The delightful, serene surroundings at the horse milk farm definitely made us want to move in. The couple had graciously made a sumptuous homemade farm meal, which we all looked forward to. It took so much planning and care on our dear tour leader Judith, to seek out interesting farms and wonderful food for us, … Continue reading
We are finally back from our glorious Weston Price farm tour trip to Switzerland. I am still overwhelmed as to all we saw and learned and am unsure as to the best way to share our pictures and experiences. I’ll just dive in and show some highlights from each day, and certainly with the huge … Continue reading
Dr. Weston Price visited the Lotchental Valley in Switzerland in the 30’s and it was where he first connected traditional diets with robust health. The valley was isolated and the people grew and provided all of their own vegetables, fruit, meat, raw milk, butter, cheese, fermented dairy and traditionally made sourdough rye bread. He observed … Continue reading
We are pinching ourselves. Noni and I are going on this Swiss farm tour. We are already saving money hopefully for next year’s tour and I hope you will too, and go with us! When we return we will share lots of pictures and what we learned. Raw milk is legal and available all over … Continue reading
Psyching myself up for some major New Years Revolutions. The list is long and kefir is on it. Sometimes I wonder why I go to all the trouble of milking Annabelle in the bitter cold, faithfully making kefir everyday, and then not drinking it. Kefir made with raw milk literally lasts forever in the refrigerator, … Continue reading
“Mama, don’t put kefir in it.” She thinks I put kefir in everything, and she is usually right. Making living whey based fermented foods is a great way to get probiotics and strengthen your immune system, but in the case of salsa, it usually gets eaten so fast around here that there is not always … Continue reading
My dear cousin gave me some of her kefir grains about 7 years ago and I have shared and shared them with friends and beyond. She got them from one of her seminary students who had smuggled them in the country from Bulgaria which had been in his family for generations. She was taught to … Continue reading
grassfood. 