CHEESESLAVE

Welcome to Real Food Wednesday! Please share your posts about healthy, real food below.

I had a wonderful time chatting with fellow traditional food blogger, Matt Stone, author of the 180 Degree Health blog.

Matt Stone is a blogger as well as an author, currently working on his fifth ebook. He’s a voracious and enthusiastic researcher and is a self-described “dietary adventurer, having done everything from vegan diets to zero-carb and his highly controversial but well-recieved ‘high-everything diet.”

Think your kids won’t eat raw oysters? Do they turn up their noses at liver and onions? You need to read this post.

I had the most interesting conversation with Ceci, the woman who owns our daughter’s daycare. She has a few secret tricks up her sleeve to get kids — any kid — to eat anything.

Yes, liver. And yeah, tripe. And, yep, pretty much anything else you can imagine that you think a child would never eat. Octopus. Natto. Pancreas. You name it. All those super-nutrient-dense foods that are going to give your kiddos high cheekbones, a wide, beautiful face, and perfectly straight teeth.

Last month, I posted on this blog the story of Paula, a woman I met on an airplane who had grown up eating traditional food (raw dairy, cod liver oil, and organ meats) in Guadalajara, Mexico. Shortly after posting that, I got this interesting email in my inbox…

Fellow traditional food blogger Wardeh Harmon, author of the GNOWFGLINS is launching a brand new eCourse on Tradtional Food Fundamentals.

Wardeh joined me on my podcast show and we talked about how she reversed a gluten intolerance in her daughter and an egg allergy in her son — in just a few months of following the Nourishing Traditions diet. I loved hearing about the miracle of her son being so excited to eat eggs again.

What lucky children Wardeh has! They get to benefit from Wardeh and her husband’s determination to find healing — instead of just giving up and living with allergies.

I love traditional food. And I love modern technology. Combine the two, and I am in heaven.

Why does old food combined with new technology excite me so? Because it makes me realize all the possibilities — all the people we will be able to reach.

The 1989 Chinese student revolution was driven by the fax machine…

Welcome to Real Food Wednesday! Please share your posts about healthy, real food!

Julie Feickert owns Cultures for Health, an online store featuring all kinds of starters and equipment needed for making feremented foods and drinks. She supplies what you need to make everything from kefir to kombucha to sauerkraut to cheese.

I really enjoyed talking to Julie and learned a lot! We discussed techniques and tips for making kombucha, kefir soda pop, sauerkraut and pickles, as well as yogurt and sour cream. I guarantee you will learn something you didn’t know from this podcast. I did!

Wardeh Harmon, author of the GNOWFGLINS blog, is launching a brand new eCourse to teach how to cook traditional foods. Wardeh, who lives in the Pacific Northwest on a small family farm/homestead, is using revolutionary “new media” tools to teach people about how to prepare real food.
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I had a great time talking to Peggy Sutton, owner of To Your Health Sprouted Flour Co. Peggy is so sweet and such a pleasure to talk to. Being from Alabama, she’s got that adorable Southern accent. I also love that Peggy is a successful businesswoman. She’s a real inspiration to me! She’s a shining example that you can do what you love and make a living at it, while at the same time making the world a better place.