I saw this article a while back and meant to post it, but never got around to it. NPR interviewed a fellow Weston A. Price Foundation chapter leader. She does a great job of articulating why raw milk is worth it in every way to her family.

Drinking Raw Milk Is Worth The Risk, Advocates Say

There was a rally in Wisconsin to support a man named Max Kane who went on trial for selling raw milk. You can read more about the trial on The Complete Patient blog.
This video was put together in support of Mr. Kane.

A mother of 4 who is a new chapter leader with the Weston A. Price Foundation, recently wrote about her children's recent dentist visit. It's exciting how good nutrition can be evident in so many aspects of the body AND mind.

No Cavities

I know access to unpasteurized milk is quite a contentious issue. This letter to the editor is heartbreaking, though. A South Dakota goat milk farmer jumped through all the state inspection hoops to certify her goat dairy, spending tens of thousands of dollars in the process, only to ultimately be denied the right to legally sell her milk.

Lila Streff Letter

It seems strange that I've been making cheese for many years now, but I've never made cottage cheese before. I had an extra gallon of milk so I thought I would try making some cottage cheese for my mom.

The ingredients were easy enough:

Today I thought I would take a crack at Stilton style cheese. If you are not familiar with Stilton, it’s kind of a cross between blue cheese and cheddar. Apparently the British quite enjoy it. :)

I got the recipe from "Home Cheese Making" by Ricki Carroll. I started by sanitizing all the things that would touch the cheese.

It’s kind of funny it’s taken me this long to have a post on butter making. But here it is! I spent exactly 4 hours and 13 minutes, from start to finish, making 3 and a half gallons of beautiful yellow spring cream into butter.

This is only the first batch. I’ll have to do at least one more batch of equal size, if not a bit more, to have enough butter to get us through another year.

On to butter making!

I always like to use a very large bowl full of ice water for the butter washing step. It’s just easier if you have everything ready at the beginning.

Tonight I made Clam Chowder. It’s a great, comforting soup, on a cold night. Being landlocked, I wonder what fresh clam chowder in New England tastes like? Well, I’ll happily settle for this recipe for now.

Start with a few easy ingredients:

1.5 pounds of potatoes

A humorous article of one milk lover’s trip into the world of high quality raw milk.

Wine Me, Dine Me: I Drink It Raw

I have been trying out Maca powder lately. If you don’t know what it is, it’s a turnip-like root vegetable that grows high in the Peruvian mountains. It’s supposed to be an adaptogen that is high in minerals and helps balance hormones.

I’ve heard it can take a month or more of constant use to see results. After my first try of the stuff, I wasn’t sure I was going to make it! It smells a bit like dried peanut butter, but certainly doesn’t taste like it. I think the taste is a bit fishy, yet indescribable. I’m sure everyone would have a different opinion.