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Today’s post was originally published by Kimberly Hartke on The Healthy Home Economist. Kimberly highlights some of the exciting features of the upcoming Houston Regional Wise Traditions Conference.
Are you struggling with a chronic illness? Does someone in your family have an awful disease and medical science seems to have no answers? The Weston A. Price Foundation is a life raft for people like you. As the leading nutrition education non-profit in the world, WAPF is educating the consumer about the health benefits of farm fresh foods, whole foods and home cooking.Too often in this hectic, fast paced modern world, we are running on fumes. Skipping meals, substituting junk food for the real thing, doping up on energy drinks and other beverages laden with caffeine (a stimulant). Of course, then there’s the binge drinking of alcohol (a depressant), smoking and crazy partying.As we overindulge in these processed foods and unhealthy crutches, our body starts to break down.Our physical and even our mental health is compromised by our lack of proper nutrients, vitamins and minerals vital to human health.
The human body is a powerful machine, but it needs to be appropriately fueled.
Our epidemic of chronic disease, is leading many to return to proper nutrition. More than ever before, minds are open to alternative medicine and its approach to achieving optimal health.
Curious health seekers will have a chance to learn more about nutrition and holistic wellness at the Wise Traditions Regional Conference, March 29-30 in Houston, Texas. The conference is open to the public and attracts health-conscious consumers as well as health professionals, farmers, chefs, and journalists.
>> Click here to learn more <<
The Spring 2014 regional conference will take place at the Marriott South at Houston’s Hobby Airport.
The Weston A. Price Foundation, is known for its international conference, and now is offering, smaller Regional conferences to feed the growing hunger for healthy dietary wisdom. The non-profit promotes a revival of traditional foods rich in essential nutrients, including meat, eggs, butter and full-fat dairy products.
Julie, a recent attendee to a regional conference had this to say, “It was easy to network at the regional conference. For those living in the area, you can find a nearby source for nutritional foods. The presentations helped me understand the interconnectedness of environment, food, how it’s grown and prepared, and our health. ”
Over the course of the weekend, attendees will have a chance to attend life-changing lectures and cooking demonstrations and visit exhibits showcasing local foods, interesting products and services and local practitioners. Topics of talks include “Myths and Truths about Vegetarian Diets,” “The Vital Fat-Soluble Vitamins” and “Having a Healthy Pregnancy.”
For those who want an in-depth look at the nutrition research of Dr. Weston A. Price, the weekend kicks off with a morning presentation by the foundation’s president, Sally Fallon Morell, titled “Nourishing Traditional Diets: The Key to Vibrant Health.”
The rest of the weekend is packed with presentations led by fascinating speakers including Dr. Dawn Ewing, a Houston naturopathic practitioner and author of Let the Tooth Be Known, which examines the links between oral and systemic health; and Kaayla Daniel, PhD who is also known as the “The Naughty Nutritionist” because of her ability to outrageously and humorously debunk nutritional myths ; and Chris Masterjohn, PhD, the creator of Cholesterol-and-Health.com, who demonstrates that cholesterol is not harmful but rather critical to cognitive learning and memory.
Blogger Kelly the Kitchen Kop was a featured speaker at a regional conference last year. She says, “As much as I love the Wise Traditions international conference and all that goes with it, this quaint event felt less rushed. There was no plane hopping or extra travel expenses to get there. Sally and other ‘big hitters’ were able to answer questions or chat after their talks. Many who came were excited to have this option nearby, especially for those for whom the travel expenses OR the time commitment isn’t possible. It is a great idea to offer these smaller conferences, and I hope they continue to do so in the coming years. “
Houston Regional Wise Traditions full or one-day registrations are available; the registration fee includes admission to the lectures and exhibit hall and a delicious, nutritious lunch each day. In addition, Saturday evening’s events are open to the public. All are welcome to purchase tickets to Saturday evening’s dinner and attend a free film screening, with free-will donations benefitting the Farm-to-Consumer Legal Defense Fund, a non-profit organization committed to protecting family farms and artisan food producers from unlawful government interference in the sale of raw milk and other artisan farm foods.
For a complete schedule and registration information, please visit: wisetraditions.org
Or, contact the conference registrar: 304-724-3006.
About the Author
Kimberly Hartke is the publicist for The Weston A. Price Foundation, a 501(c)(3) nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 15,000 members, supports 572 local chapters worldwide and hosts a yearly international conference.
The Foundation phone number is (202) 363-4394, www.westonaprice.org, firstname.lastname@example.org.
Houston Real Food Nutrition met at Partners in Paleo last Saturday to celebrate the upcoming Houston Wise Traditions Conference, March 29-30, with a WAPF (Weston A. Price Foundation) dinner. Owner/chef Jeanette Pearson outdid herself for this one. I was expecting one WAPF-type main course with a paleo option, sides, and a dessert. Yes, we had that, but Jeanette had way more choices than I expected.
There were actually four entrees available, including two Mardi Gras-themed WAPF choices of red beans and rice with wild boar sausage and chicken étoufée. In addition, there were two paleo options–grassfed beef marrow bones and roasted chicken. The first course was a mixed greens salad with toasted walnuts and citrus dressing. All of the entrees were served with sautéed cabbage and fresh sliced CSA tomatoes. Dessert was Jeanette’s special paleo pound cake with fresh strawberries and coconut cream sauce. I got to sample the marrow bones and the red beans, rice and sausage but missed out on the chicken étoufée. Oh well, maybe next time!
After dinner, there was a short discussion of the benefits of raw milk, which is a primary source of glutathione and fat soluble vitamins. We all got to sample real, unprocessed raw milk donated by Pure Milk Farms. It was very creamy and delicious! Most of the group were already familiar with raw milk, and a lot of us (including me) went back for seconds.
Our door prize, two dozen fresh eggs from pastured chickens, was donated by Valerie Stegemoeller, homesteader at Stegesaurus Farm and a co-leader of the Houston-Galveston chapter of the Weston A. Price Foundation. What a super prize for a nutrition Meetup group!
I am sooo sorry that I didn’t get photos of the wonderful food, but I had a camera malfunction. We used a cell phone to get a few photos of the later meeting. Check the Real Food Houston Facebook page for lots of photos of the delicious food at Partners in Paleo. I eat there often and usually post the photos on Facebook.
One of my favorite snacks is fresh popcorn with lots of melted butter drizzled all over it. I love the smell of popcorn popping, even in the theaters, but I don’t want to eat their popcorn. Theaters use unhealthy oils to heat the popcorn, and they almost never use real butter to pour over it, plus the salt they use is refined and highly processed.
You don’t need any special equipment to make delicious, melt-in-your-mouth popcorn that isn’t junk food. This method is so easy and quick–it only takes 5 to 10 minutes from start to snacking time, and the only equipment required is a good heavy skillet with a lid. I usually use my 10″ stainless steel skillet. To make a larger batch of popcorn, you could use a 12″ skillet.
Although I’ve heard that no popcorn is GMO, I would still recommend using only organic popcorn to avoid any residue of the poisons sprayed on conventional crops.
Popcorn, organic (I used Arrowhead Mills organic popcorn)
Butter, melted, about 1/4 to 1/2 cup (I used Kerrygold)
Coconut oil, enough to cover the bottom of the skillet (I used Tropical Traditions Gold Label)
Sea salt (I used Celtic Sea Salt)
Coat the bottom of your skillet with a thin layer of coconut oil. Since my coconut oil is mostly solid at room temperature, I turned the burner on very low–just enough to melt the oil so that it could cover the bottom of the skillet. When the oil is melted, add enough popcorn to the skillet to make a single layer. I use my fingers (you could use the back of a spoon) to press the kernels down to be sure that they all touch the bottom of the skillet.
Cover the skillet and turn the heat to medium. As soon as you hear the kernels start to pop, open the skillet lid just enough to allow steam to escape but not open enough for the kernels to pop out (and they will if given a chance).
Stay close to the burner and listen for the popping to slow down. When about three seconds have passed since the last pop, move the skillet off the heat and let sit for a few seconds. The skillet will be very full so pour the popped corn carefully into a large bowl. Drizzle with melted butter and toss with a big spoon. When the popcorn is evenly coated with butter, sprinkle with sea salt to taste.
Enjoy! We eat this popcorn up fast, but, if there’s any left, it will keep for a day or two stored at room temperature in a plastic bag.
[The following is a guest post by Valerie Stegemoeller, who, with her husband, has a small homestead northwest of Houston. She is a co-leader of the Houston-Galveston Chapter of the Weston A. Price Foundation and recently attended the Texas Organic Gardeners and Farmers Association (TOFGA) Conference. This post was originally published at WAPF Houston]
So, this was my first official year at TOFGA. Last year, I wanted to attend the Austin conference but we were in the middle of closing on our house so I only made the trip for a pre-conference workshop on cover crops. It was readily apparent I was the only one in the room that had no idea what cover crops were and what they did and how to irrigate a garden and so on and so forth. I didn’t know what t-tape was (and my notes said “tea tape?”). About the only thing I understood was compost tea. My husband has been obsessed with it since we went to the Funky Coop Chicken Tour in Austin a few years back and one of the sites on the tour had a Last Organic Outpost-esque variety garden, but with chickens instead of aquaponics.
This year I feel like I have officially graduated from dreamer to novice farmer. I also went from customer to colleague (somewhat), which was just as exciting.
This year’s conference had a good mix of veteran local farmers, homesteaders, small farmers market and CSA farmers, and interested newcomers with some land or just a backyard and a heart full of dreams. I stayed mostly on the livestock track as that was most pertinent to my present situation. (Note there was also urban gardening, community food, business & marketing and fruit/veggie production.) I learned about how difficult it is to meet permit regulations for a goat milk dairy and listened in awe to a gentleman who raises cattle in Texas on grass year-round – attributed to natural cultivation of native grass. Yes, grass, not HAY. The sheep farmer was particularly amusing, because he was my age and having some experience with sheep I could relate to the problems he had and the stories he shared. I even compared his makeshift feed and waterers and mobile shelters to ones my husband constructed.
My husband stood in for me for the compost and pastured pork sessions; his report back: we need compost and we need pigs, haha. I love that he has as much enthusiasm as I do when it comes to this farming stuff. Finally, I ended the conference with a session on garden harvesting where I learned about the importance of washing your hands and not washing your produce or eggs. Also, I have much more appreciation for farmers markets vendors given the ever changing demands of regulators on how to store produce and the requirements for liability insurance. When you think about a small producer at your local market, and the margins on produce, have you thought about the annual costs of insurance, market fees, permits, storage and handling items, soil amendments, gasoline and LABOR it takes to make that happen?? It’s eye-opening.
In addition to catching up with old friends I hadn’t seen since moving to the farm, I met so many people, including a Weston A Price member who makes a living working on various farms in Austin; a gentleman that swapped stories and reminisced with me about old time family hog butchering in the winter and making homemade sausage; a smart young woman who sources local food for farm to table restaurants who explained to me some of the unexpected challenges, many political, surrounding her line of work. Everywhere you turn there is an interesting story, a friendly piece of advice, an opportunity to learn something new and a connection waiting to be made. The booths showcased feed, seed, compost and technology companies, certification services, helpful books, and organizations like FARFA, the Farm and Ranch Freedom Alliance – and so many more.
Overall, three things really hit home for me at the conference. One, true pastured animal farmers are GRASS farmers and SOIL biologists. Their business is optimizing the grass feed on their land (and the soil health that supports it) so the animals have optimal nutrition and cost little in pest/waste control, mineral supplements, and even weather protection. (Good soil keeps the ground warmer in winter and cooler in summer.) Naturally, I hurried out to purchase a book on biodynamic pasture management.
Second, this kind of farming takes true innovation. I am so thankful my husband enjoys that part of the farm. My lack of experience with basic construction puts me at a huge disadvantage in innovating cheap ways to shelter, feed, fence and water these creatures. This efficiency born through creativity inspired me to pick up another book – this time, permaculture design.
The final takeaway is something one of the speakers said – don’t forget to pay yourself a decent wage. The speaker likened working for a low wage as similar to WalMart and McDonalds not paying their workers enough to live on. Now, from a business perspective, a lot of people starting businesses do so knowing they won’t get cash positive for a couple years, often sacrificing salary for future earnings potential. However, we can’t forget that at the end of the day this is a business (if you are looking to live off your farm), and that means you can’t discount your salary, your labor. I have customers that I know sacrifice to pay for quality, local food, and it is difficult sometimes to think about how much more expensive my food is versus the grocery store, but if I want to be able to continue growing good food and for it to be available, I have to provide for myself as well. It is something I didn’t expect when I got into this business.
All in all, it was a wonderful experience and I will certainly be looking forward to next year’s conference in San Antonio. I would highly recommend the conference to everyone interested in urban farming, whether that be someone looking to start a tiny kitchen garden to feed their family with maybe some backyard hens, a local foods advocate with an interest in understanding more about food production, a new farmer who could use some pointers or an established farmer who might be looking for a new market for their goods. Houston’s local foodscape is growing rapidly, but at the same time is also undergoing some major changes which have brought new challenges to the everyday grower.
For more information about TOFGA, feel free to contact me at email@example.com. You can also visit their site http://www.tofga.org/
Houston Real Food Nutrition and Partners in Paleo are presenting a traditionally prepared dinner in celebration of the upcoming Houston Regional Wise Traditions conference sponsored by the Weston A. Price Foundation.
Jeanette Pearson, owner/chef, of Partners in Paleo, will prepare a Weston A. Price Foundation type dinner with a Cajun Mardi Gras theme. The main course will be chicken étoufée with red beans and rice. Sourdough bread and butter will accompany the meal. The bread is being made especially for the dinner. There will also be fermented sauerkraut made by a local artisan. You can choose the WAPF traditional dinner or a paleo dinner option.
There will be a discussion of the benefits of drinking real, unprocessed milk and samples to taste.
The price of the dinner and meeting is $20.00 per person and includes a dessert and tea or water.
As a door prize, Valerie Stegemoeller, a local homesteader of Stegesaurus Farm, has donated two dozen eggs from her soy-free, GMO-free, pastured hens.
Join us for a delicious traditional dinner and meet with others who are interested in eating well for good health.
Houston is lucky this year! The Weston A. Price Foundation (WAPF) has chosen Houston to be the location of one of their two regional conferences for 2014. The WAPF has one major international conference each year (last one was in Atlanta, November 2013) and two regional conferences. We don’t need to travel far to hear national speakers and learn more about eating traditional foods to promote good health.
Although there is much more to come, here is the information we have now about the program and the speakers.
The two-day, Saturday/Sunday conference will have two tracks, a beginner track and an advanced track. Saturday’s tracks are Getting Started with Traditional Foods and Nutrition and Health. Sunday’s tracks are Nutrition for Chronic Disease and Healthy Baby.
This is a great way to introduce your family and friends to a healthy nutrient-dense diet. There will also be talks that can provide information for those already on a real food diet.
The conference will be a good place to meet people who, like you, are interested in eating right for good health.
National speakers already confirmed are Sally Fallon Morrell, president of the WAPF, who will talk about the research of Weston A. Price and Nourishing Traditional Diets – Part I and II. Also confirmed are Chris Masterjohn PhD and Kaayla Daniel PhD. Local speakers include Dawn Ewing ND and Susan Doiron, who has given two superb food demos for our Meetup Group Houston Real Food Nutrition. More speakers will be announced soon.
In addition to the Traditional Diets presentation, other topics include a Bone Broth demo, Myths and Truths about Vegetarian Diets, The Vital Fat-Soluble Vitamins, Cod Liver Oil, Our Number One Superfood, and more.
There will be local and national vendors and exhibitors selling nutrient-dense food and healthy products.
I will be there! I hope to see you!
Food photos are from the 2013 Wise Traditions conference in Atlanta and show some of the delicious meals that you can expect at the Houston conference.
Finally, this is the last recipe I will post from our delicious Christmas dinner. This gingerbread was a real treat, a special occasion dessert. It was made with shredded fresh ginger and sprouted whole wheat flour and served with a dollop of sweet and smooth cream cheese and raw honey topping. It was the perfect ending to an excellent dinner. I will probably not wait for another holiday to make this gingerbread again.
We rarely have dessert, but when we do, I want it to be made with the best and most nutritious ingredients possible.
Here’s how I made this gingerbread. . .
Gingerbread with Cream Cheese and Raw Honey Topping
2 1/4 cups sprouted whole wheat flour (I used To Your Health Sprouted Flour)
1 teaspoon baking soda (I used Bob’s Red Mill Baking Soda)
1 teaspoon ground cinnamon (I used Frontier Ceylon Cinnamon)
1/4 teaspoon ground allspice (I used Frontier)
1/2 teaspoon salt (I use Celtic Sea Salt)
1/2 cup (4 ounces) butter, softened (I use Kerrygold butter)
2/3 cup molasses
2/3 cup sucanat (I used Rapunzel)
2 large eggs, preferably from pastured chickens
3 tablespoons finely grated peeled organic ginger
2/3 cup hot water
8 ounces cream cheese, softened (I used Central Market organic cream cheese)
3 tablespoons raw honey (I used local raw honey from Gulf Coast Honey Bee Farms)
Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch square pan. Combine flour, baking soda, spices, and salt in a large bowl.
With an electric mixer on medium speed, beat together butter, molasses, sucanat, eggs, and ginger in a large bowl until combined.
Reduce speed to low and add in flour mixture until smooth.
Add hot water and mix until combined.
Put batter into the buttered pan and bake until a wooden toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack.
To make the topping, place the cream cheese and honey in a food processor and blend well.
Cut the ginger bread into squares and top each with a spoonful of cream cheese topping.
The topping is based on a recipe in Nourishing Traditions by Sally Fallon.
Note: I hadn’t bought enough fresh ginger and had only about 2 tablespoons of grated ginger, so I supplemented with 1/2 teaspoon of organic ground ginger.
This post is shared on Real Food Wednesday.
Have you been avoiding gravies because you thought they were unhealthy? Traditional gravy really wasn’t unhealthy. It was usually made with fat from cooking meat or some butter, a little flour, and some homemade broth, milk, or cream.
In fact, homemade gravy made with healthy fats and milk, cream, or broth would increase the nutrition in your meal rather than make it unhealthy.
However, gravy can be unhealthy when made with artificial seasonings, fake fats, and MSG.
As I mentioned in my last post on cornbread dressing, I have added cornbread and cornbread dressing back into our meals now that I use sprouted corn flour. Well, when you have turkey or chicken and dressing, you certainly need gravy or some kind of sauce to moisten and flavor the food.
I was so busy making all the dishes for our Christmas dinner that I didn’t get as many photos as I wanted of all the steps; however, here’s how I made this delicious gravy that really enhanced the meal.
Homemade Cream Gravy
1/4 cup goose fat (leftover from Thanksgiving dinner)
1/4 cup organic einkorn flour (I use this)
1 cup raw cream (I used cream from Pure Milk Farms)
1 cup homemade broth
1/2 teaspoon salt (I use Celtic Sea Salt)
Dash of freshly ground organic pepper (I use Frontier Organic)
Remove the pan from the heat and slowly add the flour until smooth, stirring constantly.
Put the pan back on the heat and cook for about 2 minutes.
Again remove the pan from the heat and gradually add the cream, broth, salt and pepper, stirring constantly.
Return the pan to the heat and cook over medium heat until the sauce thickens and comes to a boil, stirring very frequently.
Reduce heat and simmer for 2 or 3 minutes. When the gravy coats the spoon (see the top photo), it will be ready
It is important to remove the pan from the heat before adding the flour and milk to prevent lumps in the gravy. If you already have lumps in your gravy, all is not lost, you can filter it through a sieve to remove them.
If you don’t have any goose fat handy, there are other good, healthy fats you can use. The best tasting fats are probably from meat or poultry you have cooked, but you can always use butter.
The liquid can be all cream, all broth, all milk, or a mixture of any of these. I used the cream and broth because that was what I had on hand.
If you use butter and milk, you will have a classic white sauce that is delicious with many foods, meats, vegetables, and pastas.
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Although I grew up eating cornbread and cornbread dressing, I haven’t used it much recently due to concern about the preparation of the cornmeal. I had learned how important it is to prepare corn properly for good nutrition and better digestion. To find a healthier cornmeal, I’ve been experimenting with sprouted corn flour in place of the commercial, degerminated cornmeal my family used to have. I’ve found that sprouted corn flour works very well in cornbread and doesn’t require soaking. It’s quick and easy to prepare, and–a big plus–it has the familiar and well-loved taste and texture that I remember.
Since I know that sprouted corn flour makes excellent cornbread, I decided to add cornbread dressing back into our meals, especially holiday meals with baked chicken, ham, and turkey. We had this delicious dressing with our Christmas dinner this year.
1 pan baked cornbread
1/2 cup chopped organic celery
1/2 cup chopped organic onion
2 tablespoons butter (I use Kerrygold grassfed butter)
2 teaspoons dried sage, or to taste (I used Penzey’s rubbed sage)
1/2 teaspoon thyme (I used Penzey’s French thyme)
1/2 teaspoon rosemary (I used Frontier Organic Rosemary)
dash nutmeg (I used Frontier Organic Nutmeg)
1/2 teaspoon freshly ground black pepper (I use Frontier Organic Black Peppercorns)
Sea salt to taste, about 1/2 teaspoon (I use Celtic Sea Salt)
2 eggs, beaten, preferably from pastured hens
Broth, from the turkey or chicken, or other homemade broth (I used homemade beef broth)
Saute celery and onion in the butter until translucent.
Using your hands, crumble the cornbread into a large bowl. I love the Pyrex 8-Cup Measuring Bowl with a handle. They are so easy to use and pour or scoop from.
Add the sauteed celery and onion, pepper, salt, herbs, beaten eggs and broth. Start with about one cup of broth. Stir to combine well. Add more broth to get the texture you want. I like a soft, almost custard-like dressing, so I usually add more broth. If you like a drier dressing, you may not need more broth. The mixture should hold its shape when pressed with the spoon.
Bake the dressing covered for 30 minutes in a preheated 350 degree Fahrenheit oven. Uncover and bake for about another 30 minutes until golden brown on top. The dressing can be baked in the same oven with the turkey or chicken if you have room.
You can add cooked, chopped giblets or oysters to the dressing mixture.
To double the recipe: If you do not need a gluten-free dressing, you can double the recipe by adding 6 to 10 slices of crumbled bread, 3 eggs, 1 cup each of celery and onions, 1/4 cup butter, and double the seasonings. Bake in a buttered 9 by 13 baking dish. You could also double the recipe by using a double recipe of baked cornbread instead of adding bread, using 3 eggs, and doubling the other ingredients.
Note: the terms dressing and stuffing are interchangeable. This dressing could be used for stuffing a turkey or chicken, but don’t add as much broth since it will absorb juices from the bird.