Pressure Cooker Minestrone Soup

by Ann Marie Michaels on December 21, 2015

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The classic Italian soup, minestrone is an odds-and-ends dish you make when you want to get rid of all the produce in your fridge that’s about to go bad. Or just when you feel like making a quick soup and you haven’t been to the store. This is a soup you can whip up at the last minute with some frozen bone broth, a can of diced tomatoes, carrots, celery, potatoes, and other pantry staples.

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New Direction for Cheeseslave: Hell Yeah or Hell No

by Ann Marie Michaels on December 13, 2015

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I went through a lot this past couple years. It was definitely the hardest time in my life. Things got so bad for me, I almost stopped blogging. But many people reached out to me and told me they loved Cheeseslave and wanted it to continue. And deep down, so did I.

I got to the point with this blog that I worried so much about what doing things right and what “people will say” that I wasn’t being authentic. And it just wasn’t fun anymore.

I’m living for me now. And I’m writing this blog for me. If you happen to read the blog and you dig it, awesome. If not, that’s OK, too. Because I am not writing it for you. I’m writing it for me. This blog is my explorations and reflections on the things I care about in my daily life. Parenting, homeschooling, cooking, eating, and loving life.

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FCLO: Top 10 Reasons It Has to Be Rancid

by Ann Marie Michaels on November 14, 2015

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Ever since Dr. Kaayla Daniel’s whistleblower report on Fermented Cod Liver Came out almost 3 months ago, there have been a number of rebuttals and responses that defend the FCLO. Lots of five-dollar words and sciency mumbo jumbo. WAPF scientist, Chris Masterjohn’s high wire act in obfuscation is a prime example. TBA and TBARS and TOTOX, oh my!

I don’t know about you but I don’t even remember high school chemistry. So we’re gonna skip all that and cut to the chase — common sense. I wanted to write a very simple, easy-to-understand post that outlines some very basic reasons the FCLO has to be rancid. You do not need a PhD in lipid science to understand this stuff, people. It’s right under our noses, as you will see…

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Former Weston A. Price Foundation Vice President, Dr. Kaayla Daniel’ public apology to the WAPF community for not speaking out sooner about what she knew about the sexual harassment happening within the organization.

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In a video interview posted last week, Annie Dru revealed that she was sexually harassed by Geoffrey Morell last year at the annual Weston A. Price Foundation Wise Traditions Conference (coincidentally kicking off tomorrow in Anaheim). In that interview, I also talked about how I was sexually harassed by him at the WAPF conference in 2011.

In this post, Annie shares more details about how she was sexually harassed by Geoffrey Morell at the WAPF VIP Speaker’s Dinner last year.

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Fermented Cod Liver Oil Scandal: Annie Dru of Lardmouth

by Ann Marie Michaels on November 6, 2015

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In this video, #9 in the Fermented Cod Liver Oil Scandal series, I talk to Annie Dru, Ancestral Food Educator, of Lardmouth.

WARNING: I know many of you are watching these videos with your kids. This video contains sensitive content that is not appropriate for children. Just wanted to give you a heads up.

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Fermented Cod Liver Oil Scandal: How You Can Help

by Ann Marie Michaels on November 3, 2015

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Just a quick video with an update on the fermented cod liver oil scandal. More adverse health reactions are being reported every day. Just today I spoke to two friends. One said her husband was taking the FCLO and was diagnosed with cancer. The other reported FIVE people she knew of who were taking FCLO who all almost died from heart attack, cancer, and pulmonary embolism.

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Since I started writing about the Green Pasture fermented cod liver oil scandal that blew up in late August 2015 after Dr. Kaayla Daniel published her whistleblower report, I have come across many reports of health issues from people who were taking fermented cod liver oil.

I thought it might be a good idea to publish a post with the comments and emails from customers, listing the various adverse health reactions. This way we can get a panoramic view and possibly see some patterns.

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FCLO Dr Rudi Moerck

Dr. Rudi Moerck is one of the world’s leading experts on marine oils and omega 3 fats (scroll down for his bio). He joins us today to talk to us about the history of fermented cod liver oil. He explains how cod liver oil was traditionally made in barrels in rural communities in Norway. He answers the question, “Is this method of production safe?”

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