Today is National Ice Cream Day! We wouldn't recommend most of the ice cream sold in parlors and on retail shelves in this country, however we've published a new recipe today for fruit ice cream that also links to our previously published vanilla ice cream and berry ice cream recipes courtesy of Sally Fallon Morell. Enjoy! https://www.westonaprice.org/fruit-ice-cream/
What are our options when it comes to seafood? Farmed fish often is raised with antibiotics and even fed food coloring to dye its flesh to make it appear healthier. The process of wild-caught fish regularly leaves other sea creatures trapped in the nets, only to be discarded and wasted. Sustainable aquaculture shows us that there is a way to catch and eat fish that is good for them ... and good for our health!
Ty Walker runs Smoke In Chimneys, a revitalized 1930s trout hatchery in Virginia and today he reveals what's possible when it comes to identifying and enjoying quality seafood. Ty goes over what's going on with most farmed fish and industrial scale wild fishing. He reveals issues with overfishing, the "fresh" label on our seafood, and microplastics in our oceans and fish. He points out that sustainable aquaculture is much like regenerative farming, in that it presents us with a sustainable, viable option that honors our environment and nurtures our well-being.
Listen to or read the transcription of our latest Wise Traditions podcast Redefining Farm-Raised Fish with Ty Walker via https://campsite.bio/westonaprice.
Ty Walker runs Smoke In Chimneys, a revitalized 1930s trout hatchery in Virginia and today he reveals what's possible when it comes to identifying and enjoying quality seafood. Ty goes over what's going on with most farmed fish and industrial scale wild fishing. He reveals issues with overfishing, the "fresh" label on our seafood, and microplastics in our oceans and fish. He points out that sustainable aquaculture is much like regenerative farming, in that it presents us with a sustainable, viable option that honors our environment and nurtures our well-being.
Listen to or read the transcription of our latest Wise Traditions podcast Redefining Farm-Raised Fish with Ty Walker via https://campsite.bio/westonaprice.
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No pasteurization without representation, folks!
Representative Thomas Massie of Kentucky will present the keynote address at our 2024 Wise Traditions Conference that'll be held in Orlando, Florida October 25-27. Join us! https://bit.ly/wisetraditionsorlando
We send Mr. Massie our condolences as his wife referenced in the reel recently passed away. We also send him our deep appreciation of all of his tireless advocacy of food freedom.
Representative Thomas Massie of Kentucky will present the keynote address at our 2024 Wise Traditions Conference that'll be held in Orlando, Florida October 25-27. Join us! https://bit.ly/wisetraditionsorlando
We send Mr. Massie our condolences as his wife referenced in the reel recently passed away. We also send him our deep appreciation of all of his tireless advocacy of food freedom.
Have you eaten fresh tomatoes yet this season? How about tomato soup? Our latest recipe of the week, Tomato Soup Viento, courtesy of Lorraine Carlstom of Roo's Kitchen, also features basil, which is also in season! It is chicken broth based and can be enjoyed hot or cold. See the recipe: https://bit.ly/tomatosoupviento
This very well-loved and well-worn book written by Sally Fallon Morell sits on the shelves in Stephanie Alexandre's kitchen who served as one of our chapter leaders for many years! https://alexandrefamilyfarm.com
Is it on your shelves?
It is currently 46% off on Amazon: https://amzn.to/3SkfdNy, which is unusually low! We recommend it as the basis of our dietary principles. It is much more than a cookbook. It offers a wealth of information we believe has the potential to transform your health.
Is it on your shelves?
It is currently 46% off on Amazon: https://amzn.to/3SkfdNy, which is unusually low! We recommend it as the basis of our dietary principles. It is much more than a cookbook. It offers a wealth of information we believe has the potential to transform your health.
Dr. Weston A. Price traveled to 14 tribes over 10 years in the 1930's. His travels included Switzerland, Australia, New Zealand, Scotland, Peru, Canada, and Africa. He documented a wide variety of diets. See Dr. Price's Tribal Food and Cavity Chart: https://bit.ly/tribalfoodandcavitychart
Some of you ask us how much meat or fat you should eat, and we don't specify quantities because there’s a lot of variation in traditional diets. For example, for the Inuit, fat can comprise up to 80 percent of dietary calories; for some tribes in Africa, fat content is much lower, probably around 30 percent. Whatever the level in the diet, these fats are mostly animal fats or saturated coconut or palm oil. We teach principles for you to consider as you create a diet that works for you. The seventh of our 11 Wise Traditions Dietary Principles is to "enjoy saturated fat; avoid seed oils." We don't specify how much butter, tallow, duck fat, lard or coconut oil to eat daily, but rather invite you to enjoy them as nutrient-dense fats that have been unfairly demonized as the cause of heart attacks. None of the healthy traditional diets included seed oils such as canola, corn, soy and canola. Learn more about our seventh principle: https://bit.ly/seventhprinciple
Photos courtesy of the Price-Pottenger Nutrition Foundation.
Some of you ask us how much meat or fat you should eat, and we don't specify quantities because there’s a lot of variation in traditional diets. For example, for the Inuit, fat can comprise up to 80 percent of dietary calories; for some tribes in Africa, fat content is much lower, probably around 30 percent. Whatever the level in the diet, these fats are mostly animal fats or saturated coconut or palm oil. We teach principles for you to consider as you create a diet that works for you. The seventh of our 11 Wise Traditions Dietary Principles is to "enjoy saturated fat; avoid seed oils." We don't specify how much butter, tallow, duck fat, lard or coconut oil to eat daily, but rather invite you to enjoy them as nutrient-dense fats that have been unfairly demonized as the cause of heart attacks. None of the healthy traditional diets included seed oils such as canola, corn, soy and canola. Learn more about our seventh principle: https://bit.ly/seventhprinciple
Photos courtesy of the Price-Pottenger Nutrition Foundation.
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Culture or ferment raw milk to make it easier for our bodies to assimilate!
Dr. Tom Cowan, who has been a board member since our inception and currently serves as our vice president, will speak at our 2024 Wise Traditions Conference that'll be held in Orlando, Florida October 25-27. Join us! Learn about Dr. Cowan: https://bit.ly/tomcowan
Cheese would be included in a list of cultured dairy. Keep in mind that truly raw cheese is only heated to 110° F. When raw dairy products are heated above 110° F, the destruction of active enzymes and bacteria starts to occur. Learn more about raw cheese: https://bit.ly/whatisrawcheese
Dr. Tom Cowan, who has been a board member since our inception and currently serves as our vice president, will speak at our 2024 Wise Traditions Conference that'll be held in Orlando, Florida October 25-27. Join us! Learn about Dr. Cowan: https://bit.ly/tomcowan
Cheese would be included in a list of cultured dairy. Keep in mind that truly raw cheese is only heated to 110° F. When raw dairy products are heated above 110° F, the destruction of active enzymes and bacteria starts to occur. Learn more about raw cheese: https://bit.ly/whatisrawcheese
This is a story of a return to wise traditions in how to farm. Will Harris of White Oak Pastures will present at our 2024 Wise Traditions Conference that'll be held in Orlando, Florida October 25–27. Learn about Will and our conference: https://bit.ly/willharriswisetraditions
Will and his father used pesticides, herbicides, hormones and antibiotics to raise cattle They also fed their herd a diet of corn and soy. These tools took the cost out of the system, but over time Will became disenchanted with the excesses of these industrialized methods. They had created a monoculture for their cattle and, as Will says, "nature abhors a monoculture." In 1995, Will made the audacious decision to farm as his family had 130 years before. Since Will has successfully implemented this transformation he has become as a leader in humane animal husbandry and environmental sustainability.
Will has written a book we recommend: https://amzn.to/3Wls0Ah "If I could have one wish it is that every eater in America would read this book." —Ruth Reichl
Will and his father used pesticides, herbicides, hormones and antibiotics to raise cattle They also fed their herd a diet of corn and soy. These tools took the cost out of the system, but over time Will became disenchanted with the excesses of these industrialized methods. They had created a monoculture for their cattle and, as Will says, "nature abhors a monoculture." In 1995, Will made the audacious decision to farm as his family had 130 years before. Since Will has successfully implemented this transformation he has become as a leader in humane animal husbandry and environmental sustainability.
Will has written a book we recommend: https://amzn.to/3Wls0Ah "If I could have one wish it is that every eater in America would read this book." —Ruth Reichl
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We absolutely love the video and caption posted by Shannon Walker: https://bit.ly/troutwife. Here are a number of pâté recipes: https://bit.ly/paterecipes
"She knows what’s good when she tastes it.
I’m continuously amazed at how the culture around food has yet to really change in our country. What happened to French cooking? What happened to homemade? Really homemade. Like no spice packets. No bouillon cubes. No frozen packs of … things. What happened to butter? What happened to fat? Isn’t it delicious and also a masterpiece of true love and labor to eat real food?
Have we forgotten what fine dining is? Have we forgotten that the best chefs only use real ingredients? Don’t we realize food only tastes good made with real foods? And that it only tastes so good because our bodies can actually utilize it? It is how the earth and our bodies are designed! No need for food additives or umami chemical reactions. Butter and cream and salt have made umami from the beginning of time. Back when people had no heart issues and their eyes could see almost a mile and they could run and jump at 80 and 90 years old, still full of life and mentally sharp.
The illnesses are NOT genetic! Your microbiome determines your genetic expression, we are mostly bacteria and gelled water. So in a few short generations of mostly white flour, sugar, and pasteurized denatured corn-fed dairy we have a “generational line” of issues. Can we not look a little farther back than that?
This pâté, from Yard Bull Meats https://www.yardbullmeats.com/ is full of flavor. Wrapped in fat that melts in your mouth, and packed with nutrition that will feed Sissy’s brain and body very well. Have we left behind the saying “we are what we eat?” If you eat chemicals, antibiotics, nutrient VOID carbs and sugars, artificial flavors and denatured salt and water, what are you? I don’t want to be that, and I don’t want my kids finding out too late that that’s a recipe for disaster.
Here is to real food. Real fat. Real nourishment that sets the body and mind up for a joy-filled, wealthy life."
"She knows what’s good when she tastes it.
I’m continuously amazed at how the culture around food has yet to really change in our country. What happened to French cooking? What happened to homemade? Really homemade. Like no spice packets. No bouillon cubes. No frozen packs of … things. What happened to butter? What happened to fat? Isn’t it delicious and also a masterpiece of true love and labor to eat real food?
Have we forgotten what fine dining is? Have we forgotten that the best chefs only use real ingredients? Don’t we realize food only tastes good made with real foods? And that it only tastes so good because our bodies can actually utilize it? It is how the earth and our bodies are designed! No need for food additives or umami chemical reactions. Butter and cream and salt have made umami from the beginning of time. Back when people had no heart issues and their eyes could see almost a mile and they could run and jump at 80 and 90 years old, still full of life and mentally sharp.
The illnesses are NOT genetic! Your microbiome determines your genetic expression, we are mostly bacteria and gelled water. So in a few short generations of mostly white flour, sugar, and pasteurized denatured corn-fed dairy we have a “generational line” of issues. Can we not look a little farther back than that?
This pâté, from Yard Bull Meats https://www.yardbullmeats.com/ is full of flavor. Wrapped in fat that melts in your mouth, and packed with nutrition that will feed Sissy’s brain and body very well. Have we left behind the saying “we are what we eat?” If you eat chemicals, antibiotics, nutrient VOID carbs and sugars, artificial flavors and denatured salt and water, what are you? I don’t want to be that, and I don’t want my kids finding out too late that that’s a recipe for disaster.
Here is to real food. Real fat. Real nourishment that sets the body and mind up for a joy-filled, wealthy life."
How did lawns become so popular and replace productive plots for produce, especially in America? Ben Falk, permaculturist and author of the bestseller "The Resilient Farm and Homestead," offers his answer to that question in our latest Wise Traditions podcast. He also explains how to listen and learn from the patterns in nature, how to better collaborate with it, why waste—even human waste—is a resource misplaced, and why we shouldn’t build on the most picturesque spot on our property. In addition, he provides an overview of the permaculture zone system and how we can apply it wherever we live as we start to restore the land.
Please note: Dandelions are beneficial for your lawn! Their wide root systems loosens hard-packed soil, aerates the earth and helps reduce erosion. The deep taproot pulls nutrients such as calcium from deep in the soil and makes them available to other plants. They’re there to fix the soil, so to speak.
Click on https://campsite.bio/westonaprice to listen to or read the transcription of this podcast!
Please note: Dandelions are beneficial for your lawn! Their wide root systems loosens hard-packed soil, aerates the earth and helps reduce erosion. The deep taproot pulls nutrients such as calcium from deep in the soil and makes them available to other plants. They’re there to fix the soil, so to speak.
Click on https://campsite.bio/westonaprice to listen to or read the transcription of this podcast!
"Surf and turf," sometimes called "reef and beef," is a main course that combines seafood and red meat. Surf ideas: lobster tails, jumbo shrimp, lobster ravioli, crab, bay scallops. Turf ideas: ribeye steaks, T-bone steaks, lamb chops, Tomahawk steaks, prime rib. Here is a recipe: https://bit.ly/surfandturfrecipe
This exemplifies number 8 of our 11 Wise Traditions Dietary Principles, which is to include animal foods from land and sea in your diet to balance essential fatty acids. This principle will be our focus this month! Learn all about it here: https://bit.ly/principle8
This exemplifies number 8 of our 11 Wise Traditions Dietary Principles, which is to include animal foods from land and sea in your diet to balance essential fatty acids. This principle will be our focus this month! Learn all about it here: https://bit.ly/principle8