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Joel Salatin by geoffandsherry, on Flickr
Joel Salatin came to a local college for a speaking engagement this week. It was a wonderful evening. He brought a slide show, answered questions and had so much to say that I can’t begin to remember it all, despite taking notes! Kate, animal lover and nutrition student, came with me.
The comment Mr. Salatin made that totally hushed the audience (with the exception of a few awestruck, “Wow”s) was:
“Every bit of the alleged science linking methane and cows to global warming is based on annual cropping, feedlots and herbivore abuse. It all crumbles if the production model becomes like our mob-stocking-herbivorous-solar-conversion-lignified-carbon-sequestration fertilization. America has traded 73 million bison requiring no petroleum, machinery or fertilizer for 45 million beef cattle, and we think we’re efficient. At Polyface, we practice biomimicry and have returned to those lush, high organic matter production models of the native herbivores. If every cow producer in the country would use this model, in less than 10 years we would sequester all the carbon that’s been emitted since the beginning of the industrial age.”
It really is a “Wow” statement. I’ve been quoting it in comments to all the “Red meat is destroying the planet!” news articles I can find. Stop and think about that for a moment: Raising beef cattle with biomimicry can stop global warming in its tracks almost singlehandedly. Wow, indeed.
The other moment that really struck me was a comparison of the “get-by-selfish-me-first” protocol versus the “artisanal-sacred” protocol. Any endeavor, Salatin claims, can be artisanal if approached with awareness, excellence and a desire to serve.
I confess there have been times that I have fallen into a “get-by” mentality. Sometimes I allow the pressures of my life to rush me into doing good enough instead of excelling. I am guilty of not editing and thinking through sufficiently, opting for faster and easier methods of living, homeschooling, blogging, raising a family, being a wife and neighbor. Joel Salatin inspired me to seek excellence, not just a check in a box of my to-do list.
Farmers rock.
This post is part of Fight Back Fridays, hosted by Food Renegade.
This is my delicious share of raw, whole milk from my dairy farmer. Look at where that cream line is – all the way down at the base of the handle!
Just feeling so very blessed and wanted to share.
Dupont at Sunset by Alarobric, on Flickr
I did a bit of research after being angered by The Body Toxic by Nena Baker.
I live less than 10 miles from a DuPont plant. That plant is said to manufacture “Jacquard weave synthetic fabrics, Dobby weave synthetic fabrics, Knit synthetic fabrics, Synthetic velvet fabrics, Plain weave synthetic fabrics, Conveyor belting, Conveyor pulleys, Conveyor idlers, Conveyor belt lacing or fasteners, Conveyor belt brushes, Trolley lid, Chain conveyors, Motorized rollers or drums, Conveyor frames.” In 2007, that plant had atmospheric releases of the following, according to the EPA:
- ACETALDEHYDE
- SULFURIC ACID
- AMMONIA
- 1,4-DIOXANE
- COBALT COMPOUNDS
- SODIUM NITRITE
- NITRATE COMPOUNDS
- DIOXIN AND DIOXIN-LIKE COMPOUNDS
- METHANOL
- POLYCYCLIC AROMATIC COMPOUNDS
- MANGANESE COMPOUNDS
- ETHYLENE GLYCOL
- BIPHENYL
- HYDROCHLORIC ACID (1995 AND AFTER “ACID AEROSOLS” ONLY)
- MERCURY COMPOUNDS
- ANTIMONY
- HYDROGEN FLUORIDE
- LEAD COMPOUNDS
Yikes. I’d probably say something like “time to move!” if I thought any other community was better. My own tiny community, if it could be somehow detached from the rest of the world, would be relatively clean. It’s a bedroom community with very few manufacturers. Still, within two miles of my house we’ve had environmental releases of xylene, n-hexane and toluene, and I am downstream from some very big players.
Hazardous chemicals are everywhere, even in breastmilk. Our youngest, most susceptible citizens are being exposed to deadly chemicals in their best food. There’s no better alternative. And it is taken as fact that every woman of childbearing age in every country of the world has these chemicals in their bloodstream, fat and organs.
Now is not the time to sit and stew in fear. There are things you can do to reduce your exposure. Baker offers both a list of what she does and what she recommends at the end of The Body Toxic. If you believe that there is a chance for change offered by the current administration, now would be a great time to write and call your elected representatives to get years of head-turning, innocent-whistling denial repealed and replaced with meaningful regulation as the European Union has done with their REACH regulations.
This post is part of Real Food Wednesdays, hosted by Kelly the Kitchen Kop because Polycyclic Aromatic Compound Breastmilk is not real food for infants.
Someone I love taking her vitamin D
In the news today was a report that our children are being shortchanged on their Vitamin D.
At least one in five U.S. children aged 1 to 11 don’t get enough vitamin D…
By a looser measure, almost 90 percent of black children that age and 80 percent of Hispanic kids could be vitamin D deficient…
Children can get 400 units daily by drinking four cups of fortified milk, or eating lots of fish, but many don’t do that…
According to my research, vitamin D is best assimilated from exposure to the sun between 10 AM and 2 PM (yes, that’s right…the very hours we’ve been warned against) for 20-120 minutes, depending on skin color. This article explains the importance of those hours to maximize vitamin D intake while minimizing exposure. You can, with very few exceptions, get the vitamin D you need from sunlight exposure. If you live in a cloudy area, or are experiencing a rainy season, you might need to supplement your diet with foods high in vitamin D.
Cod Liver Oil is an excellent source of vitamin D. Relax, there are finally good alternatives to taking it off a spoon the way they did in your mother’s time. I take a combination of fermented cod liver oil and butter oil in a capsule which provides 90% DV. I never taste it.
Food sources high in vitamin D include fish, specifically: salmon and mackerel (very good sources), sardines (good) and tuna (moderate). But, if the fish has had no exposure to sunlight, his body can’t generate the vitamin D that you consume when you eat him. So, you need to consider farmed fish as virtually useless when it comes to providing vitamin D.
As for “fortified” milk? Sure, putting vitamins in might seem like a good thing. But some synthetics added to food are barely touched by our bodies because they aren’t in a usable form. Much better to get the kids out in the sunshine, eat wild fish from time to time and drink good, healthy, raw, A2 milk. Not only will this provide your children the vitamin D they need, it will encourage them to exercise and enjoy good tasting food.
Cabinet by newrachael, on Flickr
(NOT my cabinet above)
I have a real fondness for carbs. The mere smell of toast is enough to put me in a feeding frenzy. The thought of honey in my coffee makes my mouth water. Pasta, bread, potatoes or rice: now that’s a sound architectural base for a filling meal.
Back, oh, six years ago now, I lost a few pounds on the South Beach diet. But it was a struggle and I didn’t enjoy the food. (This was before I started using real foods like butter and cream and raw milk.) And as soon as “diet time” was over, the pounds packed right back on. I guess you could say I’m one of those that probably needs to lay off the carbs permanently. I’m also quite an addict: one piece of toast today leads to two tomorrow, etc.
But, for the last couple weeks I’ve been playing at low carbing my diet. Nothing extreme or regimented, just making different choices. My normal breakfast has been a couple eggs fried sunny side up in coconut oil. It’s the right size and usually keeps me from getting hungry again before lunch. Yesterday when the kids made sloppy joes for lunch, I had my meat in a bowl with a dollop of creme fraiche instead of on a bun. Delicious! And the Chicken Fettucini Alfredo my daughter made for dinner a few days ago tasted just right over broccoli instead of noodles.
I’ve been kind of keeping track of my total carbohydrate count for this most recent visit to Low Carb-land. I’ve been averaging less than 100 grams, some days slightly higher, but most days significantly less. Yesterday, for example, I was at about 50, even after a serving of my daughter’s homemade ice cream.
I haven’t seen a single pound drop and my clothes aren’t fitting differently so far. I do have a fairly good energy level and haven’t needed quite as many midday cups of coffee. After seeing Fathead, (yes, Kelly, Netflix finally found a copy for me) I’m convinced that even if I never lose an ounce I’m on the right track. So, I’m going to stick to it and not expect any weight loss. I’ll be doing my body a favor, even if it never does my wardrobe any favors back.
A Slice of Heaven!
I was so envious of Cheeseslave when she posted about the bread baker she met at her farmer’s market. Since we started this new way of eating, bread is something that has never measured up. The sourdough I’ve made is hard and dense and sour, and not something my family would consider sandwich-friendly at all.
But while visiting the market I will attend when my regular farmer’s market shuts down this week, I was introduced to a baker. (That’s one of the benefits of getting to know your farmers. Producers who know what you like and can introduce you to other producers.)
David Tannen, owner of Twin Forks Artisan Bread, makes WAP-friendly bread and it is so delicious! He makes sourdough only, but it’s not heavy and sour at all. It cuts very nicely without falling apart, and doesn’t sport the tough, tooth-challenging crust of many sourdoughs. He uses homemade yeast, and bakes in his homebuilt oven. I’ve tried three of his four delicious varieties, and they have found a place in my heart, my freezer and my table.
I’m trying to cut back on carbs in general, but for times when only bread will do, it will be this delicious bread I serve! If you’re a Whole Foods shopper, you can find his bread at Cool Springs and Franklin, TN. He also delivers to the Produce Place on Murphy Road over by Vanderbilt. If you’re in Franklin, come by the Saturday Franklin Farmer’s Market and meet him!
Better Than You by grainofsaltjd, on Flickr
(No, the bag doesn’t express how I feel, it’s just a funny photo.)
I read No Impact Man this month and, while I’m not ready to take my family quite as far as the author, I found some ideas we could use. I’ve never been a fan of plastic grocery bags. I don’t like the way they feel or sound. They don’t stand up neatly, allowing food to roll all over the back of the car on the trip home. And dealing with the after-use recycling or trash is a pain. So, finding alternatives for the plastic bag issue seemed a reasonable place to start.
Months ago I got some cheap recycled bags like they sell at the store, but after doing some research into how much petroleum is required to produce them, I was unimpressed. They didn’t last long, either, especially with how heavy as the checkers tended to pack them.
So, I took the plunge and bought the cheapest plain canvas bags I could find. I prefer plain because I don’t like my body or belongings to be billboards for any purpose other than those I cherish. (I’m considering applying my very first bumper sticker ever: No Farms, No Food.) Besides, I have a gaggle of creative girls clamoring over the fabric paint to decorate them for me.
Along with the large canvas bags, I got a bunch of smaller canvas drawstring bags for produce and bulk bin purchases. During their first use this week at Kroger, I got eye rolls from the bagger and audible sighs from the checker. I didn’t even ask her to calculate the tare weight (.1 pound) because I didn’t want to cause any additional problems. Of course, at the Turnip Truck, I got no negative reaction at all.
So, now I’m set. But I’m also thinking: these things are going to get dirty. Sure, I can wash them, even bleach them if I want. And of course, I’m going to wash the produce that comes out of them, just like I would any fresh produce. But the process of folding and stuffing them inside each other for space-efficient storage probably would encourage mold and germ growth.
I’ve decided to turn the bags inside out and give them a few hours of fresh air and bright sunshine after each use. I know the ultraviolet light in the sun is a great disinfectant, and the fresh air flowing through the fibers in the bags will dry them thoroughly.
Do you have reusable shopping bags? How do you care for them?
This post is part of Fight Back Friday hosted by Food Renegade.
buggy sign by Lyndi&Jason, on Flickr
Sometimes I feel so…different. At the orthodontist’s office the other day, for example, the receptionist and I started talking about homeschooling. We don’t really have “school hours,” I explained, we just live and learn as we go. I do a lot of teaching from the kitchen because I’m there so much. She knows we have a large-ish family and thought a moment. “I’ll bet you cook a lot. How often do you cook?”
“If all goes according to plan, I cook three meals a day, six days a week.”
Her jaw dropped and she was utterly dumbstruck for several long seconds. “You cook…BREAKFAST?!”
“Most of the time. There are a couple days a week that we have some homemade cereal if I have an early appointment or I’m not awake enough to cook safely.”
“What kinds of things do you cook?”
“Oh, you know, bacon and eggs or pancakes. Muffins a lot, they’re easy.”
“What do you make for lunches?”
“Today we’re having lunchmeat sandwiches because I’m not going to get home until right at lunchtime. More often, though, we’ll have a homemade soup or some pasta.”
“Yeah, Chef Boyardee is a blessing huh?”
“We try to have it a little more fresh than that, and making homemade sauce is almost as easy as opening a can anyway.”
“You make homemade stuff for lunch? What on earth do you do for dinner?”
“A roasted meat and a couple vegetables. Nothing extravagant. I have planned a squash casserole to use up some of the butternut squash taking over my kitchen, but we’ll have a simple meat like hamburger patties or roast chicken with it.”
From there, the discussion evolved into CSAs, the farmers who grow my veggies and provide my meat and milk. Then, the dreaded question, “The milk is all pasteurized, right?”
“Um, no. We drink it raw.” This time, her jaw dropped and her eyes bugged out. “But, I have an allergic daughter and a lactose-intolerant husband who can both drink raw milk who can’t tolerate pasteurized.”
She loves asking questions like that of me when we are there. She knows she’ll hear something totally different from me than she hears from most of the moms who come to the practice, and I think that’s probably why she asks. But it still sometimes makes me feel…so different.
This post is part of Real Food Wednesdays, hosted by Cheeseslave.
broom by Schnittke, on Flickr
I’ve just finished our big Autumn Clean at home. I don’t do much spring cleaning because our winters are mild. But after a too-busy-summer of bustling about, I find the house needs a little extra attention in the fall.
I’m extending that cleaning streak to my blog. I’ve noticed my categories and tags are hopelessly out of date and will be straightening it all out over the next few weeks. The bad news is that if you are set up to be pinged, you might get a whole bunch of pings suddenly as I edit posts! The great news is that when it’s all sorted out, there will be a new recipe section with clickable links sorted by category and ingredient.
It’s a pretty major overhaul, so I hope you will all be patient. And in the meantime, I hope to keep blogging our journey along this strange new (old) nourishing path!
I made a delicious soup for lunch today with some of the bounty I found at the Farmer’s Market. I’ve been thinking about breaking one of my rules and canning some of the butternut squash taking over my kitchen just to get it stored. I hate to think about the nutrient loss it will suffer, though. So, instead, I’m going to work on using some of it up this week. One whole squash the size of my forearm went into this soup. It was delicious and nearly twinkled with that crisp, fall flavor. It was ready in about an hour and fed eight of us with no leftovers.
October Harvest Soup
1/2 stick grassfed, unsalted butter
1 large organic onion, chopped
1 large potato, scrubbed and cubed
3 cups butternut squash, peeled and cubed
2 carrots, scrubbed and diced
1 Granny Smith Apple, cored and sliced 1/4-inch thick
4 cups chicken stock
1/4 cup white wine (I used Riesling because it was what I had on hand)
creme fraiche
Melt butter in soup pot. Stir in onions and cook about 5 minutes until translucent. Add potato, squash, carrots, apple and stock. Bring to a boil, skim, reduce heat and cover, allowing to simmer for about a half hour. Use a stick blender to puree in the pot (or use blender in small batches very carefully) but don’t reheat. Stir in wine, and serve with dollops of creme fraiche.
This post is part of Twister Tuesdays with Gnowfglins, Pennywise Platter Thursdays with Nourished Kitchen, and Make it from Scratch blog carnivals.
