Category Archives: 5. Soup and Mixed Nuts (Misc.)

Honoring the Sacred Foods– 10th Annual WAPF Wise Traditions Conference

This just came across my desk and could not help but pass it on. Are ya going to Chicago? Comments?

Conference Announcement

Honoring the Sacred Foods– 10th Annual WAPF Wise Traditions Conference

Weston A. Price Foundation Annual ConferenceNovember 13 – 16, 2009 – Schaumberg, IL

It’s all about the food…and the farmers.

How do we prepare over 7,000 delicious and nutritious meals for 1,200 people over four days? We rely on creative chefs, and hundreds of food donors: wise traditions farmers, producers and vendors! Continue reading

Roasted Heirloom Tomato Soup

Heirloom Tomatoes

Just after I hauled in our first tomatoes and onions of the season from the garden, I caught this simple recipe for roasted heirloom tomato soup at We had already harvested and dried our garlic a month ago, so we are all set to prepare this soup and store extra in the freezer. Sea salt, peppercorns and olive oil is all the other stuff you will need.

We are going vary the recipe by using some basil and rosemary. Another thing I want to try is creaming it with fresh, raw cream while it is steaming on the stove prior to serving.

See the recipe and discussion here.

The recipe is compliments of Andrea Milstein, the founder of Cooking With An ´Accent. Inspired by her years of living in Europe, Asia, and the U.S. Andrea is an active member of The Weston A. Price Foundation. Visit her Cooking with an Accent website.

Keeping a Feast Each Week

sundaydinKimi over at shares her special meal of the week. If you check out her site, you will find what I did: this lady rocks!

I remember when I was a kid, mom always made a special Sunday dinner after church. My  parents learned the tradition from their parents. Grandma always made a Sunday dinner. It wasn’t too unusual she had two or three meats: fresh butchered chicken, beef and ham. Continue reading

The Virtue of Soul Food

Kristin is the Food Renegade– an admitted rebel of the real food movement. Her articles are delicious. In Real Food is Soul Food, Kristen struck a major chord in me. She relates the virtues of local, farm-direct food to a spiritual connection. I heard a talk at our Brunswick Ohio event from a vegetable and blueberry farmer. He said when families come to the farm, the children pick blueberries as laying hens scamper around their feet. They touch and feel life and connect to its Creator.

Real Food is old and traditional. It’s sustainably grown, organic, and local. And it nourishes the soul as well as the body.

That’s because finding, cooking, and eating Real Food is a craft. I once heard that cooking was the only art form that uses all five senses. It engages the whole person, and as such rewards the whole person. Preparing Real Food isn’t just about good nutrition or ethics. It’s about becoming the people we are meant to be, becoming more fully human.

Why do I think Real Food is ennobling?

Firstly, because it helps us be producers rather than mere consumers. From the beginning, the story of Real Food is one of individual agency and competence. You save a seed, sprout it, plant it, nourish it, watch it grow, harvest it, prepare it, and then feed yourself and your loved ones a nutrient-dense meal. You can take pride in that. Even if you don’t grow your own food or care for the animals that feed you, you still experience the empowerment of finding that local source of raw milk or the best deal on eggs from pastured hens. You still experience the thrill of savoring perfectly ripe tomatoes, of eating cucumbers absent wax, of mastering traditional food preparation techniques. You can still know the joy of producing something tangible of value.

Continue reading

Raw vs. Cooked Foods: Which is Better?

raw platterA most interesting and challenging article called Raw versus Cooked Foods: Which is Better? came across my desktop. When Dr. Bruce Ames from UCLA was quoted, I took special notice as I have had much respect for his work.

I think every one knows eating raw fruits and vegetables is healthy and nutritious; but few may know why. (I always feel very much energized after eating a small plate of veggies with dip– as well as a banana, apple or orange.) Some even find properly prepared raw meat (such as beef liver, oysters or sushi) to be beneficial.

Personally, I would never become a raw foodie, as some swear by and avoid anything cooked–some religiously (“don’t touch that– cooked green beans have been on that plate”).  I would rather increase consumption of raw, and continue eating al dente many of the veggies. Continue reading

Factory Farms: An Origin of Swine Flu and Other Diseases and Illnesses

Dead Hogs, Flies and Maggots at a Factory Farm

Dead Hogs, Flies and Maggots at a Factory Farm

The Journal had previously reported on a study showing a significant increase in infant death rates (123 more deaths per 100,000 births) in U.S. counties with large factory farms—confined animal feeding operations (CAFOs). (Obviously the death and illness rates are much higher downwind and close in to CAFOs). Much more has been dug up since then. (Googling “swine flu”cafos yields 28,000 articles)

Hear what David Kirby says in his research article, Swine Flu 1999–We Were Warned:

It now appears that six of the eight genetic components in the currently circulating virus are direct descendants of a swine flu virus that first emerged in North Carolina a decade ago. That bug was discovered in August 1998, at a 2,400-head breeding facility in Newton Grove, NC, where all the sows suddenly came down with a phlegmatic cough. Pregnant animals spontaneously aborted their litters.

Below are startling published studies proving high levels of illnesses in children living near CAFOs. Continue reading

Chocolate Fun


I’ll warn Journal readers, that this article is filed under both Mixed Nuts and Food Humor— just to provide a break from the frightening aspects of more government Food Safety programs.

No sooner than I finished nearly a pound bag of chocolate almond bark, I had to go and tweet about it on my Twitter and was immediately scolded by a Chicago WAPF organizer who is an holistic health practitioner. She wanted to know what quality of chocolate it was and whether the almonds had been pasteurized. My heavens, Linda, at least it was dark chocolate. And I did ask my chocolatier across the street from the office to research the nutrient destruction of various types of chocolate processing.

This all reminded me to bring Chocolate Fun out of the backroom and put it on everyone’s screens tonight; after all, Easter is coming.

Remember the movie, The Graduate? Dustin Hoffman was told of where future riches lie. PLASTICS, the man said with emphasis. Now, I will use the same emphasis and say CHOCOLATES. No joke, I had heard that chocolate is the best natural anti-cancer food– far above the highly prized blueberry.

Last summer,  I was on a journey to find the finest chocolate on Earth! During the research phase, I was presented with not one but two multi-level marketing chocolate businesses and a direct-from-maker deal.

Special Process Chocolate

The first was found at a Saturday farmers market. The Mennonite couple was selling sugar-free pastries and pies, Splenda of course. At the edge of the tent they were selling Kanga water by the glass (that’s another story). Telling them of my chocolate desire, she pulled a bag out of the back end of the truck right next to the raw goat milk. Continue reading

Video: Food Matters– Official Movie Trailer

Courtesy,, from our Austrialian Connections.

“Let thy Food be thy Medicine and thy Medicine be thy Food.” — HippocratesThat’s the message from the founding father of modern medicine echoed in the controversial ne…

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Classic Text: Nutrition and Physical Degeneration

newnpd1001This classic text written in 1939 is a primer for anyone interested in how food, diet and nutrition effects human health. This is a classic non-technical text for anyone that eats, especially health and nutrition professionals.

Complete with 134 pictures– proof of ill effects of poor diet and benefits of traditional diets. It clearly shows how and why modern processed foods are most detrimental to health compared to traditional native diets— in other words, how eating a variety of foods grown naturally,  including so-called unhealthy foods, promotes health and prevents diseases and disorders.

The Preface is provided below with my underlining for emphasis.

Purchase this book direct from the publisher,  Price-Pottenger Nutrition Foundation.

Nutrition and

Physical Degeneration

A Comparison of Primitive and Modern Diets
and Their Effects


Member Research Commission, American Dental Association
Member American Association of Physical Anthropologists
Author, “Dental Infections, Oral and Systemic”


Continue reading

Traditional Versus Modern Diets

 A summary on the nutritional benefits/detriments on each of the food groups below, is provided in the brochure, Traditional Versus Modern Diets at The Weston A. Price Foundation.






Traditional Versus Modern Diets

Traditional Diets Maximized Nutrients Modern Diets Minimize Nutrients
Foods from fertile soil Foods from depleted soil
Organ meats preferred over muscle meats Muscle meats preferred, few organ meats
Natural animal fats Processed vegetable oils
Animals on pasture Animals in confinement
Dairy products raw and/or fermented Dairy products pasteurized or ultrapasteurized
Grains and legumes soaked and/or fermented Grains refined, and/or extruded
Soy foods given long fermentation, consumed in small amounts Soy foods industrially processed, consumed in large amounts
Bone broths MSG, artificial flavorings
Unrefined sweeteners Refined sweeteners
Lacto-fermented vegetables Processed, pasteurized pickles
Lacto-fermented beverages Modern soft drinks
Unrefined salt Refined salt
Natural vitamins occurring in foods Synthetic vitamins taken alone or added to foods
Traditional cooking Microwave, Irradiation
Tradition seeds, open pollination Hybrid seeds, GMO seeds