Here’s another edition of What’s for dinner? The most important part of this meal is the beef heart with bacon and onion, one of our favorite ways to eat this organ meat. Organ meats have always been an important part … Continue reading →
What’s not to like about these photos–seven toddlers and their moms had a fun tour of Healthyway Dairy last week. The children were especially lucky because there was a three-week old Jersey calf to play with, along with the chickens. … Continue reading →
My husband and I visited Revival Market last Friday. I get their newsletter and am always amazed at the wide selection of pastured pork, grassfed beef, and other meats, but they also have other food treasures. We were really hungry … Continue reading →
In case you haven’t heard about it, there’s an excellent FREE seminar series now on the Internet—Real Food Summit. There are three seminars available each day through July 16. The Summit began July 8, … Continue reading →
One of my favorite organ meats is beef heart, and the way I really like it cooked is with bacon and onion. We buy our grassfed beef a side at a time (from the Law Ranch Cattle Company) which makes the per pound price reasonable, although … Continue reading →
This edition of What’s for dinner? is another of my favorite kind of meal–traditional, easy, nutritious, and oh so delicious! REAL comfort FOOD! I’ve been making pot roasts like this for many years but now I use local grassfed beef and organic … Continue reading →
I talked with Dr. Higgie and Kat (Dr. Chandra Higginbotham and Kathleen Curry) on Health Chat today about the research of Dr. Weston A. Price and how nutrition impacts our health. Dr. Higginbotham is a Houston area board certified obstetrician/gynecologist. … Continue reading →
Bone broth must be one of our most nourishing foods. Just recently my daughter and my husband were having intestinal problems. A quart or so of homemade broth was all it took to get them back to normal. I always … Continue reading →
Henry Miller and Jeff Stier, in their recent article at Forbes.com decry the use of the term ‘pink slime’ for “lean finely textured beef” (LFTB), the industry-preferred euphemism for ammonia treated beef trimmings. [I will use the term LFTB throughout this post.] In fact, they are … Continue reading →
One of my favorite meals has always been a cheeseburger and french fries, but I don’t eat them much any more, certainly not at a fast food restaurant (or even a chain restaurant), where the fries would almost certainly be … Continue reading →
