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!
Sally Fallon Morell
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
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
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
A few weeks ago, on a trip to British Columbia, I ate in a local restaurant. When eating out, I always try to order something simple, without a gravy or sauce, since these sauces are bound to contain MSG. So I ordered a plain crab cake with rice and vegetables—no sauce, no mayo. Boy, did that crab cake taste good! About midnight I knew why. I woke up with a dry mouth, a terrible thirst and a headache. The next day I felt sore all over, like I’d been in a fight. My hands felt like they had arthritis.Read More
Most Americans have never heard of Nutella even though world wide it is one of the most popular processed foods, with sales of eleven million jars annually in one hundred sixty countries.
An article in the Washington Post (January 27, 2018) describes riots at the French Intermarche supermarket chain when the retailer slashed the price of a 35-ounce jar by 70 percent.Read More
My mother and I both loved Paris and several times had the pleasure of being there together—either meeting there or traveling there. However we met up, we never let the opportunity go by without a visit to our favorite restaurant, La Boule D’Or, in the 7th arrondisement.Read More
I often get questions about all these new—even new-fangled—oils like grape seed oil, rice bran oil, hemp seed oil and argan oil. Other oils new to the scene include avocado oil and camelina oil. Do they have any health benefits, and should we use them in cooking and food preparation?Read More
One of the most versatile and successful recipes from Nourishing Traditions is the pancakes. Freshly ground flour (spelt, emmer or soft winter wheat) soaked overnight with equal parts of yogurt or kefir serves as the base for delicious, light tasting and highly digestible pancakes.Read More
Have you ever wondered how animals without teeth chew up their food, especially hard foods like grains? They actually have an internal grinding apparatus, called the gizzard.Read More
Kefir grains are a wonderful way to culture raw milk because they are not temperature sensitive—for yogurt and other cultures, the milk needs to be heated and kept warm for the culture to work.Read More
So far we have looked at four “blue zones,” regions that have lots of long-lived people: Sardinia, Okinawa, Costa Rica and Ikaria. What have we learned so far about the characteristics of these nonagenarians?
Maybe the most important thing is to live in a place that ends with the letter A. Just kidding. Read More
Tourism in the Greek island of Ikaria got a big boost when scientists determined that Ikaria was a blue zone—an area with a large number of long-lived inhabitantsRead More
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