Podcast

Well, this time I’m taking the extra step to encourage you to listen for the sake of your health, and for the critical dietary needs of every infant and child within your circle of influence.

Over the last few years, news reports have pointed to research debunking long-held food “truisms”: that butter is bad, oils are good, red meat leads to heart failure, cholesterol will kill you, wine is a no-no, children should eat low-at foods, fat is what makes you fat, etc. What we’re learning now is that eggs are good, butter is better, pastured livestock provide critical nutrients, sustainably-produced lard is healthful, we need cholesterol to heal, it’s sugar that leads to obesity, we need to eat some salt, and more.

Bone broth & sourdough bread

You can find a wealth of information – documentation and cooking techniques – on the Weston A. Price Foundation website, www.westonaprice.org; in their quarterly journals; Sally Fallon Morell’s books; and at the Foundation’s annual meeting – WISE Traditions – being held in Minneapolis, Minn., November 10-13, 2017.

Sally’s books include:

In 2009, Sally and her husband Geoffrey bought a farm in southern Maryland. P.A. Bowen Farmstead is a mixed-species, pasture-based farm producing award-winning artisan raw cheese, whey-fed woodlands pork, pastured poultry and pastured eggs.

Sally holds a B.A. from Stanford University, and an M.A. from UCLA.

It was a pleasure to converse with Sally, and I look forward to meeting her at the November conference. There’s still time to register.

Till then, I hope you enjoy this interview.

Sylvia

Yup, jam isn’t just for toast anymore!

I hope you’ll enjoy this interview.

Sylvia

Taking jams, jellies and preserves way beyond toast

In this Deep Roots Radio interview, Regi describes how and why he weaves his personal biography with the tales of Green Man, an alter ego that personifies the challenges, ravages, questions and watershed decisions within the multi-storied ecosystem of a threatened rainforest – the rainforest in which Regi farmed with his father and brothers as civil war raged.

Regi is the chief strategy officer for Main Street Project, a nonprofit headquartered in Northfield, Minnesota. He is the principal developer and engineer of the innovative poultry-centered regenerative agriculture model that is at the heart of the organization’s work. His focus is on multi-level strategies for building regenerative food and ag systems that deliver social, economic and ecological benefits. He does this work in the U.S., Mexico, Guatemala and Honduras.

I hope you enjoy this interview.

I hope you’ll enjoy this Deep Roots Radio interview with fermentation guru Sandor Katz. We chatted about the value of making fermented foods at home – just how easy it is to start, and how much you gain in the way of flavor, food preservation and increased nutritional content.

The author of Wild Fermentation, The Revolution Will Not be Microwaved, and The Art of Fermentation, Sandor conducts workshops all over the world. He also continues to gather and document research of the history and effectiveness of these traditional foods over the centuries and in every culture.

Sandor will hold workshops in Wisconsin in early August. Please visit his website to learn about these and other upcoming events.

Docile Dexters at Birch Grove Farm

Although my husband Dave and I raise 100% grass-fed BueLingo cattle, the Dexter group welcomed us with big smiles. I’m so glad we were invited.

I was also glad for the opportunity to interview a handful of the leaders and attendees. I hope you’ll enjoy this Deep Roots Radio in-the-field interview.

Sylvia

Honey Bee

Sylvia

I can practically smell the hops from my farm – the brewery is so near!

I hope you enjoy this Deep Roots Radio conversation about Amery Ale Works. It launched to great reception, and Jenna continues building local relationships. For example, she’s reached out to nearby sustainable farmers who will grow the herbs and crops she’ll use to develop unique brews.

Sylvia

I hope you’ll enjoy this Deep Roots Radio chat with Alison Martin, Ph.D., Executive Director of The Livestock Conservancy. Ms Martin describes why we need to conserve the genetics, and the behaviors, of our old heritage breeds of cattle, goats and sheep, donkeys and horses, poultry and waterfowl. They are living storehouses of biogenetic diversity – strengths and traits we need to meet the food needs of tomorrow.

I hope you enjoy this Deep Roots Radio interview with David S. Cargo, professional baker, community oven enthusiast, and popular instructor. He’ll be holding his hands-on classes in five states this year, including Minnesota and Wisconsin. You can find his class schedule on his website, here.

Sylvia

A couple of newly constructed ovens

And where does your mind go? For me, it’s Scotland, Ireland, Russia and Poland, Kentucky, and California for the brandy.

It was almost two years ago, to the day, that I was visiting organic and sustainable livestock family farms in England, Ireland and Wales, and had the good luck to be treated to a hot glass of slightly sweetened and barely buttered Irish whiskey. My host and I were seated by a small fire after a full day of touring farms and meeting musicians and civic leaders in wet and blustery Wexford.

That experience stayed with me, so it was with great joy that I learned about 45th Parallel Distillery, a craft operation in New Richmond, Wisconsin – just minutes from my farm and a very easy drive from Minneapolis and St. Paul, Minnesota.

I hope you enjoy this Deep Roots Radio interview with 45th Parallel’s founder and CEO, Paul Werni. He brings a passion, commitment to local sourcing and collaboration, and a team to the business that’s proven out in regionally- and nationally-recognized spirits.

Sylvia