This workshop also follows up with a meeting discussion we had about drug-free
strategies to manage illness. Also, good to find out about alternative
practicioners. I'm hoping to attend this. If anyone would like to car pool,
let me know.
Carol
Evergreen Cove is a holistic center in Easton, Maryland (770 Port Street); about
45 minute scenic drive on Eastern shore.
Influenza:
Holistic Prevention, Holistic Treatment
Wednesday, December 9
7:00-9:00 PM
Tuition: $30 members $35 non-members
Registration deadline: December 7th
This new workshop, with Dr. David and Debbie Mathis presents life-saving
information about H1N1 and the over-the-counter (OTC) herbal products which
should NOT be used to prevent or treat infection. Other topics include how to
increase protection by improving respiratory health naturally and specific
drug-free strategies to complement conventional treatment.
To register, call (410) 819-3395.
http://www.evergreencove.org/schedule/classes/H1N1-Mathis.html
DAVID MATHIS, MD, FAAFP, ABHM, D.Ay. (Board-certified Family Medicine,
Board-certified Holistic Medicine, Diplomate Ayurvedic Medicine) is Medical
Director at ECI in Westover, MD, with special training in infectious diseases.
Former Head of Family Medicine at Loudoun Hospital Center, and an Associate
Professor of Primary Care Medicine at George Washington University School of
Medicine, Dr. Mathis maintains an Ayurvedic practice in Easton.
DEBBIE MATHIS, MA, D.Ay., an Ayurvedic Practitioner and Certified Meditation
Instructor, studied Ayurveda in Boston, Albuquerque and India. In 1997 she and
her husband created the first American medical practice integrating Family
Medicine and Ayurveda. Debbie subsequently launched Ayurveda-MD.com, a website
for Ayurvedic patients, students and practitioners, and currently sees patients
with Dr. Mathis in Easton.
Here is info about the group I mentioned at the recent meeting. It has been a
small group, but personally I'd like to see it grow so it will be worth Dr.
Liss' commute.
Join the google group and you'll receive meeting reminders and topics.
Carol
The Homeopathy Symposium of Annapolis is moderated by Dr. Michael Liss, ND
443-739-7903 and is organized by Bryan Mong 410-224-0204.
The Homeopathy Study Group will meet first Thursday of the month from 7-9pm at
the Health Services Institute (7th Floor) of the the AAMC
Ambulatory Services Pavilion (ASP), Anne Arundel Medical Center / 2004 Medical
Parkway/ Annapolis, Md 21401. (Jennifer Road Intersection) The HSI telephone
number is 443.481.5360
There is free covered parking in the garage of the building. Take the
elevator to the third floor and then walk through the metal doors to
take the elevator to the 7th Floor.
Reminder: Our meeting is today Wednesday November 18th from 10a.m. until noon
at Terri's house in Cape St. Claire. The address is 1171 Green Holly Drive
Annapolis, MD 21409. Terri's number is 410-757-0370.
We will be presenting the highlights from the 4-day Weston A. Price conference
that Jessica and I just attended in Chicago. All are welcome - including kids.
We hope you can make it.
Cara Bergman
Reminder: Our meeting is today, Wednesday November 18th from 10a.m. until noon
at Terri's house in Cape St. Claire. The address is 1171 Green Holly Drive
Annapolis, MD 21409. Terri's number is 410-757-0370.
We will be presenting the highlights from the 4-day Weston A. Price conference
that Jessica and I just attended in Chicago. All are welcome - including kids.
We hope you can make it.
Reminder: Our meeting is tomorrow Wednesday November 18th from 10a.m. until noon at Terri's house in Cape St. Claire. The address is 1171 Green Holly Drive Annapolis, MD 21409. Terri's number is 410-757-0370.
We will be presenting the highlights from the 4-day Weston A. Price conference that Jessica and I just attended in Chicago. All are welcome - including kids. We hope you can make it.
Cara Bergman M.Ac., L.Ac., Dipl. Ac. Licensed Acupuncturist - specializing in fertility www.StillwaterFertilityClinic.com Severna Park, Maryland
These are notes from a class I took in 2005.. this is what I have used for the last several years, denny
Let’s Talk Turkey
These are notes from a Cooking Class I took in November 2005-Whole Foods
So you want to cook a Turkey? This also works with Chicken—I cook my chicken in the Deep Covered Baker from Pampered Chef.
1.At least a day before -- Brine your turkey.
a.Bring 1 Gal Water, 1 cup Kosher Salt, ¾ cup brown Sugar to a boil and allow to cool to at least room temp.(This is a ratio—you will need more for a bigger turkey).Place turkey in the brine or 8-10 hours (overnight).If you have a small turkey, it can fit in a pot in the refrigerator.However a large bird will need
to go in a trash bag filled with brine and turkey placed into a cooler with a bag of ice.
i.Brining adds moisture and flavor to poultry that will keep it from drying out and
just make it better.
b.Prepare the Mirepoix--The usual mixture is 50% onions, and 25% each carrots and celery—chop in food processor, if available, and salt with kosher salt.Place in refrigerator and allow the mix to sweat.
2.Ready to prepare your turkey
This can be done the night before, so in the morning you can wake up and place it in the oven ready to go.
a.Prepare a mixture of room temperature unsalted butter, shallots, and finely chopped parsley.
b.Turkey
i.Rinse the turkey off from the brine and pat dry.
ii.Salt and pepper turkey inside and out. (Salt: pepper, 3:1)
iii.Fill cavity with Mirepoix (you will not be eating this—it is for aromatics and
flavoring)
iv.Pull skin away from breast.
1.Place gloves on and gently lift the skin away from the breast—as far as you can.
2.Place the butter mixture between the breast meat and the loose skin
v.Salt the outside of the turkey
vi.Place herbs-rosemary, thyme, sage, or your choice into the cavity.
vii.Tie it up. Tail, legs, and under breast.
viii.Place the turkey into a roasting pan with the remaining Mirepoix mixture on the bottom.If you don’t’ have a roasting pan, than
place the turkey on top of an oval aluminum doughnut. This allows the heat the circle around the chicken.
ix.Place aluminum on the top of the roasting pan to form a seal.
x.The turkey cooks 15-18 minutes per pound at 325º, uncover the turkey the last ½ hour
xi.After it cooks, let it rest for at least 25 minutes.
3.Gravy
a.2 cups turkey of chicken stock
b.2 tbsturkey dripping
c.1 cupMirepoix from cooked turkeyor new
d.1 tbsHerbs
e.Equal partsWater/milk and corn starch (slurry)
i.Combine a-d and heat make a cold slurry.Once combination is simmering add slurry
slowly.Once it is at a consistency-strain though cheesecloth and serve.
You are a person of the greatest importance when you are the mother of a family. - Ethel Waters, American blues and jazz vocalist, actress, 1896 -1977
“…Our servicemen and women are serving throughout the world as guardians of peace-many of them away from their homes, their friends and their families. They are visible evidence of our determination to meet any threat to the peace with measured strength and high resolve. They are also evidence of a harsh but inescapable truth-that the survival of freedom requires great cost and commitment, and great personal sacrifice.” - President John F. Kennedy, 1963
From: Diane Bedlin <dianebedlin@...> To: grassfedonthehill@yahoogroups.com Sent: Mon, November 16, 2009 8:08:01 AM Subject: [grassfedonthehill] Fwd: brining turkey recipes
---------- Forwarded message ---------- From: Diane Bedlin<dianebedlin@ gmail.com> Date: Sun, Nov 15, 2009 at 8:26 PM Subject: brining turkey recipes To: dianebedlin@ gmail.com
how much salt to how much water. and at what temperature? for how long a pound? Thank you
FOOD SAFETY ACTION ALERT!
November 12, 2009
MAKE A CALL TO PROTECT FAMILY FARMS,
LOCAL FOOD SYSTEMS AND SUSTAINABLE AGRICULTURE
CALL SENATOR CASEY THIS WEEK!
The Senate Health, Education, Labor, and Pensions (HELP) Committee will take up
S. 510, the Senate version of major food safety legislation already approved by
the House of Representatives, next Wednesday, November 18.
The bill would put real teeth into federal regulation of large-scale food
processing corporations to better protect consumers. However, the bill as
written is also a serious threat to family farm value added processing, local
and regional food systems, conservation and wildlife protection, and organic
farming.
We need a food safety bill that cracks down on corporate bad actors without
erecting new barriers to the growing healthy food movement based on small and
mid-sized family farms, sustainable and organic production methods, and more
local and regional food sourcing.
The National Sustainable Agriculture Coalition and the National Organic
Coalition, have fashioned five common sense amendments to S 510. We need your
help to make them happen! The House has already passed their Bill. This is our
last best chance to affect the final legislation.
Step 1: Make a Call
Please Call Senator Casey's office at (202) 224-6324 and ask for the aide in
charge of food safety issues. Tell them you are a constituent and are calling
to ask the Senator to support the amendments proposed by the National
Sustainable Agriculture Coalition and the National Organic Coalition to the Food
Safety Modernization Act. Specifically, ask your Senator to support the
following key changes to the bill:
The bill should direct FDA to narrow the kinds of value-added farm processing
activities which are subject to FDA control and to base those regulations on
sound risk analysis. (Current FDA rules assume without any scientific evidence
that all farms which undertake any one of a long list of processing activities
should be regulated.)
The bill should direct FDA to ease compliance for organic farmers by integrating
the FDA standards with the organic certification rules. FDA compliance should
not jeopardize a farmer's ability to be organically certified under USDA's
National Organic Program.
The bill must provide small and mid-sized family farms that market value-added
farm products with training and technical assistance in developing food safety
plans for their farms.
The bill should insist that FDA food safety standards and guidance will not
contradict federal conservation, environmental, and wildlife standards and
practices, and not force the farmer to choose which federal agency to obey and
which to reject.
Farmers who sell directly to consumers should not be required to keep records
and be part of a federal "traceaback" system, and all other farms should not be
required to maintain records electronically or any records beyond the first
point of sale past the farmgate.
Step 2: Report Your Call
Let us know how your Senator responded by clicking here
http://salsa.wiredforchange.com/dia/track.jsp?v=2&c=iDwJjwNOL9Ow7ubh59KDmnf2\
vBJtLWG%2B and typing in a brief report.
Step 3: Learn More
For more information on the Senate Food Safety bill, please see NSAC's Talking
Points here
http://salsa.wiredforchange.com/dia/track.jsp?v=2&c=ZMugpdHrZ%2B5jVzlGNRk2rH\
f2vBJtLWG%2B and its Policy Brief Food Safety on the Farm here:
http://salsa.wiredforchange.com/dia/track.jsp?v=2&c=N0qoiyP9CL10FyBbFnz%2Fjn\
f2vBJtLWG%2B
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Farm and Ranch Freedom Alliance
Action Alert 11/11/2009
Senate Food Safety Bill Moving Forward. Call Your Senators Today!
The Senate is taking the next step towards passing S. 510, the Senate version of
the House food safety bill. The Senate HELP Committee is planning to "mark up"
the bill next week, and it's critical that they make changes before the bill is
approved by the Committee!
While FDA claimed that the bill only covers food in interstate commerce, the
language of the bill would impose sweeping regulations on all farms and food
processors ? everyone from your local CSA to the small bakers, jam makers, and
cheesemakers at the local farmers market.
Small local farms and food processors are fundamentally different from huge,
industrial food suppliers that ship food all over the country. Congress can and
should address the problems with the industrial food supply without harming the
local food systems that provide an alternative for concerned consumers!
TAKE ACTION:
1. Contact both of your U.S. Senators and ask them to push for amendments to SB
510 to:
(a) CLEARLY exempt intrastate foods,
(b) also exempt foods sold in local foodsheds.
More detailed talking points are below. To find out who your Senators are, go
to www.congress.org or call the Capitol switchboard at (202) 224-3121.
2. Also contact the Chair and Ranking Member of the HELP Committee:
Chairman Harkin, (p): 202-224-0767, (f): 202-224-5128
Senator Enzi, Ranking Member, (p): 202-224-6770
3. Spread the word in your community!
You can download a flyer at:
http://farmandranchfreedom.org/content/files/Food-safety-Flyer-090924.pdf
TALKING POINTS:
1. Although FDA stated that the bill only applies to food in interstate
commerce, the language of the bill does not contain any such limitation. On its
face, the bill applies to any farm or food producer, regardless of the size or
scope of distribution. If the intent truly is to limit the bill to food that is
crossing state lines, then it must be amended. And even then, the bill would
still negatively impact small farmers and food processors who live near state
lines and who cross state lines to reach local farmers markets and coops.
2. The major foodborne illness outbreaks and recalls have all been within the
large, industrial food system. Small, local food producers have not contributed
to the highly publicized outbreaks. Yet both the House and Senate bills subject
the small, local food system to the same, broad federal regulatory oversight
that would apply to the industrial food system. Increased regulations,
record-keeping obligations, and the penalties and fees could destroy small
businesses that bring food to local communities.
3. FDA regulation of local food processors is unnecessary and burdensome.
Federal regulations may be needed for industrial processors that get raw
ingredients from multiple locations (sometimes imported from other countries)
and ship their products across the country, but federal regulation is overkill
for small, local processors. Existing state and local public health laws are
sufficient for local food sources.
4. Relying on HACCP will not make food safer and will harm small processors. S.
510 applies a complex and burdensome Hazard Analysis and Critical Control Point
(HACCP) system to even the smallest local food processors. Although the concept
of preventative controls is a good one, the federal agencies? implementation of
HACCP has already proven to be an overwhelming burden for a significant number
of small, regional meat processors across the country. In the meat industry,
HACCP has not eliminated the spread of e. coli and other pathogens and has
resulted in fewer independent inspections of the large slaughter plants where
these pathogens originate. At the same time, small, regional processors have
been subject to sanctions due to paperwork violations that posed no health
threat. Applying a HACCP system to small, local foods processors could drive
them out of business, reducing consumers? options to buy fresh, local foods.
5. S. 510 puts FDA on the farm by calling for FDA regulation of how farms grow
and harvest produce. Given the agency?s track record, it is likely that the
regulations will discriminate against small, organic, and diversified farms.
The House version of the bill directs FDA to consider the impact of its
rulemaking on small-scale and diversified farms, but there are no enforceable
limits or protections for small diversified and organic farms from inappropriate
and burdensome federal rules.
For more information, go to:
http://farmandranchfreedom.org/content/food_safety_bills_09
Support Our Work
Please consider joining or giving an additional donation at
http://farmandranchfreedom.org/content/join-farfa
We need your financial support and, just as importantly, the strength of our
voice depends on our membership! We are frequently asked, by both legislators
and staffers, how many members we have. The more members, the more they will
listen. Please help us be a strong voice.
Working together, we can make our voices heard
Judith McGeary
Farm and Ranch Freedom Alliance
http://FarmAndRanchFreedom.org
Phone: 512-243-9404
Toll-free: 866-687-6452
Farm and Ranch Freedom Alliance, 8308 Sassman Rd., Austin, TX 78747 512-243-9404
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This is off topic, but I thought i'd share the info with anyone who might be looking. (As I would appreciate such information.) I live at the Harpers Mill townhouses in Millersville, and they have a few townhouses available right now. Since it's fall-winter the rent rates are lower than they are in the summer. They've offered an incentive if someone who already lives here gives a referral. So if you or someone you know looks into it, tell them I sent you.
I love it because it's *really* close to the Millersville milk drop at Blooming Basket! (Less than 1 mile!)
All - this will be the last class this year if you have a friend you would like to introduce to the WAPF principles of eating and cooking. Please go to my website to register and attached is a flyer for the class if you'd like to give to anyone or post anywhere. This is also the last time the class will be $25.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
Find the right PC with Windows 7 and Windows Live. Learn more.
I am not sure that this is the place to post this, but I accidentally picked up
someone else's potatoes at the Annapolis dropoff for Meadowbreeze Farm. I
mistook them for my sweet potatoes. If they are yours, you are welcome to come
pick them up-- I live very close (2 miles) to the dropoff site. Phone contact
(706) 248-0537.
I don't think there is a yahoo group specifically for Meadowbreeze Farm, but I
thought people here might pick up from there. Sorry if this isn't relevant.
I looked high and low for a butter bell and ended up buying on at SurlaTa, but Tuesday morning has them for $9.99.
you can keep your farm butter on the counter for up 30 days.
Just thought it was a nice tip,
denny
You are a person of the greatest importance when you are the mother of a family. - Ethel Waters, American blues and jazz vocalist, actress, 1896 -1977
“…Our servicemen and women are serving throughout the world as guardians of peace-many of them away from their homes, their friends and their families. They are visible evidence of our determination to meet any threat to the peace with measured strength and high resolve. They are also evidence of a harsh but inescapable truth-that the survival of freedom requires great cost and commitment, and great personal sacrifice.” - President John F. Kennedy, 1963
We will have our November meeting on Wednesday November 18th from 10a.m. until noon at Terri's house in Cape St. Claire. The address is 1171 Green Holly Drive Annapolis, MD 21409.
Note that this is different than our normal meeting day which is generally the second Wednesday of every month. The reason we are changing the date is that two of our leaders will be attending the Weston A. Price conference in Chicago next week. As such, the topic of the meeting on the 18th will be sharing all of the information we learn at the conference. Don't miss it!
Terri's number is 410-757-0370. We welcome new and returning people.
Cara Bergman M.Ac., L.Ac., Dipl. Ac. Licensed Acupuncturist - specializing in fertility www.StillwaterFertilityClinic.com Severna Park, Maryland 410-271-3935
Is anyone else interested in buying the fermented cod liver oil and high vitamin
butter oil in separate non-gel capsule form?
I understand the combo capsule does not have as much substance as the two
capsules separately. See info below. We've made this supplement a priority
during the flu season and want to have its full benefit.
If you can decide by Wednesday next week, let me know so we can place an order.
Suzy said that she may be able to have it available through the Blooming Basket,
if there is enough interest.
Carol
According to Green Pastures here's, the break down:
Combo capsule: 750 mg per capsule (2/3 clo / 1/3 bo)
Individual capsules: 500 mg per capsule
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
Hotmail: Trusted email with powerful SPAM protection. Sign up now.
On Tue, Nov 3, 2009 at 9:56 PM, Suzy Provine <suzy@...> wrote:
I'm not a yogurt expert but I believe Greek yogurt is simply regular old yogurt that has been strained so that the whey is removed, making it much thicker and creamier. I have done it with a fine mesh sieve
over a mixing bowl over night. You can strain it further by tying it up in a cheesecloth and twisting/squeezing more liquid out, depending how dry you want it. That might give you the texture you are looking for.
Good luck! ~Suzy
On Nov 3, 2009, at 21:05 , Natasha Hitchcock wrote:
> > > Hi Terri, > I don't have a yogurt maker but I use a recipe I saw once in New > Beginnings - the La Leche League newsletter. It's basically the
> same as Nourishing Traditions but you wrap the container (I just use > the plastic containers I've saved from Rainbow Acres) in a electric > heating pad on low and then wrap the whole thing in a tea towel and
> tie it at the top. Leave it overnight and then stir it in the > morning and pop it in the fridge. I've had pretty good luck this way. > That all said, my kids still prefer the greek yogurt if they're just
> eating it and I have to agree. I like the thick creaminess way > better than any conventional yogurt! > :-) Natasha > > On Sun, Nov 1, 2009 at 9:59 PM, Theresa Rafiq <trafiq@...>
> wrote: > > Please help me with my problem :) > > I love yogurt! I love sitting down with a big bowl of white, creamy > yogurt and eating it like a dessert. I try to limit myself to 1
> pint a day, but could easily do more! > > BUT I have one big problem. I only like it this way if it's > commercially produced! Like Stonyfield, Brown Cow, etc. It's > plain, unflavored, unsweetened, "organic", whole milk, non-
> homogenized (cream on top) -- but still not raw or grassfed (usually). > > I've tried making my own yogurt at home (I don't have a yogurt > maker), and tried the yogurts from MeadowBreeze Farm and Rainbow
> Acres. Those are fine for cooking, soaking, smoothies... but not at > all good to sit down and eat from a bowl! At least to my palate... > They are too sharp and sour, whereas the commercial is very slightly
> sweet (though no added sweeteners). Homemade and farm yogurts are > simultaneously runny and lumpy, instead of smooth and creamy (once > stirred up). The cream on top of the farm yogurts sometimes comes
> as a "crust" and doesn't dissolve pleasantly into the yogurt at > all. I just haven't been able to get used to it to the point that I > enjoy it instead of choking it down. >
> Does anyone have any good suggestions for how to make raw milk > yogurt in a way that is similar enough to the commercial varieties > that I might actually want to eat it? Is it even possible? Would
> having a yogurt maker help, and if so what kind do you like? > > Thanks for any tips!!! > > Sincerely, > Terri Rafiq > Eco-Consultant > Green Irene, LLC > (443) 454-0732
> Serving Annapolis, Anne Arundel County and Kent Island > terri.annapolis@... > www.greenirene.com/terriannapolis
> Greening Our World, One Home And Office At A Time! > > > >
> EMAILING FOR THE GREATER GOOD > Join me > > > >
> -- > aka the graceful Nabilah http://www.bintbeled.com/troupe.htm > and Mommy to Haven and Tegan > Need to get organized? Ask how I can help!
> > >
I'm not a yogurt expert but I believe Greek yogurt is simply regular
old yogurt that has been strained so that the whey is removed, making
it much thicker and creamier. I have done it with a fine mesh sieve
over a mixing bowl over night. You can strain it further by tying it
up in a cheesecloth and twisting/squeezing more liquid out, depending
how dry you want it. That might give you the texture you are looking
for.
Good luck!
~Suzy
On Nov 3, 2009, at 21:05 , Natasha Hitchcock wrote:
>
>
> Hi Terri,
> I don't have a yogurt maker but I use a recipe I saw once in New
> Beginnings - the La Leche League newsletter. It's basically the
> same as Nourishing Traditions but you wrap the container (I just use
> the plastic containers I've saved from Rainbow Acres) in a electric
> heating pad on low and then wrap the whole thing in a tea towel and
> tie it at the top. Leave it overnight and then stir it in the
> morning and pop it in the fridge. I've had pretty good luck this way.
> That all said, my kids still prefer the greek yogurt if they're just
> eating it and I have to agree. I like the thick creaminess way
> better than any conventional yogurt!
> :-) Natasha
>
> On Sun, Nov 1, 2009 at 9:59 PM, Theresa Rafiq <trafiq@...>
> wrote:
>
> Please help me with my problem :)
>
> I love yogurt! I love sitting down with a big bowl of white, creamy
> yogurt and eating it like a dessert. I try to limit myself to 1
> pint a day, but could easily do more!
>
> BUT I have one big problem. I only like it this way if it's
> commercially produced! Like Stonyfield, Brown Cow, etc. It's
> plain, unflavored, unsweetened, "organic", whole milk, non-
> homogenized (cream on top) -- but still not raw or grassfed (usually).
>
> I've tried making my own yogurt at home (I don't have a yogurt
> maker), and tried the yogurts from MeadowBreeze Farm and Rainbow
> Acres. Those are fine for cooking, soaking, smoothies... but not at
> all good to sit down and eat from a bowl! At least to my palate...
> They are too sharp and sour, whereas the commercial is very slightly
> sweet (though no added sweeteners). Homemade and farm yogurts are
> simultaneously runny and lumpy, instead of smooth and creamy (once
> stirred up). The cream on top of the farm yogurts sometimes comes
> as a "crust" and doesn't dissolve pleasantly into the yogurt at
> all. I just haven't been able to get used to it to the point that I
> enjoy it instead of choking it down.
>
> Does anyone have any good suggestions for how to make raw milk
> yogurt in a way that is similar enough to the commercial varieties
> that I might actually want to eat it? Is it even possible? Would
> having a yogurt maker help, and if so what kind do you like?
>
> Thanks for any tips!!!
>
> Sincerely,
> Terri Rafiq
> Eco-Consultant
> Green Irene, LLC
> (443) 454-0732
> Serving Annapolis, Anne Arundel County and Kent Island
> terri.annapolis@...
> www.greenirene.com/terriannapolis
> Greening Our World, One Home And Office At A Time!
>
>
>
>
> EMAILING FOR THE GREATER GOOD
> Join me
>
>
>
>
> --
> aka the graceful Nabilah http://www.bintbeled.com/troupe.htm
> and Mommy to Haven and Tegan
> Need to get organized? Ask how I can help!
>
>
>
I don't have a yogurt maker but I use a recipe I saw once in New Beginnings - the La Leche League newsletter. It's basically the same as Nourishing Traditions but you wrap the container (I just use the plastic containers I've saved from Rainbow Acres) in a electric heating pad on low and then wrap the whole thing in a tea towel and tie it at the top. Leave it overnight and then stir it in the morning and pop it in the fridge. I've had pretty good luck this way.
That all said, my kids still prefer the greek yogurt if they're just eating it and I have to agree. I like the thick creaminess way better than any conventional yogurt!
:-) Natasha
On Sun, Nov 1, 2009 at 9:59 PM, Theresa Rafiq <trafiq@...> wrote:
Please help me with my problem :)
I love yogurt! I love sitting down with a big bowl of white, creamyyogurt and eating it like a dessert. I try to limit myself to 1 pint a day, but could easily do more!
BUT I have one big problem. I only like it this way if it's commercially produced! Like Stonyfield, Brown Cow, etc. It's plain, unflavored, unsweetened, "organic", whole milk,non-homogenized (cream on top) -- but still not raw or grassfed (usually).
I've tried making my own yogurt at home (I don't have a yogurt maker), and tried the yogurts from MeadowBreeze Farm and Rainbow Acres. Those are fine for cooking, soaking, smoothies... but not at all good to sit down and eat from a bowl! At least to my palate... They are too sharp and sour, whereas the commercial is very slightly sweet (though no added sweeteners). Homemade and farm yogurts aresimultaneously runny and lumpy, instead of smooth and creamy (once stirred up). The cream on top of the farm yogurts sometimes comes as a "crust" and doesn't dissolve pleasantly into the yogurt at all. I just haven't been able to get used to it to the point that I enjoy it instead of choking it down.
Does anyone have any good suggestions for how to make raw milk yogurt in a way that is similar enough to the commercial varieties that I might actually want to eat it? Is it even possible? Would having a yogurt maker help, and if so what kind do you like?
Thanks for any tips!!!
Sincerely, Terri Rafiq Eco-Consultant Green Irene, LLC (443) 454-0732 Serving Annapolis, Anne Arundel County and Kent Island terri.annapolis@... www.greenirene.com/terriannapolis Greening Our World, One Home And OfficeAt A Time!
Sustainable Foods Cooking Class this Sat., Nov. 7th in Pikesville (Baltimore area) from 11 - 1 p.m. Please go to website to read more about the class or go here to register.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class!
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I found this post and I wanted to share it! I love seeing this info being posted out there! This is what the Nourishing Our Children Presentation is ALL about!
I think you will get the kind of yogurt you want if you get a yogurt maker. I got mine from William Sonoma - it was around $40 several years ago. My yogurt comes out creamy and great.
Cara Bergman M.Ac., L.Ac., Dipl. Ac. Licensed Acupuncturist - specializing in fertility www.StillwaterFertilityClinic.com Severna Park, Maryland 410-271-3935
I love yogurt! I love sitting down with a big bowl of white, creamy yogurt and eating it like a dessert. I try to limit myself to 1 pint a day, but could easily do more!
BUT I have one big problem. I only like it this way if it's commercially produced! Like Stonyfield, Brown Cow, etc. It's plain, unflavored, unsweetened, "organic", whole milk, non-homogenized (cream on top) -- but still not raw or grassfed (usually).
I've tried making my own yogurt at home (I don't have a yogurt maker), and tried the yogurts from MeadowBreeze Farm and Rainbow Acres. Those are fine for cooking, soaking, smoothies... but not at all good to sit down and eat from a bowl! At least to my palate... They are too sharp and sour, whereas the commercial is very slightly sweet (though no added sweeteners). Homemade and farm yogurts are simultaneously runny and lumpy, instead of smooth and creamy (once stirred up). The cream on top of the farm yogurts sometimes comes as a "crust" and doesn't dissolve pleasantly into the yogurt at all. I just haven't been able to get used to it to the point that I enjoy it instead of choking it down.
Does anyone have any good suggestions for how to make raw milk yogurt in a way that is similar enough to the commercial varieties that I might actually want to eat it? Is it even possible? Would having a yogurt maker help, and if so what kind do you like?
Thanks for any tips!!!
Sincerely, Terri Rafiq Eco-Consultant Green Irene, LLC (443) 454-0732 Serving Annapolis, Anne Arundel County and Kent Island terri.annapolis@... www.greenirene.com/terriannapolis Greening Our World, One Home And Office At A Time!
Terri - I get my bones from Polyface - I got a huge bag for I think $10? Some time ago, I bought a big crab pot and that's what I use to cook them in - some of the bones still stick out through - which is okay to me.
I've been meaning to ask Mike the butcher about bones - maybe I'll get a chance to today.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
To: wapf-anne-arundel-county@yahoogroups.com From: trafiq@... Date: Fri, 30 Oct 2009 10:12:05 -0400 Subject: RE: [WAPF-Anne-Arundel-County] lentil soup recipe?
I've made the Roman Lentil Soup in Nourishing Traditions and quite liked it. My husband thinks it tastes "like bones", but my son likes it and so does another friend who tried it.
The trick is getting the beef bones for making the stock -- used to be able to get a large bag pretty cheaply from Zooks/MeadowBreeze Farm, but they haven't had that lately. Dan/RainbowAcres is selling "soup bones" now, but they seem to be fairly expensive for the quantities you would need to make a large quantity of stock. Maybe from that local butcher in Forest Drive you mentioned?
Sincerely, Terri Rafiq Eco-Consultant Green Irene, LLC (443) 454-0732 Serving Annapolis, Anne Arundel County and Kent Island terri.annapolis@... www.greenirene.com/terriannapolis Greening Our World, One Home And Office At A Time!
To: grassfedonthehill@yahoogroups.com; wapf-anne-arundel-county@yahoogroups.com From: sharonb51@... Date: Fri, 30 Oct 2009 09:50:50 -0400 Subject: [WAPF-Anne-Arundel-County] lentil soup recipe?
does anyone have one that they like they wouldn't mind sharing?
Also, I have some back fat from Polyface farms that I would be willing to give away if anyone would like it. It's been in my freezer over a year, but I know it's still good.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
From: grassfedonthehill@yahoogroups.com To: grassfedonthehill@yahoogroups.com Date: Fri, 30 Oct 2009 13:27:45 +0000 Subject: [grassfedonthehill] New file uploaded to grassfedonthehill
Hello,
This email message is a notification to let you know that a file has been uploaded to the Files area of the grassfedonthehill group.
File : /Getting Started with Grassfedonthehill/Copy of Current Pricelist Main as of October 30 2009.xls.pdf Uploaded by : lizreitzig <liz.reitzig@verizon.net> Description : Current price sheet
I've made the Roman Lentil Soup in Nourishing Traditions and quite liked it. My husband thinks it tastes "like bones", but my son likes it and so does another friend who tried it.
The trick is getting the beef bones for making the stock -- used to be able to get a large bag pretty cheaply from Zooks/MeadowBreeze Farm, but they haven't had that lately. Dan/RainbowAcres is selling "soup bones" now, but they seem to be fairly expensive for the quantities you would need to make a large quantity of stock. Maybe from that local butcher in Forest Drive you mentioned?
Sincerely, Terri Rafiq Eco-Consultant Green Irene, LLC (443) 454-0732 Serving Annapolis, Anne Arundel County and Kent Island terri.annapolis@... www.greenirene.com/terriannapolis Greening Our World, One Home And Office At A Time!
To: grassfedonthehill@yahoogroups.com; wapf-anne-arundel-county@yahoogroups.com From: sharonb51@... Date: Fri, 30 Oct 2009 09:50:50 -0400 Subject: [WAPF-Anne-Arundel-County] lentil soup recipe?
does anyone have one that they like they wouldn't mind sharing?
Also, I have some back fat from Polyface farms that I would be willing to give away if anyone would like it. It's been in my freezer over a year, but I know it's still good.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
From: grassfedonthehill@yahoogroups.com To: grassfedonthehill@yahoogroups.com Date: Fri, 30 Oct 2009 13:27:45 +0000 Subject: [grassfedonthehill] New file uploaded to grassfedonthehill
Hello,
This email message is a notification to let you know that a file has been uploaded to the Files area of the grassfedonthehill group.
File : /Getting Started with Grassfedonthehill/Copy of Current Pricelist Main as of October 30 2009.xls.pdf Uploaded by : lizreitzig <liz.reitzig@verizon.net> Description : Current price sheet
I made this last year and I've been craving it this season. I'll be making it soon too!
Fall Lentil and Sausage Soup
Ingredients:
1 Tablespoon butter
1 carrot diced
2 stalks celery, diced
1 large onion, chopped
teaspoon garlic, minced
1 pound hot Italian sausage
8 cups chicken broth
2 cups diced or 2 cans crushed tomatoes
2 cups dried lentils, washed and soaked overnight
1 teaspoon salt
teaspoon black pepper
teaspoon crushed red pepper
teaspoon oregano
teaspoon thyme
teaspoon fennel seeds
1 bay leaf
In a large
saucepan, heat butter. Add carrot, celery, onion and minced garlic. Saute until tender. Remove vegetables from the pan and add Italian sausage to the pan. In a large stockpot, pour chicken broth, sauted vegetables and the sausage. Add tomatoes with juice, and lentils. Season with salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds and bay leaf. Simmer until the lentils are tender, 30-45 minutes. Remove bay leaf before serving
From: Sharon New-Bauckman <sharonb51@...> To: GFOTH <grassfedonthehill@yahoogroups.com>; WAPF
<wapf-anne-arundel-county@yahoogroups.com> Sent: Fri, October 30, 2009 9:50:50 AM Subject: [grassfedonthehill] lentil soup recipe?
does anyone have one that they like they wouldn't mind sharing?
Also, I have some back fat from Polyface farms that I would be willing to give away if anyone would like it. It's been in my freezer over a year, but I know it's still good.
Sharon New-Bauckman, MS, CHES www.localfoodbeat. com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
From: grassfedonthehill@ yahoogroups. com To: grassfedonthehill@ yahoogroups. com Date: Fri, 30 Oct 2009 13:27:45 +0000 Subject: [grassfedonthehill] New file uploaded to grassfedonthehill
Hello,
This email message is a notification to let you know that a file has been uploaded to the Files area of the grassfedonthehill group.
File : /Getting Started with Grassfedonthehill/ Copy of Current Pricelist Main as of October 30 2009.xls.pdf Uploaded by : lizreitzig <liz.reitzig@ verizon.net> Description : Current price sheet
does anyone have one that they like they wouldn't mind sharing?
Also, I have some back fat from Polyface farms that I would be willing to give away if anyone would like it. It's been in my freezer over a year, but I know it's still good.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
From: grassfedonthehill@yahoogroups.com To: grassfedonthehill@yahoogroups.com Date: Fri, 30 Oct 2009 13:27:45 +0000 Subject: [grassfedonthehill] New file uploaded to grassfedonthehill
Hello,
This email message is a notification to let you know that a file has been uploaded to the Files area of the grassfedonthehill group.
File : /Getting Started with Grassfedonthehill/Copy of Current Pricelist Main as of October 30 2009.xls.pdf Uploaded by : lizreitzig <liz.reitzig@verizon.net> Description : Current price sheet
Are You Fat Deficient? Learn to Cook with Good Fats
Did you know that Fat Deficiency kills more people than breast cancer? A recent Harvard University study determined that up to 96,000 deaths each year could be prevented due to Omega-3 deficiency. Approximately 40,000 women die a year from breast cancer.
If you'd like to know more about how to get more Omega 3's and other good healthy fats into your diet through local, pastured and grass-fed products, clear your schedule now to attend a Sustainable Foods Cooking Class:
Pikesville, MD on Saturday, Nov. 7th from 11-1 p.m.
We will make butter, learn to make and taste home-made chicken broth, make cream cheese and whey (a very beneficial food), and make a great ketchup your children will love! $25 per person, $30 at the door. To register and pay for either class, please go to www.localfoodbeat.com and go to the Register for Classes Page.
Special Holiday Class Special
90 minute class on a weeknight for a minimum of just five people.
If you have wanted to host a class, but find your weekends are filled up, why not think about hosting a 90 minute class during the week for just five people. This is for November and December only. You can host either a Cooking Class or a Thyroid Class. The host is free! Please contact me if you are interested. sharonb51@...
Has your doctor told you that your thyroid tests came back normal and maybe even offered to put you on an anti-depressant? Does it seem like the more you exercise the more you gain weight? Does it seem that with every birthday, you seem to have a little less energy and much more fatigue? Do you feel "wired but tired" at night?
Then this is the class for you. In this Thyroid Class we will review the following plus more:
My own story of thyroid cancer in April 2008.
How to interpret "normal" and "abnormal" blood ranges for TSH, and why you should always test for T3 and T4.
Review of medications (synthroid v. armour).
How the thyroid interacts with our adrenal system and reproductive system and why a healthy thyroid is so important.
How to recognize and TREAT adrenal fatigue (I healed my adrenal fatigue!).
A thorough review of supplements and foods which will help heal your thyroid and adrenals.
A brief overview of bio-identical hormones.
How to advocate for yourself.
You will be sent home with helpful information and a full resource list.
To register for the event, please go here. $35 per person. If you have any questions, please do not hesitate to email me at sharonb51@....
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
New Windows 7: Find the right PC for you. Learn more.
I put whole chickens in my crock pot; whole venison roasts, stew meat, beans, chicken stock - if it fits, I put it in my crock pot.
Sharon New-Bauckman, MS, CHES www.localfoodbeat.com The Business of Redeeming Food Host a Sustainable Food Cooking Class! Health Classes: What Really Causes Heart Disease The Confusing World of Your Thyroid
To: notify-dg-WAPF-Anne-Arundel-County@yahoogroups.com CC: WAPF-Anne-Arundel-County@yahoogroups.com From: chidancer@... Date: Tue, 27 Oct 2009 16:17:15 -0400 Subject: Re: [WAPF-Anne-Arundel-County] Digest Number 425
Anyone have a favorite slow cooker recipe or recipe source that they could share with me? I love the Weston A Price cookbook, and I am a beginner at cooking and I am not comfortable adapting regular recipes to crockpot recipes just yet!
I wish I was more successfu with one of my kids who likes the tast of the raw milk but not the creaminess. She also has asthma and it should really help her with that. I hope if I make her drink it bit a day she'll adjust. I buy her organic "dead liquid" from WF as well.
And raw unfiltered honey: she insists that it trigers her asthma, sore throat etc. She assumes its the pollen in it. I cant help thinking its in her head. Also something Id like her to get used to with time.
Fiona
--- In WAPF-Anne-Arundel-County@yahoogroups.com, "Karen Schembari" <mrssmilefix@...> wrote: > > Hello all, Interestingly , I missed a week of milk and had to get milk at > the dutch farmers market. My family called it white water, they thought it > had no taste. It was great to know they have grow accustomed to it. karen > > > > _____ > > From: WAPF-Anne-Arundel-County@yahoogroups.com > [mailto:WAPF-Anne-Arundel-County@yahoogroups.com] On Behalf Of coniferous33 > Sent: Monday, October 19, 2009 11:01 PM > To: WAPF-Anne-Arundel-County@yahoogroups.com > Subject: [WAPF-Anne-Arundel-County] Re: Happy to be a par to this group > > > > > > Thank you so much! Fiona > > --- In WAPF-Anne-Arundel- > <mailto:WAPF-Anne-Arundel-County%40yahoogroups.com> County@yahoogroups.com, > Elizabeth Grange <lizgrange1@> wrote: > > > > Welcome. I've found reassurance here too. There are many skeptics out > there about eating Real Food/avoiding toxins/vaccines, etc. Its nice to have > a group of people who don't think you are crazy- but who all know the > healing and positive changes that come from eating traditional nutrient > dense foods, and living a life free of being brainwashed by pharmaceuticals. > > > > Let us know if you have any questions. I've found much information here. > > > > > > > > ________________________________ > > From: coniferous33 <fionaavr1@> > > To: WAPF-Anne-Arundel- <mailto:WAPF-Anne-Arundel-County%40yahoogroups.com> > County@yahoogroups.com > > Sent: Sun, October 18, 2009 12:54:57 PM > > Subject: [WAPF-Anne-Arundel-County] Happy to be a par to this group > > > > > > Hi, > > > > Very happy to be a part of this group. > > > > Ive only been eating real food for about 2 mths now. I have 3 kids 13,11 > and 10. We love the food, well all of us except my asthmatic daugher who > doesnt like the raw milk which should do wonders for her condition. She > still insists on fat free at least organic and supposedly grass fed but > pasturised milk from whole foods. But Im trying to wean her off of it onto > the good stuff. > > > > My son went from a C student to B student this year. He says he doestn > have problems concentrating anymore. His doctor warned it might be becasue > 5th grade starts off easier! Thanks for the encourgement and openminededness > about the benefits of real clean food! (Dont worry I didnt mention the raw > stuff-want of make sure we can all have that). Hes also the one who told me > we have such high rates of ADD because we are a nation of immigrants who are > genetically more spontaneous! ! How do these supposedely highly intelligent > doctors get manipulated by the drug companies? > > > > I felt the need to join a group for a sense of solidarity and support > after someone at work confronted me with insinuations of selfishness for not > wanting the swineflu vaccine. It was the same day that hordes were lining up > at the facility where I work to get the flu shot, like sheep it seemed to > me. and I had horrible images in my mind of another error where people did > what they were told and rights were horrnedously infringed in an atmosphere > of panic. I knew I needed a place to learn about the facts of vaccination > and to have solidarity on issues I believe and want to fight for. To make > sure my rights are not infringed on. > > > > By the way I tried to say as much on the comment box to enter this group > but no matter how few words I used I was told it was over 200. > > > > Id love to learn more about organic gardening. Id love to be a farmer > actually. 2 acres of land with a cow, chickens and pig and lots of > vegetables. But Im prob too old to start that now and need a safer carreer > so my kids will be able to persue what they want. So I'll do what I can with > the land Im fortunate to have and maybe get some chickens next spring. I was > planning on being a nurse. Did all the prereqs and wanted to start as an > LPN. But I dont want to be a drug pusher. Dont want to insult anyone here. > It's just not apealing anymore when I believe so much illness can be cured > and prevented with good clean real food and exercise. > > > > Thanks, > > Fiona > > >
Anyone have a favorite slow cooker recipe or recipe source that they could share with me? I love the Weston A Price cookbook, and I am a beginner at cooking and I am not comfortable adapting regular recipes to crockpot recipes just yet!
I wish I was more successfu with one of my kids who likes the tast of the raw milk but not the creaminess. She also has asthma and it should really help her with that. I hope if I make her drink it bit a day she'll adjust. I buy her organic "dead liquid" from WF as well.
And raw unfiltered honey: she insists that it trigers her asthma, sore throat etc. She assumes its the pollen in it. I cant help thinking its in her head. Also something Id like her to get used to with time.
Fiona
--- In WAPF-Anne-Arundel-County@yahoogroups.com, "Karen Schembari" <mrssmilefix@...> wrote:
>
> Hello all, Interestingly , I missed a week of milk and had to get milk at
> the dutch farmers market. My family called it white water, they thought it
> had no taste. It was great to know they have grow accustomed to it. karen
>
>
>
> _____
>
> From: WAPF-Anne-Arundel-County@yahoogroups.com
> [mailto:WAPF-Anne-Arundel-County@yahoogroups.com] On Behalf Of coniferous33
> Sent: Monday, October 19, 2009 11:01 PM
> To: WAPF-Anne-Arundel-County@yahoogroups.com
> Subject: [WAPF-Anne-Arundel-County] Re: Happy to be a par to this group
>
>
>
>
>
> Thank you so much! Fiona
>
> --- In WAPF-Anne-Arundel-
> <mailto:WAPF-Anne-Arundel-County%40yahoogroups.com> County@yahoogroups.com,
> Elizabeth Grange <lizgrange1@> wrote:
> >
> > Welcome. I've found reassurance here too. There are many skeptics out
> there about eating Real Food/avoiding toxins/vaccines, etc. Its nice to have
> a group of people who don't think you are crazy- but who all know the
> healing and positive changes that come from eating traditional nutrient
> dense foods, and living a life free of being brainwashed by pharmaceuticals.
> >
> > Let us know if you have any questions. I've found much information here.
> >
> >
> >
> > ________________________________
> > From: coniferous33 <fionaavr1@>
> > To: WAPF-Anne-Arundel- <mailto:WAPF-Anne-Arundel-County%40yahoogroups.com>
> County@yahoogroups.com
> > Sent: Sun, October 18, 2009 12:54:57 PM
> > Subject: [WAPF-Anne-Arundel-County] Happy to be a par to this group
> >
> >
> > Hi,
> >
> > Very happy to be a part of this group.
> >
> > Ive only been eating real food for about 2 mths now. I have 3 kids 13,11
> and 10. We love the food, well all of us except my asthmatic daugher who
> doesnt like the raw milk which should do wonders for her condition. She
> still insists on fat free at least organic and supposedly grass fed but
> pasturised milk from whole foods. But Im trying to wean her off of it onto
> the good stuff.
> >
> > My son went from a C student to B student this year. He says he doestn
> have problems concentrating anymore. His doctor warned it might be becasue
> 5th grade starts off easier! Thanks for the encourgement and openminededness
> about the benefits of real clean food! (Dont worry I didnt mention the raw
> stuff-want of make sure we can all have that). Hes also the one who told me
> we have such high rates of ADD because we are a nation of immigrants who are
> genetically more spontaneous! ! How do these supposedely highly intelligent
> doctors get manipulated by the drug companies?
> >
> > I felt the need to join a group for a sense of solidarity and support
> after someone at work confronted me with insinuations of selfishness for not
> wanting the swineflu vaccine. It was the same day that hordes were lining up
> at the facility where I work to get the flu shot, like sheep it seemed to
> me. and I had horrible images in my mind of another error where people did
> what they were told and rights were horrnedously infringed in an atmosphere
> of panic. I knew I needed a place to learn about the facts of vaccination
> and to have solidarity on issues I believe and want to fight for. To make
> sure my rights are not infringed on.
> >
> > By the way I tried to say as much on the comment box to enter this group
> but no matter how few words I used I was told it was over 200.
> >
> > Id love to learn more about organic gardening. Id love to be a farmer
> actually. 2 acres of land with a cow, chickens and pig and lots of
> vegetables. But Im prob too old to start that now and need a safer carreer
> so my kids will be able to persue what they want. So I'll do what I can with
> the land Im fortunate to have and maybe get some chickens next spring. I was
> planning on being a nurse. Did all the prereqs and wanted to start as an
> LPN. But I dont want to be a drug pusher. Dont want to insult anyone here.
> It's just not apealing anymore when I believe so much illness can be cured
> and prevented with good clean real food and exercise.
> >
> > Thanks,
> > Fiona
> >
>