Messages In This Digest (1 Message)

Reminder from:		WAPF-Anne-Arundel-County Yahoo! Group

Title:		Downtown Annapolis Farmers Market

Date:		Sunday November 2, 2008
Time:		8:00 am - 8:00 pm
Repeats:		This event repeats every week.
Location:		Down Town - Donner Parking Lot - Compromise Street
Notes:		Annapolis FRESHFARM Market (New Market) Annapolis: Donner Parking Lot - Compromise Street Sunday: 8:00 a.m. to Noon June 1 - October 5 Contact: Janna Howley 202-362-8889 We will be going down first thing in the morning and then playing at the downtown park for a while if anyone wants to meet there.

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#710

From: "Cara Bergman" <cslbergman@...>
Date: Wed Oct 29, 2008 11:06 pm
Subject: Re: Digest Number 256

cslbergman

Offline

Hi Diane,

As far as the extra milk - -you can freeze it. Add 1/4 tsp. of baking soda per gallon, shake it up and freeze. The baking soda makes the texture better when you defrost it.

I don't have any kefir grains right now either. Let me know if you get some...

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
Weston A. Price Chapter Leader
www.DeliciousandHealthyLiving.com

#709

From: Cheri Timko <cheritimko@...>
Date: Tue Oct 28, 2008 11:28 pm
Subject: RE: kefir grain

cheritimko

Offline

Where are you located?
Cheri

To: WAPF-Anne-Arundel-County@yahoogroups.com
From: dianebedlin@...
Date: Tue, 28 Oct 2008 12:14:04 +0000
Subject: [WAPF-Anne-Arundel-County] kefir grain

does anybody have kefir grains they can pass on, I really need milk
kefir grains. I called my order in last week and Dan misheard me and
thought I said 4 gallons instead of 1/2 gallons. The kefir grains I
had just seemed to melt into the last batch I made. I'm swimming in
milk. I guess I should also ask if any one could share some clabbered
milk recipes as well. I think my kids are sick of sourmilk pancakes
and biscuits.

Also does anybody have an water kefir grains I can have as well I'mm
dying to experiment with the sodas for my kids Thank you. Diane

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#708

From: "Cara Bergman" <cslbergman@...>
Date: Tue Oct 28, 2008 9:53 pm
Subject: Cara's Cooking Class Handouts

cslbergman

Offline

After many requests, I am happy to say that I have all of the handouts from my cooking classes available. The recipes feature nutrient dense and mostly gluten-free foods.

They are $5 each or $25 for all six. Below is the name of each class and exactly which recipes are included. You can order them online at: http://www.deliciousandhealthyliving.com/cooking-class-handouts.html

Or by email cslbergman@comcast.net All handouts will be emailed to you.

Enjoy!

Cara Bergman M.Ac., L.Ac., Dipl. NCCAOM

Licensed Acupuncturist - Specializing in fertility

Weston A. Price Chapter Leader

Kitchen Basics

Crispy Nuts

Chicken Stock

Kefir Smoothie

How to make kefir from kefir grains

Soaked Oatmeal

Soaked Pancakes

Beyond Basics

Making your own sprouted flour

Sprouted muffins

Soaked Granola

Fermented Salsa

Breakfast, Lunch, and Dinner

Gluten-free Peaches and Cream

Grain-free lasagna

Honey mustard dressing

Gluten-free fish sticks

Kitchen Sampler

Popcorn

Kefir Sodas

Making your own kefir from kefir grains

Fermented Salsa

Green Monster Juice

Chicken Soup

Seasoning Salt

Chocolate Ice cream

Healthy Candy

Lunchbox and To Go Foods

Crispy Nuts

Honey Crispy Nuts

Popcorn

Mango Yogurt

Mango Dessert

Honey Mustard Dipping Sauce

Sprouted Muffins

Gluten-free, grain-free Coconut bread

Gluten-free, grain-free Cheesy muffins

Gluten-free cookies

Gluten-free Ginger Snaps

Honey Chicken Drumsticks

Hard Boiled Eggs

How to build a nutrient dense lunch

Sample Week

Foods to Avoid

Introducing Nutrient Dense Foods to Picky Eaters

Sources

Taste of Fall

Chicken Stock

Squash Soup

Gluten-free pizza crust

Pesto Sauce

Red Pizza Sauce

Gluten-free pesto pizza

Gluten-free traditional pizza

How to freeze tomatoes

Spinach and egg scramblers

#707

From: "bedlin62" <dianebedlin@...>
Date: Tue Oct 28, 2008 12:14 pm
Subject: kefir grain

bedlin62

Offline

does anybody have kefir grains they can pass on, I really need milk
kefir grains.  I called my order in last week and Dan misheard me and
thought I said 4 gallons instead of 1/2 gallons.  The kefir grains I
had just seemed to melt into the last batch I made. I'm swimming in
milk.  I guess I should also ask if any one could share some clabbered
milk recipes  as well.  I think my kids are sick of sourmilk pancakes
and biscuits.

Also does anybody have an water kefir grains I can have  as well I'mm
dying to experiment with the sodas for my kids  Thank you.  Diane

#706

From: "Diane Bedlin" <dianebedlin@...>
Date: Tue Oct 28, 2008 11:47 am
Subject: Re: Digest Number 256

bedlin62

Offline

Does anyone have kefir grains I can have please? Mine seems to have dissolved for some reason and I have somuch milk I dodn'tknow what to do with it, Dan heard 4 gallons instead of 4 half gallons/ I could also use some ideas for clabbered milk Thanks. Diane

On Sun, Oct 26, 2008 at 10:33 AM, <WAPF-Anne-Arundel-County@yahoogroups.com> wrote:

WAPF Anne Arundel County Chapter

Messages In This Digest (1 Message)

1.

waffle irons and such From: sepschooler

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Message

1.

waffle irons and such

Posted by: "sepschooler" juliebunn@... sepschooler

Sat Oct 25, 2008 9:11 am (PDT)

Hi. I have been on a waffle kick, of late. However, my electric
waffle iron is non-stick, which I know is unhealthy. I have a small,
handheld, cast-iron one that you use on top the stove, but I haven't
gotten the hang of it.

I really want to make Belgian waffles, but the only cast-iron Belgian
waffle irons I have been able to find on the internet start at around
$600--not worth it! I should add that they are electric. I did find
one on E-bay, but it was cast aluminum, rather than Teflon.

So, I come to this question, which is worse, aluminum or non-stick
coatings? And, does anyone know of any Belgian waffle iron that isn't
made of some toxic material?

Any clues? Thanks in advance!

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#705

From: "ryanandsteve1" <ryanandsteve1@...>
Date: Tue Oct 28, 2008 11:31 am
Subject: raw milk

ryanandsteve1

Offline

hi i am new here!  i am looking for a place to buy raw milk (goats or
cows) on the eastern shore... anyone??

#704

From: "sepschooler" <juliebunn@...>
Date: Sat Oct 25, 2008 4:11 pm
Subject: waffle irons and such

sepschooler

Offline

Hi.  I have been on a waffle kick, of late.  However, my electric
waffle iron is non-stick, which I know is unhealthy.  I have a small,
handheld, cast-iron one that you use on top the stove, but I haven't
gotten the hang of it.

I really want to make Belgian waffles, but the only cast-iron Belgian
waffle irons I have been able to find on the internet start at around
$600--not worth it!  I should add that they are electric.  I did find
one on E-bay, but it was cast aluminum, rather than Teflon.

So, I come to this question, which is worse, aluminum or non-stick
coatings?  And, does anyone know of any Belgian waffle iron that isn't
made of some toxic material?

Any clues?  Thanks in advance!

#703

From: WAPF-Anne-Arundel-County@yahoogroups.com
Date: Sat Oct 25, 2008 11:56 am
Subject: Downtown Annapolis Farmers Market , 10/26/2008, 8:00 am

WAPF-Anne-Arundel-County@yahoogroups.com

Reminder from:		WAPF-Anne-Arundel-County Yahoo! Group

Title:		Downtown Annapolis Farmers Market

Date:		Sunday October 26, 2008
Time:		8:00 am - 8:00 pm
Repeats:		This event repeats every week.
Location:		Down Town - Donner Parking Lot - Compromise Street
Notes:		Annapolis FRESHFARM Market (New Market) Annapolis: Donner Parking Lot - Compromise Street Sunday: 8:00 a.m. to Noon June 1 - October 5 Contact: Janna Howley 202-362-8889 We will be going down first thing in the morning and then playing at the downtown park for a while if anyone wants to meet there.

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#702

From: "Beryl Eismeier" <beryleismeier@...>
Date: Thu Oct 23, 2008 4:31 pm
Subject: Kefir sourdough starter

beryleismeier

Offline

Does anyone have any experience making sourdough bread / starter from milk kefir grains? I've googled and read as much as I can find so far.... but advice from a live person is always best. Does it function longterm - in other words, like a traditional sourdough starter, does it continue on, merely needing to be fed regularly? Do I need to add anything else?

It seems too good to be true - and I'm a novice sourdough bread person to boot.

Thanks so much, in advance.

Beryl Eismeier

Home office (410) 827-8293
Cell (410) 562-8574

#701

From: Vickey Grover <hjgrover@...>
Date: Thu Oct 23, 2008 3:20 pm
Subject: Re: I need a recipe for granola

hjgrover

Offline

This recipe rocks!

--- On Thu, 10/23/08, Priscilla Smith <priscilla.smith@...> wrote:

From: Priscilla Smith <priscilla.smith@...>
Subject: Re: [WAPF-Anne-Arundel-County] I need a recipe for granola
To: WAPF-Anne-Arundel-County@yahoogroups.com
Date: Thursday, October 23, 2008, 9:39 AM

I have one from my cookbook that is posted on our chapter blog.
www.nourishingyouan dyourchildren. blogspot. com

On Thu, Oct 23, 2008 at 9:30 AM, Sharon <sharonb51@hotmail. com> wrote:

Hello WAPF folks:

I would like to make home made granola for Christmas gifts this year.

Does anyone have a good recipe for granola? I thought I would begin now to buy the nuts/grains from Dan.

I'm also going to use this opportunity to educate a little about how grains are suppose to be soaked, etc.

Also, is anybody else baking anything special for holiday gifts they would like to share as ideas?

Sharon

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#700

From: "Priscilla Smith" <priscilla.smith@...>
Date: Thu Oct 23, 2008 1:39 pm
Subject: Re: I need a recipe for granola

inflowdoula

Offline

www.nourishingyouandyourchildren.blogspot.com

I have one from my cookbook that is posted on our chapter blog.

On Thu, Oct 23, 2008 at 9:30 AM, Sharon <sharonb51@...> wrote:

Hello WAPF folks:

I would like to make home made granola for Christmas gifts this year.

Does anyone have a good recipe for granola? I thought I would begin now to buy the nuts/grains from Dan.

I'm also going to use this opportunity to educate a little about how grains are suppose to be soaked, etc.

Also, is anybody else baking anything special for holiday gifts they would like to share as ideas?

Sharon

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#699

From: Sharon <sharonb51@...>
Date: Thu Oct 23, 2008 1:30 pm
Subject: I need a recipe for granola

sharonnewlr

Offline

Hello WAPF folks:

I would like to make home made granola for Christmas gifts this year.

Does anyone have a good recipe for granola? I thought I would begin now to buy the nuts/grains from Dan.

I'm also going to use this opportunity to educate a little about how grains are suppose to be soaked, etc.

Also, is anybody else baking anything special for holiday gifts they would like to share as ideas?

Sharon

You live life beyond your PC. So now Windows goes beyond your PC. See how

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#698

From: Sharon <sharonb51@...>
Date: Tue Oct 21, 2008 6:30 pm
Subject: RE: Freezing fresh tomatoes

sharonnewlr

Offline

I simply blanch the tomatoes in hot boiling water - just until the skin starts to crack. Then take the tomatoes out, take off the skin (under cold running water); cut up and put in a freezer bag. It's that easy. (at least that's the way I do it!)

Sharon

> To: WAPF-Anne-Arundel-County@yahoogroups.com
> From: caloucar@...
> Date: Tue, 21 Oct 2008 17:18:45 +0000
> Subject: [WAPF-Anne-Arundel-County] Freezing fresh tomatoes
>
> Hello:
> Does anyone have experience or references for how to freeze tomatoes?
> We have a case from our CSA gleaning party and would love ideas. Thanks.
> Carol
>
>
> ------------------------------------
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#697

From: "Carol Schenker" <caloucar@...>
Date: Tue Oct 21, 2008 5:18 pm
Subject: Freezing fresh tomatoes

carolinharmony

Offline

Hello:
Does anyone have experience or references for how to freeze tomatoes?
  We have a case from our CSA gleaning party and would love ideas.  Thanks.
Carol

#696

From: WAPF-Anne-Arundel-County@yahoogroups.com
Date: Sat Oct 18, 2008 11:55 am
Subject: Downtown Annapolis Farmers Market , 10/19/2008, 8:00 am

WAPF-Anne-Arundel-County@yahoogroups.com

Reminder from:		WAPF-Anne-Arundel-County Yahoo! Group

Title:		Downtown Annapolis Farmers Market

Date:		Sunday October 19, 2008
Time:		8:00 am - 8:00 pm
Repeats:		This event repeats every week.
Location:		Down Town - Donner Parking Lot - Compromise Street
Notes:		Annapolis FRESHFARM Market (New Market) Annapolis: Donner Parking Lot - Compromise Street Sunday: 8:00 a.m. to Noon June 1 - October 5 Contact: Janna Howley 202-362-8889 We will be going down first thing in the morning and then playing at the downtown park for a while if anyone wants to meet there.

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#695

From: Theresa Rafiq <trafiq@...>
Date: Fri Oct 17, 2008 8:12 pm
Subject: stainless steel -- for real?

tlrafiq

Offline

Does anyone have the Summer '08 edition of Wise Traditions? If so, I would appreciate being able to borrow, buy, photocopy, scan etc etc. at least one article in it. I saw a reference in the Fall edition to an article by Kaayla Daniels about cookware that discusses, among other things, how stainless steel can be harmful for cooking. I would really like to read the whole thing for a better understanding of the topic.

I must say, my initial reaction so far has fallen into the category of "Are you kidding me?" and "What next?", followed up by a new appreciation for the saying "Ignorance is Bliss." Personally, I've spent the last few years transitioning a lot of plastic, aluminum and non-stick cookware out of my kitchen whenever possible. I have 1 cast iron pan, a few prized Le Creuset pieces, and some pieces of glass or other ceramic ware. But most of the rest of my "good" cookware is stainless steel (skillet, saucepans), as is my stockpot, all of our utensils, many of my cooking implements, the straw/sippy cups my son and I drink out of, our electric kettle, our thermos, the top of my favorite kitchen table for preparing food on, and lots of other things. I would like to see this article to learn more about how much of a risk this really is, and how to mitigate it without having to toss out and replace everything... and with what???

Thanks!!
Terri

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#694

From: Theresa Rafiq <trafiq@...>
Date: Fri Oct 17, 2008 8:03 pm
Subject: GAPS - budget and duration

tlrafiq

Offline

After our meeting last month, and the most recent issue of Wise Traditions, I have some idea now of how one can do WAPF on a budget (though I'm still puzzled how the author of the first article in WT is able to feed a family of 6 on $7 of fruits and vegetables in a week year-round, even with a summer vegetable box).

I have no idea, however, how to do GAPS on a budget. And budget is a big deal at this moment in time, at least for us. There is a reason, after all, why people all over the world eat beans and rice, oats and potatoes, pasta and bread (all properly prepared, of course) --- you get a whole lot more bang for your buck in terms of calories (or at least, feeling of fullness) per dollar. They are certainly cheaper than meat, cheese, nuts, fresh fruit & veg, and even eggs. Do any of you currently doing GAPS have good ideas, or a suggestion of a good resource?

My other question is in regards to "coming out the other side" of GAPS. I know Priscilla and others think this is a great diet for everyone to follow, even if you don't have any digestive issues, and this is probably true. I can commit to 6 months, 1 year, maybe even 2 years if necessary, but it is difficult for me to imagine excluding *all* grains, starches and some major categories of dairy forever. There's certainly no way I can sell the plan to my husband on this premise! Does anyone have any stories of how people have been able to transition from a GAPS to a more complete WAPF style diet? And how long would it "typically" take to move from the intro diet, to the full GAPS diet, and then beyond?

Thanks for any ideas!!
Terri

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#693

From: Vickey Grover <hjgrover@...>
Date: Thu Oct 16, 2008 8:55 pm
Subject: Re: Chesapeake Gardens

hjgrover

Offline

I have not, but I heard that it is wonderful!

--- On Thu, 10/16/08, Theresa Rafiq <trafiq@...> wrote:

From: Theresa Rafiq <trafiq@...>
Subject: [WAPF-Anne-Arundel-County] Chesapeake Gardens
To: "wapf-anne-arundel-county@yahoogroups.com" <wapf-anne-arundel-county@yahoogroups.com>
Date: Thursday, October 16, 2008, 4:48 PM

Anyone been here?

http://www.chesapea kegardens. com/index. html

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#692

From: Theresa Rafiq <trafiq@...>
Date: Thu Oct 16, 2008 8:48 pm
Subject: Chesapeake Gardens

tlrafiq

Offline

Anyone been here?

http://www.chesapeakegardens.com/index.html

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#691

From: Sharon <sharonb51@...>
Date: Tue Oct 14, 2008 1:38 pm
Subject: RE: Food

sharonnewlr

Offline

On Oprah today - Do You Know Where Your Food Comes From? Lisa Ling is the reporter.

Yea - maybe this whole message is about to mainstream.

Sharon

To: harfordcafe@yahoogroups.com; RealFoodSimpleLife@yahoogroups.com; NAP-MD@yahoogroups.com; WAPF-Anne-Arundel-County@yahoogroups.com; PositiveParenting-Discipline@yahoogroups.com; FamiliesEatingHealthy@yahoogroups.com
From: ERIKA.T.SOTIRAKOS@...
Date: Tue, 14 Oct 2008 09:15:55 -0400
Subject: [WAPF-Anne-Arundel-County] Food

What a great article for everyone in America to read. The production of food has so many different facets that really need to be examined. From unhealthy cheap food, to mistreatment of animals to mistreatment of underpaid workers harvesting our food, to petrochemicals used to produce our food to government control of food to terrorist actions through our food. Food is not only about organic or not or chemicals or not but a much broader spectrum of issues. Read the article and decide where you stand.

Farmer in Chief: A Letter to the Next President - Acclaimed journalist Michael Pollan penned a detailed prescription for setting American agriculture on a path to sustainability and quality: http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?pagewanted=1&_r=1

Oprah will also be doing a show today on �How we treat the animals we Eat� http://www.oprah.com/dated/oprahshow/oprahshow_20081008_animals

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#690

From: "Sotirakos, Erika T." <ERIKA.T.SOTIRAKOS@...>
Date: Tue Oct 14, 2008 1:15 pm
Subject: Food

thesotodog

Offline

Oprah will also be doing a show today on “How we treat the animals we Eat” http://www.oprah.com/dated/oprahshow/oprahshow_20081008_animals

#689

From: "Priscilla Smith" <priscilla.smith@...>
Date: Mon Oct 13, 2008 2:32 pm
Subject: Re: tasty local beef WAS grassfed flavor

inflowdoula

Offline

Awesome!!!!!!!!! Thanks Viki

On Mon, Oct 13, 2008 at 9:44 AM, victoria yiannatsis <victoriaosha@...> wrote:

Terri - Others WAPF AACC,

Local grass feed beef can be purchased on Tuesday evenings in West Annapolis.

Currently we only have hamburger - frozen sealed premade burgers, four to a pack.

We will have more options in about 2 weeks.

All our beef is born and raised in AA County. Our family works together to raise the cows on pasture only, we grow our own hay all summer to feed in the winter and times of draught. Our beef has no hormones, no anti bodies, and we dont finish our cows on corn in a feedlot.

Here are the details:

Tuesday Night (mostly*) Organic Market in Annapolis.

Tuesday evenings, 3:30-7:30pm.

The market will be located in the Fahs House Parking lot at the Unitarian Universalist Church of Annapolis.
You access the parking lot from Lawrence Ave, just behind the new St Mary's football
field on Bestgate Road.

All natural grass-fed beef (frozen)

Mostly organic produce from regional farms

Grass-fed chicken and eggs

Please carpool if you can, and bring your own shopping bags.

Please forward to others that might be interested.

We are very grateful to the staff of the UUCA for giving us this opportunity to increase what we are able to offer you,
and we hope you will enjoy the local choice this offers you as well.

Ivy Neck Farm

Harwood, MD

"feeding AA County since 1685"

--- On Sun, 10/12/08, Theresa Rafiq <trafiq@...> wrote:

From: Theresa Rafiq <trafiq@...>
Subject: [WAPF-Anne-Arundel-County] tasty local beef WAS grassfed flavor

To: wapf-anne-arundel-county@yahoogroups.com
Date: Sunday, October 12, 2008, 1:45 PM

Priscilla --- can you please send me the information on the local farm where you buy your beef? The one you say is consistently so good? The sooner the better! Especially if it can only be purchased seasonally. Do they only sell in large quantities, that would require us to get a second freezer?

I just put a pot roast in the oven (from Zook's) and it had that same stinky-stink as the hamburger from last week (from Dan's). I'm hopeful the long cooking in tasty stock will balance it out, but we're growing really frustrated with the hit-or-miss quality on the beef from these two farms (whose other products we've tried are pretty consistently good). My theory, which I know others share, is that the stinky meat comes from old, spent cows. While I'm all for supporting the community and health benefits of grassfed meat, what's the point if the foul flavor makes it inedible?

Thanks!!!
Terri

To: wapf-anne-arundel- county@yahoogrou ps.com

From: sharonb51@hotmail. com
Date: Wed, 8 Oct 2008 13:02:04 +0000
Subject: RE: [WAPF-Anne-Arundel- County] grassfed flavor

everyone should go to the www.thecompletepati ent.com's latest post and read about an exchange on type of grass and milk flavor.

Sharon

To: WAPF-Anne-Arundel- County@yahoogrou ps.com

From: cslbergman@comcast. net
Date: Wed, 8 Oct 2008 06:56:15 -0400
Subject: Re: [WAPF-Anne-Arundel- County] grassfed flavor

Hi Terri,

I find the taste of the milk and meat from grassfed animals varies depending on the season and what type of grass they are eating.

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
www.DeliciousandHea lthyLiving. com

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#688

From: victoria yiannatsis <victoriaosha@...>
Date: Mon Oct 13, 2008 1:44 pm
Subject: Re: tasty local beef WAS grassfed flavor

victoriaosha

Offline

Terri - Others WAPF AACC,

Local grass feed beef can be purchased on Tuesday evenings in West Annapolis.

Currently we only have hamburger - frozen sealed premade burgers, four to a pack.

We will have more options in about 2 weeks.

All our beef is born and raised in AA County. Our family works together to raise the cows on pasture only, we grow our own hay all summer to feed in the winter and times of draught. Our beef has no hormones, no anti bodies, and we dont finish our cows on corn in a feedlot.

Here are the details:

Tuesday Night (mostly*) Organic Market in Annapolis.

Tuesday evenings, 3:30-7:30pm.

The market will be located in the Fahs House Parking lot at the Unitarian Universalist Church of Annapolis.
You access the parking lot from Lawrence Ave, just behind the new St Mary's football
field on Bestgate Road.

All natural grass-fed beef (frozen)

Mostly organic produce from regional farms

Grass-fed chicken and eggs

Please carpool if you can, and bring your own shopping bags.

Please forward to others that might be interested.

We are very grateful to the staff of the UUCA for giving us this opportunity to increase what we are able to offer you,
and we hope you will enjoy the local choice this offers you as well.

Ivy Neck Farm

Harwood, MD

"feeding AA County since 1685"

--- On Sun, 10/12/08, Theresa Rafiq <trafiq@...> wrote:

From: Theresa Rafiq <trafiq@...>
Subject: [WAPF-Anne-Arundel-County] tasty local beef WAS grassfed flavor
To: wapf-anne-arundel-county@yahoogroups.com
Date: Sunday, October 12, 2008, 1:45 PM

Priscilla --- can you please send me the information on the local farm where you buy your beef? The one you say is consistently so good? The sooner the better! Especially if it can only be purchased seasonally. Do they only sell in large quantities, that would require us to get a second freezer?

I just put a pot roast in the oven (from Zook's) and it had that same stinky-stink as the hamburger from last week (from Dan's). I'm hopeful the long cooking in tasty stock will balance it out, but we're growing really frustrated with the hit-or-miss quality on the beef from these two farms (whose other products we've tried are pretty consistently good). My theory, which I know others share, is that the stinky meat comes from old, spent cows. While I'm all for supporting the community and health benefits of grassfed meat, what's the point if the foul flavor makes it inedible?

Thanks!!!
Terri

To: wapf-anne-arundel- county@yahoogrou ps.com
From: sharonb51@hotmail. com
Date: Wed, 8 Oct 2008 13:02:04 +0000
Subject: RE: [WAPF-Anne-Arundel- County] grassfed flavor

everyone should go to the www.thecompletepati ent.com's latest post and read about an exchange on type of grass and milk flavor.

Sharon

To: WAPF-Anne-Arundel- County@yahoogrou ps.com
From: cslbergman@comcast. net
Date: Wed, 8 Oct 2008 06:56:15 -0400
Subject: Re: [WAPF-Anne-Arundel- County] grassfed flavor

Hi Terri,

I find the taste of the milk and meat from grassfed animals varies depending on the season and what type of grass they are eating.

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
www.DeliciousandHea lthyLiving. com

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#687

From: Theresa Rafiq <trafiq@...>
Date: Sun Oct 12, 2008 5:45 pm
Subject: tasty local beef WAS grassfed flavor

tlrafiq

Offline

Priscilla --- can you please send me the information on the local farm where you buy your beef? The one you say is consistently so good? The sooner the better! Especially if it can only be purchased seasonally. Do they only sell in large quantities, that would require us to get a second freezer?

I just put a pot roast in the oven (from Zook's) and it had that same stinky-stink as the hamburger from last week (from Dan's). I'm hopeful the long cooking in tasty stock will balance it out, but we're growing really frustrated with the hit-or-miss quality on the beef from these two farms (whose other products we've tried are pretty consistently good). My theory, which I know others share, is that the stinky meat comes from old, spent cows. While I'm all for supporting the community and health benefits of grassfed meat, what's the point if the foul flavor makes it inedible?

Thanks!!!
Terri

To: wapf-anne-arundel-county@yahoogroups.com
From: sharonb51@...
Date: Wed, 8 Oct 2008 13:02:04 +0000
Subject: RE: [WAPF-Anne-Arundel-County] grassfed flavor

everyone should go to the www.thecompletepatient.com's latest post and read about an exchange on type of grass and milk flavor.

Sharon

To: WAPF-Anne-Arundel-County@yahoogroups.com
From: cslbergman@comcast.net
Date: Wed, 8 Oct 2008 06:56:15 -0400
Subject: Re: [WAPF-Anne-Arundel-County] grassfed flavor

Hi Terri,

I find the taste of the milk and meat from grassfed animals varies depending on the season and what type of grass they are eating.

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
www.DeliciousandHealthyLiving.com

See how Windows connects the people, information, and fun that are part of your life. See Now

Want to do more with Windows Live? Learn �10 hidden secrets� from Jamie. Learn Now

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#686

From: "Julie Bunn" <juliebunn@...>
Date: Sun Oct 12, 2008 5:10 pm
Subject: baking questions continued

sepschooler

Offline

Hi. For those just joining us, I had asked a question about not soaking freshly ground flour for use in cookies and pie crusts. Priscilla and Cara both agreed that white flour would be right out, and that I should use sprouted grain flour, or gluten-free.

Two questions arise from those ideas:

Is it possible to purchase sprouted grain flour? I am a homeschooling mother of four, and I don't have time to sprout, dry, then grind grain. Grinding my own is hard enough. If purchasing sprouted grain is possible, I would dispense with grinding my own grain for a while.

Secondly, would the gluten-free flour one could purchase have been soaked? Something tells me it would not have been. So, I don't see how that gets around the problems with unsoaked flour.

It's hard for me how these practices could have been used traditionally, without having to babysit the foods all day. One would need to not live in a humid climate in order to sprout, dry, and grind the grains. In my kitchen, they would get moldy, unless I used modern technology to dry them. It doesn't seem like God make stuff to be super complicated in order to eat it. Or, perhaps things like piecrust and cookies would not have been foods people ate back in the days before mechanized flour-mills.

#685

From: "Cara Bergman" <cslbergman@...>
Date: Sun Oct 12, 2008 11:19 am
Subject: Re: question about baking

cslbergman

Offline

Hey Julie,

I agree with Priscilla - I would use sprouted flour.

There are two problems with grains. One is that they contain phytic acid which needs to be neutralized by soaking. The second is that most grains that are made into cereal are extruded which causes toxic protein fragments. If grains are not going into an extruder then they are not extruded although they still contain phytic acid.

Grinding your own flour is great - I would just sprout that flour first. I never recommend white flour.

The warmth is necessary to neutralize the phytic acid. Could you just soak on the counter instead of the refrigerator?

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
Traditional Food Educator
www.DeliciousandHealthyLiving.com
2009 Tidewater Colony Drive - Suite B2
Annapolis, MD 21401
410-271-3935

----- Original Message -----

From: Julie Bunn

To: WAPF-Anne-Arundel-County@yahoogroups.com

Sent: Saturday, October 11, 2008 9:03 PM

Subject: [WAPF-Anne-Arundel-County] question about baking

Hi Wise Traditionalists,

I had a question about baking things that don't require a lot of liquid, such as piecrusts and cookies.

If one freshly grinds the flour, but does not soak it, do the phyto-evils cancel out the bonus nutrition of the freshly ground flour? Is this a situation like the rats eating the puffed wheat and dying before the rats who only got water? Is it just as well to use white flour anyway, or is it still better to use whole, freshly ground flour, even if you can't soak it first?

Also, I have a recipe for cookies that uses whole wheat flour, and calls for vinegar. It recommends that one refrigerate the dough overnight before baking the cookies. Would this constitute soaking in acid, or is the warmth necessary to achieve the proper breakdown of the phyto-whatevers?

Thanks in advance for your opinions.

--Julie

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#684

From: "Priscilla Smith" <priscilla.smith@...>
Date: Sun Oct 12, 2008 9:53 am
Subject: Re: question about baking

inflowdoula

Offline

I think in this case I would use spouted flour or gluten free flour in this case.

On Sat, Oct 11, 2008 at 9:03 PM, Julie Bunn <juliebunn@...> wrote:

Hi Wise Traditionalists,

I had a question about baking things that don't require a lot of liquid, such as piecrusts and cookies.

If one freshly grinds the flour, but does not soak it, do the phyto-evils cancel out the bonus nutrition of the freshly ground flour? Is this a situation like the rats eating the puffed wheat and dying before the rats who only got water? Is it just as well to use white flour anyway, or is it still better to use whole, freshly ground flour, even if you can't soak it first?

Also, I have a recipe for cookies that uses whole wheat flour, and calls for vinegar. It recommends that one refrigerate the dough overnight before baking the cookies. Would this constitute soaking in acid, or is the warmth necessary to achieve the proper breakdown of the phyto-whatevers?

Thanks in advance for your opinions.

--Julie

Reply | Forward | Messages in this Topic (3)

#683

From: "Julie Bunn" <juliebunn@...>
Date: Sun Oct 12, 2008 1:03 am
Subject: question about baking

sepschooler

Offline

Hi Wise Traditionalists,

I had a question about baking things that don't require a lot of liquid, such as piecrusts and cookies.

If one freshly grinds the flour, but does not soak it, do the phyto-evils cancel out the bonus nutrition of the freshly ground flour? Is this a situation like the rats eating the puffed wheat and dying before the rats who only got water? Is it just as well to use white flour anyway, or is it still better to use whole, freshly ground flour, even if you can't soak it first?

Also, I have a recipe for cookies that uses whole wheat flour, and calls for vinegar. It recommends that one refrigerate the dough overnight before baking the cookies. Would this constitute soaking in acid, or is the warmth necessary to achieve the proper breakdown of the phyto-whatevers?

Thanks in advance for your opinions.

--Julie

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#682

From: WAPF-Anne-Arundel-County@yahoogroups.com
Date: Sat Oct 11, 2008 11:55 am
Subject: Downtown Annapolis Farmers Market , 10/12/2008, 8:00 am

WAPF-Anne-Arundel-County@yahoogroups.com

Reminder from:		WAPF-Anne-Arundel-County Yahoo! Group

Title:		Downtown Annapolis Farmers Market

Date:		Sunday October 12, 2008
Time:		8:00 am - 8:00 pm
Repeats:		This event repeats every week.
Location:		Down Town - Donner Parking Lot - Compromise Street
Notes:		Annapolis FRESHFARM Market (New Market) Annapolis: Donner Parking Lot - Compromise Street Sunday: 8:00 a.m. to Noon June 1 - October 5 Contact: Janna Howley 202-362-8889 We will be going down first thing in the morning and then playing at the downtown park for a while if anyone wants to meet there.

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