Thanks for being patient while I celebrated a Turkey Day Feast with my family And Christmas. And New Years. YIKES!. Now where were we?
On the way to the Saturday evening dinner with keynote speaker Dr. Mercola, I happened to share an elevator with Sally Fallon Morell and her husband Geoffrey. When we saw this ginormous Hummer limo, I had to snap a picture. They were such good sports too!
Geoffrey and Sally Morell
I stood in the long line to get in with Chris Masterjohn, who just got in that afternoon. We got into our table, Matt and Pippa and Rob A joined us, as well as Kat from SCD Kat!
Here is our appetizer:
Vital Choice sable fish with capers, radicchio, and sour cream.
Sally Fallon Morell gave awards to outstanding chapter leaders from all over the world. I have a feeling that Weston A Price Foundation is reaching a ‘tipping point’. With so many raids on small farms, raw milk recalls and FDA shut downs, the public is finally realizing that what they eat is slipping out of their control. Monsanto wants to make all our foods GMO and full of poisons, and be able to market them without our knowledge. We as humans must have the right to real whole foods grown by farmers able to use sustainable and organic methods.
Dr. Mercola, the key note speaker summed it up pretty well with his message to take action, say no to GMO’s, exercise and eat real food.
AnnMarie made this outstanding slide show of the Conference. It says it all…
I promise to blog soon and more often. A have a juicy post coming about last weekends Fit Expo, starring Matt Stone of 180 Degree Health and many other health speakers you should know!
Ciao’
deb
Leave it to a Mom to get me to an amazing conference like Wise Traditions where I got to eat, hug and hang with online pals and heroes of mine. AnnMarie Michaels is that mom, a very wise woman indeed and the mind behind Real Food Media.
Four years or so ago, AnnMarie felt so alone in her food choices for her family, including newborn Kate, that she started a blog called Cheeseslave. Cheeseslave is dedicated to the foods we all love like cheese, bacon, butter and raw milk that we are told are bad for us. I loved her style and soon became a fan of Cheeseslave and all things Weston A Price. She found a group of us Real Food loving folks and decided to help other like minded individuals find out what we all know, that real food tastes amazing and is very healing! The birth of Real Food Media has created this amazing team that regularly blogs, creates ecourses and ebooks and shares the knowledge of how eating fat, meat and milk can build a healthy body and family. From eight ladies, this group has swelled to nearly 25 bloggers.. and growing! I am one of the newest members and so very proud to be in their midst.
Take a look at this amazing group!
Top: John from Organic Spark, Christine from Butter Belle, Kelly from Kelly The Kitchen Kop, Jill from Farm Food Blog, Emily from Holistic Kid, and Ann Marie from Cheeseslave.
I arrived at Wise Traditions in Dallas Texas at lunchtime on Friday, an auspicious day in more ways than one. Besides being the date 11/11/11 (woo woo!) it was the day I was finally able to meet my good (online) pal, Matt Stone of 180 Degree Health! A big hug in 3D ensued as soon as we saw each other, nothing like that can be had online that’s for sure..
A Hug From Matt
we ate some lunch with Pippa Galea, Rob A and Aaron F, later Jonathon D joined us as well.
Piparoni and Mattie do their RBTI Magic
I had a coconut wrap with guacamole, sour cream and some nice pastured chicken. Pretty tasty stuff! Matt and I then proceeded to terrorize the innocent and check bodily functions of some buddies of ours.. Like this one, She’s HOT!
Matt Stone Tempurature Detective inspects Lady AnnMarie's hotness
We made Kristen of Health Reneagade blush with our terrible jokes..she was a very good sport. Her blog is amazing and she is so inspirational to me.
After much trouble making, we settled down to dinner, which included some meat sausage (not a fan sorry) some homemade bread served with raw golden butter (Amish style), some nice tomato salad mix and fresh tiny mozzarella balls. To be honest, the butter and the veggies were the best part of the meal.
Matt was part of the blogger panel and what a panel it was! Denise Minger of Raw Food SOS, a hilarious name considering her talent at making Swiss cheese out of the ‘vegan bible’ aka The China Study by T. Colin Campbell and skewering the vegan agenda film ‘Forks Over Knives’.
Denise, David, Kristen, Kimberly, Dr. Tieman and Matt
Check out these AMAZING boots that Jan Peterson brought all the way from Denmark. Yes, they are leather and yes they are five finger/toe style, so cute! Jan was really a nice guy and came so very far to attend Wise Traditions he deserves a prize.
SWEET! Jan gives Denise her boots.
David of the Complete Patient blog was the moderator and did a super job of it. Kristen of Food Renegade was awesome too with her tips on how to get ONE MILLION (ok, A LOT) hits in a day writing about orange juice. Kimberly Hartke of Hartke is Online! told us what is is like to work closely with Sally Fallon and the Weston A Price crew, great insights there. Dr. Jill Tieman had a unique take on blogging as her “Doctor” blog is separate yet she makes all her patients read her Real Food Forager blog for info on how to eat for health! Matt was his usual self, full of funny observations and great insights into the mind/body/health connection. It was a great panel!
Denise, Kristen, Jill, Kimberly and Matt on the panel
I have to confess that although the panel was awesome the subarctic temps in the room were not! I was FREEZING all weekend in every meeting room. Hope the next conference has better control of the AC. Or I can just wear snow gear, either way.
Saturday’s breakfast was amazing, did I mention raw grass fed butter???
BUTTER and my breakfast in the front there.. I wish I had gallons of that butter!
Bright yellow, amazing taste and well, I spotted many people piling butter over all their meals.. hmm.. good idea! I don’t usually eat bread but they had sprouted flour homemade bread and it was wonderful.
This Blackberry Kefir was AMAZING!
More fun with the gang, testing my pee for RBTI. It’s too complicated for me to explain, so go see Matt’s many posts on it on 180 Degree Health please!
Matt with my pee.. ew!
My numbers were pretty good.. I’m working on it! Mineralization of your body, keeping even blood sugar and keeping all systems going is the focus of RBTI. Pippa and Matt are experts at it, I am a total rookie.
The McAfee's of Organic Pastures
I ran into these superstars of raw dairy at breakfast too. Please keep a good thought as their Organic Pastures dairy was shut down for alleged e coli infections right after Wise Traditions even though all their products tested negative. More food police at work, fight for your rights to EAT REAL FOOD!
Denise Minger was up next with her talk on The China Study myths. She is adorable and so bright, don’t let her “aw shucks” attitude fool you! Denise needs to write a book, hope she does so soon! I loved her sock monkey slides depicting the study done on protein with monkeys. Attention all you who think meat is bad for you.. the low protien monkeys died,as for the high protein dudes.. this slide says it all.
I Pity The Fool Who Thinks I have Cancer! High Protein Rules!
Listen to Denise tell what happened to her health after a stint doing a Raw Vegan Diet:
LOVED her talk, ok, I have a bit of a girl crush on her..
Chris Masterjohn did a great talk on Fat Myths. He showed how even the folks who do the studies think they are silly..here is his take on vegetable oils and poly unsaturated fats:
Chris on Stage
Chris is the nicest and smartest guy, I just think he is swell!
Chris Masterjohn and I in the LONG Dinner Line
Two of my favorite guys finally get to meet!
Matt Stone and Chris Masterjohn finally Meet!
Can’t remember much about lunch except for a delicous chicken and rice soup and that bread and butter again.. did not eat much of it…but dinner was fun! Rob A and Johnathon ate enough for ten people, they are monsters!
Lunch on Saturday with Johnathan and Rob A. WOW they can EAT!
I think I will stop there and continue into Saturday Night and Sunday in my next post.. as this is turning into a novel!
Much Love,
Deb
Welcome to the new digs of Grass Fed Momma aka Debbie Young!
I am so excited to be a member of Real Food Media and promise to bring you so many great real food and cancer fighting posts that you will never be bored!
It’s no secret that I am a HUGE fan of Hugh Fearnley-Whittingstall.
His River Cottage TV show really knocked my real food socks off on PBS. I have his books, I follow him on Twitter and Facebook. The only thing I still need to do is go there. And stay there. For at least a week….. sigh……that is my dream.
This is what I would love to do while there.. take a four day cookery course. Here is a video on what they offer:
Our four-day practical cookery course is the perfect River Cottage experience, each day is based on the River Cottage Cookery Schools; Meat, Bread, Fish and Veg. This is very much a hands-on course approach to cookery.
You will leave this intensive course with the confidence, skills and enthusiasm to cook a range of delicious dishes at home for friends and family. Who knows, it might inspire you to become a chef yourself . . . ‘The pace is just right, balancing heads-down cooking with downtime to savour your efforts and the magic of Britain’s most filmed farmhouse’ says Claire Hargreaves in the BBC Good Food magazine. You can also expect Hugh to drop by at some stage during your four days with us. Each day is divided across the four disciplines of bread, meat, veg and fish, each beginning with a demonstration by our tutors and chefs, after which you pick up the knife or whisk and have a go yourself. Bread & Pastry A chance to master the basic loaf, learn about flour varieties, pastry work and cake making, puds and sweets.
Meat Covering meat preparation and cookery, we’ll look at a wide range of techniques and recipes, including learning about the forgotten cuts, offal, slow cooking and five minute suppers.
Fish and shellfish Get to grips with basic fish preparation, gutting, scaling and filleting. Gain an insight in to the ethics and sustainability of fish cookery, arriving at some classic River Cottage fish dishes.
From the Garden Mark Diacono, our Head Gardener and author of Veg Patch will take you on a pick and nibble session in the River Cottage garden, before our chefs show you how to turn your bountiful produce into a range of gratins, pestos, salads, soups and sauces. The skills you’ll leave with include . . . • Stock making. • Filleting and gutting fish. • Meat preparation & essential knife skills. • Working with shellfish. • Home smoking, terrines and pates. • Slow roasting and pan frying. • Curing and marinating. • Introducing offal • Sauces, gravy,dressings and pesto. • Soups, broths and stews. • Sour dough and yeasted bread. • Pastry, sponge and batters. • Salads and cruditees. • Gratins and roast vegetables. • Sourcing and provenance of ingredients. ADDITIONAL DETAILS Location: This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked. Wine/drink: We are a licensed venue. We have a wide selection of the finest organic wines. Accommodation: If you need local accommodation click here. Or call the Lyme Regis Tourist Information Office on 01297 442 138, they will be very happy to help. Age: We would advise that this course is only really suitable for 12yrs of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests. Time: 10am – 4.00pm Special offers: You’ll receive a 10% discount at our Local Produce Store in Axminster as well as our Canteens in Axminster & Bath. You’ll be able to pick up the makings of a sumptuous Every Day recipe there, so you can put your new-found know-how to great use. Keep me informed
If you are interested in joining us at River Cottage for a course or event, please let us know. We will send you new dates when they become available, special offers on last minute tickets and let you know about the new courses we are developing. Just hit the button below and let us know what you’re interested in.
After a long day cooking and learning I would eat all my meals at the Axminster Canteen, run by River Cottage folks of course!
Or how about renting the 17th Century farmhouse to have a nice sit down dinner?
Fireside….
The River Cottage Team is very concerned with local, organic, sustainable food.
The buzz on this HISTORICAL event was a long time coming. To my chagrin, when I finally got my ass in gear to buy a ticket it was sold out! Due to the magic of Facebook and one Mr. Danny Roddy, I was able to get a spot on the prestigious volunteer squad, run by Gavin Impett. I practically did a jig right there in front of my computer screen I was so thrilled!!!!!
I packed my little grass fed burger with arugula and tomato lunch, added some snacks and headed for UCLA. After a bit of a climb (Mov Nat!) I found a packed room, and I heard a voice that I know oh so well. Mr. Robb Wolf of The Paleo Solution was holding court and it was standing room only. WOW! So cool to finally see him in the flesh, being his smart and funny self! Here is one slide he shared, yes, Virginia, Cows Do Eat Grass!
I did miss some very important speakers in the am, such as Aaron Blaisdell and Boyd Eaton, two of the genius minds that created the AHS. I did have a Loren Cordain sighting, as he was being interviewed…
I also missed Mark Cohen. BUT THEN, I spotted this guy and just had to nab a pic with the king of all Kitavan studiers, Staffan Lindeberg!
I missed a few others, including Don Matesz of Primal Wisdom who recently wrote a post entitled ‘Farewell to Paleo’. I have to say that his style of diet is where mine has landed these days and I am loving it. Less meat and less fat, more fruit, seafood, starches and veggies make this momma very happy indeed.
I had a very hard time focusing as the many paleo/real food/bloggers/ researchers/doctors/scientists/hot guys and gals that filled the place were super distracting!! I ran into a few very cool folks that I know from the podcast/blog world. You may recognize them..
Danny Roddy, Jimmy and Christine Moore xo
Jimmy of course is the voice and the amazingly prolific guy behind Livin’ La Vida Low Carb podcast and blog! He and his wife, the lovely and sweet Christine were my twitter pals at the table by the tech guys. Jimmy has the fastest fingers in the world, and his tweets are the stuff of legend, just one after another. Loved meeting them and talking to them! Thanks you two for hanging out with me. It was wonderful. Look for many of the AHS speakers on Jimmy’s Low Carb Cruise in May 20112. You may even see me join in the fun!
As for Danny, he and his pal Bill were able to stand being around me while I geeked out hard each time I had a sighting of someone I admired and wanted to meet. We did attend the Vitamin D talk by Richard Jacobson. Don’t mean to dis, the info was STELLAR, the reading off the laptop? not so much
I caught some Vitamin D during my lunch, then rushed in to see Stephan Guyenet, one of my favorite health bloggers and researchers. Here are some clips from his talk on the causes and possible cures for obesity.
Look what happened in Mom’s Kitchen around 1960… hmmmm…..
food for thought! Some more thoughts on Engineered foods and Kids.. who do they recognize? Hint, it’s not Robb Wolf!
Scary stuff. So what is a Human to do? Here are some ideas Stephan G. laid out…parents take heed… Mom’s Kitchen NEEDS to reopen asap!
And now, for the certainly most talked about moment of Day One, Gary Taubes tries to take Stephan to the mat.. watch this and PLEASE< share your thoughts on how this went down… >
Wowee, the gasps went through the crowd. What a graceful response from Dr. G. I have to say I felt that Taubes came off a bit rude. No need for that in this gathering. We were all there to learn, to share, to understand this crazy place we try to inhabit. I will say that everyone I met was grounded, down to earth, nice and very very smart. So why the seeming attack? Or is it a good thing to point out holes you find (or seem to find) in another speakers theories?
I must break there, leaving you with this little bit of fun that I had with Mr. Roddy. We made this to incite envy in the quite infamous Matt Stone of 180 Degree Health. As he was unable to attend, I created this video tease to send to him. Please enjoy and tune in tomorrow for part two of the Ancestral Health Symposium down low!
I mean who wouldn’t be jealous when Staffan and Stephan are having a pow wow and Nora G. is strolling by?
TA TA for now, more fun tomorrow in Part two of the most epic conference I have EVER attended. No lie. love deb xoxox
GREETINGs Friends ! It has been sssooooooooooooooooooooooo long since I updated that I need to share this interview so you can figure out what the heck I have been up to! Many exciting things are happening for me and my quest for the best food on earth to share with you all! Thanks so much to my bro Anthony Anderson who is an amazing man and a super good friend of mine. Find out how Anthony is replanting Paradise at his blog The Raw Model I love you all!!!!!!!!
I know I have not posted here in many moons but TODAY is a very special day!
The amazing team of James, Lisa Marie and Morgan Lindenschmidt, the very same Mead Crafters and Rite Chocolate creators are interveiwing ME!
The Lindenschmidts have a super fun and informative podcast called The SweetPeas Podcast. And I am a huge fan! Amazing people like Daniel Vitalis, Anthony Anderson, Heather Pace, Frank Giglio and his lovely Goji, Arthur Haines and so many more have graced the airwaves at The SweetPeas headqaarters in the beautiful state of Maine.
Please look on itunes and find the SweetPeas. My interview should show up this week sometime.
I am thrilled and honored to talk about my food journey and how I did it with my family etc etc.
This 16-page mead-making guide gives you the concise information you need right now to make your first batch a success, as well as a powerful 6-step method framework that will grow with you for years to come!
This guide also includes a historical look at the lore of mead and a breakdown of the nutrition of fermentation. Advanced MeadCrafting techniques are also introduced every step of the way as signposts for when you take your meadmaking to the next level. Available as a PDF download.
I can’t wait to make my first batch! Stay tuned for more info on that project.
Yes, it’s true. I have no permission to write this post and share this recipe.
However, since I was able to get it off Amazon with the greatest of ease, I feel much less guilty.
So let’s begin.
First off, get yourself some incredible grass fed beef marrow bones like the ones from Novy Ranch that Darla sent me. Yes, I still have some left!
You need about 3 lbs total. I also used a few lbs of Dey Dey Ranch grass fed beef neck bones.
Not good for doggies but darn good for stock!
I took the bones, added a bit of beef tallow, also from Dey Dey Farms and roasted them in a 425 degree oven for one hour, turning them at thirty minutes.
Dem Bones, Dem Bones dem grass fed bones!
after roasting they look like so:
Meanwhile, back at the cutting board, you need to chop up your veggies. You will need two stalks of celery, two carrots, a fennel bulb, two onions ( I used some amazing onions with the green shoots on top from the farmers market but any old onion will do). Cut them all into 2 inch chunks, be sure to get rid of the fennel tops!
They should look somewhat like this when you are done:
Now get out the Olive oil, tomato paste, thyme (mine is from my herb garden) and the always popular bay leaf! I threw in some crimini mushrooms too, he says 3 1/2 oz’s I say, who’s measuring?
But if you must measure, you need 2 Tbls olive oil, one bay leaf, a sprig or two of fresh thyme, 3 1/2 oz of mushrooms, 1 tsp of pepper and 1 Tbls of tomato paste.
Now take the oil and start browning the veggies in the stock pot, just the first veg (carrots, onions, celery and fennel) on high heat till it starts to brown. Then add the tomato paste and cook for 2 minutes.
You get the idea…now all the bones and enough water to cover the lot.. about 2 liters.
Please, in the name of all things Holy and good, use SPRING WATER!!!
This stock used up the last of the Sedona Spring water we brought back from Arizona. Water quality is KEY to a good stock!
Ok, rant over.
Bring to a simmer and skim off any odd looking scrum on the top. I never have much but still, it’s what Gordon would do.
Now add your shrooms, your thyme and bay leaf along with the pepper. Let it simmer, covered.
Now here is where Mr. Ramsay and I part ways.
No offense but he only asks for 6-8 hours of simmer time.
Oh no, really?
This bad boy sat on the simmer burner for 36 hours and some of my finest go for three days.
To each his own. Sorry Old Chap, but the longer the stronger in my opinion.
Here is the gorgeous patina of a good rich stock.
When you have simmered it as long as you are able to stand waiting, let it cool a bit.
Then get your fine larger size strainer out and strain out all the lumpy bits and bones.
After carefully removing all the bones, esp the neck bones which had to go in the trash as they were splintery, save the rest for your best friend.
Malcolm eats the strained out meat and veg like it is Manna from heaven.
The strained and then cooled in the fridge stock will develop a nice fatty layer. I leave mine on although some say to take it off and cook with it. I use bone broth to cook eggs and sausage etc in and I love the fat in there it melts right down into nectar.
Give humble thanks to our friends the cows as you pour your precious stock into glass jars.
I like to keep a few cups in the fridge and freeze the rest. It will keep for many months frozen and about a week after thawing out. Some use ice cube trays to freeze it in small portions, or you can use smaller jars.
DO NOT fill your jar to the top or you will have a nice shattered jar with frozen gold in it to get out without cutting yourself. Yeah, I did that.
Warmed up stock, just aching for you to sip it, add it to soup, put some veggies, eggs or meat in there or whatever floats your boat.
So there you have it. I hope you don’t feel differently about me now that you know I am a recipe thief. It’s for a good cause, I swear.
Enjoy! The Youngs: Malcolm, Warner, Sam and Deb
Next Post: How to Raise Chickens in your own darn yard!
