Sometimes I wonder why so many of my pet milk friends don't share even a tiny bit of my passion for our food freedoms. Then I realized that maybe they aren't reading the same articles I am reading and would get all fired up like me if they read articles like this one. It is my fault for not sharing the really important stuff. I will endeavor to do better.
http://hartkeisonline.com/2009/11/20/georgia-man-dares-agricultural-commissioner-to-seize-his-raw-milk/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+HartkeIsOnline+%28Hartke+Is+Online!%29
Monday, November 23, 2009
Sunday, November 22, 2009
Simple Heritage Roast Turkey
Just in time for the holidays, here is an easy recipe for a fabulous turkey. Don't forget to add cultured side dishes to your meal to make it complete and easy to digest.
1. At least four hours before roasting, rub turkey inside and out with sea salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.
2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.
3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.
4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.
5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.
Serves 8-12.
Recipe compliments of NY Times.
Simple Heritage Roast Turkey
Ingredients:- 1 - 12-18lb Turkey, thawed with giblets and neck removed
- 3 tbsp sea salt
- 1.5 tbsp black pepper
- 1 medium onion, quartered
- 1 medium apple, halved
- 8 sprigs fresh thyme
- 4 tbsp butter, cut into four pieces
- 2 stalks celery, cut in two or three pieces each
- 2 cups turkey broth, water or a mixture of half water and half apple juice
1. At least four hours before roasting, rub turkey inside and out with sea salt and pepper; refrigerate. Remove from refrigerator 45 minutes before roasting. Heat oven to 425 degrees.
2. Set turkey in roasting pan fitted with a V-shaped rack. Slip your fingers under skin to loosen it. Rub butter over breasts. Stuff vegetables, apple and thyme into cavity. Tuck wingtips under bird.
3. Pour broth or water into pan, around bird. Put turkey in oven and roast, uncovered, for 30 minutes. Reduce heat to 325, baste turkey with pan juices, cover with a foil tent and return to oven. Cook for another 30 minutes. Remove foil, baste again and place foil back on turkey. Cook for 30 more minutes. Remove foil.
4. When turkey has roasted for a total of two hours, insert a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer. (Do not let thermometer touch bone.) Thigh meat should reach no more than 165 degrees. Juices should run clear. (If bird is larger than 14 pounds, keep foil on longer and begin checking meat temperature at two and half hours.) To assure perfectly cooked white and dark meat, you may remove bird when meat thermometer shows thigh temperature at 155, then remove legs and roast them separately for another 15 to 30 minutes, depending on size of bird.
5. When bird has reached desired temperature, remove from oven and let rest for at least 30 minutes, covered in foil and with a damp towel on top of foil, to retain heat and allow juices to return to meat. Remove foil and towel and serve.
Serves 8-12.
Recipe compliments of NY Times.
Thursday, November 19, 2009
Why there is no cure for cancer
The paraphrased quote from Watson (of Watson and Crick, discoverers of DNA), now in his 80s, sums up perfectly why the cure for cancer is so elusive:
"The cure for cancer ... is being exploited ... for the longevity of the research ... because so much of science is ... financially committed ... and ... dependent on it."
"The cure for cancer ... is being exploited ... for the longevity of the research ... because so much of science is ... financially committed ... and ... dependent on it."
Tuesday, November 3, 2009
I love a good Blog - cookusinteruptus.com
I stumbled upon this blog on one of my many message boards. It is written by Cynthia Lair...here is her bio and the link. (She has an amazing recipe for cooking Kale!)
http://cookusinterruptus.com/index.php?video_id=25
Cynthia Lair (Cynthia Lair) - Author, faculty member (Bastyr and UW), speaker,
actress, improv artist.
Cynthia is a fresh local organic nutrition educator and cookbook author. She
lives with her husband of 25 years, Steve. Shortly before the economical crisis
he decided to cut the umbilical paycheck and go free-lance. Their daughter
Jane, has moved back into the nest with her 5-year-old son Joaquin in tow. She
doesn't have a job yet but dreams of her band making it big. Or maybe just
getting a catering job. Keeps things lively. Recently Steve's dad, Ward, came
for a visit. He doesn't like to be alone and his wife Doris seems to be on an
extended vacation. We're not sure where Steve's friend Darrell lives. At least
he can fix things.
So without a steady stream of income and more mouths to feed, Cynthia agreed to
do a web cooking show in her home. Family life proceeds as usual during
shooting, sometimes Steve, Jane, Ward or Darrell pitch in but mostly they
interrupt. There's not much money in the mattress (or the 401K) but we're
saving the world, one recipe at a time. And around the house, both the plot and
the sauce thicken.
------------------------
"This is a really silly, but totally informative cooking show online from
Cynthia Lair, the author of a great cookbook, Feeding the Whole Family . "How to
cook fresh local organic whole foods despite lifes interruptions " is exactly
what I need! The short instructional videos are fun (and funny!) and the food
quickly comes together while life happens around Cynthia, her "husband," Steve
and their "daughter," Jane. She provides full meal menus on the website, both
meat and vegetarian options, and I know from her cookbook that they will be
healthy AND full of flavor." -from Dawn at The Sustainable Table
http://cookusinterruptus.com/index.php?video_id=25
http://cookusinterruptus.com/index.php?video_id=25
Cynthia Lair (Cynthia Lair) - Author, faculty member (Bastyr and UW), speaker,
actress, improv artist.
Cynthia is a fresh local organic nutrition educator and cookbook author. She
lives with her husband of 25 years, Steve. Shortly before the economical crisis
he decided to cut the umbilical paycheck and go free-lance. Their daughter
Jane, has moved back into the nest with her 5-year-old son Joaquin in tow. She
doesn't have a job yet but dreams of her band making it big. Or maybe just
getting a catering job. Keeps things lively. Recently Steve's dad, Ward, came
for a visit. He doesn't like to be alone and his wife Doris seems to be on an
extended vacation. We're not sure where Steve's friend Darrell lives. At least
he can fix things.
So without a steady stream of income and more mouths to feed, Cynthia agreed to
do a web cooking show in her home. Family life proceeds as usual during
shooting, sometimes Steve, Jane, Ward or Darrell pitch in but mostly they
interrupt. There's not much money in the mattress (or the 401K) but we're
saving the world, one recipe at a time. And around the house, both the plot and
the sauce thicken.
------------------------
"This is a really silly, but totally informative cooking show online from
Cynthia Lair, the author of a great cookbook, Feeding the Whole Family . "How to
cook fresh local organic whole foods despite lifes interruptions " is exactly
what I need! The short instructional videos are fun (and funny!) and the food
quickly comes together while life happens around Cynthia, her "husband," Steve
and their "daughter," Jane. She provides full meal menus on the website, both
meat and vegetarian options, and I know from her cookbook that they will be
healthy AND full of flavor." -from Dawn at The Sustainable Table
http://cookusinterruptus.com/index.php?video_id=25
Sunday, November 1, 2009
Whats4Eats
Thank you, Angie (of Angie's Cultured Veggies) for sharing this wonderful website. The first page reads: "Whats4Eats is a celebration of the various cuisines of the world. Cook your favorite ethnic foods with recipes from Algeria to Vietnam. Searchable by cuisine, recipe name, ingredient or method."
Ha, it even has a category for "Comfort Foods". Click this link and have fun, fun, fun.
Below is Angie's email to me about the site.
Cynthia,
Dr. Price would have liked this! Here’s the link to the site I told you about. It’s done by a chef that has traveled the world. You can search by region, country, culture, meal time, holiday…you name it! This is an awesome tool for homeschooling - we can make meals to coordinate with our history and geography lessons! There are interesting things to learn and try here no matter what our ages or educational status…
I’m imagining an WAPF chapter international meal party – as long as everyone makes their dishes traditionally nourishing, of course!
Bon Appetit!
Angie
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