Turkish Eggs: Simple, Healthy, Cost Effective Food. For Everyone.

The world of Real Food has become a very confusing environment lately. In fact, I am having a hard time keeping track of all the changes and frankly getting tired doing so because it all seems to be based on flight of fancy!

There is Paleo and Primal, Raw, Vegan, Vegetarian, Blood Type diet, Slow Carb, Low Carb and everything in between and everyone is fighting with each other about what you should eat! Some people say avoid carbs (they are in everything from fruits and veggies to grains), others say avoid sugar, even in fruit – or only eat fruit on an empty stomach, or only eat sugar with fat and protein to keep insulin levels in check! So which is it? Lately too, I see the demonizing of olive oil to endorse butter and lard- Olive oil which has been around as long as butter at least and a staple of all Mediterranean diets for millennia. Why can’t we just say they are all good fats? It is enough to make you completely crazy. I don’t believe in cutting out whole food groups. Our ancestors didn’t, why should we? I guess that is why I follow WAPF for the most part, because it is a very balanced diet that makes sense.

For my own example sometimes when I talk to people who are Paleo about health issues, they seem to immediately assume that because I eat dairy, that is my problem and negate all the other eating habits I follow that are virtually the same as theirs. But, I have 100% northern European DNA and because my ancestors have a long history with dairy animals (at least 10,000 years – as this is when cattle were domesticated) our genes actually mutated to be able to consume and digest dairy! So if I want to eat like my ancestors, dairy is going to be a cornerstone of that diet. It is literally my birthright to do so.

I have a gluten allergy and have a hard time digesting grains. So I don’t eat many of them, although the ones I do eat, I eat a good amount of, like buckwheat. If I could eat wheat I would (I can get wheat and spelt locally. But coconut flour, which I love and eat often, is not at all local – so I struggle with that).

I don’t think wheat it is killing the world. In fact, as I have been discussing all over the web in recent weeks, Italians (and likely others, although Italy is what I am familiar with) eat copious amounts of it in the 2 mainstays of their diet – pasta and bread and have a very healthy population. In fact, Sardinians, are some of the longest lived peoples in the world! So how does that jive with the whole wheat as the grim reaper argument? There has to be other factors, like variety of wheat, the co-mingling with GMO crops, pesticides and the like.

Lots of paleo folks out there eat coconut oil and coconut flour, but what caveman was producing those items for their diet? So many questions and not enough answers.

I don’t have the answers, but I don’t think anyone does at this point.

So what the heck DO you eat? I eat whole FRESH foods, much of which I raise or grow myself or buy locally. I don’t eat packaged or processed foods or artificial sweeteners. I stay away from GMOs and MSG. I watch my sugar intake and if I have chips or something like that, I make sure they are organic. I make sure to have a balanced diet – I eat from all the food groups. I take care in cooking and preparing meals. I never eat fast food. I eat a lot of fermented and cultured foods to promote digestion and keep my gut healthy. I enjoy my food. I care about where is comes from, how the animal lived or how the plant or grain was grown before it came to my plate. I am a conscious consumer. I think these are all important things, in fact more important that the specific foods you are eating. So long as you are paying attention to the rest you are likely much healthier than the majority of the people out there.

It has come to me that a lot of people seem to treat food habits like religion these days. But the reality is, there is no simple answer, there is no magic bullet. Our world is so toxic these days from chemicals, pesticides, GMOs, additives, preservatives, pollution, etc. that we cannot expect to have the same health that our ancestors did and sometimes we cannot reach optimum health on food alone. Many in the Real Food culture give people the impression that if “you just do it right” you will be a perfect human, free of health issues, as energetic and strong as a superhero, popping out babies left and right, etc. But I don’t think that is reasonable for many of us. Some of us need extra help along the way – supplements and what not and there is no shame in that.

Some of us don’t do well with gluten or a lot of sugar and grains and for a lot of us it is because our bodies need to heal. Maybe in time we will be able to have those things again as part of a balanced diet. So please don’t be harsh with us about our choices, be compassionate, try to help but be kind, many people deal with all kinds of food issues and can easily be triggered by these kinds of arguments over what is “right”. Right for who? For you? Great, go with it, but please stop insinuating that your way is the only way or the BEST, because I can probably find just as many people who say it isn’t for them! Please get off your pulpit, preaching to everyone. There is DNA, environmental factors, stress, physiology, lifestyle to consider in every single person when trying to decide what is best to fuel their individual bodies.

STRESS is the real enemy and stressing about how to feed yourself, one of the fundamental blocks of life will be a struggle every day, several times a day if you can’t come to some sort of peace with it all. Provided that you don’t have an allergy, the stress of this will kill you faster than carbs, dairy or whatever is the taboo food of the day.

What do you think?

I want to finish this post on a high note and give a good example of simple, easy to prepare healthy food. This recipe comes from (but slightly modified) the cookbook Primal Blueprint Quick and Easy Meals. This just goes to show that although I don’t follow a particular diet, that I do find a lot of good recipes in the cookbooks! Plus, the original recipe calls for a dairy product which I find interesting! One thing I will never be is dogmatic about food! I love and adore food, but it is not my religion.

Turkish Eggs (adapted from Primal Blueprint: Quick and Easy Meals)

INGREDIENTS:
¼ cup plain full fat yogurt
1 large garlic clove, finely chopped
1 egg
2 TBS butter
Sprinkle of dry thyme
¼ tsp hot paprika
Pinch of salt

METHOD: Stir yogurt and garlic together and spread on serving plate. Fry the egg in 1 TBS of butter. At the same time in a small saucepan or butter warmer melt the other TBS of butter and add herbs and spices. Turn off heat when butter starts to sizzle and brown. Place fried egg on yogurt and drizzle with butter mixture.

I really want to take a moment to thank all of my readers and blogging friends for your support this year, both on this blog, as well as through Facebook and Twitter! As social media grows, it seems more of our interactions together take place on other websites, for example my Facebook page and Twitter account has amassed so many followers, I am just astounded and overwhelmed. I have really enjoyed getting to know many of you this way! Thank you!

It is hard to believe another year of blogging has gone by! Getting these posts together every year is always a great look back on all the wonderful food we have enjoyed. I hope all of you reading this also had a great 2011 and are all looking forward to 2012! Here are the top 10 posts from this year. If you enjoy something that I post, please click the “like” button at the top, to “like” it on facebook, also feel free to tweet about it or leave me a comment. This is very helpful to me to know what kinds of posts you all want to see!

Please leave a comment and let me know what kinds of posts you would like to see on this blog in 2012! Happy New Year!

NUMBER 10: Breakfast of Champions and my First YouTube!

Number 9: The BEST Gluten-Free Pancakes EVER

Number 8: Drying Apples For Winter Storage

Number 7: Raw Avocado Chocolate Pudding

Number 6: Coconut Milk Panna Cotta Parfaits

Number 5: Musings on Homesteading

Number 4: How to Make Kefir at Home…and Why You Should!

Number 3: DIY Holiday Gift Series: Dairy-Free Decadent Chocolate Truffles

Number 2: Making Yogurt at Home: Filmjölk

And your favorite post of 2011: Number 1: Got Raw Milk? Food Freedom Fighters!

WARNING: the next few weeks will be possible SPOILERS for family and friends.

(Venetian Biscotti: see recipe link at end of post)

This is going to be one of those posts. I decided a few years ago that I was literally done with the stress of holiday shopping. DONE. There were some things in my personal life going on at the time that lead me to re-evaluate the whole idea of gift-giving and the true meaning of the holidays- who I spend time with, or effort on and why. Do I spread myself thin and my wallet on people I am obligated to or do I give, truly give something meaningful to those who matter most?

Maybe that sounds trite because I am sure in the frenzy of the holiday season people often evaluate why they are throwing themselves in the fray, literally putting themselves in harm’s way (have you seen the youtube videos of Black Friday stampedes???) and for what, to get some piece of plastic, electronic or otherwise, usually made in another country (taking away jobs from the USA, or your own country, wherever you may live) to give to someone many times under feelings of obligation and with a lot of stress – financial or otherwise because we feel like we have to in order to make someone happy? This was not the road to holiday happiness for me.

(Pfeffernusse Shortbread: see recipe link at end of post)

OK, now I am starting to get all ba-hum-buggy, which is so far from my intent. I am full of the holiday spirit! But really this kind of gift-giving, which inevitably includes hours wandering around shops and shopping malls searching for inspiration, for a gift to give someone I love to show them how important they are to me, was always a fruitless act. These kinds of gifts have no soul. I don’t know where they were made, or by whom, or under what conditions. I don’t know if they are full of materials that might end up harming the person, even on a small level. Is this how I show my love?

This is not to say I don’t have electronics in my house or I don’t enjoy modern conveniences because I do, but the question is, is this the right kind of gift to give someone in this instance? The season of giving is about that – to give of yourself, to show appreciation, love and compassion for your fellow human, not to get caught up in the materialism that really ends up in a pile forgotten with all the other “toys” of previous years. Is all that stress worth it? Roberto and I even stopped giving gifts to each other, and decided instead to spend the time and money just being together, taking a small trip to Quebec (we are lucky enough to be able to drive there!) to enjoy the beautiful scenery, snowshoe and eat really good food together. It is also my birthday in December, so we do 2 for 1! What more could we ask for than a few quiet days together to connect before the hubbub of the holidays?

(Rosemary Herbal Honey and my official taste tester! : see recipe link at end of post)

In that same vein I decided a few years ago, that I was going to either buy gifts locally or handmade from artisans that I could meet, or at least get to know online, talk to them about their products, etc. and I was also going the route of handmade gifts. Treats which are good for my recipients that will hopefully bring them some cheer, a little bit of comfort and joy during the holiday season. Something to nourish the soul, the spirit, something I could make with my own hands, putting my intention into it, intentions of love, gratitude and peace, because really this is the gift I want for my loved ones, near and far.

I decided to opt out of the craziness and share the fruits of my labor and my joy of creating food for people and enjoying every minute of it!

I also had to be realistic about who would be the recipients as well. It couldn’t be a ton of people, or everyone that I know and care about, so as not to overwhelm myself or my wallet because again, this is not what holidays are for. This is the hard part. I have to remind myself constantly of this, that I am only human, that there is only so much time in the day, etc. because I often catch myself wanting to fall back into old patterns of “getting a little something” for someone to show my appreciation. But that is not realistic.

So, I am also a huge fan of the holiday card exchange! Honestly getting a card in the mail from a friend far away is like getting a big hug and is better than any $5 or less trinket they could buy me and I believe my friends don’t deserve another little piece of non-descript holiday trinket they then feel bad about throwing away. In fact some of my favorite gifts of times past have been from relatives or friends that are items of theirs that I have always loved and they gift it to me (what an honor, what love!). Or just time spent with loved ones- good food, laughter and fun times together. That to me is THE BEST gift in the world.

So for this reason, I want to share with you some really wonderful and economical DIY Gift ideas over the next few weeks. Gifts, treats that are truly from you, something you put fore-thought, time, effort and love into. I would be surprised if your loved ones don’t love and appreciate these gifts all the more, even if they are unconventional, and I would bet they will look forward to them each year, something truly special and from the heart.

(Fruit and Nut Drops: : see recipe link at end of post)

To get you started are some ideas from last year! A whole series of cookies!

*Note: not all of my DIY food gifts are gluten-free, since my recipients are not gluten-free. Another thing about gift giving is give what you think your recipients will enjoy, not necessarily what your dietary restrictions are. That said, all recipes are using whole food ingredients.

Pfeffernusse Shortbread (Gluten, Sugar and Egg Free)

Venetian Polenta & Sesame Biscotti (Gluten Free)

No Bake Fruit and Nut Drop Cookies ( Gluten-free, Dairy-free, Egg-free)

Assorted Biscotti

Lavender Limoncello La Befana Stars

Herbal Honey

* Be sure to click on the DIY Holiday Gift Series tag to see all the posts in this series!

GOT RAW MILK?

As I write this, it has been almost 40 hours since I consumed anything but raw milk and water. I am still alive. No stomach pains, no headaches, no indications to tell me that this hotly debated food item has damaged me in any way, the fact is, I feel completely nourished and as normal as I would any morning at 10:30 AM. I am not starving for food, but getting hungry, I have normal amounts of energy and I am in a good mood. From all the anti- raw milk campaigns out there, you would think at this point I would be in a hospital bed somewhere, or at the very least, having a case of the runs. I even had dental surgery yesterday, so I guess I did in fact consume Novocaine, but even with all that, I am feeling A-OK.

I took a little break, and am now eating some lunch, my first meal since the fast. I had to think a little. Fasting for ideological reasons is something I have never done before and I wanted to understand for myself why I felt so compelled this time. I am no stranger to activism. I have been to numerous protests in my life, I have gone out of my own comfort zone to assist and to help those who are fighting their own battles and needed help with chores and daily life . Being an activist, especially when you are fighting for your life and livelihood is a full time job because without your life and livelihood, well, you can take it from there in your own head. In the past I have been an activist for large global issues, and issues that impact others strongly, although not much direct impact on me. But this time, with raw milk, it really hit home.

Dear friends of ours are raw milk (among other things) farmers and I drink their milk every day. If that wasn’t enough of a reason to get involved, there is also this crazy idea, a dream of ours to produce and sell dairy products, like cheese, and fresh dairy, like yogurt, kefir and buttermilk, things that have been nourishing our bodies for the past several years, and which we rely on heavily for our continued health. But you know what? I am scared to death to begin a business like this in the US. Land of the Free, my… I have had to ask myself many times these past months, is it worth it? Maybe I should just make it for our own consumption and not sell it to others. I don’t want to do jail time over cheese and milk, as so many others have. Artisan products, like raw milk cheeses and other products have been under attack by the FDA for months here in the US. If you don’t believe me, check out this, this and this.

In a world where small family dairies can be put through that, and yet cigarettes are sold at every gas station, GMOs are not labeled despite the fact that 80% of Americans are asking for labeling practices, where ground meat is sold in stores with ammonia in it and Cargill can poison thousands with salmonella contaminated food, and yet remain in business with a slap on the hand, and a VOLUNTARY recall, all the arguments about raw milk laws and safety are “udderly” ridiculous and completely unconvincing. It is about money friends, not safety. Who benefits from not allowing people to eat healthy nourishing foods but large food corps, and dare I say pharmaceutical companies gaining off the sickness of our nation. I am sorry but the masses are not sick and overweight and getting diabetes from drinking raw milk. It is also about our freedom and health. To read more about these discrepancies between small farms and large food corps and “food safety”, this is a great article.

“The Cargill recall and Rawesome raid provide a glaring example of the problems with our food system. Cargill had known that its factory had salmonella – it just hadn’t reached actionable levels, they thought. One person died and dozens became ill before Cargill initiated a voluntary recall.Compare that to what happened at Rawesome, [where] not one person has ever claimed to have gotten sick…the government came in with armed officials, confiscated tens of thousands of dollars’ worth of food, and put three people in jail.” ~ Judith McGeary, Esq

I am an empath. It is all too easy for me to imagine myself in someone else’s shoes, so often times people may think I get too emotional over certain subjects, especially when they don’t involve me, directly. But I don’t see the world that way, to me we are a holistic whole. Each little issue a microcosm of the whole. My reality is I see no difference between a man I have never met, Michael Schmidt, and our friends down the road who feed us, care about the health of others and do the best they can to supply healthy foods to their community, providing a service, a labor of love. They have family and friends that support them and many customers. They are just like Michael Schmidt. When we stand up against one person’s injustice, we stand up for all of those we love and care about.

So who is Michael Schmidt? Michael is a dairy farmer in Ontario, Canada. He has been providing safe and highly nutritious raw milk to informed buyers who have consented to purchase his product. The Canadian government has made it illegal for him to sell the milk and he just entered his 4th week of a hunger strike (consuming nothing but water). All he wants, a personal one-on-one chat about raw milk policies in Canada with the Premier, Dalton McGuinty. One talk and the strike will end. Michael has been fighting with the Canadian government for years, and it has come down to this. All he wants is to be heard. The people of Canada have rallied behind Mr. Schmidt, calling out to Mr. McGuinty to speak with him. Isn’t this why we elect officials, for them to execute the will of the people? I think it is time for Mr. McGuinty to do his job.

Lest you think this is all about raw milk, let me tell you, raw milk is the tip of the iceberg in the land of food freedom and food freedom fighters. It is about upholding that right which is yours, inherently to consume the foods you want. Raw milk is just the hot topic these days; it is the issue on the battle field. Last year it was NAIS (National Animal Identification System) and the Food Safety Modernization Act and maybe next year it will be fighting Monsanto on the issue of saving seeds. When you see all the “food” in the grocery stores, products lining the aisles full of additives, preservatives and chemicals, and these products are sanctioned by the government and regulatory branches, it just tells you that the government cares very little for the health and safety of the people. When you see them going through such pains and efforts to destroy small farms and businesses, you begin to understand what a threat they see these farms and food producers to their bottom line. This is not about safety, it is about money.

I don’t want to hear one more word from the government about world hunger until they start letting farmers feed people again. Most farmers sell GMO corn and soybeans, that don’t even feed people, mostly because they can earn a better living wage, and there are not so many restrictions. That is unimaginable.

It just makes you think…We just returned from a family trip back to Roberto’s Homeland, Sardinia. Sardinia is in the midst of a beautiful revitalization. The government wants people to continue sheep and goat farming; the government encourages young people to continue its ancient traditions and livelihoods. There are programs, and monies given to people who want to start a farm, take over an old one, and make cheese and other farm products or to start an Agro-Turismo. Look at that in comparison to prospects here in North America. Places where you need teams of lawyers, and armed guards (well maybe not that extreme yet) to make farm fresh products and sell them to your neighbors, friends and community without ending up in jail.

I really don’t want to get into all the legalities, because at the end of the day feeding yourself, growing food, and choosing what you put in your body is our birthright and we have been executing that right for millennia. It is an inalienable right (not a privilege)as a human being that should never come into question. Sometimes our government officials forget this, and so we have to be there to remind them and defend that right, lest they try to take it away. What you choose to eat has nothing to do with government, and clearly it shouldn’t as they have done a great dis-service to us where we have allowed them power. Many of the things they do regulate and approve for human consumption, like food and drugs kill people every day. Raw milk does not kill people every day.Even if that were not true, and all food they approve is safe, sometimes laws need to be changed. Raw milk laws may be out-dated. They started in a time where more and more people moved to cities and brought their animals to the cities too, and sold milk in open air containers in filthy streets. Maybe these laws need to be re-evaluated before people start losing their lives over outdated laws.

And if you think raw milk is not safe, check this out: “Using government figures for foodborne illness for the entire population, Dr. Beals has shown that you are about thirty-five thousand times more likely to get sick from other foods than you are from raw milk,” click here for the rest of the article .

Keep fighting the good fight Micahel! We support you! We have your back!

It has been a very humbling few days for us, here,  in the wake of tropical storm Irene. We have been reminded once again that Mother Nature is a powerful force and once she gets rolling, no one, no human, no machines, no technology can stop her. Living in Vermont, we have been getting a lot of heartfelt and concerned messages about how we weathered the storm, and I am happy to say that we were extremely lucky and are all OK.

The animals, homestead, buildings, and even the garden came out of the storm with no damage. We are very grateful to have been spared and at the same time feeling devastated  for our fellow Vermonters who were not as fortunate. It broke my heart watching videos of  Irene’s  devastation in Wilmington, a town we lived very close to 5 years ago – the river rose so fast and most of the town was left underwater. One woman was even swept away by the rising waters while her boyfriend could do nothing but watch.

I got a message from my best friend Liz, who weathered Irene in NYC, she was feeling really sad about Vermont when she heard about all the terrible flooding here. Through her visits to see us, she has come to know Vermont as a friendly yet hard-working place, full of mom and pop stores where people talk to you like you are a human being with smiles on their faces. Yes, that is Vermont, and because this way of being is so akin to the people that live here, it means that those in need aren’t going to have to look very hard for a helping hand.

I have to say though, as Irene was bearing down on us, and state officials were telling us to prepare for the worst, I was so thankful for all the canning and preserving I had done throughout the summer. I was thankful to the garden, and to the chickens, both for eggs and meat. This is the first time we actually really NEEDED to be prepared for something major, and it was nice not having to worry about that, on top of all our other preparations.

I was also thankful for social media – through facebook and twitter (amazingly we did not lose power!) I was able to keep tabs on the storm and what was happening in our local area. We heard about evacuations in nearby towns at midnight yesterday morning – and learned about a website where we can see all the road closures in the state. Vermont Transportation Agency officials stated that every major road across the state has some kind of damage, and many town roads are facing much worse.

So on that note, as Autumn is starting to make itself known here in the North Country, I am going to be taking a bit of a break from blogging during the month of September. There is a lot going on and life is sort of taking over at the moment, which right now is definitely a good thing. Especially in light of terrible events that have happened over the last few months, I am concentrating on slowing down a little and spending time with family. It is all good stuff, so nothing to worry about. I have arranged for some of my favorite bloggers to fill in for me in my absence. I know you are going to enjoy their posts, and I will be back with new blog posts in October!

Today is a very exciting day for me; one of the posts I wrote for my homesteading blog was featured on the blog of one of my personal heroes today, Gene Logsdon’s blog, The Contrary Farmer.

I am really in awe right now and truly honored. Gene, along with Wendell Berry and David Kline, among many others, notably, Joel Salatin, are such amazing and down to earth (literally, in so many ways) advocates for the agrarian movement. Their writing has inspired and taught me so much. So to have my writing featured on a blog of Gene’s writings is well, just WOW.

Thank you so much to Dave Smith and Gene Logsdon for featuring my post! If you want to follow my homesteading adventures, please check out my blog Got Goats? – we are on facebook too and would appreciate if you could “like” us! THANK YOU!

Delicious Maple Smoked Bacon and Pork Loin

Before I get to the “meat” of my post, I want to give a great big THANK YOU to Rachel and the team from ThriftCultureNow.com for featuring me and this blog, as the Thrifty Blogger of the Week . You can follow them on facebook and get their Thrifty Tip of the day, on their facebook page I have to hand it to Rachel for painting me, the blog and our lifestyle in such a wonderful way. So please check out the article, and their website for more great info!

So last week, I shared with you a comprehensive post about breaking down a whole pig into useable parts, the genius of my friend Cole Ward, The Gourmet Butcher (who was also nice enough to give me a shout out on his blog, recently) and the making of fresh sausages.

This week in my Value Added Products class at Sterling College, our instructor, Chef Anne Obelnicki showed us about the art of curing, fermenting and smoking meats. We pretty much used up the rest of the pig yesterday. It was a long day – 10 hours of standing, cutting, simmering, mixing, grinding and stuffing in a hot and humid kitchen. I totally lost count of how many times I washed my hands in the first 5 minutes.  When I got home around 7, Roberto had dinner ready. I scarfed it down and went to bed shortly after. Dealing with a whole animal, even when you break it up into two days, is hard work, but it is also FUN. You get such a huge feeling of accomplishment from the whole process! Plus it is really fun working with a few other people feverishly to get it all done!

Yesterday we hot smoked the maple bacon and brined pork loins we started curing last week. We also smoked the hocks and the bones. Nothing on this pig went to waste. We trimmed the jowls to start curing guanciale and used the second shoulder to make fermented sausages – spicy sopressata and hunter’s loop. We also made another brine for the 2 hams – we injected the brine first and then placed the hams in the leftover brine to continue curing. These products will have to ferment and cure for several weeks, so I am not sure I will be able to taste the outcome. But the preparation was an education in and of itself, and has led to a lot more questions for me, mainly about the use of nitrites.

“Pink Salt”, spice blend for spicy sopressata and wood chips soaking

I guess it is a good thing that I don’t want to make sausages for a living, as Roberto and I have been avoiding foods with nitrites for several years now. I did a lot of reading this week about charcuterie, and it seems that if you are going to age anything that will not be cooked at some point, nitrites are used.  For example, you don’t need nitrites to cure bacon, since that will be hot smoked once it has cured. But you do use nitrites to make salami, sopressata and various other cured meats that will not be cooked.

Apparently nitrites are naturally occurring and can be found in dirt, rocks, etc as well in an abundance of vegetables, most notably beets and celery, which is what some producers of cured meats use in the place of “pink salt” ( “pink salt” is salt mixed with a smaller amount of powdered nitrites that is dyed pink so that you don’t sprinkle it on your eggs by mistake) when curing.  So even “Nitrate Free” foods still contain nitrites, even if it is just in the form of celery juice, because nitrites are naturally occurring.

Nitrites do two things when curing – preserves the food and contributes to aesthetics – namely color and taste. It reacts in the meat to form nitric oxide which retards rancidity and suppresses the growth of harmful bacteria, like the ones that cause botulism. However, nitrites react with amino acids in our digestive tract to create nitrosamines, known DNA-damaging chemicals.  Not only that, but you know it is harmful when it is suggested to use gloves when working with “pink salt” and other forms of curing salt. Yes, it is supposed to convert to something less harmful through the aging process, but can something like that ever be truly safe?

According to Harold McGee, the author of famed book : On Food and Cooking, The Science and Lore of the Kitchen, “…yet at present there is no clear evidence that the nitrites in cured meats increase the risk of developing cancer…” yet he also exclaims in the same book when comparing the difference in taste between grass and grain-fed beef that “another important contributor to grass-fed flavor is skatole, which on its own smells like manure!” and also, “the saturated fats typical of meats raise blood cholesterol levels and can contribute to heart disease”. So personally, I think I will take his lax attitude towards nitrites with a grain of sea salt.

This issue of nitrites is something I definitely need to explore more. Like, is there a difference between naturally occurring nitrites, like celery juice and sodium nitrite which is added to many processed foods.  Luckily we don’t eat much cured meat or any processed foods.  Just bacon once a week…and our favorite prosciutto – Prosciutto di Parma which I also learned in the Harold McGee book,  is cured with sea salt not nitrites.

But the fact that an old and revered food art, like charcuterie has a long use of nitrites in its history is a little disheartening and I was pretty bummed to learn about it. I guess you can’t assume just because it is a traditional art, or because it is “natural” it is good for you.  I guess in the case of cured meats, it is the lesser of two evils – botulism or nitrites? I am not sure I like the odds.

If you have more information about nitrites, the differences (or NOT) between naturally occurring and things like “pink salt”, I want to hear about it! So please leave a comment.

(Iona and Inga, affectionately known as,”The Bleater Sisters”, getting acquainted with Claire, their new herd-mate)

If you haven’t seen my new blog, Got Goats? , please check it out. There are some great pictures and cute animal videos on there of our two Alpine Goats, Astrid and Claire as well as our two newest additions, two Shetland sheep – Iona and Inga. We have had some fun adventures getting to know them over the past week. I was joking on facebook over the weekend, that I have a new idea for an exercise video – “Getting in Shape with Sheep” – get a sheep or two, a nice big outdoor pen and a sheep lead, and then try to catch them. I promise, you will be in shape in no time!

So why all the animals? Yes, they are cute and good for your glutes, but that is not the reason we have them (well, not entirely, anyway). In the past year, since we moved to our little homestead in Northern Vermont, we have acquired 16 more animals, bringing us to a total of 19 animals under our care. For some people, it may seem like a lot. Some days, it FEELS like a lot. But it has become what we believe is vital for our health and our ability to thrive.

Moving from city or suburban life to the country has its growing pains, but for us, it was something we just had to do. Disillusioned with being a slave to the system that lets you have just enough money to pay the bills every month with no security was too risky for us. In a world becoming less and less secure every day, we decided to do away with things we didn’t really need and put that money into tangible things, practical purposes that will serve us over the long run in these hard economic times. So we have no cable, no iPods, and just one car. I cook the majority of our meals from scratch and we buy animals and seeds to feed ourselves, a small price to pay for security.

Food prices are increasing, the economy continues to plummet and they are finding everything from Staph to Ammonia in supermarket meat. Eggs, vegetables and peanut butter are getting recalled at an alarming rate.

(Delicious farm fresh egg, from our hens)

We have just had enough and have decided to take full responsibility for our health and food. As one of my heroes, Joel Salatin says, we have chosen to “opt-out” of our modern food system. This system is built on misinformation, disease – both for the animals we eat, and for us. Our food culture in the great USA, has become one based on fear, not food. Many people think is OK to eat supermarket meat with ammonia and processed foods full of additives, but raw milk, straight from the animal, is illegal in many states, and eating a raw egg from your own backyard hens or making your own lacto-fermented condiments gets people up in arms. This is pure madness and the only way I see out of it is to grow your own, or buy from local farms and businesses that you know and trust. Not only is this the best way to keep yourself healthy, but it contributes to keeping your local economy robust, and helping your neighbors to make a living doing one of the most natural things humans can do – providing fresh food.

I have been talking a lot recently about food sovereignty and the loss of our birthright to fresh, real foods. Another one of my heroes, Winona La Duke asks “How can you talk about sovereignty, if you can’t feed your people?” I believe this is why there has been an increase in young and women farmers in the past decade. People know that our food system is sick and are trying to help turn the tide by becoming active participants in making a better, more sustainable food system. In March Sedgewick, Maine became the first US town to declare Food Sovereignty for its people. What does this mean? It means that consumers there can choose to purchase local food from any food producer without the interference of government regulations. So if you want to buy eggs or raw milk from your neighbor, you can without the government stepping in, regulating it.

(My favorite local farm, Applecheek).

I have talked on this blog before about why I support local farms, and why I became a homesteader. It all comes down to whether you believe that you have the right to choose for yourself and your family what foods to eat. We are raising a lot of our food now because we don’t believe that the majority of food out there, at grocery stores, chain restaurants, airports, rest stops, etc. are safe. We personally believe that un-healthy food has become so much the norm, that it has basically infiltrated the entire food system. Restaurants and grocery stores more often than not, get their food shipped in from faraway places, rather than relying on the bounty of their own town, state, region or country for that matter. To us, that is about as broken a food system as you can get. By raising our food and purchasing from local farms and businesses, we are using our dollars to vote for something else. We are voting for a strong and healthier future, physically, and economically. The sheep, the goats and the chickens are all part of that future.

(The first egg from our flock of heritage breed hens)

But in order for me to sell eggs, or in the future dairy products to my neighbors or local community, I have to be in constant fear of breaking some rule or regulation that has no place. If people are allowed to risk cancer and liver cirrhosis everyday by smoking and consuming alcohol – all legal and sanctioned by the government, why in the world should it be so bloody hard to sell milk or eggs to your neighbor? I promise that I will get back to posting recipes soon. But these issues seem to be getting worse and worse every day and it is hard to post about recipes, when there is so much at stake, things that are just basic human necessities and rights, things that are so important for our future.

If these issues are important to you, here are some suggestions:
* Check out Local Harvest to find farmers’ markets, family farms, and other sources of sustainably grown food in your area, where you can buy produce, grass-fed meats, and many other goodies. They also have an online catalog. Many local farms provide CSAs, herd-shares or farm-shares. In most areas you can find produce, dairy products and eggs locally.

* If you live in a big city, find some farms outside the city limits and talk to them about starting a buying club. You will be surprised that many already do this. Check out your local health food store and ask them to start carrying local products and if you do shop at the grocery store and they ask you when you are checking out if you found everything you were looking for – tell them no, you are looking for local produce/milk/eggs, etc. Voting with your dollars, meaning where you chose to buy your food, makes a big impact on the food system. The more people who “opt-out” or demand local food, the more the stores will have to start catering towards that. So be heard!

* If you have a yard of any kind, you will be surprised at how much you can grow. If local ordinances allow, and many do, you can raise a few backyard chickens for eggs or pygmy goats for milk. One of the best books about that is The Backyard Homestead: Produce all the food you need on just a quarter acre! (See all Outdoor & Recreational Area Gardening Books). But even a small container garden on a patio or balcony can keep you in fresh veggies and herbs through the warm months – which are right around the corner, so start planning! If you want to learn more about raising backyard chickens for eggs or meat (one of the easiest animals to raise for food), check out my friend Diana’s post at A Little Bit of Spain in Iowa, Urban Chicken Keeping 101. Or if produce is your thing, check out Nourished Kitchen’s guide to Cold Weather Container Crops you can grow at home!

I don’t expect everyone to start homesteading and I know many people right now don’t believe they have the resources to find or buy good food. But it is out there, most likely not too far from you, and surprisingly affordable. Buying meat in bulk or subscribing to a CSA is cheaper than buying certain cuts of organic meat or organic produce at the grocery store and it is fresher too. Farmers want your business, they want to feed their local community and many will work with you to help you get the good stuff reasonably. You never know until you ask!

You don’t have to eat a 100% local or organic diet to make a difference either. It is about baby steps and small changes. Even if you make a commitment to buy what you can locally, or to buy only US produce, it is a lot. Don’t become dogmatic about it, or make yourself crazy, but do what you can and if you do what you can every day over the course of a year those small changes will make a big difference.
* Most importantly, keep up to date on local, state and federal regulations and ordinances that affect your ability to grow your own food or buy food direct from farmers or neighbors. If you disagree with what is happening to our food system, please let your voice be heard.

This is post is part of Simple Lives Thursday. Link up and share all that you do to live a simple and intentional life!