True Blue Zones: Okinawa

In my last blog, we began a discussion of blue zones—regions with a lot of centenarians—as popularized by Dan Buettner in his book The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest. As we saw in his chapter on the Sardinian blue zone, he leaves out considerable information that contradicts his premise, namely that the longevity diet is one that contains a lot of vegetables and only small amounts of meat—that’s lean meat, not “processed meats that are filled with fat.”

Find Real Food App, Part II

In my last blog, I introduced the Weston A. Price Foundation’s Find Real Food app, the online version of our Shopping Guide. The Shopping Guide and App are unique in many ways.

WAPF Membership Campaign

Do you drink raw milk or purchase food directly from a farmer? Have you switched to butter or started cooking in lard? Are you reading labels more carefully these days? Or drinking kombucha instead of soft drinks?

Human Heart, Cosmic Heart: New Book by Tom Cowan, MD

Shortly after my book Nourishing Traditions came out, I participated in an interview with Roger Windsor, editor of Spectrum Magazine. The journal had a vegetarian, macrobiotic bent, but Roger was kind enough (and intrigued enough) to introduce Nourishing Traditions to the public through the pages of his journal.

(By the way, Roger began eating meat, including liver, after the interview; he saw his health improve, sold his magazine, and for many years kindly donated his services as copyeditor for Wise Traditions, the quarterly journal of the Weston A. Price Foundation.)

Wise Traditions 2016

The highlight of the year for myself and for the Weston A. Price Foundation is the annual Wise Traditions conference, now in its 17th year.

In the early days, we held the conference in a church basement, with just a few speakers and one meal—no longer! Now it is a 4-day event, with almost 40 speakers, several tracks, up to 100 exhibitors and 5 nutrient-dense meals, including the awards banquet on Saturday evening—I like to call it our big annual party, with great food, great company and the sharing of great information.