CHEESESLAVE

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…

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…

OK seriously, this is the most beautiful thing that has ever come out of my kitchen. Real sourdough bread, fermented for almost 24 hours. The perfect combination of delicious and digestible. And one of the very best vehicles for pastured butter.

Finally! The post you’ve all been waiting for. Yeah, it’s nice to look at pictures of a Hawaiian vacation, but what we all really want to see is the food.

So here it is without further ado — what I ate on my Hawaiian vacation.

I’ve got another great holiday giveaway for you today. Julie from Cultures for Health is giving away an Excalibur 4-Tray Dehydrator! The retail value is $120 (actually it’s worth more than that because Julie is throwing in free shipping).

Right after I got my copy of Sally Fallon Morell’s Nourishing Traditions cookbook, my first two purchases were a bunch of starter cultures (kombucha scoby, sourdough starter, yogurt starter, kefir grains) and an Excalibur dehydrator. Little did I know the dehdyrator would be one of the best investments I ever made on my journey of cooking traditional food.

I’m so excited to finally announce the winners of the giveaway for my new menu mailer, CHEESESLAVE Menus By Mail. Sorry for the delay — I’ve been ridiculously busy ever since the WAPF conference last week. And it took a bit more effort to set this up than I anticipated.

Thanks to everyone who entered the giveaway. Including entries I got at the conference, we had nearly 400 entries!

Humans have been sprouting, soaking and fermenting grains for thousands of years. Every culture around the world that subsisted on grains has used some sort of soak or fermentation.

Doesn’t that blow your mind? Every culture. And we wonder why we have so much gluten intolerance today.

UPDATE: The giveaway is now closed.
Whew! Am I ever busy these past few weeks. It’s been a lot of work prepping for the Weston A. Price conference. I have lots of irons in the fire and am so excited about all the ways I’m going to be helping people in the new year.
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