Dec 17 2011

What’s wrong with this picture? Absolutely nothing.
That’s what wrong with it, as far as the FDA is concerned.

Here’s a family during Colonial times, sitting together outside in the summer. They are sharing the day while enjoying refreshments under shady trees in the garden. Looking closely, we see a gentleman, an officer in the military, relaxing with his upper class wife and children while the milk maid tends to milking the family cow. While the older boy enjoys his milk with mother, the younger boy is eagerly waiting for his glass by getting close and talking with the milkmaid. He leans on the table that holds the glasses waiting to be filled with nutritive fresh milk straight from the cow. Milk is the substance that has sustained humankind throughout known history.

We are now disconnected from the origins of our food, because we live dependent upon large industrial agricultural complexes. We are out of touch with how our food is treated every step of the way from the place where it is raised, to where it is slaughtered, packaged and distributed. Losing sight of these steps from farm to mouth is dangerous, because if we don’t know what we are putting into our bodies and the bodies of our families, we are not responsibly seeing to their health and happiness. Lots of distasteful things are happening in between the source of our food and when it is presented for consumption at the dinner table.

For most of human history, cows and their milk
have been interdependent with people in all cultures.

Because the public is becoming more aware of what is happening to our food supply, many farmers have converted over to strict organic farming to answer the public’s demand for more accountability. The problem is, that so many people are demanding clean food, that organic farms are starting to take a representative market share away from giant industrial operations. And, under the guise of “protecting the consumer,” it seems regulatory agencies are provided oversight where it is not require to shut down small farms and give back the market share to giant agribusinesses.

Quiet, rural farmers that sell organic food directly to the public are having FBI Swat teams wake them up in the morning and pull them and their children out of bed. If you are not aware that extreme measures are being taken against the farmers who are trying to save our wholesome foods, then go here. The movie Farmageddon is a wake-up for us all. If we are limited to the chemical foods government regulators say are OK, but forbidden from eating healthy, organic foods grown naturally, then we, as a people and as a nation, will continue to be malnourished and ill.

Organic Pastures is one of the largest distributors of fresh, wholesome raw milk in the country. To visit Mark McAfee, his family and their life’s work, go here.

Mark McAfee has been involved in a government sting
operation that was just resolved on December 16, 2011.

Although raw milk is actually much safer than pasteurized and homogenized milk, government agencies are dumping hundreds of gallons and shutting down small farms over trumped up charges without valid claims. By filing charges, valid or not, the farm must cease operation. This is a terrible hardship for all concerned, farmer and consumer. The cows must still be milked and the farm operation must continue although daily sales are suspended.  In the case of Mark McAfee, the cessation of operations lasted a month.  Can you imagine the financial loss?

We all need to become more aware of those trying to control our food systems. The information is freely available on the Internet and research on the issue is well worth your time and trouble.  Many of the illnesses that plague you and your family may be easily ameliorated with fresh, natural organic produce, grass fed and free range meats and raw milk dairy products…as long as they are available and we work to keep them so.


NaBloPoMo 2011

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Filed under: Family,Heart — admin @ 3:51 pm Comments (0)
Dec 14 2011

Now, organic sweet peppers can be grown in summer
and purchased in winter allowing inexpensive stuffed
peppers to be enjoyed all year long.

Who doesn’t like stuffed peppers? I was leading the pack on loving them, but always dreaded softening them up in boiling water as it seemed too much fuss and bother. Enter the radiant convention oven, the one I have made by The Sharper Image. What an option! By putting a small amount of filtered water in the bottom, the peppers steam and soften while they cook. Yay! One less thing to do.

To make stuffed peppers in a convection oven, don’t worry
about softening them in boiling water.  Just see how many
will fit in, cut the tops off and clean out pith and seeds.

I actually baked these peppers last August when the garden had so many peppers getting ripe, it was hard to imagine they would ever stop. But, as I photographed and readied the post for an August, I realized that although it would be timely with the seasonal pepper harvest, this recipe should be saved for Christmas. With all of the vivid red and green, I thought, this meal is a holiday affair, whether it likes it or not.

Make the stuffing by cooking two pounds of grass fed hamburger
with onion, salt, pepper, oregano and basil. Add a glass jar of
organic spaghetti sauce
and two cups of uncooked basmati rice.
Fill skillet up with water and let cook down until rice is done.

We had only grown hot peppers before this year.  I don’t know why I felt intimidated to grow sweet peppers, how much different could they be? But, seeing them at the store, so large and radiant, I thought that surely we could not grow something so wonderful as they must be difficult. WRONG! They were a delightful treasure all summer long, produced prolifically and made us feel like real homestead gardeners.

Fill the raw sweet peppers with the rice mixture, top with
croutons and pats of grass fed organic butter. Pour in
filtered water, 1″ deep, so the peppers will be steamed.

Having so many, however, begged for stuffed peppers, but, as I mentioned, I always dreaded the tapping of my fingers, waiting for the water to boil and the dipping of the peppers in to the boiling water. In addition, I never could master the timing on when to take them out of the water. Underdone, they were too crunchy after baking and overdone, they tore, daring you to fill them and successfully stand them up in the baking pan. I found boiled peppers to be as cooperative as a couple of napless two year olds.

Sprinkle stuffed peppers with paprika and turn on the radiant
convection oven to 375° and cooked until peppers are wilted.

That’s when I decided to try and make stuffed peppers in my radiant convention oven. Especially beneficial in summer, when I avoid heating up the large kitchen oven and the rest of the house, the convention oven is a miraculous addition to any store of appliances. Sitting on the counter like a little space pod, it takes me where “no cook has gone before.” In short, I love the thing.

Wow! Here sweet stuffed peppers are aboard the
Mother Ship making yummies for our tummies.

With all of the voluptuous organic sweet peppers in the stores right now, grab a radiant convection oven at the store, or dust yours off after finding it in the cabinet, but please! Start enjoying this economical entree more often, because now you don’t have to deal with dipping the peppers in boiling water.  And, by filling the oven to capacity with stuffed peppers, you can make enough to get yourself or the family though more than one meal by cooking ahead for the week. Save a few for lunch and dinners, then individually wrap and freeze the rest. These freeze very well and can easily be heated up in the radiant convection oven for quick nourishment.

Once the peppers are wilted, cut slices of organic sharp
chedder raw milk cheese and place on top of the stuffing
of each pepper. Heat at 375° until cheese is melted.

Although I have had convection ovens since Graham Kerr, the Galloping Gourmet, made a splash with them in 1993, the heating element of the radiant convection oven makes it easier to brown and melt. It really is a nice feature and now, I wouldn’t want a convection oven without radiant heat. I bought my radiant convection oven by The Sharper Image at Bed, Bath and Beyond, using one of their great coupons AND waiting for a sale.

Here’s how the stuffed peppers looked just before
I turned off the oven to EAT THEM!

Christmas Stuffed Peppers are a tasty entree made easy by the convenience of a radiant convection oven. The sweet peppers can be filled raw and set standing in the oven to be steamed by adding about an inch of filtered water to the bottom of the oven bowl.  The radiant convection oven is a time saving, money saving addition to any kitchen as it uses far less power than a regular oven and doesn’t heat up the kitchen in hot summer weather. In addition, a radiant convection oven is easily cleaned by adding four inches of water and a few drops of soap.  By placing the top back on and turning the dial to “clean,” the oven will vortex the water without heat to emulsify any fat and make the bowl easy to rinse. You will be amazed at how fast food cooks and I bet, if you haven’t tried one before, you will decide its your favorite kitchen helper. See what you think! Thanks for stopping by and come back to see us!

NaBloPoMo 2011


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Filed under: Food,Recipes — admin @ 3:46 pm Comments (0)
Dec 02 2011

Milk has been drunk straight from the cow all through history.

My family lives by the tenets of the WAPF or Weston A. Price Foundation. Being aware of children with ADHD and becoming aware of the Feingold Association,, when they were small, we realized our Western diets were lacking essential nutrients and over burdened with toxic chemicals. We did not realize, however, the importance of good, clean animal fats in our diet until fifteen years later, when we became friends with members of the Weston A. Price Foundation, found at

Tending more toward vegetarianism, than anything else, we ate fruits and vegetables, mostly raw salads with turkey and lean fish, if any meat at all.  Organic eggs were included as well as occasional hamburgers or beef strips in stir fry, but never, ever did we consume volumes of meat. Steaks were unheard of at our house. We had grown up “fat free” while counting egg yolks and watching cholesterol like most of America, sure that as our LDL and HDL volleyed for supremacy, so would go our cardiac futures. In addition, skim milk was our ticket to clean artery heaven, as we believed whole milk was for the sorely undisciplined.

Well, fast forward to 2008 when we met the “Weston Pricers.” They changed our lives. When we read the Weston A. Price web site along with Sally Fallon and Dr. Mary Enig’s books, we became convinced that humans need animal fat and must have daily quantities of it for healthy motor functioning, bone development and mental acuity. We changed our diets, started eating only organic grass fed, naturally pastured beef and drinking raw, non-pasteurized, un-homogenized milk. We did not know until we made the change how lack luster our bodies and metal processes had become.  In fact, many symptoms of what we considered to be “aging” were actually the result of being malnourished. We felt better almost immediately, within a week, let’s say, and have never looked back.

Now, we want to get the word out that many of our modern illnesses can be lessened or cured with the re-introduction of good clean animal fats and animal products and a return to traditional diets and foodstuffs.

Please visit the Weston A. Price web site’s hefty archive of articles and gauge the possibilities for yourself. For your convenience, I am listing their Mission Statement below:

About the Foundation

PDF Print E-mail
Written by Weston A. Price Foundation   
January 1 2000


Read this article in: Danish | French | German | Italian | Japanese | PolishRussian | Spanish | Swedish

The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price’s research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.

The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants.

The Foundation seeks to establish a laboratory to test nutrient content of foods, particularly butter produced under various conditions; to conduct research into the “X Factor,” discovered by Dr. Price; and to determine the effects of traditional preparation methods on nutrient content and availability in whole foods.

The board and membership of the Weston A. Price Foundation stand united in the belief that modern technology should be harnessed as a servant to the wise and nurturing traditions of our ancestors rather than used as a force destructive to the environment and human health; and that science and knowledge can validate those traditions.

The Foundation’s quarterly journal, Wise Traditions in Food, Farming, and the Healing Arts, is dedicated to exploring the scientific validation of dietary, agricultural and medical traditions throughout the world. It features illuminating and thought-provoking articles on current scientific research; human diets; non-toxic agriculture; and holistic therapies. The journal also serves as a reference for sources of foods that have been conscientiously grown and processed.

PLEASE NOTE: The Weston A. Price Foundation is NOT a trade association.

Last Updated on Monday, August 08 2011 17:30

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NaBloPoMo November 2012