Welcome to Nourishing Traditions!

The Tobacco Barn for your Rustic Barn Wedding!

Welcome to my Nourishing Traditions blog!

I am looking forward to this opportunity to write about my favorite subject: healthy food! I’ll be doing lots of updates on the science of nutrition, traditional diets, raw milk, meal planning and interesting recipes. I’ll be discussing the need for healthy animal fats in the diet–for everything from cellular energy, to protection against cancer, to an upbeat, happy mood. My new blog also gives me the opportunity to write about other subjects that interest me, including farming and gardening, children, science, music, language and literature (especially Shakespeare). I am looking forward to this new venture, and especially getting your comments and feedback. Coming soon: a series on genuine Southern cooking and a series on fermented foods from around the world–plus my heretical thoughts on feeding babies. Stay tuned!

Sincerely,
Sally Fallon Morell

Colonial Traders and Native Americans

Native Immunity

I have long believed that native peoples—in the Americas, in Africa and in the South Seas—began to suffer from infectious disease as soon as they came in contact with European colonists. In fact, many have asked me how such healthy people could succumb to disease so quickly.
Read More
Friends don't let friends eat the Impossible Burger

Impossible Burger—Soy Disgusting

A final fake meat product to hit the shelves recently is the Impossible Burger, made from genetically modified soy protein concentrate. Impossible Foods CEO and founder Pat Brown makes his commitment to GM soy and his long-term agenda clear in a recent press release:
Read More
Burgers

Big Yawn Burgers

Recently I wrote about lab meat, a product that uses bovine fetal serum (BFS)--blood extracted from living fetal calves--to feed meat protein molecules grown in a laboratory. Now let’s turn our attention to two other imitation meat products new to the market, which the press has heralded as breakthroughs in fake meat: the Beyond Burger and the Impossible Burger. Will these new products overcome the observation that veggie burgers are “tasteless pucks?”
Read More
Vitamin supplements

Supplements: A Better Way

In my last post, I discussed Dr. Roizen’s recommended supplement plan, noting the drawbacks of each product. The discussion provides a natural segue into a look at the subject of vitamin products in general.
Read More
Vitamins & Supplements

Dr. Roizen’s Vitamin Plan

In my last post, I discussed the dietary suggestions of Dr. Mike Roizen, chief wellness officer at the Cleveland Clinic. The doctor admits that even though he was eating a “good” diet, full of colorful fruits and vegetables, he still found that he was missing a lot of vitamins and minerals.
Read More
Dr. Roizen Diet

Dr. Roizen Gets It Wrong

Dr. Mike Roizen is the chief wellness officer at the “famous Cleveland Clinic,” where the rich and famous get examined and treated. He is the author of You: The Owner's Manual: An Insider's Guide To The Body that Will Make You Healthier and Younger, among other books, and over two hundred peer-reviewed scientific articles. He also served on FDA advisory committees for sixteen years.
Read More
Do Cows Cause Global Warming?

Do Cows Cause Global Warming?

One popular argument for avoiding meat is the premise that cows emit methane in their burps and farts and for this reason are contributing to global warming.
Read More
EAT-Lancet diet

EAT-Lancet Meets Rev. Malthus

The rhetoric for plant-based diets has ratcheted up to a shrill pitch in the EAT-Lancet report, released with much fanfare a couple of weeks ago. The document is the result of “more than two years of collaboration between thirty-seven ‘experts’ from sixteen countries,” lots of frowny faces telling us that we need to eat lentils because the earth is getting warmer and we are running out of everything.
Read More
How lab meat is "grown"

Lab Meat: Big Hype, Bad Investment

Laboratory-produced meat or lab meat—sometimes called “cultured meat” or even “clean meat”--is in the news these days, with gushing articles in the Washington Post, the New York Times and many magazines. The publicity machines are whirring at high speed, and all the chic arguments are on display. “Save the planet bite by bite,” is one of the slogans. If we eat lab meat instead of real meat, we’ll save the land from the desecration by cattle, cut down on water use, protect the air from cow farts containing methane and forestall global warming. Lab meat would be kinder also, because no animals would be killed.
Read More
Planet Earth

Diet For A Large Planet

Recently I participated in the 2018 Long Island Food Conference, the lone meat eater in a lineup of speakers espousing “plant-based” diets. The keynote speaker was Francis Moore Lappé, whom you will recognize as the author of the very influential Diet for a Small Planet, the 1971 book that convinced many to embrace a diet of grains and beans.
Read More
Flavored Milks

Flavored Milks: How Low Can You Go?

Flavored milks are highly sweetened beverages made with powdered skim milk—they are actually the dairy industry’s way of getting rid of all the skim milk left over from the production of butter and cream, mostly for ice cream. Since Americans are huge ice cream eaters (and since Americans are eating more butter these days), there’s an enormous amount of this waste product that the industry needs to get rid of.
Read More
What Pasteurization Does To The Vitamins In Milk

What Pasteurization Does To The Vitamins In Milk

“Pasteurization of milk ensures safety for human consumption by reducing the number of viable pathogenic bacteria.” So begins an article published in the Journal of Food Protection, published in 2011.
Read More
Global Food Forum 2018 Sponsors

The 2018 Global Food Forum

Recently I attended the 2018 Global Food Forum, organized by the Wall Street Journal, held in the Intercontinental Hotel in New York, and sponsored by Pratt Industries (maker of recyclable packaging), the South Carolina Department of Agriculture, US Soy and The Australian (news coverage).
Read More
Red Shouldered Hawk

Radionics on the Farm: Too Woo-Woo for You?

Farmers have a lot of things to keep them awake at night, and one of the things that made me lose sleep since we started farming in 2011 was chicken predation.
Read More
Farming in Switzerland

Food in Switzerland

Earlier this year I made a trip to Switzerland to give two talks on raw milk and to visit one of my boys, who lives in Geneva. Of course, the food in Switzerland received my special attention.
Read More
Loading...

The Weston A. Price Foundation is dedicated to teaching Wise Traditions in Food, Farming and the Healing Arts. The Foundation depends on memberships for its educational activities. You can become a member by visiting westonaprice.org and clicking on Join Now.