A Recipe: Ketchup for Real Food Lovers

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Homemade ketchup – it sounds complicated as though you’d spend all day in the kitchen pounding your way through vats of tomatoes and slowly simmering them away in kettles on a wooden stove.  Making homemade ketchup from scratch seems complex, almost unfathomable in an era when quick-fix, all-in-one bagged skillet dinners constitute “cooking from scratch.” [...]

a recipe: miso soup with clams

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Miso Soup with Clams is one of those special foods – simple and quiet and humble, but also elegant in its simplicity.   Sometimes the best dishes are the simplest.  In our home, broths and stocks form the foundation of many of our meals, and with good reason.  Broths and stocks are potently rich sources of trace [...]

What Veg*ns Can Learn from Traditional Foods

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While the traditional foods movement seems to focus heavily on the inclusion of high-quality, pasture-raised meat and dairy products and is, indeed, a largely animal food-based diet, that doesn’t meant that it offers no guidance or dietary wisdom for vegetarians. Indeed, there’s a lot that vegetarians can glean from the traditional foods movement and, in many ways, the practices advocated by traditional foods enthusiasts and organizations like the Weston A Price Foundation and the Price Pottenger Nutrition Foundation might prove even more important for vegetarians and vegans who rely on grains and legumes for much of their foods. From soaking and souring grains and legumes to fermenting veggies and eating healthy fats, here’s five things that vegetarians can learn from the traditional foods movement.

Soy & Illinois Prisons: Tuskegee of the 21st Century

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Beginning in 2003, shortly after notorious former governor of Illinois Rod Blagojevich took office, the Illinois prison system effected a change in the diet fed to their inmates.   Hand-in-hand with agricultural giant Archers Daniel Midland – the illinois prison system converted the diet of prisoners to one with grossly high levels of soy – [...]