Category Archives: Weston A Price Foundation

Valentine Breakfast

Valentine Breakfast with Kids In The Kitchen

This is a healthy, good for your heart, and “Kid Approved” breakfast that is perfect for Valentines Day.

Did you know that eggs are good for you?  There is so much media and marketing hype about eggs.  It is hard to know what to believe.  But spend a little time reading factual research articles and you will see that eggs are healthy.  They are actually beneficial for the whole body.  They are a complete source of amino acids, the building blocks of protein.  They are a complete package of proteins, vitamins, enzymes, fatty acids, healthy cholesterol, and more.  Read here about what the Weston A Price Foundation has to say about eggs, and why eggs are only second to mother’s milk as the most perfect source of protein.

Blueberries are another medical miracle food.  Researchers already knew they helped fight disease, but new research is proving they improve memory and more.

My daughter, age 4 , helped make this breakfast.  She couldn’t wait to set the table and share it with Daddy before he headed off to work. 

First, she made a pink placemat with a piece of pink construction paper.   Then she set out a cup, plate and fork for each person. 

Next, she helped me set out the ingredients.  For our Valentines Day breakfast, we mixed frozen blueberries, yogurt, pomegranate juice and coco-biotic (this is a coconut water kefir, you can also use water kefir) together in a blender to make a yummy purple smoothie.  

Then we gently fried some free range eggs, which are eggs from chickens that have been allowed to roam out on pasture freely.  Free range eggs are higher in nutrition than eggs from chickens that are kept in cages, because the chickens have free access to eat bugs and young grass.  This greatly boosts the nutrition of the egg, especially the omega 3 fatty acids among many other nutrients.  We cooked the egg whites to a firm state, but the yolks are left slightly runny and are full of enzymes, vitamins, and minerals (soft poached eggs would work nicely too).   We added sea salt and pepper to make them irresistible. 

Nutritional data for this Valentine Breakfast (a 16 oz serving of smoothie and two eggs): Vit C 13.8 mg; Vit A 599 IU; Vit k 26.6 mcg;  Vit D 35 IU; Vit E 1.9 mg; Zinc 2.1 mg; Vit B-12 1.7 mcg; Folate 114 mcg; Choline 282 mg; Potassium 1151 mg; Magnesium 81.6 mg; Calcium 215 mg; Iron 2.6 mg; Selenium  36.1 mcg; Omega 3 acids 192 mg, fiber 6 g; Protein 18.3 g and a range of antioxidants, probiotics, and enzymes.

Good For Your Heart Smoothie:

1 cup frozen blueberries
1 cup pomegranate juice
1/2 cup plain yogurt
1/2 cup coco-biotic (we like the KeVita brand, or make your own)
1 banana, medium

Blend together until smooth. Enjoy!

This smoothie is good for your heart, brain, and digestive system.  But because its Valentines Day, were just calling it the Good For Your Heart Smootie.  And it makes a great purple mustache too!

This recipe makes two 16 oz servings.  Nutritional data of this smoothie: Vit C 13.8 mg; Vit A 112 IU; Vit K 26.3 mcg; Folate 67 mcg; Choline 30.9 mg; Potassium 1017 mg; Magnesium 69.6 mg; Calcium 162; Selenium 4.4 mcg;  Omega 3 acids 118 mg; fiber 5.8 g; Protein 6 g
and a range of antioxidants, probiotics, and enzymes.

Want to make your smoothie even more heart healthy?  Try adding in 1 Tbsp melted coconut oil, 1 Tbsp flax oil, and 1 Tbsp wheat germ oil, 1/4 cup kale, and substitute greek yogurt or milk kefir for regular yogurt.  This will increase protein, lauric acid, omega 3, vitamin K, Vit C, and vitamin E in addition to many other amazing nutrients.

Nutrient dense and kid approved, it’s a winning combination!

Be sure to join us and check out other stories on our Valentines Day Link Up.

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                                            Yummy Cheese Cake with Kids In The Kitchen

This recipe is definitely kid approved!   It is Mommy and Daddy approved too.

A simple, delicious, and healthy treat that looks and tastes like it came from a gourmet restaurant.  But this delight can be made with kids right in your kitchen.   

No expertise needed!  My nine year old son made this recipe for us for desert.  He loves to cook.  Cooking is an important life skill to attain, and having kids help in the kitchen is a great way to impart this knowledge and give them practice. 

This Cheesecake is great for desert, snack time, and to serve to guests.  It is also a great gift to give to friends or neighbors too.

And it is cheap to make too!  It cost approximately $3 to $4 +/- worth of ingredients to make this entire cheesecake.  The pie will make 6 to 8 slices depending on the size of slices you want.  But a single slice costs around $4 or more in local restaurants, and $15 or more for a whole pie at the local grocery stores.  But why go to a restaurant when it is so easy, high in nutrition, and cheap to make right at home. 

Yummy Cheesecake


Graham Cracker Crust:
Use a pre-made crust or make your own using:
1 and 1/2 cup graham crackers
6 Tbsp butter
1/4 cup Evaporated Cane Juice (natural sugar)

Mix together and press firmly into a pan.

Bottom Filling:
8 oz Cream Cheese, softened
2  Eggs (Free Range Chickens on Pasture have the highest nutrient value eggs)
1/2 cup  Evaporated Cane Juice Crystals (natural sugar)
1 Tbsp  Lemon Juice, fresh squeezed
1/4 tsp Vanilla Extract
1/4 tsp Sea Salt

Blend or whisk the bottom filling ingredients together and pour into a graham cracker crust.  Place pie on on a baking sheet to catch any overflow or spills.  Place into a 325 degree oven and bake for 25 minutes or until a knife comes out clean.

Top Filling:
1 cup Sour Cream
2 Tbsp of Evaporated Cane Juice Crystals (natural sugar)
1/4 tsp of Vanilla Extract

Whisk the top filling ingredients together and spread over the baked pie.  Return pie to the oven and bake for 10 minutes longer.

Remove cheesecake from the oven and cool on a wire rack. Chill for two hours or more for best flavor.  Slice and serve.  Your family will love it!

Eat plain, or top with fresh or cooked fruit, or any topping you desire.  We enjoy topping with a variety of different toppings depending on what is “in season” and depending on the occasion:  blueberries, strawberries, peaches, mulberries (we collected these from our own trees in Indiana), nuts, chocolate chips and whip cream, or nut/seeds and chocolate blended together, etc.  But today our cheesecake was simply topped with a drizzle of chocolate syrup.

Mmmmmmmmmmmmmmmm Goooooooooooooooood!

This is a nutrient dense food.   

You can make this treat even more nutrient dense by making the cream cheese and sour cream yourself from fresh cows milk, and using sprouted flour graham crackers and grass fed butter in the crust.   Not everyone has access to these resources, so just look for the ingredients you can get that are as healthy as possible.  For example use real grass fed butter (not margarine), or use organic coconut oil in place of butter if you want to swap it out, fresh eggs from a local farm that lets the chickens run freely in grass (not pasteurized, or  liquid egg product), real cream cheese and sour cream with active live cultures in them.  Also evaporated cane juice has more nutrients than plain white sugar.  Use fresh lemon juice instead of bottled lemon juice.  If you really want to reach maximum nutrition, make fresh cream cheese, also the Weston A Price Foundation has a great recipe for raw cheesecake too. 

Each of these better quality adjustments adds more flavor and nutrition for your family.   But even using average ingredients from the grocery store will yield a nutrient dense product.   I used Nutrition Data to analyze the recipe.  The analysis does not account for the higher nutritional values of grass fed and pastured products from local farms, so these nutritional values would be much higher if it did so.  It would show high omega 3,  and x factor vitamin k, vitamin D, etc. that goes way down in our modern foods available in grocery stores.   

But according to the analysis with average quality ingredients available in the average grocery stores, e
ach slice has 324 calories, 6 grams of protein, 181 mg omega 3 fatty acids, 1145 mg omega 6 fatty acids, 560 Vit. A, 89 mg calcium, 160 mg potassium, 7.7 mcg selenium, 21 mcg folate, 1 mg iron, complete spectrum of amino acids, and numerous other vitamins, minerals, and trace elements.

What is your favorite Cheesecake recipe?
Please leave a comment below.  Thank you.

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Your Right To Eat Healthy Living Food

You are at RISK! 

The risk is not a disease.  It is not a germ.  It is not a crime. 

No, you are at risk of loosing your right to eat!  

You are at risk of loosing your very health and wellbeing.  You are at risk of loosing your constitutional right to life, liberty, and the pursuit of happiness.  You are at risk of loosing your most basic freedoms.

The FDA arm of the government has decided to take away your right to eat fresh nutrient dense whole food from the farm.

Please read this article with all seriousness.  Your very right to life depends on it.

This article below was written by Dr. Mercola, and is reprinted with permission.

On May 16th, Representative Ron Paul asked,

“If we are not even free anymore to decide something as basic as what we wish to eat or drink, how much freedom do we really have left?”

Paul was talking about the FDA ban on the interstate sale of raw milk for human consumption — milk that has not been pasteurized. The ban began in 1987, but the FDA didn’t really begin enforcing it seriously until 2006 — when the government began sting operations and armed raids of dairy farmers and their willing customers.

The New American reports:

“Even if the FDA were correct in its assertions about the dangers of raw milk, its prohibition on interstate raw milk sales would still be, as Paul termed it, ‘an unconstitutional misapplication of the commerce clause for legislative ends’ …

Saying he is ‘outraged’ by the FDA’s raids on peaceful dairy farmers and their customers, Paul has introduced legislation … ‘to allow the shipment and distribution of unpasteurized milk and milk products for human consumption across state lines,’ in effect reversing the FDA’s unconstitutional ban on such sales.”

The “Food Safety Modernization Act” that was enacted earlier this year gives the FDA almost unlimited authority to decide if food is harmful, even without credible evidence. But farmers who have been persecuted by the FDA for selling raw milk, like Amish Farmer Dan Allgyer, are not backing down. Allgyer’s case is going to court.

Citizens are irate that the FDA allows damaging junk food, but prevents people from making an educated, informed food choice in purchasing raw grass-fed milk.

According to the Washington Times, Attorney Jonathan Emord, who has defeated the FDA in court eight times, is focusing on the deeper issues that this case stems from. Emord says:

“We would not be here today were it not for the fact that over the past seventy-five years, the Congress of the United States has delegated away to some 230 independent regulatory commissions the power to make law, the power to execute the law, and the power to judge law violation. That delegation of governing power from Congress to the unelected heads of the regulatory agencies violates the Constitution, which vests exclusively in Congress the obligation to make law”.



Dr. Mercola’s Comments:

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The war on raw milk, which is really an unconstitutional assault on one of your most basic rights, i.e. your right to choose what you want to eat and drink, is now in full swing and will likely intensify in the days ahead.

Amish Farmer Raided at Gun Point

Dan Allgyer, an Amish farmer, was recently caught in an FDA sting operation, after the agency planted a spy in local buying club he supplies, “Grassfed On The Hill”, back in October of 2009 to gather evidence against him. His farm was raided at gun point, and eventually the Department of Justice, at the behest of FDA, filed suit in Federal District Court to obtain an injunction prohibiting Allgyer from transporting and selling raw milk across state lines.

This isn’t the first time the FDA has spent US tax dollars to violently clamp down on “illegal interstate commerce,” by raw milk farmers, all under the guise of doing their job and protecting the public’s health…

Any level-headed person would argue that this is a poorly shrouded sham, seeing how the FDA has continuously allowed known toxins into the food supply, and those who willingly choose to harm their health are free to do so by consuming too much sugar, artificial non-food-based items, alcohol, and toxic cigarettes.

Logic notwithstanding, food safety chief and former Monsanto lawyer Michael Taylor recently defended the FDA’s spying and gun-toting tactics against raw milk producers, stating that they’re simply doing their job, calling the campaign “a public health duty” based on “statutory directive.” And it may actually get worse than it already is, if we don’t stop it. A recent article in the San Francisco Chronicle explains:

“The FDA is in the midst of writing the critical regulations that will implement the Food Safety Modernization Act Congress passed last year with applause all around from the Obama administration, Democrats and Republicans despite ferocious opposition from small-farm advocates. The sweeping new law gives the agency extraordinary powers to detain foods on farms. It also denies farmers recourse to federal courts.

On July 3, the agency will issue its new rule to detain any food it believes is unsafe, or, more critically, “mislabeled.” In Allgyer’s case, the entire FDA case rests on a technical violation of a ban on interstate commerce in raw milk and alleged mislabeling.

Before the new law, the FDA could only impound food when it had credible evidence the food was contaminated or posed a public health hazard. The detention powers are part of what Taylor described as a new agency focus on preventing food poisoning outbreaks rather than responding to them after the fact. Taylor described the new law as giving the agency “farm to table” control over food safety.”

Taylor also stated that he will seek a “high rate of compliance” with the new rules. Compliance will be made all the more “effective” once the FDA gets its new and improved tool kit of enforcement, which will include:

  • Access to farm records

  • Mandatory recall authority

  • New administrative enforcement actions

  • Ability to revoke a farm’s mandatory registration (which will be a new requirement under the law)

Support Bill to Legalize Your Right to Choose!

Allgyer taking on the FDA in court is a classic case of David vs. Goliath. At stake is the issue of consumer choice and food freedom — something most people would agree is an absolute, basic, and unalienable right.

The case has even brought the ire and attention of Congressman Ron Paul (TX), who in response introduced House Bill HR 1830: To authorize the interstate traffic of unpasteurized milk and milk products that are packaged for direct human consumption.

The incident is just one in a long string of raids on small farms, indicating that the FDA is quite serious about its attempt to eliminate food freedom for all Americans. And as feared, the “Food Safety Modernization Act,” which was enacted earlier this year, gives the FDA the jurisdiction and near unlimited authority to single-handedly decide if a food is harmful, without having to produce credible evidence to support their case.

Ron Paul’s bill would undo at least some of the damage, as it would make it legal for farmers to sell and distribute raw milk across state lines to those who wish to obtain it.

I cannot urge you strongly enough to support Ron Paul’s bill, HR 1830, and inform everyone you know. This issue has nothing to do with whether or not you want to drink raw milk, and everything to do with whether or not you want the right to chose what you feed your family. If we allow the US government to remove our right to raw milk, who knows what’s next?!

They could decide you don’t have the right to obtain or eat fresh vegetables, or no right to buy or drink water.

Sound ludicrous? So is the idea that you do not have the right to drink raw milk, a natural food that has been consumed for thousands of years and has proven health benefits. Considering the fact that we’ve seen more and more outbreaks of the rare virulent forms of E.coli and other pathogens being traced back to fresh produce, I see no reason why the FDA might not decide to make fresh vegetables illegal. Ditto for water, as water shortages may eventually become a reality, prompting the need to dramatically curb water consumption, and what better means than by force of law backed up with firepower?

The Farm-to-Consumer Defense Fund has created a petition page for HR 1830 that also automatically faxes your message to your US Senators and House Representative. You can even choose to send your message to your nearest daily newspaper.

I urge you to take a moment to sign the petition right now!

How Did We Get to This Point?

During a recent peaceful demonstration in D.C. in support of Allgyer, attorney Jonathan Emord explained how we got to the point where we must now FIGHT for our right to ingest a healthful food.

“We would not be here today were it not for the fact that over the past 75 years, the Congress of the United States has delegated away to some 230 independent regulatory commissions the power to make law, the power to execute the law, and the power to judge law violation. That delegation of governing power from Congress to the unelected heads of the regulatory agencies violates the Constitution, which vests exclusively in Congress the obligation to make law.

Nine-tenths of all laws are no longer the product of our elected representatives; they are created by the unelected heads of the bureaucratic agencies. Those agency heads are unaccountable to the courts, the Congress, and the American people. One such agency that engages in this unconstitutional governance is the Food and Drug Administration. It is the action of that agency that we examine today, because it offends the very foundation of liberty of our Republic.”

In short, we as Americans have failed to keep our eyes on the ball. We grew complacent; lulled into non-action and non-participation by the illusion that “Government is taking care of our needs.”

Meanwhile, our rights to life, liberty and freedom have eroded away, and this is the end result: An agency of the government, paid for by your tax dollars and the drug industry, claims you have no inherent human right to eat any particular food. Yes. That’s not a misinterpretation. They now declared that this is exactly their position, and it’s written in black and white…

FDA Claims to have God-Like Authority Over Your Life

Attorneys for the Farm-to-Consumer Legal Defense Fund (FTCLDF, a not for profit organization founded to protect the right of farmers and consumers to engage in direct commerce) helped to draft the text of HR 1830. FTCLDF has also filed a lawsuit against the United States Department of Health and Human Services (HHS) and the United States Food and Drug Administration (FDA) on behalf of eight plaintiffs, challenging the legality of the FDA ban on interstate distribution of raw milk for human consumption.

FTCLDF president, Pete Kennedy, stressed that the FDA is making it clear that even individual consumers crossing state lines to purchase raw milk and bringing it back to their home state are violating the law. The ban is not just limited to farmers selling the milk.

On April 26, 2010, the FDA submitted its initial response to this lawsuit, in which the FTCLDF asserts the unconstitutionality of the ban on raw milk in interstate commerce. In its answer, the FDA clearly states its position on the “freedom of food choice” in general, and your right to obtain and consume raw milk in particular. Their answer reads in part:

  • “Plaintiffs’ assertion of a new ‘fundamental right’ to produce, obtain, and consume unpasteurized milk lacks any support in law.” [p. 4]

  • “It is within HHS’s authority . . . to institute an intrastate ban [on unpasteurized milk] as well.” [p. 6]

  • “Plaintiffs’ assertion of a new ‘fundamental right’ under substantive due process to produce, obtain, and consume unpasteurized milk lacks any support in law.” [p.17]

  • “There is no absolute right to consume or feed children any particular food.” [p. 25]

  • “There is no ‘deeply rooted’ historical tradition of unfettered access to foods of all kinds.” [p. 26]

  • “Plaintiffs’ assertion of a ‘fundamental right to their own bodily and physical health, which includes what foods they do and do not choose to consume for themselves and their families’ is similarly unavailing because plaintiffs do not have a fundamental right to obtain any food they wish.” [p. 26]… “Even if such a right did exist, it would not render FDA’s regulations unconstitutional because prohibiting the interstate sale and distribution of unpasteurized milk promotes bodily and physical health.” [p. 27]

  • There is no fundamental right to freedom of contract.” [p. 27]

Essentially, while the fight currently revolves around your right to obtain and consume raw milk, the FDA claims to have the power to restrict your access to any kind of food it deems harmful, because you have no fundamental right to obtain and eat any particular food whatsoever!

The statements made by the FDA truly challenge the rational mind and rattle the core of any freedom-loving soul.

Aside from the fact that most people assume they have the right to ingest any food they see fit, United States law has also given us the freedom to enter into private contracts as we choose. In the case of raw milk, increasing numbers of people have elected to obtain their milk through contractual arrangements such as buyers club agreements and herdshare contracts. Here, the FDA claims that there is no fundamental right to freedom of contract in the United States!

As the FTCLDF states on its website:

“As for the agency’s contention that there is no fundamental right to obtain any food, including raw milk, here is what the ‘substantive due process’ clause of the Fifth Amendment to the United States Constitution provides: no person shall “be deprived of life, liberty, or property, without due process of law.”

Obtaining the foods of your choice is so basic to life, liberty and property that it is inconceivable that the ‘right of food choice’ would not be protected under the Constitution…”

Kentucky Raw Milk Consumers Get a Rude Awakening

A recent blog post by Kimberly Hartke highlights the sense of shock felt when people suddenly realize that the government’s over-reach now affects them personally. A food club based in Louisville, Kentucky recently got a visit from the county health inspector, who promptly issued a cease and desist order when he saw that raw milk was being sold. He also placed all the milk on the premises under quarantine.

The members of the club have leased cows from a Kentucky dairy farm and have ownership rights in the milk produced. To say they were shocked when they were told they could not pick up their personal property would be an understatement, but once the fear subsided, they turned angry, and then resolve set in.

Hartke quotes one of the club members, Dr. Joslin:

“We had heard about government actions against other farmers, but it didn’t hit home until last Friday. My wife turned to me and said, ‘we could lose our milk, and I am ready to fight this’.”

She goes on to write:

“When asked how he felt about the health inspector’s visit, he said, “I felt violated. This is my freedom, my choice. You don’t have any right to tell me that I can’t feed my family something that has been consumed all over the world for thousands of years. Pasteurization is something new, in fact, fresh milk may be more commonly consumed worldwide, than processed milk.”

More than 90 percent of the club members responded to the threat by ignoring the quarantine and picking up their milk. But they also signed a document of their own. Affirming their legal right to enter into private contracts, their document included the following passages from the Kentucky Constitution:

Section 1: Rights of life, liberty, worship, pursuit of safety and happiness, free speech, acquiring and protecting property, peaceable assembly, redress of grievances, bearing arms. Section 10: The people shall be secure in their persons, houses, papers and possessions, from unreasonable search and seizure; and no warrant shall issue to search any place, or seize any person or thing, without describing them as nearly as may be, nor without probable cause supported by oath or affirmation.

Section 19: No ex post facto law, nor any law impairing the obligation of contracts, shall be enacted. Section 26: To guard against transgression of the high powers which we have delegated, We Declare that everything in this Bill of Rights is excepted out of the general powers of government, and shall forever remain inviolate; and all laws contrary thereto, or contrary to this Constitution, shall be void.

Hartke goes on to write:

“Dr. Joslin and his wife are typical of the consumers that choose local, fresh milk to feed their families. They are well educated, they did a tremendous amount of research before making the transition, and they had a compelling health reason (their children) to do so. They also are typical in the sense that they believe in the American ideals of personal liberty and right to private property, limited government.

“I do not hate our government or system of government,” stresses Joslin, “Rather, I am a patriot, a flag waver, and I thank our veterans. But, my priority is to protect my family’s liberty. I will not lie down.”

Motives, Misconceptions, and Ignorance

“The ban on raw milk crossing state lines is an economic regulation disguised as a health regulation,” Pete Kennedy points out. For those who cannot understand what this has to do with economics, you must understand that Confined Animal Feeding Operations (CAFO’s) simply cannot compete with grassfed raw milk farms, and therefore stand to lose a lot of money as raw milk becomes increasingly popular.

They cannot compete because in order for milk to be safely consumed raw, it should come from cows fed a forage based diet that includes pasture. CAFO-derived milk should not be consumed raw given the elevated risk of hazardous pathogens in the milk—an inevitable side effect of the environment in which these cows are raised.

The reason why they’re trying to shut down raw milk farmers is because so many people consume raw milk and raw milk dairy products, and the numbers are growing every year. One 2008 survey conducted by the CDC found there were over nine million raw milk drinkers in the US, and today, the number of raw milk consumers is estimated to be in the neighborhood of 12-13 million. When you consider that each family can consume a few gallons of milk per week, it all starts adding up, and Big Dairy is losing business.

Additionally, Kennedy stated that raw milk can be a “gateway to small farm prosperity”. Families who initially set foot on the farm to obtain raw milk typically end up purchasing other farm products such as produce, eggs, poultry and meat.

The CDC’s study also highlights the error of the claim that raw milk poses a significant health risk. With that many millions of raw milk consumers, it’s quite clear that grassfed raw milk is extremely safe, because there are so few foodborne illness outbreaks attributable to it.

Lastly, but perhaps most importantly, while the FDA has the authority to declare foods safe or unsafe, they do not have experts in their employ with the intellectual aptitude to find the relevant research and data to help them understand the food. It’s quite clear that the FDA still has no understanding whatsoever of the differences between the production of raw milk intended for pasteurization by a CAFO or other conventional dairy and the production of raw milk intended for direct human consumption by a small farm.

Conventional CAFO milk must be pasteurized in order to conform to the distribution process and elimination of the elevated risk of pathogens that are present because of the conditions in which the cows are kept. But milk from a healthy cow that is fed a balanced diet that includes pasture and has access to clean and comfortable shelter has a lower risk of a pathogen presence and has a different quality profile than that of CAFO milk.

FDA enforcement actions have not been limited to raw milk farmers. Recently the agency cost award-winning cheese makers Kelly and Anthony Estrella their business.

Without a shred of evidence that her hand-crafted cheeses had made anyone sick, the FDA was able to shut down the Estrella Family Creamery based on environmental and cheese sample test results that were positive for the bacteria Listeria monocytogenes (L. mono.). There are many subtypes of L. mono., most have not been found to cause illness in humans. Instead of determining whether the L. mono. found at the creamery was a virulent subtype—something the FDA had the capability to do—the FDA shut down the dairy through a seizure order without any further testing.

And so, the agency put out of business cheesemakers that had won numerous awards both in the US and internationally based on nothing more than a misconceived suspicion that her methods of cheese production and storage might be “unsanitary.” Never mind the fact that high-quality raw cheeses MUST undergo certain fermentation processes and storage conditions in order to encourage the growth of beneficial bacteria and so on…

Cheese making is an art form that has been perfected over numerous generations, the products from which have been consumed and valued for their superior taste and nutrition for ages. The FDA has considered raising the aging requirement for raw cheese from sixty days to ninety days further limiting the amount and variety of raw cheeses in this country. Europe has no aging requirement.

But according to the FDA, you don’t have the right to eat high-quality unpasteurized cheese—because they say so.

Farmageddon Premiere

Farmageddon: The Unseen War on American Family Farms is a documentary by Kristin Canty that will likely make the government’s overreach an even hotter topic. It premiered on June 17 at the West End Theater in Washington D.C. For a full list of scheduled venues, please see the film’s screening page.

The film’s synopsis reads in part:

Farmageddon tells the story of small, family farms that were providing safe, healthy foods to their communities and were forced to stop, sometimes through violent action, by agents of misguided government bureaucracies, and seeks to figure out why.

… Instead of focusing on the source of food safety problems — most often the industrial food chain — policymakers and regulators implement and enforce solutions that target and often drive out of business small farms that have proven themselves more than capable of producing safe, healthy food, but buckle under the crushing weight of government regulations and excessive enforcement actions.

Farmageddon highlights the urgency of food freedom, encouraging farmers and consumers alike to take action to preserve individuals’ rights to access food of their choice…”

I encourage you to view this film if you can. The DVD release is expected in the late fall or winter.

I also encourage you to consider making a donation to the Farm-to-Consumer Legal Defense Fund (FTCLDF). This 501(c)(4) nonprofit organization enables targeted farmers to keep their businesses open, whereas they would otherwise have no choice but to close down due to insurmountable legal and financial pressure. Your donations, although not tax deductible, will be used to support the litigation, legislative, and lobbying efforts of the FTCLDF.

Additional Action Alert!

I also want to alert you to yet another related and important action item, namely the natural versus industrial trans fat labeling in restaurant food. There’s a provision in the new health care act that requires nutrition labeling of standardized menu selections at restaurant chains with 20 or more locations.

The FDA is currently accepting public comment for this proposed regulation, which would require natural and healthy trans fats from ruminant animals to be labeled in the same manner as health-damaging industrial health fats such as partially hydrogenated vegetable oil.

As explained by the Weston A Price Foundation:

“Partially hydrogenated vegetable oil contains harmful trans fat, known to increase the risk of heart disease, cancer and type two diabetes. But ruminant animals (cows, sheep, goats) also make trans fat, which is stored in their fat and butterfat. Ruminant trans fat is transformed into conjugated linoleic acid (CLA) which can prevent cancer and has other health benefits.

Because there is little or no cooked meat in most packaged foods, and because serving sizes are modest, the ruminant trans fat present in these foods is usually less than 0.5g per serving. Below this amount the trans fat is labeled as 0g per serving. But a hamburger made with a quarter pound of 20 percent fat ground beef has a trans fat level of about 0.6g. And with a slice of cheese it is 0.8g. The fat in beef has about 5 percent trans fat and milk fat has about 3.5 percent.

As proposed, the trans fat in natural animal fats will be declared on menus. This is because the regulations make no distinction between industrial and ruminant trans fat..

In Europe, the regulations do not mandate trans fat labeling for ruminant trans fats, as scientists there recognize the difference between healthy trans fats in butter and meat fat, and unhealthy industrial trans fats.”

The FDA is accepting public comments through July 5. I urge you to contact the FDA and voice your concerns. Please tell the FDA that all trans fat is NOT the same. A new category: “Industrial trans fat” should replace trans fat for nutrition labeling as this would not subject healthy ruminant fats to pejorative labeling.

To submit a comment electronically, please follow these instructions:

  1. Open the website, and click Submit a Comment.

  2. Enter docket number FDA-2011-F-0172 in the keyword space.

  3. Click Search.

  4. Go to the far right on the screen labeled 1 result for FDA-2011-F-0172 and click submit a comment.

You may also submit your comment via U.S. Postal Service:

Send your letter to:

The Division of Dockets Management
Food and Drug Administration
5630 Fisher Lane
Rockville, MD 20852

It is important to write the docket number FDA-2011-F-0172 on each page.


If you would like to know more about the health benefits of fresh raw milk, please visit Dr. Mercola ,  Real Milk , and the Weston A Price Foundation websites. 

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Hendersonville Tailgate Market

We had a great family adventure today.  We shopped from local producers at the Henderson County Tailgate Market in Hendersonville, NC.  There were three rows of venders, and there must have been about 40+ venders there today.

Here are the details about the market from the Henderson County website:
Henderson County Tailgate Market – Local, organic and conventional produce, bedding plants, flowers, herbs, baked goods, canned goods. Henderson County Building parking area- 100 N. King Street (between First and Second Avenues) in downtown Hendersonville, Hubert Barnwell, Mgr.   (828) 693-7265   
Saturdays: 7AM – 12Noon, Open April – October

I believe it is very important to teach my children about local producers, and to buy as much as we can from the local economy.  I love to introduce my children to the people who grow the food we eat, and expose them to the business and farming skills these folks need to raise and market their products to local buyers.  This was my life for many years.  I used to be a local producer of meats, eggs, produce, and hay and sell grains and other items in a healthy food store on our farm.  I learned a vast amount of knowledge from that experience that still helps me in my life today.  I want my children to also benefit from meeting others who have this lifestyle.  I want them to appreciate those who produce the food we eat.

We found lots of farmers and growers selling seedlings and starter plants of every size and variety.  Most of the plants were organic.   There were hundreds of plants being offered anywhere from $2 to $4 each. 

I have had my garden started for over a month, but I found some wonderful plants I wanted to include.  One special find were day lilies that stood about a foot tall and had about four or five blooms (not yet opened) on each plant.  These plants were selling for $3 each.  I love day lilies because they bloom several times between early summer and early fall and they are so bright and colorful.

I selected some borage herb plants to add to my herb garden.  I love borage for many reasons.  One, it makes a delicious tea, or addition to tea.  It is also useful in salads.  I love the beauty of the small blue flowers it produces.  The humming birds and butterflies always seem to visit this plant when it is in my garden.   I buy borage oil capsuls as a super food to boost my GLA intake, a very important fat from the borage oil seed.  This oil is very useful for women and supports the ovaries and reproductive cycle.  So borage is a very valuable plant to grow and benefit from.

Another wonderful display of plants was at the Hill Farm display.  She had several items for sale from her gardens.   She also had the cutest farm boots turned into herb gardens, and wonderful full grown  mini gardens for sale in planter containers.  She said she has a lot more fun gardens planted in wagons and things you wouldn’t think of back at her farm.   She also had containers of “The World’s Smallest Tomato” and said she had been raising this product for nearly 10 years.   She told us she would be selling lots more of her unique planter displays next Saturday and Sunday for the garden festival on Main Street.  So we hope to go to that and see all her wonderful displays.

There were many venders at the market selling their farm fresh eggs from $1.50 a dozen to $3.50 a dozen.  I spotted no less than 7 venders selling farm fresh brown eggs.   

However,  I was drawn to an elderly man, sitting on the edge of his tailgate with his beautiful brown eggs.  The children and I approached him to buy his eggs, and to learn his story about selling at the market.  He gave us permission to take his picture and share his story.

His name is Marvin Lowe.  He is 83 years old.  He has sold eggs, and garden produce at this market off and on for over 10 years.  In addition to eggs, when the produce is ripe, he sells potatoes, tomatoes, peppers, squash, and several more fresh garden products.  But today it was just him and his eggs.  You could tell he enjoyed meeting people and selling this fresh local item.  He sells his eggs for $2 a dozen.  His chickens run free in a fenced lot.  He has to keep them behind the fence due to dogs in the area who would try to kill them.  But he happily states his chickens roam as freely as possible.  He currently has 43 laying hens.

Marvin is a native of North Carolina, however he lived for 30 years in Michigan.  When I told him we were from Indiana, he told me he went to the farmers market every Wednesday in Shipshewanna, Indiana for many years.  He loved going to the market and visiting with all the Amish farmers, craftsmen, and bakers there.  I told him that we also shopped the Wednesday flee market that was full of Amish venders not far from where we used to live in Indiana.  He exclaimed that he loved the Amish people and “thems good people.”  It was really interesting to visit with Marvin today, and hear about his time he spent at the Indiana farmers markets with the Amish for all those years.

We also met a family of sellers who had two vending spots.  The parents were looking after a display of plants and seedlings, and about five of their seven children were several vending spots down, looking after another display of a table full of baked goods.  The children have their own baking and canning business.  They had cookies, bread, pie, and jams and jellies for sale today.  We bought a couple bags of their cookies for a snack for later.

The last couple of venders I wanted to tell you about were selling locally raised meat products from coolers on their tables.  They had big signs explaining the cuts of meat they had and the prices.  They also had mailing lists you could sign up on to get news of when they were butchering or to place custom orders.

One family was selling whole dressed chickens, eggs, and pork products.  And another family was selling beef products.  Both of these families raised their animals in a humane way, and allowed the animals large areas to graze and roam.   The farmer with the chickens grinds corn and soybeans together to feed their chickens, and they rotate the chickens on fresh pasture each day.  The beef farmer raises angus cattle and has pasture for the cattle to roam, and they also fed around 3lbs + of grain a day to their cattle to help them put on weight in addition to allowing them to graze on grass.

However, I did not find any beef producers that were strictly grass fed,  or poultry producers that were soy-free in their feed.   I think it is really important to buy local, but to also buy according to what you believe.  I look at how it is raised, and if it is the way I believe it should be raised. 

If you believe in organic, then buy organic.  To me, organic doesn’t mean
as much if it isn’t raised the way I believe the animal was created to live.  I believe cattle should be grass fed.  I believe no animal, even chickens, should be subjected to the horrible side effects of soybeans added into their feed.  So for me today, these venders were not on my list of places to buy from.  I took time to talk with them and support their efforts.  I took time to appreciate them and encourage them.   I let them know I appreciated how hard it is to raise these animals and they seemed to be doing a very good job.  Then I planted the seed about grass feeding and its benefits, and the dangers of using soy.  We all had a very good conversation and no one left offended.  The seed was planted and hopefully these wonderful farmers will look into the research about these important methods of farming to maximize the nutrient quality for their consumers.

Where are the local farmers who produce these nutrient dense products?     Though I support local producers, these are two very important values to me in buying meat products for my family.

The reason I look for meat that has not been fed soy, is because soy has a lot of negative effects on the animal’s body and the human body.    Check here if you would like to read articles about the effects of soy:

One amazing article in particular is a summary of scientific studies done from 1939 to 2008 on the effects of soy on animals (mice, rats, chickens, turkeys, and cows, etc.) and effects on humans.  This is truly an eye opening summary of the facts from these science experiments.

Also, giving any grain to cattle basically eliminates:
 the CLA in the meat and milk,
eliminates the vitamin K,
and also changes the Omega fatty acid ratios in the wrong direction. 

When an grazing animal is fed grain, Instead of a healthy balance of Omega 6 to Omega 3, the Omega 3 almost disappears and the animal is then has predominantly Omega 6 fatty acids.  Humans desperately need a balance of the Omega acids and when we eat food products that are out of balance, then we become even more out of balance in our own bodies.   To learn more about Omega fatty acids, please read the article here

Another reason I choose meat from grass fed beef, instead of meat from producers who feed grain is because the meat has a much reduced (or almost 0 chance) of being contaminated with E-coli and other pathogens.  But when you give a cow grain, you increase the amount of E-coli in their system, thereby increasing the human exposure to this horrible bacteria at the time the animal is processed for human consumption.   

In addition, when farmers tell you they feed their animals grain, they most likely are also feeding GMO grains (genetically modified).  GMO grains are something we really don’t want to put into the human body.   They also usually need to feed supplements and antibiotics mixed into the feed to compensate for the increased health problems the animal faces from consuming grain.  Cow’s stomachs were intended to process only grass and herbs, not grains.  Grains cause their stomachs to become too acidic thereby giving an unhealthy place for E-coli and many bad pathogens to live.  It also causes bloat, over production of gasses, and digestive discomfort.   Because of the stress on their digestive system, cows who are fed grains have an increase in disease and a greatly reduced life span. 

A wonderful book to read on this whole situation that has happened to cows from farmers changing their food from a grass fed animal to a grain fed animal in the production of cattle as a food source, is a book written by Michael Polan called the Omnivores Dilemma.   Michael Polan is a very well known author, and you will be amazed about the history and research that went into this wonderful book.

You can also freely read the hundreds of articles and scientific studies about this subject on the Weston A Price Foundation website.

I love supporting the local economy, and helping these wonderful farmers and growers to be successful in their business.    But I have yet to find a local producer of meat products that farms and practices grass feeding the way I believe in. 

So until this changes, I buy my grass fed beef from Tropical Traditions.  Through
Weiser Natural Foods discount ordering service, we can buy 40lb cases of 100% natural grass fed ground beef from Tropical Traditions for $5.91 a pound including shipping to our location.  That is a steal of deal when you consider the nutrient dense quality of the food they are producing.  These animals are raised on lush rich grass from start to finish, and never given any grain.  You can read about their grass fed cattle here

I would encourage everyone to search out the local markets in your area and find out what farmers and growers are producing that will meet your needs.  It greatly helps the local economy to put your dollar there rather than at Walmart or Aldi or the big chain stores.   One great resource to find growers and farmers is on the Local Harvest website.

If you can’t find a local producer for the products you need, then find the next best thing.  Find another farmer or grower somewhere else !  Find someone who cares about what they are producing, and has done the research to know how to raise it in a
way that maximizes human nutrition.  Places like Tropical Traditions, and others listed in the Weston A Price shopping guide, who really are a step ahead of the rest and have the scientific studies to prove this is the best way (for both the animal, the land, and the human) to raise products for human consumption.

Happy hunting at the local level, and at the nutrient dense level!

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Pumpkin Bars

                Pumpkin Bars with Kids In The Kitchen

Our family loves pumpkin bars, apple bars, banana bars, and zucchini bars.  We just call them Yummy Bars around here. 

Pumpkin Bars are one of my children’s favorite 3 pm snacks.  We also use them as a quick breakfast on days we have to leave the house early.  We also like to take them on trips in an air tight container when we travel away from home.

Here’s the scoop.  I had never had cake bars much growing up.  But my Amish friends in Indiana always had frosted zucchini bars on hand.  They had them for company.  They had them for a quick snack coming in out of the fields.  They had them for desert at supper too.  They gave plates of them away for new mother/baby gifts and they were almost always on hand for school lunch box treats too.  They were made from zucchini squash they grew in their garden.  They would grind or grate the squash with a hand grater and pack it into freezer containers.  Then all year long, they would make this yummy snack.  

I would spend two and three days a week at Amish homes, and this food quickly became a favorite food of mine too.  It was usually served with a glass of raw chocolate milk.  The raw milk came fresh everyday from their own farm or a neighboring Amish farm.  The chocolate syrup in the milk was made from scratch too.   

Now that I have children of my own, I see nothing could be easier than homemade snack bars to keep on hand to feed them fast when they are hungry for a snack.  I still make zucchini bars.  But I have to admit that pumpkin bars are our favorite.

Pumpkin bars are very nutritious.  I very seldom frost them, unless we are having company.  The best frosting is made with a little plain or vanilla kefir, or a bar of cream cheese, and organic powdered sugar.   Just beat together until the desired consistency is achieved.

This picture is a frosted carrot bar.  You can read that story here.  Frosted carrot bars and pumpkin bars look about the same.

But our children enjoy these delicious treats without frosting too.  Frosting adds a bunch of extra sugar.  Sometimes to make them extra special, I toss in a handful or two of chocolate chips into the batter, or put it on top after pouring into the pan. 

Pumpkin and chocolate.   Whoooooo, YUMMY!

We usually make them from scratch and they mix up very quickly in the mixer.  I have come up with my own healthier version of cake bars over the years from that are much better in nutrition from the Amish treats I used to receive.  Thanks to the Weston A Price Foundation, I have learned a lot of valuable information about using truly healthy ingredients in making the foods we enjoy. 

You can use any pumpkin bread recipe.  But I substitute the best quality nutrient dense ingredients I can find to make them.  Such as grass fed butter or coconut oil instead of vegetable oils.  Free range eggs.  Reduce the amount of sugar and substitute Sucanat sugar.   Making these small changes has greatly improved our health over the years.

Here is our usual recipe.  This is a family tradition and we all participate and there is a fun job for everyone.  Kids really have fun helping make nutritious foods in the kitchen.


2 1/2 cup sucanat 
1 cup butter from grass fed cows
4 eggs from free range chickens
1 can organic pumpkin
3 1/2 cups all natural or organic unbleached flour
1 tsp. baking powder – aluminum free
2 tsp baking soda – aluminum free
1 tsp sea salt – celtic sea salt it the best!
1/2 tsp ground cloves- Simply Organic or Frontier brand
1 tsp ground nutmeg – Simply Organic or Frontier brand
1 tsp ground cinnamon – Simply Organic or Frontier brand

Cream the sucanat and butter together. 
Add pumpkin and eggs.
Mix the dry ingredients together, and then mix the dry ingredients into the wet ingredients.  Mix for about two minutes until batter is smooth.

Then bake in two greased cake pans at 350 degrees for 35 to 40 minutes.   If baked on a cookie sheet they will come out even thinner, and it only takes about 20 to 25 minutes.  However, if you bake it like a bread in a bread pan, it will take about 60 minutes.    We can’t wait that long to enjoy them, so we love the cake pan bar method.

Frost them if you desire to.  You can find the cream cheese frosting recipe with the carrot bars here.

                But HOLD ON just a minute!

Today, the kids and I decided to try a Simply Organic baking mix we bought from Weiser Natural Foods.

We have added pumpkin to mixes before, and we especially like to add it to Dr. Oetker Vanilla Cake mix and to Gluten Free Pantry Angel Food Cake mix.  These pumpkin cakes are so delicious served warm with a side of warm pudding also made from the Dr. Oetker mixes.  Warm butterscotch pudding is the best!  If you are in a hurry for a delicious and nutritious desert for your family, give a pumpkin cake and warm pudding a try.

But today is about PUMPKIN BARS, not our favorite pumkin cake and pudding.

The children chose to make Pumpkin Bars with chocolate chips made with Simply Organic Carrot Cake Mix.  This mix is really nice.  You could substitute carrots, pumpkin, squash, apples, pears, or other fruits or vegetables too.  You can also make it as a spice cake.  Very simple to use.

Simple Pumpkin Bars!

1 cup pumpkin
2 eggs
1/2 cup water
Simply Organic Carrot Cake Mix
1 cup or more chocolate chips

Mix together and pour into greased 9 x 13 cake pan.  Add 1 to 1/2 cups chocolate chips on top.

Bake in a preheated oven at 350 degrees for 30-35 minutes or until done.

Allow to cool for at least 15 minutes before slicing.   Enjoy warm or cold.

Store in an air tight container.  Refrigerate them if you are not going to use them up with in 24 hours.  But ours are always gone before then.

These freeze nicely too.

Pumpkin bars are awesome with a glass of raw milk, or a mug of hot chocolate.   Made with wholesome ingredients, it is a perfect, healthy swea
t snack for hungry kids.  Shhhhhh….adults love them too!

Try our hot chocolate recipe here

Don’t forget to enter our Simply Organic Giveaway.  Details of the giveaway are posted here.

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Saturday Brunch and Nourishing Pancakes

I cooked up a yummy brunch on Saturday, and I just had to share!

On Saturday, we spent the day resting at home.  No one was sick either, we just rested.  Dad slept in.  Then later took a nap too.  Wow a day of true rest.  That does not happen around here very often.  Though we are told in the scriptures to work six days and rest on the seventh.    Weekends are always full of fun outings with dad, grocery shopping, house and yard work, church, picking up raw milk and other produce at farms, and nursing home visits.  Whew!  Our weekends are always a whirlwind! 

But Saturday we rested.  It was especially nice. 

For lunch (brunch) we were all satisfied after eating this super yummy meal.

On The Menu

Chocolate Chip Pancakes
Maple Syrup
Fried Potatoes
Fried Eggs
Fruit Salad
Tea, Southern Style “sweet”
Raw Milk

for the next 45 minutes, your stove and you are going to be really busy!  But with sweet rewards!!!

Start the tea in a pan of almost boiling water.   Let your tea bags sit for 5 to 7 minutes or so in the hot water.  We like a blend of Lipton and Tetley tea bags.   I make it a little strong.  By the time we pour it over a tall glass of ice, it is the perfect consistency, not to weak and not to strong.  Sweeten to taste.  My husband likes it unsweetened on ice.   I use sucanat sugar to sweeten tea.  We also served raw milk as an option to drink.

Next make the bacon.  Cook up your bacon according to package directions.  When the bacon is done, remove to a plate with paper towels to absorb any excess fat.    We used Applegate Farms bacon with no preservatives and no nitrites and no nitrates!  Yum.   

After removing bacon from the pan, add in about 1/4 cup additional oil to the pan drippings.  I used expeller pressed grape seed oil.  This oil is perfect for frying.  And no free radicals that you get from frying with other oils (corn, soybean, canola, “vegetable blends”, peanut, crysco, and olive oils).   Other good oils for frying are expeller pressed safflower oil, coconut oil, and ghee. 

Bring up the temperature of the pan to at least medium, and then add in the pealed and diced potato fries.   I used 4 medium potatoes for this skillet full.  It takes two skillets for my family of 7 people.  Cover and cook on medium heat.  Cook covered for about 10 minutes to 15 minutes.  This helps to cook the inside of the potato before the outside browns.  Then remove the cover and cook for another 20 minutes or so uncovered, until nicely golden brown.  Stir just a few times during the cooking process to allow each potato to turn and come in contact with the hot oil.

Make up your favorite pancake recipe.  My recipe is posted at the bottom.   I made my batter a little thinner this time, more thinner than usual.   I was hungry for a thinner pancake, and less dough in my mouth.   Lately I haven’t been as pleased with the taste and texture of thick pancakes.   So today I was ready to experiment a little.  I added a little extra milk,  and they turned out perfect!

They spread out a little more in the pan, so I could only cook one at a time in a skillet.  ( I usually cook two or three of the thicker ones at a time in this same pan).   If you have a pancake griddle then you can cook several of these at a time.  To each 1/4 cup of batter I put in the skillet, I added 1 Tbsp of miniature chocolate chips.  When they get little bubbles all over and don’t look so shinny, its time to flip them over and cook the other side.  The first side takes about 2 minutes, and the second side about 45 seconds. 

These turned out just perfect.  All the kids loved them!

The fruit salad was actually leftover from the night before.  We had company, and my ten year old son made this wonderful fruit salad to share with our guests.  It was absolutely delicious!  It contained red grapes, green grapes, strawberries, blueberries, mandarin oranges, bananas, apples, and a mixture of vanilla yogurt and honey.    If you would like to see how we make fruit salads, check out our recipe posted here.

Finally, I fried the eggs in a teaspoon of butter, at the very last, just before serving the table.  That way they were nice and hot!  While they cooked I seasoned them with sea salt and pepper.  I love to cook my eggs with the white all cooked and the yolk thick and slightly runny but not cooked solid.  This is perfect.  The yolk just barely gets onto my pancake and tastes delicious.  This is how I cooked eggs for all my children since they were six months old.   By allowing the yolk to remain slightly runny, it preserves most of the nutrients and enzymes in the egg.  If you would like to know more about why this is such a great way to eat eggs, please read on at the Weston A Price Foundation.   Here is a link to a whole list of articles from their website to learn more about eating wonderful eggs.

I realize that some eggs can contain salmonella, and this can be a dangerous bacteria and cause severe symptoms for some folks, especially those with compromised immune symptoms.  But I am cooking these eggs, just not too long.   Salmonella in eggs is rare.  Most problems with salmonella and eggs come from large chicken factories.  The risk of exposure for my family is extremely small.   I buy most of our eggs fresh from a local chicken farmer.  We used to raise our own eggs and I was a firm believer in using our egg yolks raw in many recipes such as smoothies, egg nog, ice cream, and yummy raw cookie dough.   Since
I no lon
ger raise my own eggs, I seldom use them raw.   I truly miss that!  But I do love these runny yolk fried eggs!

If you would like to know more about raising healthy chickens, including a chicken feed recipe, and eating healthy eggs check out this article:

Nourishing Yummy Pancakes

2 cups natural white flour (organic or certified chemical free)
2 tsp baking soda (aluminum free)
2 Tbs natural sugar  (evaporated cane juice)
1/2 tsp sea salt
2 fresh eggs
2 cups raw whole milk  or butter milk, (both yield a delicious pancake)
2 Tbs of safflower oil (expeller pressed)
Optional (add extras such as mini chocolate chips, or fruit of choice before cooking) 

Cook about 1/4 cup of batter for each pancake.

This is my favorite pancake recipe.   I usually make it a day ahead and put it in a quart jar in the refrigerator overnight.  Then its ready to go for breakfast or brunch the next day.  Thin with milk or water if needed before cooking on hot griddle.    But it works great even if you don’t have time to let it sit overnight too.  We love to add mini-chocolate chips, or bananas, chopped apples, or blueberries to these yummy treats.  My husband especially likes chopped up bananas in his pancakes, the way his grandma made them, and this was one of the first things I learned to make for him over 20 years ago.

Hope you had a great Saturday!

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Raw Milk Is Real Milk

                         My Favorite Drink:
                        FRESH RAW MILK  


M and M Dairy has wonderful milk from Holstein cows that graze on over 100 acres of beautiful grassland. 

I have personally looked over their farm, interviewed the owners, and wrote a story about them and their animals.  You can read that story here.  

This table is a direct quote from their website:

Comparison of Raw Milk vs. Pasteurized/Homogenized Milk

Raw Milk



All  available to your body

<10% remain.  Necessary to help digest food


100% present (all 22 amino acids)

Severely altered, much less available to your body


All 500 saturated & unsaturated Fats available.  (Fatty acids are the source of all flavor & all fat-soluble vitamins.  Fatty acids are essential for every body cell to function.)

Homogenization breaks up the fat particles and makes them more damaging to the arteries and heart.


100% available:  Calcium, magnesium, phosphorus, potassium, sodium, chloride, sulphur.  Also: trace minerals!

Calcium is altered, leaving only 50% or less absorbed by the body.  Other minerals are less available, as well.  Also, enzymes are lost that serve as catalysts for the assimilation of minerals into your body.


All fat and water-soluble vitamins are 100% available to your body.

Up to 66% loss of Vitamins A, D, & E.  Loss of Vitamin C > 50%.  All water-soluble vitamins are lost at 38-80%.  Vitamins B-6 & B-12 are virtually destroyed!


The lactose in raw milk is slowly and safely absorbed.  Many lactose-intolerant people can safely drink raw milk.

The Lactose is more rapidly absorbed, possibly leading to various health problems.  The easy and fast absorption of lactose is also believed by many doctors to cause lactose sensitivity and intolerance in many people.


95% of the bacteria in raw milk is good for you.  This good bacteria also retards the growth of any possible bad bacteria in the milk.  Raw milk will keep for several weeks in the refrigerator.  Even sour raw milk us usually safe!

No good bacteria remain to retard the growth of the bad bacteria.  Therefore, the only bacteria that grows back is pathogenic.  Sour pasteurized milk is always dangerous!

This milk is wonderful.   Natural, Raw, Delicious, Very impressive! 

The watered down over cooked stuff you buy in the grocery store, just doesn’t come anywhere close to the quality and nutrition of fresh raw milk. 

You can see pictures of their farm, find directions, and read about their milk
on the M and M Dairy website.

Another star producer in the RAW MILK industry…..

Milky Way Farm has wonderful fresh raw milk from Jersey cows.  Ohhhhhh.  So delicious.

Their website states
“On average, Jersey milk also contains:
20% more protein
20% more calcium
25% more butterfat than most other milks”

Yeah, thats the way I like it, creamy and full flavored. 

Literally 1/4 of the gallon is full of cream compared to about 1/6 on the gallon from the holstein cows.  You can dip it off and make it into butter or whip cream if you want to.  But we just shake and pour. 

My children love it!

Here is a quote from the Milky Way Farm website 

“Raw milk in its natural, unaltered state is taken straight from the cow. That means the milk is not pasteurized or homogenized (to blend the milk and fat), and is minimally processed (usually just filtered and bottled with no additives). Milky Way raw milk is chilled to 40 degrees or below within seconds of leaving the cow, allowing no time for bacteria to multiply. When kept in your refrigerator at 40 degrees or below, this milk will last for three to four weeks – although you’ll probably drink it long before that! “

                        We sure drink it up!!!

Both of these brands of raw milk have stayed fresh at least two weeks in my refrigerator.  We drink it all by then, so I can’t say if it keeps longer or not.   We travel once every two weeks to pick up a new supply.  It takes several gallons a week to support our large family.  We use up our two week supply, and then head on over to the farms for another fresh supply.

           I love both of these brands of raw milk !

What can you do with raw milk?

Drink It

Or, make it into fresh nourishing products such as:

Whip Cream
Butter Milk
    This is a wonderful drink and has many healing properties.
    This promotes a healthy digestive system with good bacteria.
Yogurt Cheese
Cream Cheese
    You know the expensive kind you buy at the store?  Thats right.  Easy peasy right in your own kitchen!
    Cheddar, Colby, Swiss, Feta, Mozzarella, and a hundred more.
Cottage Cheese
Sour Cream
Pima Cream
Cream Fresh
Cream Pie
Warm milk at bedtime
    Yeah, you got it.  It makes you sleep like a baby.  
    I barely warm the raw milk and add a little raw honey to taste. 
Hot Chocolate
    My kids can’t get enough of this delicious treat.  See how we make it with kids in the kitchen here.
Mocha Latte
    A daily routine.  I will post my recipe here.
     Ok, I admit this is my favorite food.  EVER!  I will post my favorite nourishing ice cream recipe here.
     It is so simple to make.  Only 3 ingredients unless you want to add more.
     I just love nourishing potato soup made with raw milk.  See my recipe here.
Mashed potatoes
Scalloped potatoes
Bread recipes
    Check out my wonderful Breakfast Rolls with Kefir Frosting.  
    The kids will beg for more!  See my recipehere.

Both of these milks can be purchased affordably at  $4.50 a gallon.  You can buy it straight from the cooler on the farm, or buy them from several markets in South Carolina.

In the scriptures God told the Israelites that he was giving them a land flowing with “milk and honey.”  This is a good and perfect gift created by God and given to man.  

In its natural state, milk is a perfect, healthy, life giving food.  Man has messed it up with small confinement of animals, large herds without enough room, grain feeding, pipelines and processing, bacteria, contamination, heating, destroying, re-adding, re-mixing, homogenizing, warehousing, packaging, storing, shipping…….it was never meant to be this complicated….it was never meant to be this way….milk was a good and perfect gift to man.

Want to find a good source of fresh raw milk near where you live?

Try these sources:

Local Harvest    
Click on the link and enter the local area you are searching for raw milk.

Real Milk       
Click on your state or a state nearby to find raw milk products.

Answers to questions:  What Is Real Milk?

Further Reading

The Benefits Of Drinking Raw Milk

Another great resource of information is the Weston A Price Foundation and their wonderful cookbook Nourishing Traditions.

Disclaimer:  Consult your physician before making any changes in your diet and life style. If you have a health condition that suppresses your immune system, talk with your doctor before using any raw food. 

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Field Trip To Cochran Dairy

A visit to a family farm.

We went with the Henderson County, NC Barnyard Bandits 4 H Club on a field trip to Cochran Dairy today.

We met up with the club at 7:00 am.  The kids boarded a bus, and we followed in our van with our two youngest kids in tow.  The three older boys were so excited to be on the bus with the club, and headed to a working farm.  It has been three years since we left our farming lifestyle in Indiana, and we have missed it so much.

It was about an hours drive.  Thankfully, my husband enjoys driving in various situations.  I am the opposite.  I do not like driving through the mountains.  I am much better suited to either drive on flat straight roads (was raised in Kansas where every road was on a flat and straight square mile), or be the passenger, and assist the children with their needs, rather than be behind the wheel on the curvy and steep mountain roads.  Some of these roads are fine, but quickly some change hundreds to thousands of feet in elevation too quickly.  I get sick on a roller coaster, and some of these twists and turns and ups and downs in a vehicle feel a lot like it.

The farm we are visiting is situated in a narrow cove in the mountains.

When we arrived, all the children were excited as they unloaded from the bus.  The Cochran family was waiting there in front of the milk barn to greet us. 

This is a three generation family farm. Bill and Pat Cochran own the farm.  Their son, Sam and his wife Brenda and their two sons, Samuel and Riley, help run the farm. 

This is one terrific farming family!

The first room you enter is the milk room where the raw milk is stored after it comes from the cows.   This is grandson, Riley, standing at the cleaning sink.

Here, Sam explains the cleaning solution he mixes up to clean the milking pipelines. 
See the pipes above his head in the picture?  These suck up the cleaning solution and carry it into a maze of pipes into another room where the milking takes place.

Here is Bill, talking about his bulk tank.  This is what holds the raw milk after it comes through the pipelines.  Bill milks 50 cows, Holsteins and Holstein Guernsey crosses, two times a day.  The cows are milked every twelve hours. 

The 50 cows he milks, produce 2,400 lbs of milk a day and it is stored in this big stainless steal bulk tank.  This tank is like a large refrigerator.  It is cold inside.  There is a motor on top of the tank that spins a paddle inside the tank to stir the milk .  This helps the warm milk to chill faster as it comes into the tank.  To be Grade A milk, it must chill to 36 degrees within a half hour of leaving the cow.  Later, the milk is piped from the bulk tank to a big truck from MilkCo. one time a day, and is transported to a factory that homogenizes, pasteurizes, and bottles it.  Bill belongs to a milk coop called the Virginia Maryland Coop.

Next, Bill took us into the milking room.  Here he milks 8 cows at a time.  Each cow goes into their own stall that holds a feed pan which is near the wall.  Their tail end is flush with a corner of the orange railing and another railing panel, so their rear end is facing the farmer at an angle.  

Bill stands down in this walkway and cleans the cows udder and hooks the milking claws up to each teat.  You can see one of the milking claws and the attached tubing and pipelines behind the farmer’s head in this picture.  

After each milking, morning and night, the entire room and the claws and pipelines are completely cleaned and prepared for the next time.   This would be a tough job for Bill to do alone.  Thankfully, his family all works together to make this process run smoothly.

Bill is explaining how it works to our 4 H leader, Dr. Beverly.  Dr. Beverly is also a veterinarian and loves farms!  Family farms are disappearing at an alarming rate.  That is why she is heading up this Henderson County NC 4 H club, to teach the younger generation how wonderful farming can be.  I just want to say, thank you Dr. Beverly and the Cochran Family!  I wish there were more people like you!  Our family truly benefitted from all you did to bring us to visit this family farm.

Pat, Bill’s wife, took time to teach each child about how the machines milk the cow.  Here she is having each child put their fingers into the inflation cups of the milking claw so the kids can feel the pulsations and suction and understand how this helps extract the milk from the cows udder. 

A cow has one udder with four teats, and each claw has four inflation cups.  Each inflation on the claw attaches to each teat on the udder.  The claw helps to hold all four of the inflation cups together, and coordinates the piping for air and milk together in one bundle.

Pat is absolutely the sweetest lady I have met in a long, long time.  She is gentle with the kids and listens to each person old or young.  Each person is unique to her and they all have value.  She was great to talk to.  She is passionate about teaching the next generation in a very hands on way.

At the Cochran Dairy, the whole process is automated.  The milking pressure of the claw is regulated by the amount of air pressure and speed of pulsing sent through the line. Th
e farmer controls this process from a computerized control panel.  But the whole process still requires human monitoring and making adjustments if needed.

The Holstein is the largest dairy cow and produces the most quantity of milk of the dairy breeds.  Holstein milk is largely used in bottled milk as it has a lower cream content compared to other dairy breeds.  For example, Jersey cows have a large amount of cream in their milk.  Jersey milk is more “old fashioned” in our modern society, and it is often used for making butter and cheese or blended with Holstein milk for bottling.   Our country has basically done away with drinking whole fresh milk in its natural form.  Machinery alters it now to pasteurize it and homogenize it.  So the Holstein cow is more ideal for use in making bottled pasteurized and homogenized milk. 

There are many large factory farms that milk 500 to 1000 Holsteins a day.  I now of several that are totally automated and they basically have a factory of cows being moved around a great big building and milked three times a day by an automated robot.  NO KIDDING!   The whole process is totally scientific and totally in humane!   But Holstein cows are a little more of a challenge for family farms to raise.  They eat a whole lot more than the smaller breeds.  They are more reared for grain feed and less hay as they convert their diet into milk, where the more “old fashioned” breeds do a much better job of eating grass and hay and converting that diet into a higher quality, but lower in quantity, milk. 

For several reasons, Holsteins are more expensive to raise than other dairy breeds.  First is because of this larger feed need.  Also, because they are on a higher grain diet to produce more milk, they have to be culled sooner. So you have to buy or raise a new generation of milkers sooner. Grain burns up a cows stomach ( actually a system of 4 fermenting chambers or 4 stomachs).   If you ferment grass you get a special mix.  But if you ferment grain, you get a whole different mix and a lot more gas.  Cows are herbivores.  They are meant to eat grass, not a diet of grain.   So grains cause lots of digestive problems for cows.  Most farms get about 4 to 6 milking years from a Holstein and 12 to 14 milking years from an old fashioned cow such as a Jersey.   Holsteins also have more problems with giving birth, besides twisted and bloated stomaches, and require a lot more veterinarian intervention.  In my experience, Holsteins have a lot more vaginal issues, cesarean, etc (yeah that is right, a cow getting cesarian is common on a Holstein Dairy farm, because they birth larger calves.  They don’t have the physical stamina partly due to typically having less time spent in the pasture getting exercise and eating fresh grass.  So that definitely raises the bills to care for them.  But Holsteins are more desired for making bottled milk, so dairy’s are encouraged (financially) to raise them.  A farmer raising milk for bottling is paid on the 100 wt. of the milk.  So more volume equals more pay.  And the government offers special bonuses for the dairies.  A farmer raising milk for cheese or butter is also paid for the level of the cream they achieve such as 3% or 4%  in the volume of milk.  So with Jerseys, the farmer has less to sell per cow, but has higher cream and is paid for those features.  

Our modern society has made milk is so complicated !!!!

If you would like to learn more about raising cows for milk production, and the risks and benefits to the animals as well as to the farmers, I suggest reading articles from the Weston A Price Foundation and the Real Milk CampaignBoth of these groups are doing an amazing job to encourage the consumption of healthy milk, healthy meats, and promote the lifestyle of the family farm, and the freedom and benefits of raising local food.

Here is where the cows come in from the pasture and wait to be milked. 

The cows enter the milking parlor single file.  They walk to a feed pan, and are ready to get milking.

The next step is to dip the teats of the cow’s udder with a teat dip.  This dip was blue, and Sam said it feels like vaseline.  It has antibacterial properties to kill germs that could be on the teats if the cow happened to sit down in manure or a dirty place or was pooped on by another cow.  This dip helps kill microorganisms that could contaminate the milk.  After dipping the teat, it then gets wiped off with a paper towel.

Next, Sam let each of the children and adults milk a cow by hand.  He showed the children the proper way to place their hand and how to move their fingers to extract the milk.  Milking by hand is not done anymore.  But this is how the cows were milked many years ago, before the dairy had automated milking machines.

My son, age six, getting a lesson from Sam on how to hold the teats.

The four teats, or nipples, on a cows udder.

Here Sam is showing the children how to move their grip down the teat to extract the milk.

There were more lessons and opportunities for each person to practice. 

Bill explained that a cow who has just freshened (had a calf) gives a lot more milk than a cow who freshened several month ago.  These cows have a calf once a year.  The calves are removed as soon as they are born, and raised by hand, so the dairy can keep the milk and sell it for human consumption.

Bill raises his own hay for the cows on a 200 acre farm he owns in Tennessee, about 1 hour away.  Bill explained that because of the mountain terrain, and lots of housing that has reduced available farm ground, North Carolina farms in the mountains have a difficult time raising hay for their animals. 

The ground in this region doesn’t have a lot of topsoil and most of what isn’t covered in housing is rolling, forested, or in a flood plain.  Many in the farmers in the mountains raise tree crops, berries, grapes, or sesonal produce such as tomatoes and peppers in the lower flood plain areas.  Rasing livestock and grains to feed them, presents a much different challenge here, and so hay and grain are not raised as much.  Though animals such as cows, horses, and goats climb the hills just fine, it is life threatening to try and do it with a tractor or large farm equipment.  Erosion is another big factor.  Serious terracing would have to be done to use some of the rolling ground, and it is very cost prohibitive.

It costs a lot to buy hay at retail.  Talk to any horse farmer here and they’ll tell you the costs of feed that you wouldn’t believe.  As a matter of fact.  When we lived in Indiana, many of our farming friends would raise hay just to sell to the farmers, especially horse farmers, down here.  So many of the livestock farmers who make a full time living farming here, own or rent farm ground in other states to raise hay, grass, or additional animals, and help with the costs of being a farmer. 

Though this farm family loves the mountains, and they can’t imagine any other life, it is a difficult place to try and farm here.  Most people give up, as it is too costly to do and make a living at it.  For some farmers who want to keep the lifestyle, it becomes an expensive hobby rather than a way to make a living, as you end up spending more than you make at it.  Our bus driver shared a lot of personal stories in regards to the current state of family farms here.

Farmers are paid very little for what they do.  And the expenses that go into producing food at a commercial level are huge.  Not considering the costs of equipment to run a farm, barns, and all that goes into them, livestock, feed and the up keep, the ground itself is cost prohibitive. 

Good fertile ground in Indiana, Illinois, Ohio, and Kentucky can be bought for 2,500 to 3,500 and acre. Many times you can get a house, fenced pasture, and barns at no additional cost with the purchase of at least 100 acres to 200 acres.   Currently, ground that would be good farm ground in the Henderson County, NC and surrounding areas, goes for 22,000 to 100,000 per acre, and no working farm house or barns. This is due to a huge demand for housing and development.  Just an hour or so south down the mountain, you can get farm ground for 10,000 to 15,000 an acre, still expensive from a farming standpoint, and in many ways it is still far less productive for making alfalfa hay and growing grains.  There farm ground in SC that produces grass hay, but it is minimal in comparison, due to lower rain fall levels.  It is good for pasture, and some produce, cotton, and rice the further the south you go.  

Most of the farmers in this area received their ground from family, the previous generation, either parents or grandparents, as the younger generation can not afford to buy it and make a living on it. 

A farmer can make a lot more by selling off his ground for housing and development than he can by farming it.  With these issues and all the considerations mentioned, it is no wonder the family farms here and through out much of the country have nearly disappeared!  With these presures, this is a much more difficult lifestyle to keep any way you look at it.

Well,  we are off to the next family farm to see sheep, goats, and a livestock sale.  Then we will head back to the Cochran Family Farm to for a wonderful lunch and to see their pig operation.  They typically raise 200 pigs at a time. 

We left our vehicle and loaded the bus with all the kids and headed back down the cove.  So glad we had a good bus driver who is a great mountain driver.  I wasn’t nervous one bit.  Ok, maybe a little bit.   But seriously he was a great driver and volunteered his time to drive around this 4 H club of kids.  He drives a dump truck and has also been a farmer for his whole life in Ettowah, NC.   A great fella, and I sincerely want to thank him for his time driving around the mountains with this group of kids, and sharing his farm stories with me. 

Well if you want to see the next part of our field trip adventure, you will have to read about it here(I’ll post the link as soon as I get it published)

And if you don’t, well then just stop and take a minute to think about a few things…

Farming is physically demanding.  It requires physical stamina.    Grain and produce farming is more seasonal.  Livestock farming is a 24 hour a day, 7 day a week responsibility.  Bill and Pat Cochran never get a break.   Farming is high pressure responsibilities, for little pay.  

Yet, despite the difficulties farmers face, farming is highly rewarding in many other ways.  For example, you live where you work, so you don’t waist a lot of time commuting to a job.  You don’t have to work in nice clothes, so it saves on the clothing budget.  You get to raise your own food and food for others.  It is also great to be together as a family, and dad and mom don’t have to leave to go to a different job. (Though many farmers do get part time work off the farm to bring in extra income above what the farm produces.  Also many do this to get health insurance benefits as it is too costly to buy health insurance as an individual.)  But being close to home is one of the best benefits, and it has helped farmers raise strong family units.  You get to be your own boss and there is a lot of freedom in that.  You get to be outside a lot, you become very connected to the earth, animals, crops, and the weather patterns because your work depends on it.  You learn about insects, and soils, and nutrients.  You may learn about natural remedies, or you may take the mainstream approach and learn about commercial herbicides and pesticides.   There is a variety of things to do so you never get bored ( though a job like milking that requires the same routine and milking every 12 hours can get tedious or the feeling of never getting a break (vacation), as I know from experience, but the rest of it has great variety each day).  There are many more benefits, but that is enough to mention for now.

Farming is a lifestyle.  It is not a job sperate from your lifestyle.   

I know 4H make a difference in the future, as it exposes kids to so many hands on opportunities.  I believe we need these hands
on experiences to raise resourceful, strong people, and leaders for the future of our country.  Real life is not a virtual life, spent in front of a computer, a video game, or TV.  Those skills are important as we live in a modernized world and nearly every job or aspect of society utilizes technology in some way.  But it doesn’t produce people who are well grounded, and dedicated, and able to handle personal conflicts, or life challenges that arise.  Without hands on experience, there is a piece of a healthy life and balance left out.

I definitely believe that every kid should have the opportunity to help raise a garden.  Learning how to produce food is a valuable skill everyone needs.  In many foreign countries, if you don’t produce food, you would starve.  Up until the 1950’s everyone in our own country could raise a garden, except for some of the poorest people in the slums.  Why have we forgotten what an important skill this is?  Why do we only rely on a grocery store or a restaurant to acquire our foods.  A combination of laws and technology have basically forced the local food grower to almost disappear.  Yet if you look close enough, you can still find them.  Local Harvest and your town’s local farmer’s market is a good place to start your search.

I also wish that every kid, say anytime around age 10-12 upto 18 could unplug from computers, TV, and cell phones and could go with their family, and spend a year or even just a summer on the farm.  I really believe it would affect society in a positive way.  It would impact how we as a society value life, resources, and our priorities, if all young people had the chance to live the hands on lifestyle for a time.  Yes I have seen both sides.  I have seen the difference.  What an awesome summer camp, or year, of real hands on schooling this could be!!!  

So Mr. President, and any other organizations who might want to help, if you are listening and truly want to impact the future, please consider such a suggestion.  Give families with youth an income for a summer, or for one year to support their labor on a family farm educating the future generation in responsibility, being resourceful, strengthening the family unit, caring for the land, and growing local food for the food consumption needs of more than just their own family, but larger society. 

A one year full scholarship to the school of “HANDS ON FAMILY FARM” to build better families and better citizens.  What a dream!

We would likely see a revival of family farming as a way of life.

(Don’t forget to read the next article about this amazing field trip, we are only half way through. There are lots of adorable pictures with kids and baby animals…stay tuned….)

What do you do to expose your kids to the issues surrounding farming and food production?  Leave us a comment and let us know.  Thank you.

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Nourishing Potato Soup

Do you like a hot cup of soup on a dreary day?  Some how it really lifts your spirit to enjoy a nourishing cup of soup.

Here is my favorite recipe:

Nourishing Potato Soup
by Melinda Weiser

2 Tbs. Safflower Oil
1/2 cup diced celery plus celery leaves
1/4 cup diced red onion
2 cups large diced organic potatoes
1/2 cup diced carrots
2 quarts chicken stock
1/2 teaspoon sweet basil
1/2 teaspoon parsleys
1/4 teaspoon black pepper
2 teaspoons sea salt (season to taste)
2 cups raw milk

Heat oil in your pan and add celery and onion.  Cover and cook on medium until tender.

Add potatoes.

Add the remaining ingredients, except for the milk.  Cover and cook on low until potatoes are tender.

Remove from heat.  Just before serving, stir in raw milk into the hot soup.

Add more sea salt if needed. Potatoes can take a lot of salt, so check according to taste.

Serve warm in coffee mugs, or the container of your choice.  The mugs make it fun for kids, and mom too.

A variation I make of this soup sometimes, is too exchange leeks for the red onion, and add a 1/2 cup of kale.  The leeks give a milder flavor, and the kale really boosts the vitamin K content.  But my favorite was is to use the red onion. 

So many wonderful nutrients in this soup.  Chicken stock is full of dissolved minerals ready for the body to use.  Raw milk is really important for the enzymes, vitamins, minerals, vitamin K, and more.  As long as you don’t boil the soup with the milk in it, you will retain most of the wonderful nutrients in the raw milk.  The onions, celery, potatoes, carrots, parsley and basil all impart a vast array of healthy nutrients. 

This is truly a nourishing meal!

If you would like to know more about using raw milk and using nutrient dense foods, stop in and read great articles at the Weston A Price Foundation website.

What is your favorite potato soup recipe?

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Grass Fed Steak

How To Cook Grass Fed Steak

Have you heard the term “Grass Fed”?

What this means is that the animal was allowed to graze on pasture grass and fed hay for its entire life, not fed grains.

My cows out on pasture:

Why choose Grass Fed?

Grass fed animals have higher nutrition in their milk and muscles called Conjugated Linoleic Acid or CLA.  They also have higher counts of other important nutrients.  CLA is an important nutrient for humans including muscle growth, weight control, and disease prevention.

However, the CLA basically disappears when the animal is fed even a pound of grain.  Also grain feeding increases the diseases in cattle, and the bacteria counts in their feces.   When bacteria counts go up in their feces, human illness increases too, because the potential rises for increased contamination.  When tested, dairy cattle fed a grain diet have huge increases in bacterial counts in many of the safety tests, compared to grass fed dairy animals.

Weston A Price Foundation  has a lot of helpful information about CLA and the human body.  Here are some articles to help you learn why this nutrient is so important.   CLA ARTICLES 

Grain feeding animals adds a lot of internal fat into the muscles.  Grass fed animals naturally have a leaner muscle. Here are several great articles to help you learn more benefits of grass feeding.  GRASS FED ARTICLES   

If you would like to read more about how to raise animals on grass, I would encourage you to read the books by Joel Salatin from
POLY FACE FARMS .  He leads the way in the grass fed and local food movement and teaches these principals around the world.  His books were key in my learning to farm in a healthy nutrient dense way, instead of the typical farming practices done today that rob nutrients from the earth and the product.

Many farmers are switching to this healthy alternative to raising beef cattle.  Some will sell their meat straight from the farm.  That is what we did for a number of years.  Custom packaged for our customers.  It is great to get to know your local farmer and how your food is produced. 

Some healthy grocery stores will carry local grass fed beef too.  If you need further info on locating grass fed meat in your area, try 
Eat Wild  and Local Harvest to find sources. 

How To Prepare the Meat:

For cuts of meat such as roasts, brisket, stew meats, sirloin tips, flank, it is better to cook these cuts at a lower temperature, rather than at a higher temperature.   You will get a more tender product at a lower temperature.

The ground meat will work the same as any ground meat, only much leaner and higher in nutrition.

Many cuts of steak are valued for their tenderness.  Listed in order below, are my most favorite steaks to prepare, based on tenderness for pan frying.   Those at the bottom are slightly less tender than those at the top.   But even the least tender cuts still can be made to taste delicious with the right preparation.

New York Strip

In this example, I used locally raised Grass Fed New York Strip.

Open your package of steak, drizzle with oil, then rub on sea salt and pepper.   Be sure to use an oil that is safe for cooking at higher temperatures.  For example, olive oil is a poor choice for cooking foods at temperatures above 240 degrees.  Olive oil actually burns and produces a smoke.  This process creates free radicals in the human body and is best to avoid to maintain good health.    I prefer to use grapeseed oil, or safflower oil when cooking in the skillet.  Other good choices would be coconut oil, or ghee.  I also prefer celtic sea salt over other salt choices.

Place steak in a hot pan.  Allow to cook at medium heat for 3 minutes for a thinner steak, and  4 minutes for a thicker steak.  I personally love my steaks at about 1 inch to 1 1/2 inches thick.  This way, I am sure not to overcook them as we enjoy them medium rare.

Turn steak over.  It should have a nice crust just on the outer layer.  Cook an additional three or four minutes on this other side.

You want to take special care not to over cook it. 

You are basically going to sear a crust on the outside and then let residual heat cook the inside.

Remove steaks from heat and place on a plate.  Cover with foil and allow to rest 10 to 15 minutes.  This allows the steak muscle to relax and the juices to evenly distribute. 

Pan Fried Home Fries:

Now, I love the juice that comes off these steaks.  It is great for making gravy or to dip bread in.  I love using the pa
n again with the drippings for frying some home fries to serve with these delicious steaks.   If I don’t have the time to wait, I will cook these fries in the oven on a cookie sheet while I am making the steak.  But they taste even more delicious cooked in the pan drippings.  I also like to use the oven method if I am making a thicker fry, as it would take way to long in the skillet.

How To Make Home Fries:

Wash, peel, and slice your potatoes.  You can slice in circles, half circles, or dice them, however you like.
Add 1/4 cup grapeseed oil to the pan.  Place over medium heat.  Cover with a lid.  Cook for 20 minutes.  Remove lid, turn potatoes over.  Cover with lid again and cook another 15 minutes.  Remove lid.  Cook another 10 minutes turning potatoes as needed to get an even crust.  Remove from pan to a plate covered with a paper towel to absorb any extra oil.  Season with sea salt.

I have two styles to serve these.  Just done, and extra crispy.  Some in the family like them really crunchy so I serve them both ways.

Here is the less crunchy:

Here is the more crunchy:

Serve this dinner up with a yummy salad and you have a great kid pleasing, and grown-up pleasing dinner.


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