Red meat & mortality & the usual bad science.

Just read the article… all of it is correlation and not enough evidence to prove these claims made by a vegetarian researcher…

Mayonnaise (from Nourishing Traditions cookbook)

• 1 whole egg at room temperature (I prefer 100% organic on non-soy feed)
• 1 egg yolk at room temperature (I prefer 100% organic on non-soy feed)
• 1 teaspoon Grey Poupon Mustard
• 1 1/2 tbsp lemon juice (fresh squeezed from 1 lemon)
• 1 tablespoon whey (optional)
• 1 cup organic expeller pressed sunflower oil
• generous pinch of sea salt (I prefer Redmond’s Sea Salt as it has 60 some minerals in it. I showed this off at the meet up)

1. In a cuisinart (or other food processor, as long as it has a drip hole for adding oils slowly), add egg, egg yolk, mustard, salt and lemon juice (plus additional whey if you have made it).
2. Pre-measure out the sunflower oil in your measuring cup as you will be adding it soon.
3. Process the above mixture (without aforementioned oil!) for about 30 seconds. My daughter will generally count out 30 mississippis!
4. Keep the processor going the whole time and add in the oil into the reservoir at the top. You’ll have to do it in stages so go slow and don’t overflow. Adding the oil will take about 5 minutes… Remember that I like to use the center based one as it hits the spinning blades center and will splatter or disperse the oil better!
5. Once all oil has dripped through, continue for about 30 seconds to a minute. Turn off and you should notice it is nice and firm.
6. (Optional) If you added whey, do not refrigerate for at least 7 hours to start the lactofermentation process which will keep the mayonnaise fresh for several months.

Ok, the next part is really simple for the Chicken Salad.

• 2 Ba-Tampte Half Sour Pickles, chopped
• 3 Celery, finely chopped
• 1 bunch of green onions (or shallots), finely chopped
• about 1 lb. of Organic Chicken Meat (I had made chicken stock a few days earlier, so I simply pulled the meat off the chicken carcass and shredded it whilst watching some re-runs of Good Eats!), this is an organic, soy free bird
• all the mayonnaise from the above recipe
• toasted sprouted whole grain bread (from Whole Foods bakery)
• large pinch of salt

This is a tremendous article written by someone who converted to raw milk and raw dairy overall.

it took some time for me to warm up to the idea of drinking whole milk, unpasteurized. Wouldn’t I gain weight? (Hah, I was glad to learn that the opposite is true!) Was it dangerous? To put it lightly, I wasn’t immediately comfortable with the idea of drinking milk straight from a farm animal, without any “disinfection”. I initially made the decision out of necessity. Now, almost a year into it, I can honestly say that raw dairy – including full-fat milk, yogurt, cheese, cream, butter – is my favorite food group, and that I’ve only experienced health and weight loss from drinking the stuff; never any kind of health issue or disease.

My Raw Milk Conversion: Why & How I Decided to Embrace Fresh, Local Milk | My Life in a Pyramid.

Whole Food Nutrition SW Orlando

We’ll meet monthly and have discussions about the latest from the Weston A Price Foundation and how it relates to Florida, demos & tastings from the Nourishing Traditions cookbook and questions & answers about traditionally prepared foods!

Whole Food Nutrition Demonstration and Weston A Price questions/answers
Wednesday, March 7, 2012 at 7:00PM

Come join Tom Reitz, Weston A. Price Chapter Leader for Windermere, FL (SW Orlando) for a traditional food demonstration from the Nourishing Traditions cookbook. We’ll also talk about the history of food, learn what REAL healthful foods really ARE (and are not!) and offer a question and answer session.

See the full event details, including location, at http://www.meetup.com/Whole-Food-Nutrition-SW-Orlando/events/51597072/.

The higher your cholesterol levels – the longer you live!

Selling milk as it was meant to be | Stuff.co.nz.

These eating styles emphasize nutrient dense, whole foods and animal fats, and are based on the research of Price, a Cleveland dentist, who in the 1920s and ’30s traveled the world researching the traditional diets of healthy cultures.

via Sally Fallon Weston Price low carbohydrates – chicagotribune.com.

As defined from WiseGeek, a food co-op is described in the following way:

A food co-op is a collectively owned grocery store. Most frequently, a food co-opfocuses on making natural foods more affordable for co-op members, although other products may be carried as well. There are a number of different styles of food co-op, but all of them share common values of group management and decision making, social responsibility, and equality. Towns of all sizes have food co-ops ranging from very small to quite large, and it is usually easy to find a food co-op near you.

In a private food co-op, only members may shop at the store. In order to become a member, someone pays a small initiation fee and usually invests a set amount of money in the food co-op to purchase a share. Some food co-ops allow members to purchase multiple shares, or require an annual fee, which causes long term members of the food co-op to own more shares. In some cases, members also join work crews, contributing a few hours of work to the running of the co-op. The frequency and duration of work shifts varies from co-op to co-op.

And from Wikipedia, a food co-op is defined as:

A food cooperative or food co-op is a grocery store organized as a cooperative. Food cooperatives are usually consumers’ cooperatives and are owned by their members. Food cooperatives follow the 7 Cooperative Principles and typically offer natural foods. Since decisions about how to run the cooperative are not made by outside shareholders, cooperatives often exhibit a higher degree of social responsibility than their corporate brethren.^[1]

The cooperative movement started in the 19th century and the first notable food cooperative was started in Rochdale, England by industrial weavers known as the Rochdale Pioneers. The cooperative movement saw a resurgence in the 1970s when many “second wave” cooperatives started.

In the United States, the National Cooperative Grocers Association (NCGA) is a cooperative federation that is composed of 146 food cooperatives.

Ok, so now we have defined a bit better what a food co-op should be.  Now according to these definitions, we can definitely tell you that Farm Fresh Windermere is NOT a food co-op. We don’t get better pricing. We don’t get a better deal or even ASK for a better deal. INSTEAD, we look for a BETTER FOOD from farmers that do NOT cut corners on the quality of  their land and animals. These farmers feed their animals the highest quality and CORRECT food for them, i.e. grass being the correct food for cows, and take extra care above and beyond to nourish the soil in which this grass is grown.

So, to answer this question as to whether Farm Fresh Windermere is a co-op for Windermere, Winter Garden and Dr. Phillips in southwest Orlando, we can only say kinda…  only if a co-op meant getting the HIGHEST QUALITY farm fresh, local, and beyond organic raised food, but it doesn’t seem to be the correct definition, now does it? INSTEAD, I think we could best be described as a super high quality food delivery service or buying club.

Sally Fallon Morell on the Weston A. Price Foundation: How It All Began.