Gaia: Traditional Foodways Revival

Traditional Food Revival

http://helladelicious.gaia.com — Mon, 14 Apr 2008 06:23:57 GMT

For those of you who are interested in these issues please follow the link to Traditional Food Revival, a social network for people who love living foods and who wish to share and learn more about our ancestor's food preparation techniques....

Mouth of Babes: demonstrating practical healthy food for baby

http://helladelicious.gaia.com — Tue, 04 Mar 2008 09:11:17 GMT

In this new series our stars Ruthie and Mikko will demonstrate practical and traditional food preparation techniques and how to fit them into a busy schedule.

We will start out with the basics of how to create food that is easily digested and assimilated into our bodies for maximum nutritional benefit and once we have these down pat we will move into more sophisticated and specialized areas of the huge variety of various cultures special foods.

We will be focusing on food for pregnant women and for toddlers and which foods are best for their brain and body development.

Please check out our Mouth of Babes project proposal and add your comments and support in whatever way that you can.

Food Futures Now: Sustainable World Report

http://helladelicious.gaia.com — Fri, 15 Feb 2008 02:15:57 GMT

By the Institute of Science in Society:

"How organic agriculture and localised food (and energy) systems can potentially compensate for all greenhouse gas emissions due to human activities and free us from fossil fuels."

Food Futures Now is an indepth report on the state of our world and what needs to be done and is written by Mae-Wan Ho, Sam Burcher, Lim Li Ching and others.

Definitely worth having a look at...

Re: Raw Dairy

http://helladelicious.gaia.com — Thu, 31 Jan 2008 00:29:28 GMT

On November 21, 2006 Glencolton Farms, Ontario, Canada was raided by twenty heavily armed guards for distributing raw milk. Consuming and distributing raw milk is illegal in Canada and many states in the United States of America.

Watch this video to get a taste of what large scale milk industry would like to have happen around the world to small local farms that are distributing raw milk. Mankind has consumed raw milk for thousands of years around the world. Does government have a right to tell us what we can and cannot put into our bodies? And once they begin where do they stop?

NAIS (National Animal Identification System)

http://helladelicious.gaia.com — Wed, 30 Jan 2008 23:51:04 GMT

"The National Animal Identification System ("NAIS") poses a serious threat to all farmers, ranchers, livestock owners, and companion-animal owners, whether they are organic or conventional, small or large, involved with animals for business or for pleasure. If it is made mandatory, every person with even one horse, cow, chicken, pig, goat, sheep, or virtually any other livestock animal on their premises will be required to register their homes and property into a database and subject their property and animals to government surveillance."

This statement was taken from the:
Farm and Ranch Freedom Alliance site who are fighting to save family farms and individuals from expensive and unnecessary government regulation.

Also have a look at the site Liberty Ark Coalition which is working to stop the NAIS. They describe their mission:

"The Coalition believes that the best solution is an entirely private, market-driven program, in which government involvement is limited to protecting citizens from fraud and abuse by corporate activity in the market place."

Re: Memories from Mimi

http://helladelicious.gaia.com — Mon, 10 Dec 2007 07:38:22 GMT

Hi from Mimi

I read your pod piece on raw milk and fermented foods and then I read your profile.
What a good thing to do, to bring back real food. Years ago, I heard someone say, “if you want to be healthy, eat what your grandparents ate:,

I grew up with real food. My Baba (Ikrainian) made sauerkraut and dill pickles). My parents canned and preserved food of all sorts. My Dad made the sauerkraut. The barrel used to sit in the kitchen until it got “ready” all fermented and foamy. I really didn't like it when I was a teenager and a boyfriend would come to pick me up for a date. Didn't want him to smell the “Kapusta”.

I get a sauerkraut delivery almost every day from my Yugoslavian neighbour. She has the barrel out on her balcony in the next apartment. I like to eat it raw with a splash of olive oil, and lots of pepper. Great as a side salad ,

My Baba and parents made dill pickles with NO VINEGAR. Lots of people say you can't make dill pickles without vinegar. My Baba would put a piece of real rye bread in each jar to help them ferment. No one died!

I would love to join in and learn more about the old food - I remember when a real farmer would bring fresh eggs, sour cream, buttermilk. to your house. I remember my mother putting milk on the sunny window to make it sour. Nowadays, milk doesn' get sour. It just goes baaaad! foul tasting.

What in heck are we really eating?
cheers,
mimi

Memories from Mimi

http://helladelicious.gaia.com — Mon, 10 Dec 2007 07:35:29 GMT

Wow! I have been getting the most beautiful stories from Mimi aka Soup Goddess about what her family used to do with making sauerkraut, dill pickles and whatnot and I have asked her permission to share these with the rest of you. Now this is exactly what I am talking about!

The good ole days!

Recipes

http://helladelicious.gaia.com — Thu, 06 Dec 2007 02:30:37 GMT

Please make sure that recipes posted here are the good ole fashioned type. We can find millions of the modern sort posted all over the internet!

We are looking for high butter, lard, tallow, coconut oil--good fat!! Recipes, no processed vegetable oils. And any recipe passed down through the family line about making lacto-fermented pickles from every culture, soured milk--you know...

Also bone broths, organ meat recipes--liver, gibblets, tounge...

Soaked grain and bean recipes. Not interested in any recipes using refined sugar and flour!

Any recipes using the so-called weeds and wild foods...

Recipes for homemade brews and wines...yummy!

Keep up the good work I will be posting more recipes soon in the meantime I suggest Sally Fallon's book Nourishing Traditions and Sandor Ellix Katz, aka Sandorkraut's book Wild Fermentation to start you off...

Re: Lacto-Fermentation

Tue, 04 Dec 2007 23:48:00 GMT

I have been culturing my own keifer for about a year now. When I get tier of it I put it in the refrigerator and let it sit. Or I freeze the grain until I need them again.
I have also been culturing my own Kombucha. It is pretty easy too. I started it with a bottle of kombucha drink that I bought at the health food store.
A good place for more info is www.gemcultures.com. They sell kiefer grains and other fermation culturs.
James

Lacto-Fermentation

http://helladelicious.gaia.com — Mon, 03 Dec 2007 21:10:18 GMT

This is something that is gaining great popularitiy and resurgence again, but there are many strains of cultures that have dissappeared or are hovering on the brink of extinction.

Home made sourdough bread, beers, pickles, keffir, relishes and other items top this list. Please share any of your favorite recipes here or sources for where to get ancient cultures.

Raw Dairy

http://helladelicious.gaia.com — Mon, 03 Dec 2007 21:00:53 GMT

Back in the 20s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today's milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.

More information on this subject and how to get involved can be found at the campaign for Real Milk.