Hi, all!

Kathy and I had a great time meeting with some new folks and some of
our regulars at our monthly meeting at The Health Food Center located
at SW 74th and Pennsylvania.

We have been watching and talking about the video by Pennsylvania
chapter leader, Maureen Diaz, "Traditional Foods Preparation Workshop".
We will finish this next month. I am making arrangements with the
Health Food Center to make our next meeting there on Monday, April 24th.

We are open as to what other things you all would find useful and if
you would like to meet at other locations.

There will be some political issues in the very near future. Trisha
Robb with Oklahomans Against NAIS (National Animal Identification
System) was a guest at our meeting and gave a brief overview of what
she and her group are doing in this arena. We will pass along
information when and where her meetings will be taking place.

Blessings to you all~
Catherine Rott

Below is the link to the page that contains the information for Milk
and Other Products. If you know of someone who should be added, please
let Kathy or myself know. BTW, at the bottom of the document is a link
to a WORD document that you can download and copy off if the need ever
is there.

I am looking forward to making this a great resource for Oklahoma!
~Catherine

http://www.oklahomahealthfreedom.org/milk.html

WOOHOO!! We have a web page now!! Here is the link:

http://www.oklahomahealthfreedom.org/wapfcentralok.html

Check it out!!

~Catherine

A small sample to entice you to buy the book (usual disclaimers apply, I'm just a very satisfied customer) and to convince you that good food, real food; can also be real good! I've chosen the ones that I've tried (and may have slightly altered) and seem very amenable to common storage foods.

IRISH OATMEAL (does not require a roller mill!)

Serves 4-6

1 cup whole oats grains

2 cups warm filtered water

4 tbs (live culture) whey, yogurt, kefir, or buttermilk

1 tsp sea salt

2 cups filtered water

Place oats on a baking sheet and bake at 350 until they turn light brown. Process roasted oats to medium grind in a home flour mill or blender. (The resultant meal will be part coarse flour, part small bits) Soak from 7-24 hrs in a warm place in 2 cups water with the live culture additive. (Those with milk intolerance can use lemon juice or vinegar) The finer flour particles will rise to the top and be spooned off easily.

Bring additional 2 cups water and salt to a boil, add soaked oatmeal and cook over very low heat, stirring frequently, for about 10 minutes.

FIVE GRAIN CEREAL MIX

Makes 10 cups mix

2 cups wheat or spelt

2 cups millet

2 cups short grain brown rice

2 cups barley or oats

2 cups split peas or lentils

Mix together and grind coarsely. Store in refrigerator.

Five Grain Porridge

Serves 4 (I estimate more like 3 large servings)

1 cup 5 grain mix

1 cup filtered water (Acidulated as in Irish Oatmeal recipe)

½ tsp salt

1 cup filtered water

1 egg yolk (optional, I haven't used it)

Soak grains in acidulated water overnight or at least 7 hrs. Cook as in Irish Oatmeal recipe. Stir in egg yolk. Serve with butter, milk or cream, and sweetener such as honey, maple syrup or sucanat and spices if desired.

Sourdough Bread

3 large or 5-6 smaller loaves. Keeps for a week without refrigeration. Traditional sourdough is a heavier grained loaf than most are used to-spelt gives the lightest results (or cheat and use 3 cups white unbleached flour and 10 cups whole wheat)

2 quarts room temperature, active (bubbly) sourdough starter (good recipes for traditional starter in the book)

13 cups freshly ground spelt, kamut or hard winter wheat flour (unfermented flour is OK for sourdoughs, the leavening process helps reduce phytates)

2 ½ tbs. sea salt (the book recommends sea salt in place of regular, since it is higher in many of the micronutrients. Regular salt works fine)

about 1 ½ cups cold filtered water

Place starter, salt and one cup water in large bowl and mix with wooden spoon until slat is dissolve. Slowly mix in the flour-you may need to hand knead, or add up to an additional ½ cup water if the dough becomes too stiff. If should be rather soft and easy to work. Knead by pulling and folding over, right in the bowl, for 10 or 15 mins. (Or use food processor or large mixer with dough hooks).

Without pressing down the dough (it flattens it and slows the rise by removing air), cut or pull into desired shapes and place in buttered loaf pans (traditional free form rounds work too) Cut a few slits on the top of each loaf. Cover with a damp warm cloth and let rise from 4-12 hours, depending on temp, until about double. Bake at 350 degrees until about double. Allow to cool before slicing (if you can wait that long…)

WHEY

Whey is the light straw colored, fairly clear fluid left after making cheese. Making your own fresh whey is very easy if you start with yogurt (Plain commercial or homemade yogurt-the flavored ones often contain thickeners that inhibit draining). Place a coffee filter in a kitchen strainer, hang strainer in a bowl. Pour live culture yogurt into the filter. (to drain larger amounts, substitute a colander, and a thin cloth like a single layer of an old worn out pillowcase, and a larger bowl- I easily drain almost a half gallon of homemade yogurt at a time with this set up)Wait a couple of hours, until the yogurt has drained to almost half its initial volume. In the strainer you now have yogurt cheese, about the consistency of whipped cream cheese or ricotta. It can be substituted in recipes for either with minor adjustment as needed. Its also delicious sweetened, and flavored with fruits and syrup, or mixed back into some undrained yogurt to give it a thicker consistency (homemade yogurt is not usually as firm as store bought) Refrigerate the whey in the bowl before use. It will last up to a couple of weeks in the refrigerator. Sniff test before use if it's been awhile, and discard (pour it on your compost pile!) if any other than a clean, fresh odor. Whey is very high in B vitamins and other nutrients, and contains active lactobacilli that do the fermenting and are so essential to our intestinal health. Add to drinks, soups, stews and baked goods. If you end up with too much, your animals will love it poured on their food. I keep a gallon jug in the freezer, and when I get a gallon collected I can use it to make whey cheese such as ricotta or mozzarella, getting even more production from what many would consider a waste product.

Nourishing Traditions by Sally Fallon and Mary Enig http://www.amazon.com/exec/obidos/tg/detail/-/0967089735/103-7769738-9496653?v=glance

A short and simple introduction on why Low Fat diets don't work for continued weight loss: Low Fat Diets by Enig http://www.westonaprice.org/know_your_fats/lowfatdiets.html

Explains cholesterol levels and risk, and why low fat diets don't control high cholesterol and make the pattern worse: High Cholesterol and Cause - Find our Solution by Jan McBride, MD http://www.low-carb-diet-physician.com/high-cholesterol-and-cause.html

Nutritional Content of Whole grains VS Refined flour: http://waltonfeed.com/grain/flour.html

Whole grain intake reduces the risk of cancer and diabetes by as much as 40%: Whole Grain intake and cardiovascular disease, a review Jacobs MD and Gallagher MD http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15485586&itool=iconabstr

Dietary fibre: more than a matter of dietetics. Application in prevention and therapy. Trepel, F. http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15471177&itool=iconabstr

High phytate diets, especially in populations undergoing famine, contribute to zinc deficiencies, illness and death. Zinc Deficiency, Malnutrition and the Gastrointestinal Tract. Raul A.Wapnir http://www.nutrition.org/cgi/content/full/130/5/1388S

How To Make A Sourdough Bread Starter

Sourdough bread starters are quite easy to make. They consist of two groups of micro-organisms:

• Bacteria: Lactobacilli and other bacteria
• Yeasts: Saccharomyces and other yeasts.

The bacteria create lactic acid and substances that provide flavour, while the yeasts create bubbles of carbon dioxide to make the bread rise. It is not unusual for the consortium of microflora in a sourdough starter to change depending upon the environment in which it is used. So a San Francisco starter used on the Gold Coast of Australia may not get the same results as in its native town, San Francisco

To make a sourdough starter you need only four things:

1. A Container: Glass, Ceramic or Wooden.
A 250 ml jar with a plastic lid is suitable.

2. Flour.
Use either wholemeal spelt, rye or wheat flour. Make sure there are no raising agents in the flour. Rye is considered by some to be superior in making a sourdough starter.

3. A Source of Bacteria And Yeasts
You can use any or all of the following sources of microorganisms.

• Kefir whey.
• Rejuvelac.
• Grapes or grape skins.
• Raisins, sultanas or currants.
• Wild organisms.
• Probiotic culture.

  Kefir whey is made by straining milk that has been cultured with real Kefir grains through unbleached linen. If you don't have Kefir you may try yogurt, though yogurt does not contain the variety of microflora that real Kefir grains do.

  Rejuvelac is 2-5 day fermented wheat grains. To make Rejuvelac add 1/2 cup of wheat grains purchased from a health food store to 2 litres of water in a mason jar. Cover the jar with muslin cloth to keep insects out. After 12 hours pour off the water and rinse. Lay the jar on its side and sprout the grains until the rootlets are between 1-2 mm long. The grains will need rinsing every 6-12 hours, depending on the weather. In hot weather they may dry out and in humid weather they may go off, but your sense of smell should alert you to this.

  Once the rootlets are 1-2 mm long fill the jar with water and leave to ferment for 1-4 days, depending upon the temperature. The Rejuvelac is ready when it has become milky with a light froth. It should taste slightly acidic with a not unpleasant yeasty flavour. Hippocrates Health Centre on the Gold Coast of Australia serve Rejuvelac as a tonic.

  Grape Skins. Take 200 gm of good quality grapes. Rinse off debris and squeeze out the juice through a hand juicer. Mix the skins and pips with flour and water to make a starter. Alternatively just crush a handful of grapes with a potato masher and mix the juice and pulp with flour and water.

Raisins. Raisins, currants and sultanas will all provide a source of micro-organisms. Just add a tablespoon of raisins to half a cup of flour and enough water to make a paste. Both raisins and grape skins will produce a distinctive and highly active starter.

Wild organisms. Mix 1 cup of flour with enough water in a glass bowl to form a thin paste. Cover the bowl with a piece of thin muslin and leave outside to trap organisms from the air. Feed it 1/2 cup of flour everyday for 7 days. By the second or third day it should form bubbles and give off a distinctive alcoholic yeasty smell.

Probiotics. AGM Foods in Australia make a B.E. Grainfields liquid which is suitable for making a sourdough starter. But be aware that it contains the same fast acting yeast that is used to make commercial bread and brew beer, Saccharomyces cerevisiae, but unlike this yeast when used by itself to make commercial bread the Grainfields liquid will also provide 13 lactobacilli bacteria plus another yeast. (Note that a starter made with Grainfields should be your last preference.) You could also you use an EM culture to make a sourdough bread starter.

4. Water
Use the best quality water you can find, otherwise tap water will probably work okay.

PROCEDURE
Add 1/4 cup of flour to a jar and mix in a source of microorganisms from one or more of the following: 1 tablespoon kefir whey, 1 tablespoon rejuvelac, 1 tablespoon grape skins or 6 grapes, 10 raisins, or 1 tablespoon probiotic culture. Then add enough water to make a thick paste. Gently screw on a plastic lid or cover the jar with a cloth and leave on a bench top out of direct sunlight at about 25C.

Once a day for a week feed the culture with 2 teaspoons of flour and enough water to maintain a smooth paste. The culture should begin its fermentation process within 1-3 days, recognisable by the yeasty aroma, bubbles and alcoholic smell. If you have used grape skins then after about four days strain out the grape skins and pips through a piece of muslin.

Each culture will have its own characteristics. The grape starter may become quite high in organic alcohol's, while the rejuvelac may provide a source of highly active yeasts. You may wish to experiment by mixing different types of starter cultures together.

The type of flour used will also support a distinctive consortium of microflora. Experiment with rye, spelt, wheat and so on.

Store the culture in the refrigerator when not in use. Two days before use, remove the culture from the fridge, discard most of it, then feed it a with a quarter of cup of flour and enough water to maintain the consistency and incubate at 25 C. After 24 hours it should be ready to use.

PROBLEMS
1. The starter loses its activity and does not make the bread rise as much as it used to. How to regenerate the starter?

If you do not use the sourdough starter for a few days then the level of alcohol's will rise until they eventually kill of most off the micro-organisms. Without yeasts your bread will not rise.

The solution is to mix 1 teaspoon of starter with 1/2 of cup of flour and enough water to make a smooth paste. Leave it for 4-5 hours or until the culture has doubled in size then refrigerate the starter to slow down the fermentation process. The next time you take the starter from the refrigerator it will be more active. Leave it for 6 - 8 hours to ferment then take one teaspoon and add it to 1/2 cup of flour plus some water, leave to ferment for 4-5 hours then feed it another 1/2 cup of flour. By feeding the starter increasingly larger quantities of flour at regular intervals you increase the activity of the yeasts which should make your bread rise better.

MEASUREMENTS
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32

  #########################################################################################################

Learn How To Cook The Way Grandma Did™.

Learn how to bake sourdough bread and cakes, culture kefir, cream cheese, sour-cream, and make ginger beer the traditional way. Where ever possible use ingredients that are non GM, non-irradiated, non-pasturised and non-factory-farmed. My preferences are to obtain food from local farmers and producers who can supply organic/biodynamic produce from pasture fed and free range farm animals; raw milk, butter, cream and cheese; and wild game and fish.

SOURDOUGH BREAD

The following recipe using the process of 'retardation' (that is cooling the dough) to lengthen the fermentation process to a few days. It makes a full flavoured bread, with an excellent crumb. Some people who are gluten intolerant have reported that they are free of symptoms when the sourdough bread is prepared with a long proving period.

INGREDIENTS
Makes one small loaf.

• 4 cups wholemeal flour. (1/2 + 1/2 + 1/2 + 2 1/2 cups.)
• 1/2 cup of sourdough starter.
• 1/4 teaspoon of sea salt.
• 25 grams of lard, beef fat or butter.
• 2 cups water.

INSTRUCTIONS

Sourdough Starter
Feed-up a sourdough starter 3 times a day with a little flour, for one day prior to using it.

Make the Sponge
Mix with a wooden spoon in a glass bowl 1/2 cup flour with the starter, then mix in enough water to make a thick soupy batter. This is called the sponge. Cover the bowl and leave in a warm place (25C) for about 4-5 hours to prove. The starter should double in size. If you use a glass bowl you will be able to see the formation of gas bubbles in the gluten.

Mix in another half cup of flour with the sponge and put aside to prove for another 3 hours, then add another 1/2 cup of flour and leave for another 3 hours. Feeding the sponge every 3-5 hours will increase the activity of the yeasts. The fermentation times will be dependent upon the temperature of the sponge and the microflora in your starter culture. If you need to add additional water then do so, but be careful not to make it too wet.

Make the Dough
When the sponge is ready dissolve the salt in 1/2 cup of water and add it to the sponge, then mix in the fat. Then add the final amount of flour called for in the recipe, in this case 2 1/2 cups.

If your initial sponge was about the 'correct' consistency (determined by trial and error) you should only need to add a little water to form a dough. (But if you do add water use cold water) Mix the dough in the bowl with your finger tips, (it should be soft and fluffy) then tip it out onto the bench top. Knead the dough until it becomes silky, carefully adding teaspoons of cold water as you go, until you have a soft resilient dough. Note it is preferable to have the dough wetter rather than drier. Depending upon the type of flour, the correct moisture content is usually arrived at (for spelt and wheat flour) when the dough just sticks to the bench top and your hands. The less gluten the more the dough will stick. After you have kneaded the dough for 5 minutes transfer it to a glass bowl, put the bowl inside a plastic bag and refrigerate for 12-72 hours.

(Artisan bakeries sometimes have a retardation refrigerator set at 15C. Since I work from home I use my kitchen refrigerator which runs at 3-5C. At this temperature, I can leave the dough in the refrigerator for days without it rising, but the lactobacilli still seem to do their job. Generally I leave the dough in a refrigerator for 15-24 hours.)

When you are ready to use the dough, unwrap it and leave on a bench top for about 5 minutes to warm. Knead for about 5 minutes, adding teaspoons of water as required until the dough softens and has a silky texture.

Shape the dough and put into a greased and floured baking tin or pyrex dish, cover with a damp cloth and leave in a warm place (25-30C) until it doubles in size (about 4 hours). Bake in a preheated oven at 180 degrees Celsius for 35-45 minutes or until it is nicely browned and a skewer comes out clean. Once the bread is cooked, tip it out of the tin and turn upside down on a wire rack to cool. When properly cooked fresh bread has a hollow sound when tapped with the fingers.

SOME GOOD REASONS FOR MAKING A SLOW-RISE SOURDOUGH BREAD
In the book Nourishing Traditions by Sally Fallon she tells us that: "All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.

Soaking allows enzymes, Lactobacilli and other helpful organisms to break down and neutralise phytic acid. As little as seven hours of soaking in warm acidulated water (sic) will neutralise a large portion of phytic acid in grains.

Soaking in warm water also neutralises enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins

During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. If the fermentation process continues for long enough and the requisite bacteria are present then most if not all of the gluten may be broken down. This would explain why some gluten-intolerant people can digest sourdough bread without any symptoms of gluten allergy.

In India rice and lentils are fermented for at least two days, in Africa corn, millet and teff are fermented for several days, Mexican corn cakes are fermented for up to two weeks, in Europe grains were fermented for several days..." (p452-453 Nourishing Traditions by Sally Fallon.)

Properly prepared sourdough bread combines the beneficial effects of Lactobacilli, yeasts, soaking in water, an acid pH and plenty of time. Commercially baked bread uses a fast acting yeast combined with rapid mixing to produce dough ready to bake in less than a few hours. The pH of the bread is alkaline or neutral, no Lactobacilli are involved, only one strain of yeast is used, and the conditions are not suitable for neutralising phytic acid, enzyme inhibitors and breaking down gluten into a more digestible form.

Even sourdough yeasts can reach such a state of activity that the dough has risen before the primary beneficial effects of the sourdough process have had a chance to take effect. It is not unusual for sourdough to reach its peak in a few hours, which is barely enough time for the Lactobacilli to get started. (Sound familiar). (Also, it is not unusual for the microflora of a starter to change. A San Francisco starter may be a San Francisco starter in San Francisco but culture it on the Gold Coast of Australia in a different environment and the microflora may change into something unique to the Gold Coast.)

Many sourdough breads are not true sourdough because there has not been sufficient time for the bacteria to produce enough lactic acid to give the bread that characteristic flavour. (In fact many commercial sourdough breads taste much the same as a non-sourdough bread.) If you want to gain the full benefits of sourdough bread you need to ensure that Lactobacilli are present in large enough quantities, and find a way to lengthen the period of fermentation.

NOTES ON REJUVENATING THE STARTER

Ideally a sourdough starter needs to be used every day in which time it is replenished with fresh flour. If you only make one loaf of bread each week then the starter will probably lose some of its yeast activity and not make the bread rise to its full capacity. This is in part, because when the alcohol content reaches a certain level it kills off the yeasts.

There are a number of things that you can do. On removing the starter from the refrigerator (where it should be stored) take one teaspoon of starter and feed it 1/4 cup of flour and some water every six hours. After two days the starter should have regenerated itself. If the starter is still not active enough add one tablespoon of raisins to the starter. Raisins generally seem to work better than sultana's or currants.

An alternative is to add freshly made rejuvelac to the sponge. Rejuvelac provides a range of lactobacilli and yeasts and boosts the activity of your starter. So why not just use rejuvelac as a starter? Well you could, except that rejuvelac does not provide the range of micro-organisms that a mature sourdough starter does and therefore will not provide the same flavour and aroma.

As a last resort add a teaspoonful of rice malt, barley malt or blackstrap molasses. Artisan bakers would probably object to this practice but for home bakers who may only bake bread once a month this could make all the difference.

In addition we need to remember that the rising of the bread should remain secondary to the removal of the phytic acid and enzyme inhibitors, which I believe is probably more achieved through the use of a mature starter. When a starter loses its activity we are generally referring to the loss of yeast activity. When a starter loses its lactobacilli activity then we lose flavour. So one way to gauge whether you have a true sourdough bread is by the flavour. If it tastes yeasty, like commercial bread then you need to modify your technique until you get the flavour, which is an indicator of lactobacilli activity.

ADDITIONAL NOTES ON BREAD MAKING

• Many factors influence the making of sourdough bread; the ingredients, type of oven, temperature of your kitchen and so on.
• Use 30-60% of the flour called for in the recipe in the starter. The percentage of flour used in the starter will affect the rising time and flavour of the bread.
• If adding ingredients such as dried fruit and nuts then add them at the end because they may cause the gluten to break.
• All the gluten should be digested in the starter. Once all the gluten is digested the dough will not rise.
• Knead the dough for as long as possible.
• The technique of 'punching down' the dough is to de-gas the dough and increase the structural strength of the gluten. (In the same way that strong scaffolding will support a bigger building.) You may gently roll out the dough with a rolling pin to degas it.
• Try the stretch test for gluten formation. Take a tablespoon of dough and tease it with your fingers until it is tissue thin and transparent.
• Ideal fermentation temperature is between 23-26C.
• Learn to recognize when a dough is under or over proofed.
• Hard flour contains more gluten than soft flour.
• Dough that has been retarded in a refrigerator will brown more easily.
• If you add a small bowl of hot water to the oven, the steam will mix with the sugars in the top layer of the dough causing it to caramelize and brown. The steam will also prevent the bread from drying out as much and create a loaf of bread that is more moist.
• To make a low-gluten dough rise add some potato flour to the mix, and just before you bake it add baking powder. This will work best with the wet method of sourdough bread making. Gluten free bread may be improved by toasting.
• Some reports show that 1% salt will kill yeasts.
• Yeasts will die above 45C.
• The fat coat of wild yeasts can be removed by vinegar, which effectively kills the yeast.
• Yeasts store selenium.
• Good quality double-thickness bread tins with reinforced corners will produce a better crust than cake tins. After use just wipe then clean with a paper towel. Pyrex dishes are useful for learning how to bake bread because you can watch the bubble formation as the dough rises.
• Stand the baking tins on a steel tray in the oven, rather than the wire rack. Back the bread in the middle of the oven.

MEASUREMENTS
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: °C = (°F - 32) / 1.8. Conversion from Celsius to Fahrenheit: °F = °C × 1.8 + 32

Hi Millicent,

For the meeting, we had a speaker talk about dehydating. She showed us
different dehydrators and shared some of her dehydrated snacks. Then we
had tables set up around the room with snacks on them. We had a table
to make your own trail mix with crispy nuts, dried fruits and coconut.
We had a table with raw dairy snacks like yogurt and cheese. We had
veggies, fruit and dips. We also had popcorn, granola, and seed
crackers. All the snacks were homemade, so I don't have any brands to
give you. And we didn't really have any handouts at the meeting either.

Hope that helps. Most of the snacks were out of Nourishing Traditions.

Also, the next meeting is on May 11th and the topic will be on
nutrient-dense food which will include information on farming to get
the most nutrients in your foods and on how to select nutrient-dense
foods.

Let me know if you have more questions.
Joy

> Message: 2
>    Date: Thu, 16 Mar 2006 20:09:17 -0800 (PST)
>    From: Millicent Adu-HTorah <maduhtorah@...>
> Subject: Re: Tulsa Healthy Snacks Meeting March 9th
>
> Joy:
>
>   Sorry I had a conflicting event.  Can you please share with me any
> handouts and other resource references.  Especially brand and snack
> tips.  Here's my fax number 832-5632.  Thanks in advance, please let
> me know next meeting date.  Millicent
>


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After the seemingly preventable death of a Cushing mother during childbirth, an Oklahoma senator has proposed a law to regulate how non-nurse midwives assist when delivering at-home births. No such law exists in the state.

Still, the law proposed by Sen. Patrick Anderson, R-Enid, would not have allowed a midwife to intervene in the case of Kathy Lou Capdeville, who bled to death in August after her placenta failed to pass when her daughter was born.

And no law can prevent a woman from choosing no specialized help at all when giving birth.

Michelle Robidoux, a certified midwife with the Oklahoma Midwives Alliance, says the North American Registry of Midwives set a national standard for certified professional midwives, requiring extensive training, education, testing and informed consent.

However, women may not know whether someone who identifies herself as a midwife truly has the skills required to usher in a healthy birth. Patrick's proposed law, known as the Oklahoma Midwifery Practice Act, would require anyone identifying herself as a midwife to meet certain minimum standards.

The law is timely, Robidoux said, since increasing numbers of women are choosing at-home births. Many prefer a natural birth and reject certain requirements a hospital may set, such as the policy on having a Cesarean section.

When someone dies unexpectedly at home, the state medical examiner is usually contacted, said medical examiner spokesman Kevin Rowland.

There are instances when the medical examiner does not get involved, such as when the deceased was in hospice care or under a physician's care or dies of a fatal illness.

When involved, the state medical examiner will decide whether to perform an autopsy based on the deceased person's medical history and the circumstances of the death, Rowland said.

If questions arise about the cause or nature of death, then the medical examiner's office may decide to perform an autopsy. If no autopsy is done, then the physician who cared for the deceased person will typically sign the death certificate.

Senate Bill 2049 has passed through the Senate and awaits House consideration.

-- By Penny Cockerell

Obedient to church doctrine, woman dies during childbirth

http://newsok.com/article/1788373/?template=

SEE ACCOMPANYING ARTICLE FROM OMA PRESIDENT MICHELLE ROBIDOUX AT
BOTTOM AFTER THIS ARTICLE!!!!

By Penny Cockerell
The Oklahoman

CUSHING - From the moment Kathy Lou Capdeville gave life to her
newborn daughter, her own life began to drain away.

On the morning of Aug. 21, 2005, the 26-year-old mother of five lay in
the bedroom of her modest Cushing home, exhausted from 13 hours of
natural labor. She was surrounded by prayers - and prayers alone -
from her husband, Josh; a lay midwife and another woman from the
Church of the First Born, a faith that doesn't believe in medical
intervention.

Had medical intervention been taken, Kathy Lou's retained placenta
would have been removed. The simple procedure likely would have kept
the young mother from bleeding to death.

"Imagine her bleeding for over six hours, people surrounding her, no
one calling for help, all watching, as the last ounce of
life-supporting blood drips from her body and she dies," said Jeanne
Shadaram, Kathy Lou's sister. "Kathy was very obedient, naive. She'd
be that type, to die pleasing someone, which is what she did, in my
opinion."

Capdeville's husband, Josh Capdeville, says his wife refused to go to
the hospital, even though he told her God would forgive her for it.

"I love my wife and I didn't want to lose her, but I respected her
rights and what she wanted," Josh Capdeville said. "This was her
choice. This was her belief. This was her First Amendment right to
freedom of religion."

Religions that shun medical care in favor of faith healing comprise
less than 1 percent of Oklahoma's religious faiths, said Jeff
Hamilton, associate minister of First Christian Church in Oklahoma
City and president of the Interfaith Alliance of Oklahoma City.

"It's a very, very small group," Hamilton said. "There is a growing
fundamentalist, literalistic movement and there are people who turn
faith into magic. In a more secular sense there are those who are
turning to alternative medicine. But they don't use those alternatives
in a crisis situation."

Life changes

Kathy Lou and Josh Capdeville married in a Baptist church while she
was still a junior in high school. Their first two children were born
without complications in a Cushing hospital.

Then the Capdevilles' faith took a radical turn. They joined the
Church of the First Born, a denomination that shuns the practice of
medicine.

Still, Shadaram said her sister occasionally took over-the-counter
medicine and gave her children mild analgesics and ointment without
her husband knowing it, her sister said. She socialized with her
siblings and cared daily for her ailing father, who lived nearby.

The Capdevilles had two more children, both born at home. Then she
became pregnant again.

On Aug. 18, three days before Kathy Lou died, Shadaram said she spoke
to her sister by phone. They talked of the upcoming birth, and
Shadaram said Kathy Lou promised to call her when she went into labor
so Shadaram would have time to drive from Elk City to be with her.

Shortly after 10 p.m. on Aug. 20, Kathy's labor pains began. She took
to her bed on Vine Street while her husband summoned Kay Pruitt, a lay
midwife, and another woman from church.

Though Pruitt calls herself a midwife, Michelle Robidoux of the
Oklahoma Midwives Alliance said Pruitt is considered more of a "prayer
partner," because she had no formal training or medical skills.

"A midwife to them is someone who just trusts God and sits with the
mother, hands off," Robidoux said.

Complications begin

At 5:20 a.m., the exhausted mother gave birth to a healthy girl. Her
placenta should have passed from her uterus within a half hour, but it
never did. According to Cushing police detective Linda Tucker, those
witnessing the birth said she was bleeding profusely.

"They worked with her trying to get the placenta to break loose. They
were massaging her stomach and would lightly tug on the umbilical cord
that was left, but it never would release," Tucker said.

Soon, the midwife took the husband aside and told him his wife was
bleeding 'real bad.' Tucker was told they offered Kathy the option of
going to the hospital.

Josh Capdeville said the option was discussed.

"I told her that she needed to think about her mom, her dad, her
children. She needed to think about me. She had too much to live for.
That God could forgive her, that it is not an unpardonable sin and
that I would stand by her choice no matter what," Josh Capdeville
said. "She told me she did not want to go to the doctor and then die
and go to hell."

About 10:30 a.m., Kathy became incoherent, according to Tucker's
police report.

"They rolled her over on her side and she started convulsing. Her
husband thought she couldn't breathe. He rolled her back on her back
and put a spoon in her mouth to try to hold her tongue down," Tucker
said. "And then, she quit breathing."

At least eight church members had been inside the Capdeville home
during the ordeal.

Some of them alerted the church, which canceled its Sunday services so
the church elders could tend to the death.

Word spread through town and by noon, Kathy Lou's father got the news.
He called the police to investigate.

An autopsy revealed that Kathy Lou died of an intrauterine hemorrhage.
Payne County District Attorney Rob Hudson considered the case, but
found that no crime had been committed.

"As difficult as it may seem, that's what the final ruling was," said
Cushing Police Deputy Chief Terry Brannon. "It's a terrible deal. Just
terrible."

Shadaram remains convinced that her sister would have survived if her
family was there for the birth. She said they would have ensured she
got medical care.

"She died, because she had no voice. No one present to speak for her."

################################################################################\
##############################

Death prompts proposal of legislation

After the seemingly preventable death of a Cushing mother during
childbirth, an Oklahoma senator has proposed a law to regulate how
non-nurse midwives assist when delivering at-home births. No such law
exists in the state.

Still, the law proposed by Sen. Patrick Anderson, R-Enid, would not
have allowed a midwife to intervene in the case of Kathy Lou
Capdeville, who bled to death in August after her placenta failed to
pass when her daughter was born.

And no law can prevent a woman from choosing no specialized help at
all when giving birth.

Michelle Robidoux, a certified midwife with the Oklahoma Midwives
Alliance, says the North American Registry of Midwives set a national
standard for certified professional midwives, requiring extensive
training, education, testing and informed consent.

However, women may not know whether someone who identifies herself as
a midwife truly has the skills required to usher in a healthy birth.
Patrick's proposed law, known as the Oklahoma Midwifery Practice Act,
would require anyone identifying herself as a midwife to meet certain
minimum standards.

The law is timely, Robidoux said, since increasing numbers of women
are choosing at-home births. Many prefer a natural birth and reject
certain requirements a hospital may set, such as the policy on having
a Cesarean section.

When someone dies unexpectedly at home, the state medical examiner is
usually contacted, said medical examiner spokesman Kevin Rowland.

There are instances when the medical examiner does not get involved,
such as when the deceased was in hospice care or under a physician's
care or dies of a fatal illness.

When involved, the state medical examiner will decide whether to
perform an autopsy based on the deceased person's medical history and
the circumstances of the death, Rowland said.

If questions arise about the cause or nature of death, then the
medical examiner's office may decide to perform an autopsy. If no
autopsy is done, then the physician who cared for the deceased person
will typically sign the death certificate.

Senate Bill 2049 has passed through the Senate and awaits House
consideration.

-- By Penny Cockerell

Healthy eating support group and Tulsa Weston A. Price Foundation
members,

Looking for healthy snacks? Wondering how to prepare them? Join us on
Thursday, March 9th at 7:00 pm at Schusterman-Bensen library (3333 E.
32nd Pl-32nd & Harvard). Speaker Nancy Allen will share her information
on dehydrating snacks and share samples as well. Put together your own
snacks by making your own trail mix, picking out a great combination of
veggies and dip, etc. Taste homemade yogurt, raw milk cheeses, seed
crackers and much more.

Thurs, March 9th, 7:00pm Schusterman-Bensen library, Tulsa

See you there!
Joy Remington
Tulsa chapter leader
joyremington@...
918-749-2522
Weston A. Price Foundation
www.westonaprice.org
www.realmilk.com


__________________________________________________
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Cedar Creek Nature Studies

CEDAR CREEK NATURE STUDIES 2006

2006 Class Schedule

• March 25 – Wild Edible and Medicinal Plant Walk ($60)
• March 26 - Man Tracking I ($60)
• April 8 – Wild Edible Plants ($60)
• April 9 – Primitive Cooking ($60)
• April 22 - Primitive Skills ($60)
• April 23 - Fire Making ($60)
• May 6 – Animal Tracking ($60)
• May 7 – Awareness I ($60)
• May 20 - Medicinal Plants ($60)
• May 21 – Man Tracking I ($60)
• June 3 – Wild Edible and Medicinal Plant Walk ($60)
• June 4 - Medicinal Plants ($60)
• June 17 & 18 – Fathers Day Weekend ($120)
• July 8 – Animal Tracking ($60)
• July 9 – Man Tracking II ($60)
• July 22 – Primitive Skills ($60)
• July 23 – Fire Making ($60)
• August 5 – Wild Edible and Medicinal Plant Walk ($60)
• August 6 – Wild Edible Plants ($60)
• August 19 – Awareness I ($60)
• August 20 – Awareness II ($60)
• September 9 - Medicinal Plants ($60)
• September 10 – Soap Making ($60)
• September 23 – Fire Making ($60)
• September 24 – Primitive Skills $(60)
• October 7 – Awareness II ($60)
• October 8 – Man Tracking II ($60)
• October 21 – Wild Edible and Medicinal Plant Walk ($60)
• October 22 – Wild Edible Plants ($60)
• November 4 – Flute Making ($60)
• November 5 – Pipe Making ($60)

top of page

Herbal Studies and Soap Making
With Susie Teague

HERBAL STUDIES: Learn to identify and prepare wild edible and medicinal plants with Susie Teague. Susie Teague will teach you how to identify plants as well as teach you how to distinguish the difference between edible, medicinal and poisonous plants. Teague will teach you step-by-step methods on gathering and preparing wild edible and medicinal plants.

Wild Edible & Medicinal Plant Walk

Learn the rudimentary skills of identifying poisonous, edible and medicinal plants. We will spend a good portion of the day identifying poisonous and edible and medicinal plants. You will learn where and how to properly harvest and prepare Wild Edible and Medicinal Plants.

Wild Edible Plants

During this class, Susie will take you on a plant walk to identify poisonous and edible plants. Students will learn how to gather and prepare a Wild Edible meal. Susie will share some of her favorite recipes. By learning your edible plants, you will be able to go camping or hiking with less food, making for a lighter pack.

Medicinal Herbs

Susie will teach you step-by-step methods for preparing healing remedies. Students will use Susie's favorite recipes for preparing your own herbal first aid kit that you will take with you.

 

Soap Making

Learn to make your own soap from start to finish the easy way and take home a bar of soap you've made yourself.

Susie's classes are FUN and HANDS ON. Everyone will leave with a new appreciation for nature!

Awareness & Tracking With Randy

AWARENESS & TRACKING: Randy's classes are designed to give you an experience in Nature that is normally over looked while walking along a garden path. His classes will open your eyes to a whole new world in nature.

Awareness I

 

During this class you will be taught how to magnify and develop the skills of Expanded Vision, Amplified Hearing and Enhanced Touch. You will learn to heighten your sense of smell and taste, also the Ancient Art of Moving and Sitting in nature silently, as well as Total Sensory Awareness. You will experience the Power of the Blindfold and the wonderment of the Mind Stalk.

Awareness II

During Awareness II we will delve deeper into the Ancient Skills of Awareness and you will experience the Language of the Birds, Concentric Rings and the Doorway to Nature.

Animal Tracking

These classes are intensives focusing on the basics of Tracking and Advanced Tracking Skills. During this class the student will learn Track Aging, Sign, Debris Tracking, Following a Trail and much more.

Man Tracking I & II

Randy will teach you the Search & Rescue Methods of Man Tracking. He will teach you how to track with a team and how to construct and use a Tracking Stick. You will learn how to read the Track and Age the Track. During the Man Tracking II Class, we will focus on the Skills learned in the Man Tracking I Class and experience an Intensive Man Tracking Excursion.

. top of page

Primitive Skills with Steve Fortin

PRIMITIVE SKILLS: Steve's classes will dig into the basic concepts of survival; SHELTER, FIRE, WATER, FOOD.

Primitive Skills

You will build a debris hut. This shelter when properly built, will keep you safe and warm in most any cold weather situation. You will also learn about shelter building in desert environs. Steve will discuss fire making and your options in survival situations. Where can you find water? Is it safe to drink? How can you make it safe? These are some of the things we will look at in this portion of the class. There aren't many things that show the sheer genius of the ancients like their creation and use of traps and snares. If you can build these and know where to put them, you'll never have to go hungry. The big four wild edibles will also be discussed.

 

Fire Making

In this workshop we will learn to properly start and maintain a fire with precision (no more hap-hazard attempts). Learn the four different grades of fuel and why they are important for success. We will discuss the secret to proper gathering and also utilizing fire to the most potential. And last but not least, we will build and use the bow drill method. The bow drill is the easiest and most widely adapted for of primitive fire making. This is a hands-on program, so be prepared to get a little dirty and be sure to bring a sturdy knife for this workshop.

 

Pipe Making

In this class, you will learn to make your very own Native American Ceremonial Pip

Feeding America: The Historic American Cookbook Project

Cool website! - http://digital.lib.msu.edu/projects/cookbooks/index.html

Healthy eating support group and Tulsa Weston A. Price Foundation
members,

Looking for healthy snacks? Wondering how to prepare them? Join us on
Thursday, March 9th at 7:00 pm at Schusterman-Bensen library (3333 E.
32nd Pl-32nd & Harvard). Speaker Nancy Allen will share her information
on dehydrating snacks and share samples as well. Put together your own
snacks by making your own trail mix, picking out a great combination of
veggies and dip, etc. Taste homemade yogurt, raw milk cheeses, seed
crackers and much more.

Thurs, March 9th, 7:00pm Schusterman-Bensen library, Tulsa

See you there!
Joy Remington
Tulsa chapter leader
joyremington@...
918-749-2522
Weston A. Price Foundation
www.westonaprice.org
www.realmilk.com


__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

We want to tell you about a new bill that will take away local food labeling rights and help keep gene-altered ingredients in our food. Here's the low-down:

=====================================
Tell your Congressman or Congresswoman to vote "No" on House of Representatives Bill H.R. 4167, the "National Uniformity for Food Act," coming to a vote in Washington, D.C on March 8.

The House of Representatives will vote this week on a controversial "national food uniformity" labeling law that will take away local government and states' power to require food safety food labels such as those required in California and other states on foods or beverages that are likely to cause cancer, birth defects, allergic reactions, or mercury poisoning. This bill would also prevent citizens in local municipalities and states from passing laws requiring that genetically engineered foods and ingredients such as Monsanto's recombinant Bovine Growth Hormone (rBGH) be labeled.

Big food corporations and the biotech industry understand that consumers are more and more concerned about food safety, genetic engineering, and chemical-intensive agriculture, and are reading labels more closely. They understand that pesticide and mercury residues and hazardous technologies such as genetic engineering and food irradiation will be rejected if there are truthful labels required on food products. Industry-sponsored H.R. 4167 is gaining momentum and must be stopped! Act now! Preserve local and regional democracy and protect yourself and your family from unsafe food by sending an email or calling your Representative and urging them to vote "No" on H.R. 4167.
=====================================

Please Take Action Now--Send a Message to Your Congress Member in the House of Representatives to Vote "No" on H.R. 4167. Read more at OrganicConsumers.org, or immediately call or email your State Representative. Time is almost out; Please act now!

=====================================

Also, Missouri residents need to take action on a new pro-GMO bill that will keep local communities from blocking GMO seeds. This pro-Monsanto legislation needs to be stopped now! Act before March 8! Please visit OrganicConsumers.org for more information.

=====================================

Come to our 6th annual Spring Planting Fest!
Held April 30 & May 1, 2006.
Come join 5000 gardeners for this fun-filled event of seeds, plants, music and the celebration of historic foods. Enjoy a sense of community with fascinating seed collectors, renowned musicians, national speakers, historic demonstrators, food activists, western re-enactors, organic growers, gourmet chefs, ozarkian crafters, trendier vendors, herbal hippies... They’re all here at the Spring Planting Festival! We are still taking applications for vendors, but hurry, our booth space is filling up fast!

Find out more information at Rareseeds.com.

=====================================

We here at Baker Creek Heirloom Seeds have been working day and night to mail everyone's orders out in a timely fashion. Right now we are shipping within about 2-4 business days. We have had a record amount of business again this year--it seems like everyone is really getting the heirloom fever! We are also honored to be mentioned in a record number of newspapers this season, and were named one of the top 10 seed catalogs by the Sacramento Bee. Visit our popular website to find unique treasures while they're still in stock. (www.rareseeds.com)

=====================================

Also, our other two websites have become very popular. Our forums at www.idigmygarden.com now have over 800 members, and we believe it is the largest active community of heirloom gardeners online. We have also added many more photos to Jere Gettle's Gettle.org website. Now gardeners can browse many photos of our travel adventures, vegetable displays and more.

Wishing everyone a successful gardening season, we hope to see you at this year's heirloom festivals!

Sincerely,
Jere Gettle and team
www.Rareseeds.com

--------------------------------------
To Unsubscribe, please click here.

National Animal Records Repository—Data Elements
- Animal Identification Number, AIN, or Group/Lot Identification Number, GIN
- Premises Identification Number, PIN, of the location where the event takes place
- Date of the event
- Event type (movement in, movement out, sighting of an animal at a location, termination of the animal, etc)

National Premises Information Repository—Data Elements
- Premises ID Number
- Name of Entity
- Owner or Appropriate Contact Person*
- Street Address
- City
- State
- Zip/Postal Code
- Contact Phone Number
- Operation Type (e.g., production unit, exhibition, abattoir, etc.)
- Date Activated
- Date Retired (e.g., date operation is sold, date operation is no longer maintaining -livestock)
- Reason Retired

Joyce Morrison is a weekly columnist and news reporter for the Illinoisleader.com, an online conservative news source. She also writes for SOWER magazine, NewsWithViews.com, as well as various other publications. She is a weekly participant on the teleconference of the Illinois Policy Institute, a conservative think tank and is a pro-life, pro-family activist.

Morrison attempts to educate the public regarding the dangers coming to their local communities through Sustainable Development and Agenda 21 programs which are designed to gradually take control of all private property through undue regulations.

She is a chapter leader for Concerned Women for America as well as Secretary to the Board of Directors of Rural Restoration/ADOPT Mission, a national farm ministry located in Sikeston, MO. FarmersRuralRestoration.com. Her most enjoyable time is spent teaching a senior adult Sunday School class which is a focus on hope and encouragement.

January 31, 2006

http://www.newmediaexplorer.org/chris/

Genetic Pollution of Seed, Feed and Food­-Can We Afford to Bet the Farm?

"If we default on pesticide-free crops now, we may not have another opportunity to save our farmland and our locally produced food."

(Listen to an 45 minute audio interview about GM Contamination and Accountability with Professor Cummins and Dr. Luise Light here.)

Here is a perfect example of how industrial lobbing creates "legal protections shielding manufacturers" hence those who can attend please do and spread this to those in the said area... Sorry for the very short notice...

"The meeting of the conference committee of the Vermont Legislature on the provisions of The Farmer Protection Act on the Strict Liability provision of the bill is scheduled for February 1, 2006, at 4 pm, at the Vermont Statehouse in Montpelior, VT, in Room 10. There will be one hour of testimony (already scheduled), half in support of strict liability, and half opposed."

Chris Gupta

See also:

US Firms Lie About GM Crops

GM foods Marketing Tricks

-----------------------------

Genetic Pollution of Seed, Feed and Food­Can We Afford to Bet the Farm?
January 31, 2006

By Luise Light

This week, the conference committee of the Vermont State Legislature will invite public testimony on a provision of Senate Bill 18, known as the Farmer Protection Act. Why should you and I care about this issue which, on the face of it, would seem only to be of interest to farmers? The "Strict Liability" provision of the bill would enable Vermont farmers who lose their crop as a result of pesticide "drift" to sue manufacturers for compensatory damages. Currently, a farmer's only recourse is to sue the farmer who does the spraying, if he can be found and proven responsible, a high burden of proof.

The reason you and I who aren't farmers should care about this issue is because it hits us in the stomach. According to Cornell University's cooperative extension service, many of the synthetic pesticides used in agriculture are now known to be environmentally persistent and toxic to humans, animals, and plants. The use of crops genetically modified (GM) to be herbicide-tolerant has given rise to two kinds of pesticide pollution, says Professor Joe Cummins, a geneticist who is a world-renowned expert on the effects of GM crops on health and the environment, and a member of the board off the British Institute of Science in Society.

One type of genetic pollution of our food results from the spread of pollen or seeds by wind, animals and farm equipment used for harvesting and transporting corn, soybeans, cotton or canola seeds. A second type is from the drift of chemical herbicides in aerosol sprays used to control weeds. In the case of the former (genetic pollution via spread of GM seeds), it remains unresolved legally who is responsible for such damages. There is more "case law" for determining who is liable for negligent use of chemicals but courts have been hampered by myriad regulations. Both types of pollution should be subject to community-based regulations but in no case is that possible now, says Cummins, either because of legal protections shielding manufacturers or because of the failure of courts to understand the technical complexities.

Continue reading "Genetic Pollution of Seed, Feed and Food­-Can We Afford to Bet the Farm?"

---

posted by Chris Gupta on Tuesday January 31 2006

Permalink | No comments | No trackbacks

Trackback link: http://www.newmediaexplorer.org/cgi-bin/mt-tb.r484.cgi/1978

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

From: Carolyn Mcgarraugh

To: WAPFOKCentral@yahoogroups.com

Sent: Tuesday, January 31, 2006

Subject:  Eggs

To all who are interested.  We will be having fresh farm eggs available here at our place (on Deer Creek Road, 3/4 mile east of Highway 99, half way between Stroud and Prague)and we can meet people somewhere in OKC when we are going that way.

The eggs are $1.75/doz. 

 

 

 

Carolyn McGarraugh

home phone 918 968-0123

cell phone 405 664 4142

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

From: Catherine Rott

To: WAPFOKCentral@yahoogroups.com ; Susan Holmes

Sent: Friday, January 20, 2006 7:45 PM

Subject: Re: [WAPFOKCentral] Re: A good source of lard and/or beef tallow?

Thanks so much, Kris, I really appreciate this and will pass it on!
~Blessings,
Catherine

Kris Prouty <cottagegirl77@...> wrote:

Catherine, PD&H Farms has lard available for sale. They are
producers for the Oklahoma Food Coop(oklahomafood.coop). Here is
their contact info.
PD&H Farms
Route 2, Box 109A
Okemah, OK 74859
taz1988@...
405-944-5940 (home)
Kris Prouty





--- In WAPFOKCentral@yahoogroups.com, Catherine Rott
wrote:
>
> I have had this question sent in to me...can anyone help out??
Thanks!
> Catherine
>
> Do you know where I can find a good source of lard and/or beef
tallow?
>
> Thanks!
>
>
>
> ---------------------------------
> Yahoo! Photos � Showcase holiday pictures in hardcover
> Photo Books. You design it and we'll bind it!
>








Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/WAPFOKCentral/

<*> To unsubscribe from this group, send an email to:
WAPFOKCentral-unsubscribe@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/

---

What are the most popular cars? Find out at Yahoo! Autos

Cindy Pitonyak with Pitonyak Family Farm in Mannford called me
yesterday to say that they are moving to Kentucky. They will be here
another couple of months. We found out about Cindy's dairy right before
DairyFest, and I'm sorry we'll be losing out on their wonderful
products.

If you are interested in buying a small working farm or know someone
who is, please email me privately joyremington@... and I can give
you some contact information.

Thanks,
Joy


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I have just uploaded to the Files folder on this group page the flyer
for the upcoming January 31, 2006 meeting.

Feel free to pass around and let me know if you have questions,
comments or ideas.

I hope to see you all there.

Catherine

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

From: Catherine Rott

To: WAPFOKCentral@yahoogroups.com ; Susan Holmes

Sent: Friday, January 20, 2006 7:45 PM

Subject: Re: [WAPFOKCentral] Re: A good source of lard and/or beef tallow?

Thanks so much, Kris, I really appreciate this and will pass it on!
~Blessings,
Catherine

Kris Prouty <cottagegirl77@...> wrote:

Catherine, PD&H Farms has lard available for sale. They are
producers for the Oklahoma Food Coop(oklahomafood.coop). Here is
their contact info.
PD&H Farms
Route 2, Box 109A
Okemah, OK 74859
taz1988@...
405-944-5940 (home)
Kris Prouty





--- In WAPFOKCentral@yahoogroups.com, Catherine Rott
wrote:
>
> I have had this question sent in to me...can anyone help out??
Thanks!
> Catherine
>
> Do you know where I can find a good source of lard and/or beef
tallow?
>
> Thanks!
>
>
>
> ---------------------------------
> Yahoo! Photos � Showcase holiday pictures in hardcover
> Photo Books. You design it and we'll bind it!
>








Yahoo! Groups Links

<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/WAPFOKCentral/

<*> To unsubscribe from this group, send an email to:
WAPFOKCentral-unsubscribe@yahoogroups.com

<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/

---

What are the most popular cars? Find out at Yahoo! Autos