Nutrient-dense Recipe eCards for Kids!– Using Farm Fresh Foods

We are pleased to announce the new, expanded and enhanced down-loadable Healthy Kids Recipe eCards, now with a big bonus  when you purchase them. These will be perfect for an Easter basket or gift anytime – Augie

• 100 Easy Nutrient-dense Recipes
• Breakfast, lunch, dinner, snacks, activities and drinks
• Teach your kids and grandkids the art of cooking real food
• eCards are Instantly Downloadable NOW!
• PLUS FREE BONUS Healthy 4 Life eBook with 70 nutrient-dense recipes and nutrition education from Sally Fallon-Morrell and The Weston A. Price Foundation
  

These Recipe eCards are prepared and designed by Anji Sandage, Weston A. Price chapter leader in Salt Lake City. Kids of all ages should be getting into the kitchen with mom or dad and cooking together . . . with farm fresh foods. But children need to LEARN HOW . . . and cooking makes a wonderful teaching time for measuring, arithmetic, science, health and learning a little about the nutritional science behind their creations. Now they can with the new Healthy Kids Recipe eCards featuring nutrient-dense recipes by Anji Sandage. (She told me on the phone that she spent fifteen years collecting and perfecting the recipes for her children and all of her nieces and nephews—and recently upgraded them to natural food ingredients.) 

They will love you more for giving them the opportunity to cook real food a few times a week. Kids (and adults) need structure and direction and like being an important part of a functional family. A sense of accomplishment gives them the self esteem that only truly comes by earning it through achievement with the blessing of the entire family. They crave this stuff.

It is far more important to make time for this useful learning activity than in practicing soccer during the week for that game on Sunday, or worse, wasting time on video games, television and other such temporary gratification devices.

Read more about the Healthy Kids Recipe eCards (there is a free sample waiting for you, too!) and instantly download them for just $19 and get the 85-page bonus eBook called Healthy 4 Life delivered to your email inbox!

Beware of Chinese Food-like Substances

Back in the day, purchasing an import meant luxury and affluence, including food; but not nowadays. Shopping for fish Saturday, cod was wild caught in Russia and processed in China, $4.99 a pound. I could have chosen (Agent) Orange Roughy from Vietnam or Gulf (Oil) Shrimp, but elected a frozen cod from New England. Food is like a box of chocolates, you never know what you’re gonna to get– unless you know your food and your farmer.

Local Food Choices: New Book Review

by Augie

The new book Local Choices was conceived over a cup of tea one winter evening. That’s when Karen Geiser and Lisa Amstutz from Wayne

Author Karen Geiser and me at the local Amish health trade show in Dalton, Ohio on Saturday.

County, Ohio discovered they both had a passion to share and motivate others to simply enjoy local foods, how to find it and prepare it–economically. The book is for both beginners and experienced locavores. 

Bringing Home-grown Natural Foods to Schools – Within Budget

On my journey to the real food revolution, I traveled again to Wooster, Ohio on Saturday where I presented a 360 degree view of farm, food and nutrition at the College of Wooster’s Global Engagement symposium. Another speaker, a superintendent of a major school system near Columbus, showed how they provide school lunches using local and fresh foods on the menus. Rady Ananda wrote another dandy today and offers two short videos on this very topic– Augie

Bringing nutrient dense organic food to schools – within budget

Rady Ananda at her Food Freedom blog

When your food is good, so is your physical and mental health, and for kids especially, behavior improves.  It took a whole community – parents, educators, food justice advocates, cooks, policymakers, and helpful citizens – more than a decade to change the way children access healthy and nutritious meals in the Berkeley, California schools. This, according to the Lunch Love Community Documentary Project, which uses a mosaic of “webisodes” made specifically to be watched, shared and spread online. These short videos are part of a public engagement campaign that will culminate in a full length documentary, to be released this year.

Jackie Zabel of CitizenFilm.org told Food Freedom, “These short films are a riveting campaign, focusing on the importance of feeding our children nutritional food and the nationwide movement that began with the Berkeley school lunch program.”

Here are two of the short videos: The Parent Factor and The Whole World in a Small Seed:

The Parent Factor: Against all odds, a group of visionary parents came together in the 1990s to organized change the way Berkeley children would eat in school.

The Whole World in a Small Seed: In Rivka Mason’s school-under-the-sky at Malcolm X elementary, children experience cross-disciplinary learning in their school garden.

We can be sure they’re growing most of the Top Ten Most Nutritious Vegetables.

Other videos in the Lunch Love Community Documentary Project include:

The Labor of Lunch: Making from-scratch meals for 5,000 kids is hard work for everyone, and it happens every day at the BUSD Central Kitchen.

But Is It Replicable? School leaders from West Sacramento tour the Central Kitchen and Dining Commons wondering how a program like Berkeley’s could work for them.

Flamin’ Hot: How long does it take for a Hot Cheeto to melt? Kids learn about some of the choices they are making every day when they experiment with food additives and combustion.

If They Cook It, They Will Eat It: Elementary school cooking teachers Kathy Russell and Brenna Ritch awaken children to the world through the food they cook and eat with one another.

Links:

http://www.lunchlovecommunity.org/
http://www.schoollunchinitiative.org/
http://www.chezpanissefoundation.org/
http://www.ecoliteracy.org/
http://www.berkeley.k12.ca.us/
http://www.thelunchbox.org/
http://www.chefann.com/
http://www.letsmove.gov/
http://www.civileats.com/

NEW FREE eBook Now! Healthy 4 Life

This is a wonderful book for basic instruction in real food and nutrition. What an incredible gift Sally Fallon Morell has made to the world of cooking and nutrition by giving the free electronic version to anyone daring to click the pic. The announcement below is posted at the Weston A. Price Foundation website. Thanks, Sally! — Augie

Get the free eBook below!

As an alternative to the USDA lowfat, high-carbohydrate dietary guidelines, the Weston A. Price Foundation proposes Healthy 4 Life, a dietary plan in the form of a colorful booklet and poster featuring four food groups: animal foods; grains, legumes and nuts; vegetables and fruits; and healthy fats.

WINNERS! –2010 Raw Milk Recipe Contest (Persimmon Pudding)

SHAN KENDALL Wins the Grand Prizes!

We have 10 Winners in the 2010 Raw Milk Recipe Contest

Award-winning Persimmon Pudding

I will spare you the usual “it was so hard to choose a winner” entrée to this announcement of the winners of the Raw Milk Recipe Contest. About 40 entries were received (Yes, they are all just too awesome). Many of these recipes will be published in the paper version of Living Food (available March 1 here).

There are nine second-place winners. These contestants will receive the prize of Living Food—bulletin #1 Lacto-fermentation and bulletin # 2 Sugars and Artificial Sweeteners (downloadable pdf—value of $10 each) and of course the Real Milk and Dairy Products issue when it rises to the top in February!

Buttermilk Biscuits from Ms Cowboy–Dawnnell Holmes, of Real Farm Foods, Norwood, Missouri.

Heather Ash, a food blogger from Spanish Fork, Utah submitted the Clam Chowder Recipe (Annie and I are making it today!).

Sour Milk Pancakes by Kat Hickey

Cheesecakes by Peter M. another food blogger

Raw Chocolate Truffles by Becca Griffith

Queso Cakes by Stacie at Red Hog Farm in Colton, Oregon

Ice Cream from Diane at Peaceful Acres Farm

Egg Nog (and Ice Cream) Carol and Rich Radke; Coyote Ridge Farm of Kerkhoven, Minnesota

Macaroni and Cheese by Gena Miller of Washington state, the Girl Gone Domestic

Train Up A Child to Cook Real Food: Healthy Kids Recipe eCards

by Augie

Kids of all ages should be getting into the kitchen with mom or dad and cooking together . . . with farm fresh foods. But children need to LEARN HOW . . . and cooking makes a wonderful teaching time for measuring, arithmetic, science, health and learning a little about the nutritional science behind their creations. Now they can with the new Healthy Kids Recipe Cards featuring nutrient-dense recipes by Anji Sandage. (She told me on the phone that she spent fifteen years collecting and perfecting the recipes for her children and all of her nieces and nephews—and recently upgraded them to natural food ingredients.)

They will love you more for giving them the opportunity to cook real food a few times a week. Kids (and adults) need structure and direction and like being an important part of a functional family. A sense of accomplishment gives them the self esteem that only truly comes by earning it through achievement with the blessing of the entire family. They crave this stuff.

It is far more important to make time for this useful learning activity than in practicing soccer during the week for that game on Sunday, or worse, wasting time on video games, television and other such temporary gratification devices.

Learning to Make Lacto-fermented Sauerkraut at a Special Needs Home for Adults (That's me in the middle and my son is seated)

Most families, it seems, are suffering from FNDD–familial nutritional-deficiency disorder. To help cure FNDD,  Anji Sandage of Salt Lake City has made Healthy Kids Recipe Cards and they are instantly down-loadable right here! (Some of you know about Anji– she runs the 8000-strong Raw Milk site on Facebook and the 100% Natural Family blog. She is also the Weston A. Price Foundation chapter leader for Salt Lake City).

Halloween Candy Warning–Eating Chocolates Without Guilt

Rolling out cacao beans

I am asking my readers and subscribers to use my new form to tell me something about yourself. This short from will also give you an opportunity to subscribe if you have not already done so. I will prompt you again at the end.

If you observe Halloween, you and your children may be munching on all that disgusting candy out of the plastic pumpkin or some other Chinese-made device. Now is the time to be thinking of those ingredient labels. You will find that it is not really food (or candy for that matter). It is basically an HFCS injection, coupled with a variety artificial flavors and colors. Worse yet, if it is “diet” candy with the factory-made artificial sweeteners, it will help you get fatter and hungrier, studies have concluded.Dr. Mercola, at Mercola.com, had put out a nice Halloween treat the other day that talks about the chocolate candy vs. real chocolate. Here is a couple excerpts:

Even many so-called “natural” chocolates may contain some of these unhealthy ingredients — avoid them at all costs…

• Trans fat — An artery-clogging type of fat that forms when vegetable oils are hardened into margarine or shortening. 

Menu of the Year Awarded: The Weston A. Price Foundation International Conference

For the second year in a row, the Journal of Natural Food and Healing has awarded the Menu of the Year to the chefs, menu planners and donors of the naturally produced farm food for The Weston A. Price Foundation’s International conference to be held November 11-14, near Philadelphia. (Okay, we did not look at any other menus– but how could you beat this one?)

If things go right, an attempt to beat this one, at least in many categories, may be sponsored by the Journal and Living Food– our new bulletin.  This would be prepared by three-time winner Gold Medal award winner of the International Olympics in Culinary Arts- Chef Fetty– at an undisclosed world-class resort in the heart of the world’s largest Amish country. (Okay it may be dinner of just 4– even though the dining area can seat 150 ) He is already using local naturally grown foods and wants to upgrade more.)

Of course, many of our readers will be there, as well as ARMi Facebook folks, including myself. I am going to hear Dr. Natasha Campbell-McBride on autism recovery and a full-day session on Homeopathy on Monday. Here are some examples of some of the menus that match the caliber of speakers for the 3-day event, including icon Joel Salatin speaking at “Everything I Want to Eat is Illegal” banquet dinner.

I am wondering how many readers are going, have gone before, or who may want to plan to come next year. You should leave a comment to that affect or any other comment. You may review the Agenda here or by clicking the  Banner to the left.

BREAKFAST EXAMPLE
Horsemen Trails Farm Pastured Tunis Lamb Breakfast Sausage Links
Pennsylvania Pastured Pork Breakfast Sausage
Thankful Harvest Grass-fed TenderHeart Beef Breakfast Sausage

Pennsylvania Pastured Pork
French Toast with Atwater’s Sourdough Cranberry Pecan Bread

Miller’s Organic Farm Maple Syrup

5-Min Video: 11-Yr Old Homeschooler on Industrial vs Natural Food and Agriculture

In front of a large audience in an auditorium, Birke Baehr, an eleven-year-old homeschooler, executes a brilliant presentation of his PowerPoint on What Is Wrong With Our Food System?

Bold Birke says “you can either pay the farmer or pay the hospital”.

Cathy Payne will conduct a podcast interview with Birke soon as mentioned in her post today.

Living Food, our new paper bulletin at http://ishop.livingfood.us/.– is a way for you to support our work and we give a free sample before you are asked to give $10.

The much delayed iShop of the Journal will be up and running in October and offers you some of the best in eBooks for instant downloadable health and nutrition!

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