Part 6/9:
As her day progresses, Amber prepares for lunch, involving freshly harvested ingredients from her garden. She cooks meals like Korean egg rice with quail eggs, prioritizing whole foods and ensuring nothing goes to waste—not even eggshells. Instead of discarding them, she repurposes them as calcium supplements for her birds.
Her afternoon includes brewing kombucha, a fermented tea she has perfected over four years. This process not only provides her with a tasty beverage but utilizes home-based resources instead of store-bought options, furthering her sustainable practice.