Blistered radishes with parsley from &quot;The Nourished
Kitchen.&quot; Blistered radishes with parsley from "The
Nourished Kitchen." (Photos by Jennifer McGruther, Provided by
Ten Speed Press)  CRESTED BUTTE — Long-simmered broths, whole-
milk yogurts, buttered vegetables, tender roasts and freshly
baked sourdough breads are taking center stage in a rapidly
growing movement that favors balance and moderation over
restriction, making the case for a return to back-to-basics,
traditional foods.  The traditional-foods movement calls us back
to the kitchen, to real home cooking, and offers an opportunity
to weave the connections between the food on our tables, the
time we take to prepare it and the farms that produce it.  This
technique-centered approach to food explores the dietary
importance of old-world basics: mineral-rich bone broths,
wholesome fats like butter and olive oil, sour-leavened whole-
grain bread and stews made of soaked or sprouted legumes such as
beans and lentils.  Bone marrow custard with black