It looks great and is very useful; go check it out!
Articles like this frustrate me: I don’t need the .gov to be my nanny! I also don’t need the .gov to “save” me from eating natural food products whilst simultaneously pimping unhealthy, chemical-laden GMO garbage food. Conflict of interest **corporate lobby $, koff koff** anyone?
It’s better to grow your own, or source it locally in the “food underground”.
An excerpt from the article, and some thoughts after the excerpt:
“For four generations the Gibbs family milked cattle on their farm in a fertile valley in Allamuchy Township, New Jersey. Facing dismally low milk prices, Frank Gibbs and his sons, Brant and Keith, struggled this year to continue the tradition. But a month ago, they sold off their entire herd of nearly 200 cows.”
Mistake: trying to be an agribusiness, instead of providing first and foremost for yourself and selling surplus. I harp constantly on the principle of a closed cycle: a farm is not truly successful unless the loop of selling all your product gets closed. People need to work on LEAVING the industrial food system, not staying hooked in it a la Matrix-style. Instead, have enough dairy cows to provide milk for your family and surplus enough to make cheese, have skim to feed to your pigs, and maybe a small surplus to sell. Cows need to be GRASS FED, so you won’t have the cost of grain on top of your farm. Use your manure for the garden. Have cattle for meat, as well as other meat producing animals such as pigs, sheep, goats, rabbits, chickens, geese. Put everything back into your farm FIRST. But how can you do this? By being debt free, and owning your farm outright.
I drank too much, ate too much, did not exercise. I feel like I am following the “No S” diet; no sweets, snacks or seconds except for days that start with”S”, only worse 😉
We did the weigh in: I am up 2 pounds, lol. Need to try a little harder. I am adding 2 tbs of coconut oil to morning and afternoon, at 10 and 2 pm.
For weekend food we had obscenely good BBQ grilling; ribs and chicken and salads and loads of fresh fruit 😉
I will be gone the next two days to Tahoe for a work trip and the daughter’s birthday; she turns 21~
I am working on granola today from Cheeseslave’s post from yesterday. I have made granola before but with mixed results. I like this recipe better than the one from Nourishing Traditions, and have all kinds of nifty stuff that I can put in the granola. I started the nuts soaking yesterday and will stick them in my home made dehydrator boxes a little later. Today should reach just about 100 degrees in sunny Northern California (not far from Yosemite) but it is not quite warm enough yet to start the boxes. I use these nifty old wooden boxes I found at a yard sale as both solar cookers and dehydrators. The are line with foil and I just load them up and sit them outside to do their work. I will get pics of that and update the blog later. For now, here are almonds and walnuts soaking: (these are fresh and local; the walnuts from our tree and the almonds from a friend’s)
As you can see, no fancy equipment; I use pans that I thrift sale or find really really cheap I started the oatmeal this AM.
I used whey from yogurt for the acidic medium.
So, the nuts into the dehydrator boxes today, the oatmeal tomorrow. We have dried apricots, cranberries, blueberries, and bananas that can all be placed in the mix, and local gorgeous honey from Gold Country Honey Farms (their website seems to be down) that we pick up at the weekend Farmer’s Market. i have loads of dessicated coconut and coconut oil from Tropical Traditions. I am hopeful that this is going to turn out delish!
Update: here is a pic of my home made solar cooker/dehydrator. I took the glass off the top to show the inside. I also moved it as it was in the shade. There is a rack underneath the walnuts that is covered by paper towels.
I had a pretty productive weekend, and took advantage of the extra day and my returning energy to get a bunch of stuff done.
So, this weekend, my childe and I:
watched three movies
made low carb “tortilla”chips from Cleochatra’s recipe at the Lighter Side of Low Carb
made 1 gallon of pickles using the recipe from “Wild Fermentation”
also did a quart jar of sliced pickles
canned 10 quarts of tomatoes
canned 5 pints of plum jam
sewed 5 jumper-style dresses for work (for me)
added an online store to this site and Amazon book widget (I broke the store tonight; have to get my friend to fix it, lol)
Listed a bunch of books for sale on Amazon
Took pics of my old clothes that are still in good shape and got them ready to list on EBay
blanched, vacuum sealed and froze 5 bags of pattypan squash
made stock from the Big Bone
added more food to the food storage tracker
barbecued (actually… grilled, and the Old Man did that, we just made the sides…well, he made the potato salad)
I am getting closer to the energy level I used to have. I am thinking about ordering more cod liver oil, maybe another food based supplement. Definitely more liver
I checked on the pickles tonight and they are fermenting madly! I can smell the garlic and dill and can’t wait to try them!
I have really enjoyed Wild Fermentation and plan on trying more recipes from it; I will post pics and results as I go along.
No! No peaches! Dang it, they are soo sweet and good. I have beautiful glistening jars that I canned this year…must…not….eat…
I REALLY need to do something about my carb-loading these days. I ssit at work in front of a computer monitor and eat Kettle chips and stress out over all the things I need to get done. Oy, what a mess.
So, I am going to get rid of all the bad snax at work and replace them with “good” snax. Some of it will come from home, some of it will come from the store;)
On my list of snax that will help me dump some of the darned carbs:
hard boiled eggs (oh, how I love thee)
Kimchee and sauerkraut
good Bubbies Kosher dills
homemade beef jerky
pickled veg from the garden
did I mention cheese?
I might grind some wheat this afternoon soak it, and make crackers with coconut oil. I have that darned recipe around here somewhere; they are carby but will be better than store-bought chips and go very well with the cheese. Oh, cheese. If only I were Shakespeare to write a sonnet about my love for cheese…
I have been working diligently on getting together a week’s worth of food based on menus so I can relax a bit about cooking. I work very long hours, and NT-style eating tends to be labor intensive. Very often what happens is, I work 9 or 10 hours both in the building and at home online (and when I say work, I do not just mean my trad job, but also websites, Ran’s forum, blogs, etc. It’s ALL work, baybee!) the spouse works the usual eight plus commute, kids come home hungry (if they bother to come home, often unannounced, hungry, and with friends) and what do we do? Go out to dinner. Argh. Total point-blower.
So, I have come up with a system that works for me, in getting ready to feed all of us for the week without going into full blow stress mode. I have to use “cheater” ingredients to do this, but since our diet is healthier even WITH the “cheaters”, I stopped stressing about it.
Here is a sample of a week’s meals:
either presoaked Scottish oatmeal form Bob’s Red Mill or
bacon and eggs or
a coconut milk/kefir/yogurt based smoothie.
Lunch: I make three soups every Sunday, and package them in single serving containers and freeze them. The night before, I thaw them, then heat the soup up in a pan and pour into thermoses for all. We also pack small packages of “odds and ends” like salami, raw cheese, veggies and dip, homemade crackers, cream cheese, crispy nuts, fruit, yogurt, whatever each person likes. It helps to keep a variety of stuff on hand. I make small batches of mild kimchee every couple of weeks, and take a bit every day with me in a small container. I also pack salads if I have enough greens.
Dinner: for this week, I picked:
Beef and cheese enchiladas in sour cream/coconut milk green sauce,
Lasagna with meat sauce,
Beef stroganoff with sour cream and egg noodles,
Steak and baked potatoes
Roast chicken and veggies
smothered pork chops and potatoes
The soups this week are:
Cream of Chicken
That is Mon-Sat, with Sunday a day we buy and make something special after shopping for the week’s meals. Tonight we are having ribs and chicken wings. Yum!
NOTE: I keep on hand a roughly 3 month food supply, between dry goods, canned goods, and frozen goods. I am lucky to be a part of an organic food co-op, and get most of my food from there. I buy Rocky’s chickens, and Creekstone Farms meats, and that is what I have available this year. A lot of my meals are structured around what I have stored.
Much of the meat comes straight out of the freezer, since I tend to buy the same cuts over and over, based on price. To defrost them, I soak the cuts in a brine in a big bowl (each type of meat separate: beef/pork/chicken)
After 24 hours of brining/soaking, I transfer the cuts to type-specific containers for soaking in buttermilk/kefir/yogurt or whatever I have on hand (usually all three). The containers are Tupperware, and stack on top of each other in the fridge for space saving. They can sit like that in the fridge for up to two weeks, as long as they get turned at least once a day and the smell stays fresh.
I like to do all of this on Sat-Sun. Some cuts of meat I buy fresh and send straight to the kefir.
If all goes well on Sat, I have a lot of the ingredients I need to start getting meals together. I have premade the enchiladas already, using high quality organic, thick corn tortillas that have nothing in them but corn, salt and lime from the soaking (got them from Trader Joe’s). I buy organic green sauce, use raw cheese, and shredded beef that I popped in the slow cooker. I like to layer the tortillas and ingredients flat, like a casserole. I have the lasagna ready too. This week I used bottled organic marinara sauce, as I ran out of home canned tomatoes. I cheat and use the “no boil” sheets and layer the casserole with zucchini squash as well as cheese and ricotta with parmigiana, egg and garlic. Two of the soups are done, as I save stock from making it about once a month so I can whomp up the mushroom and chicken quickly. Today, for the tortilla soup, I am boiling meaty rib bones for the base. This will take a while, but while all this is going on, I am sitting on my butt blogging, so it can’t be that hard! The meat for the stroganoff is soaking, and I will cut it up the morning I cook it and throw the whole kit-and-caboodle in the crock pot.
The chicken, steaks and chops are defrosting in brine, and will be transferred tomorrow to containers for soaking. The chops will be smothered in some of the cream of mushroom soup I made, with extra sliced onions and baked golden brown. That is one of my favorites. I make two kinds of veggies with each meal for sides, not counting potatoes or noodles if they are served. We seldom have bread but if we do, it is either whole wheat sourdough or sprouted wheat bread. (on special occasions I make soaked white-flour rolls.)
All of this activity makes for a busy weekend, but I find if I do this, I can come home and pop something into the oven or into a pan, then put on my jammies and be a bum for the rest of the evening!
I am working on a $50 list of food for emergencies, for people following WAPF nutritional outlines (traditional diets; all whole foods, all “real” food (butter, meat, raw milk and cheese, etc), soaked/sprouted grains, sprouted beans, no processed foods, no oils beyond coconut, olive and palm, nothing hydrogenated, no sweeteners except raw honey, rapadura, maple syrup, stevia, lots of good fat….you get the pic. For more detailed info, try http://westonaprice.org ) One of my inspirations for this was the recent $21 food challenge regarding food stamps. $50 may no longer be doable with nearly $5/gal gas, but I can try.
As you can see from the list above, these foods can be very pricey. I’d like to work on a version of this for folks that have little $ to spend; especially for those on commodities, food stamps, and getting supplemental food from food banks. Since it has been a while since I got supplemental food, I need to go with one of my folks (or go on the shelter shopping trip to the food bank) and take a good look at what is being given out. I remember the days of great government cheese and butter, and cans of great pork and beef (makes the best darned tex-mex food ever eaten…) along with eggs, beans, and rice. Last I looked it was mostly days old bread, old pastries and cakes from the local supermarkets, and cans of “western family” generic veggies. If it is still that bad, this could be REALLY challenging.
The idea is $50 in basic supplies to do seven full days of nutritious eating. Another big challenge is school food; most kids on f/s are getting low cost or free lunch, and maybe even breakfast. So how do I account for those meals, and get kids to choose appropriate stuff? Hmm, gotta think about this.
I am thinking about doing a side blog about WAPF cooking and recipes I use, with cost saving measures, hints tips and tricks for cooking, saving money, and saving time trying to eat in this rather expensive manner. I have to say, in the 7+ years since I found Nourishing Trads, our health as a family has improved dramatically. My daughter has been off psychotropic meds for five years, and the only doctor visits in the last three years have been for broken bones and stitches, with the exception of the “super-mega” swimmer’s ear that my daughter had recently, which is requiring the services of a specialist, and a childhood birth defect that has been plaguing me with non-diet related troubles. And this is on eating sometimes only two or three WAPF style meals a week, depending on how busy I am at work. But I feel like it is time to finish the changeover, with not only food but personal body products, etc. It takes very little to be mindful of the environment one chooses to be in, and it would cost no more money to make product substitutions as I run out of stuff for things that are less toxic. http://www.ewg.org/reports/skindeep2/ I got this from someone else’s blog; it has been handy for weeding out some of the products that I use.
I still have some issues with sugar cravings, and fatigue, along with the inevitable weight issues, and feel like some of these would resolve with going further into WAPF eating. So, as I get it going, I will post about it occasionally and share some of this stuff I learned.
California Senate Hearings 4-15—08
Joint Senate hearings
to be held April 15th
Raw Milk consumers are
amassing to attend the
Biggest Raw Milk event in History!!
Senator Dean Florez and Senator Maldonado are holding joint senate hearings on raw milk for California. It appears that CDFA and the FDA are sending their "Anti Raw Milk A-Team" to try and stop the rising tide of raw milk market interest in California. The chief of FDA dairy safety John Sheehan will be attending along with eight other PhD University food safety experts. The Raw Milk Dream Team will include: Sally Fallon (president of the Weston A Price Foundation), Jordan Rubin (author of the Makers Diet), Dr. Ted Beals MD, Dr. Mark Gebhart MD, Dr. Cat Berge DVM PhD and Walter Robb president of Wholefoods. Other powerful voices will also be attending to stand with raw milk in a science and consumer choice-based show-down that could quite possibly reset the destiny of consumer food choices for the next 100 years. Some of the experts will testify via remote video because they are from other countries. Raw milk experts will argue demonstrated California raw milk safety, superior nutrition and consumer choice. 1500 raw milk consumers are expected to pack this six-hour hearing. Many will have the opportunity to speak briefly about why they demand raw milk in California. Information collected from this joint hearing will form the basis for new legislation that will protect consumer choice as well as create sound standards for testing Fresh Farm Milk in California. Date: Tuesday, April 15, 2008 Location: Sacramento CA State Capitol Building Mr. #4203 Subject: Fresh Farm Milk-Assuring Safety and Consumer Choice Joint Hearing of: Senate Agriculture Committee and the Select Committee on Food-Borne Illness Senators Maldonado and Florez-Chairs 3:00 PM until 9:00 PM hours or until everyone has spoken John L. Burton Hearing Room (4203) Interviews available: Mark McAfee Founder, Organic Pastures Dairy 559-846-9732