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
Kombucha is an artisan product, and like all hand-crafted foods, the best results require patience and time. A good hand-brewed kombucha is like a fine champagne, fizzy with tiny bubbles, a delightful combination of sweet and sour, and even slightly viscous on the tongue.Read More
Chinese medicine considers virility as closely aligned with overall vitality, specifically associated with life or "fire" in the kidney area. The kidney area of course includes the adrenal glands, which produce a variety of hormones that help us deal with stress; the adrenals also provide a backup to the testicles by producing small amounts of testosterone.Read More
U.S. commodity cheese prices are at a five-year low. Read More
Last September, while driving home to our farm in Southern Maryland after a day at the WAPF office, I came over the crest of the highway to a beautiful sight: sorghum!Read More
I had to laugh when I read an article in in the Washington Post, "D.C.'s mighty mouse is almost impossible to kick out of office." At home you can do what you like about mice, but in the office "there are widely different views on food handling and cleanliness, and then a lot of finger pointing when the rodents come sniffing for crumbs. Further, staffers who are terrified of mice often clash with those who want to protect them."Read More
In 2003, Mary Enig and I wrote an article on "energy" bars
in which we called out all the so-called "natural" ingredients in these so-called healthy bars—which are actually candy bars made with waste products. Here's what was available at the time—13 years ago:Read More
Twenty years ago, no one had heard about omega-3s—we may have thought they were a type of car or a variety of Greek column. Now omega-3 (omega-3 fatty acids, that is) is a household word, considered good little guys that we can't get enough of. As usual, however, the truth is more nuanced.Read More
Friday April 1 was my husband’s ninetieth birthday, and among the many cards he received was one from our insurance agent, "In the year you were born. . ., " containing a chart of prices now and then.Read More
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.