There’s nothing like a gathering of like-minded people – especially when the get-together includes delicious foods created with highly nutritious ingredients. When it’s a meeting of Weston A. Price Foundation chapter members, participants share deep commitment to foods grown to restore the environment, cooked and baked to boost flavor and health.
Cattle grazing lush pastures
These are the hallmarks of the monthly meetings of the Minneapolis/St. Paul chapter of the Weston A. Price Foundation, one of approximately 600 chapters worldwide. Held the second Saturday of each month, the Minneapolis/St. Paul meetings are organized and led by Becca Griffith and Susie Zahratka. Chapter members and guests travel from around the metro area to share a potluck, hear a short program, and purchase locally-produced vegetables, fruit, free-range chicken and eggs, wild-caught salmon, grass-fed beef, and pastured pork and lamb from local farmers.
I trust you’ll enjoy this Deep Roots Radio interview with Becca. And I hope you’ll look for the chapter closest to you.
Weston A. Price Foundation's Sally Fallon Morell: the need to regain childhood and adult health with traditional foods, cooked right
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I usually introduce these Deep Roots Radio podcasts by saying that I hope you enjoy them.
Well, this time I’m taking the extra step to encourage you to listen for the sake of your health, and for the critical dietary needs of every infant and child within your circle of influence.
Over the last few years, news reports have pointed to research debunking long-held food “truisms”: that butter is bad, oils are good, red meat leads to heart failure, cholesterol will kill you, wine is a no-no, children should eat low-at foods, fat is what makes you fat, etc. What we’re learning now is that eggs are good, butter is better, pastured livestock provide critical nutrients, sustainably-produced lard is healthful, we need cholesterol to heal, it’s sugar that leads to obesity, we need to eat some salt, and more.
Bone broth & sourdough bread
In this Deep Roots Radio interview, Sally Fallon Morell, founding President of the Weston A. Price Foundation, explains how her organization taps science and provides cooking instruction to bring traditional foods and their preparation back into households all over the world. Yes, there is lots of scientific research pointing to the life-long benefits of eating like our great-grandparents did.
You can find a wealth of information – documentation and cooking techniques – on the Weston A. Price Foundation website, www.westonaprice.org; in their quarterly journals; Sally Fallon Morell’s books; and at the Foundation’s annual meeting – WISE Traditions – being held in Minneapolis, Minn., November 10-13, 2017.
Sally’s books include:
– Nourishing Traditions: The cookbook that challenges politically-correct nutrition and Diet Dictocrats (2000)
– Eat Fat Lose Fat (2005)
– Nourishing Broth (2014)
– Nourishing Fats: Why we need animals fats for health and happiness (2017)
In 2009, Sally and her husband Geoffrey bought a farm in southern Maryland. P.A. Bowen Farmstead is a mixed-species, pasture-based farm producing award-winning artisan raw cheese, whey-fed woodlands pork, pastured poultry and pastured eggs.
Sally holds a B.A. from Stanford University, and an M.A. from UCLA.
It was a pleasure to converse with Sally, and I look forward to meeting her at the November conference. There’s still time to register.
The benefits of sourdough breads of ancient grains w Therese Asmus
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I hope you enjoy this Deep Roots Radio interview with Therese Asmus, of Artistta Homestead, is a long-time baker and teacher dedicated to the nutritional and flavorful benefits of sourdough breads made with ancient grains. She shares research and insights into the nutritional differences among ancient grains and contrasts their digestibility with commercially varieties.
Loaves made with ancient grains
She says many customers who can’t tolerate goods baked with conventional varieties can now enjoy bread again. Sylvia
Jennifer McGruther - pulling traditional, highly nutritious and delicious foods back into today's kitchens...beautifully
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Here’s the podcast!
You want to eat delicious, healthy foods. You want to get back to what’s real, and you want to do it yourself! But you’re not sure where to start, and you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Based on sound science, as well as time-tested approaches, Jennifer’s book will guide you back to great taste and high nutrition. In this Deep Roots Radio interview, she explains how you can do it!
Bringing traditional health and taste back into cooking
I get it: you want to eat healthy foods. You want to cook delicious meals. You want to get back to what’s real, and you want to do it yourself! But you’re apprehensive about where to start. And you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Tune in today as we chat about the cookbook and the thinking behind it. She makes fermentation, slow cooking and the principles of the Weston A. Price Foundation “do-able”.
What: Deep Roots Radio interview with Jennifer McGruther, author/blogger of The Nourished Kitchen
When: Saturday, Feb. 21, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live on WPCA Radio 93.1FM and www.wpcaradio.org
