Below is info for the dentist that I was referring to at the meeting
(Sambataro).  I included contact info for Baylin, the dentist Cara
mentioned.  I've taken my daughter to Baylin and myself to Sambataro.
  They both are good.

Sambataro is closer to Annapolis, but not taking new children.  He is
focused upon root canals (avoidance, extraction), mercury toxicity and
other adult dental health issues.

Baylin's office is in Reisterstown and very busy, so be prepared to
wait in the office quite awhile.  They were very accomodating to us
though, knowing that we had come quite a distance.  They took care of
all images and molds needed for prescribed work.

Carol


Eugene Sambataro
5012 Dorsey Hall Drive
Suite #205
Ellicott City, MD 21042
Phone 410-964-3118 or 301-621-6222
http://www.healing-with-dentistry.com/

Dr. Michael A. Baylin
Physiologic Dentistry
3655A Old Court Road
Suite 8
Batlimore, MD  21208
410-484-5266

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

From: Cara Bergman

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

Sent: Friday, December 05, 2008 6:54 PM

Subject: Re: [WAPF-Anne-Arundel-County] Re: Homemade Yogurt

Hey Natasha,

I don't think you need to heat raw milk when making yogurt.  You can do all the same steps - just use cold milk out of the refrigerator, mix it with a starter (or other yogurt) and then incubate it for 12-24 hours.  Correct me if I am wrong, but I believe just pasteurized milk needs to be heated first.

 

Cara Bergman M.Ac., L.Ac., Dipl. Ac.
Licensed Acupuncturist - specializing in fertility
www.StillwaterFertilityClinic.com
86 Kennedy Drive
Severna Park, Maryland
410-271-3935

The Art Space Holiday Performance
'December 12th '
"Holiday Sweets From Around the World"

As we close on our first fall semester we would like to give our
family and friends a holiday treat, but instead of baking we would
like to do what we do best, sing and dance!

Come and enjoy our informal performance at Woods Memorial Presbyterian
Church at 6 pm on December 12th. This year we will follow Clara (from
the Nutcracker) to the Land of the Sweets, where performers from
different countries share Sweet Treats from their native lands. Every
country brings their own unique delicious sampling: from Spanish hot
chocolate, French marzipan, and German pretzels just to name a few.
Enjoy how the world celebrates the Holiday Season, and see what your
little performer has been up to all semester.

Where: Woods Memorial Presbyterian Church, 611 Baltimore/ Annapolis
Blvd. Severna Park, Maryland

When: 6:00pm Sharp on December 12th

***Fellowship Hall doors will not open until 5:45 pm

Please feel free to make a donation at the door as the church is not
requiring us to pay for the use of the space. Help us show our
appreciation!

***Please sign the guest list in the studio or call to reserve a spot
if you are planning to attend the Holiday Show.

Now that I've made homemade yogurt, I want to make kefir too.  Has
anyone ever made Kefir from a previou batch of kefir?  I was thinking,
I have some from Rainbow Acres, could I make a new batch from that?
Would I have to filter out and wash the kefir grains like Nourishing
Traditions says?  Or can you just pour a certain amount of the old
batch into the new batch?  Do I need to keep it warm like yogurt?  My
house is down to 60-62 at night and colder if you're sitting on the
granite countertop.
Any wisdom would be great!
Thanks,
Natasha

I just made 2 quarts of yogurt for the first time yesterday and it's
awesome!  I saved an article from a recent issue of New Beginnings (La
Leche League) where a mom wrote very detailed instructions on how she
makes yogurt.  I read that and the instructions in Nourishing
Traditions.  I heated raw milk to 180 degrees using a candy thermometer
and then cooled it to 110 degrees.  I mixed a little with about 1/4 cup
of Rainbow Acres yogurt mixed with Fage Greek yogurt (my kids like the
thick stuff) and then mixed it into the batch of heated milk.  I poured
it into the plastic containers I had leftover from previous purchases
of yogurt or kefir from the farm.  I set a tea towel on the counter and
put my heating pad in the middle of it on low, then placed the
containers in the middle of that and wrapped all up with the tea towel
and secured with some chip clips at the top.  It was a nice cozy
cocoon.  I never measured the temp but trusted that since it felt warm
to my hand and not hot that it was ok.  I left it overnight (I wrapped
it up at about 6pm so it was a little over 12 hours) and this morning I
unwrapped it to find thick creamy tangy cream on the top yogurt.  I
took a whisk and mixed it all up so the cream was incorporated and
popped them in the fridge (after putting a big dollop on my pancakes
and applesauce).  MMMMMMM good!

--- In WAPF-Anne-Arundel-County@yahoogroups.com, "Sotirakos, Erika T."
<ERIKA.T.SOTIRAKOS@...> wrote:
>
> I haven't tried this but thought I would pass it on:
>
>
>
> Homemade Yogurt
>
>
>
> I like to make my own yogurt. I have found that placing my quart jar
on
> a coffee-mug/candle warmer during the incubation period keeps it at a
> perfect 110 degrees!
>

Your friend may want to check out this website of Cara Bergman who is
very prominent on this list...

http://www.deliciousandhealthyliving.com/about-cara-bergman.html


--- In WAPF-Anne-Arundel-County@yahoogroups.com, "Sotirakos, Erika
T." <ERIKA.T.SOTIRAKOS@...> wrote:
>
> This came from another Yahoo group I am on and I think someone here
> might be able to help.  Is there any place I can point her to?
>
>
>
> ________________________________
>
>
>
> Does anyone here know if the hormones in dairy products and meats
can
> affect human fertility? I've had fertility issues (unbalanced
hormones)
> for years now and it just dawned on me that perhaps the foods I eat
> might have something to do with it?
>
> Thanks for any info you might be able to share.
>
> Christina
>
> _
>

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

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

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

Sent: Friday, November 21, 2008 11:45 AM

Subject: [WAPF-Anne-Arundel-County] Digest Number 267

WAPF Anne Arundel County  Chapter

Messages In This Digest (1 Message)

1a.

What we spent on food this year From: Sharon

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Message

1a.

What we spent on food this year

Posted by: "Sharon" sharonb51@...   sharonnewlr

Fri Nov 21, 2008 7:36 am (PST)

First - I wanted to say that if anyone hasn't attended Cara Bergman's Nourishing your Children presentation she holds periodically, you are really missing a lot of good information. Even if you think you know a lot of it, there is still more to learn. For example! I learned from Cara about using vinegar for deoderant. I'm tellin' ya - it works awesome. I have always had a very difficult time with finding a deoderant that worked consistently and always had to change brands; I even could not wear some fabrics (mainly synthetic) because it seemed to cause almost an allergic response. Since I have been using vinegar (several weeks now ), I have had no issues whatsoever. It's a lot cheaper too! I told this to a colleague of mine and she has been using it as well with the same results. So, if you are tired of spending $4 for deoderants, try this.

Also, I have added up all the money we have spent buying food from Dan, Polyface, Zooks, our food boxes, the farmer's markets, Whole Foods, Giant and Trader Joes to see if our food expense really had increased due to buying all fresh and local food (or as much as possible). We are averaging $450 a month for food expenses. I know we use to spend between $100 and $180 a week at Giant - so it is about the same - except a lot of the money went to our local economy.

A breakdown: Zooks (who we don't really buy from a lot): $521.44; Rainbow Farms: $1619.77; Polyface: $600; Food box: $300, Whole Foods/Giant/Trader Joes and Farmers Markets: $2432.00.

It's hard to get completely away from the grocery store, but what we buy is definitely more seasonal and we try as buy as local as possible (thank goodness for Pennsylvania!).
Sharon
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Has anyone used guar gum in baking gluten free or otherwise?  Any
opinions about its use?
Carol

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