaper from the whole foods store down the street, then you will not only will you make a profit, you will thrive! Very few things will kill a store faster than the impression of gouging your customers, and that will never happen if the products they are used to viewing and purchase often are priced cheaply...

That covers some of the basics. I've been a merchant for many years and I am planning on opening a new brick and mortar pagan eco-store in next year myself. Witches were the traditional purveyors of all kinds of products; from health and healing, to cosmetics, to charms and spells. That's how they made their living when someone wasn't dying or giving birth. My personal mission is take back our heritage from the pharmaceuticals, oil industry and organic chemists, and provide bio-safe and sustainable products once again! If you decide to take the plunge, I hope this article is of some small assistance, and that your venture goes as well as I believe mine will.

Reprinted from my Witchvox article: