Friday, November 6, 2009

The way we eat now

These are traditional nutrient-dense foods that are now always present at our house (with some slight variation by season and appetite). Pictured here more or less from left to right: kale, Celtic sea salt, lamb liver, ruby red sauerkraut (lacto-fermented), lard, cod liver oil, raw milk, whole wheat sourdough bread, eggs, raw milk cheese, chicken broth (in gelatin form), dry black beans, dry pinto beans, sausage links, raw butter, canned Alaskan salmon, raw whey, coconut oil, and whole grains (brown rice and cracked oats). If you've been following along, you know that all the animal products are from local, pastured animals, and everything else is as local and as organic as possible.

Isn't it funny how the foods in this photo would need an explanation for most people? I don't know about you, but I want Oliver (and our future children) to live in a world where everyone can recognize kale, liver, and lard at first glance, rather than chips and soy milk -- even if no packages were provided.

And speaking of packages, think of the landfill waste that is saved by not eating the way we used to. It's really an incredible difference.

1 comment:

  1. Would you write something about the concerns regarding the swine flu vaccine? I also heard that state and federal legislation has made it legal to make immunization against pandemics mandatory...

    I thought of it because a friend of mine who is breastfeeding is under a lot of pressure to get the vaccine, and she doesn't really know a good reason not to.