Welcome to yet another Fight Back Friday! Today we’re bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
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In the world of homeschooling, the options for Nutrition & Health curricula are down right scary. Everything out there teaches the USDA Food Pyramid’s fear of fats and love of grains. Everything. Never mind that the grains are refined, extruded, denatured constructs of modern engineering. Never mind that the meats come from an inhumane, unsustainable, and unhealthy industrial food supply. Never mind that the dairy is all pasteurized, fortified, and full of antibiotics and pus.
If you’re trying to teach your kids to love Real Food (food that is traditional, old, sustainably and ethically grown or raised, etc.), you won’t find a textbook to support your view. If you’re trying to teach your kids to love saturated fats like butter, coconut oil, and tallow, you won’t find a curriculum that even comes close.
So, for the past six months, I’ve been writing a book just for you. It’s written at a high school (or maybe a mature middle school) level, and covers the same basic topics that are covered in a high school Nutrition & Health course. Only there’s a difference. I’m on your side.
Click here to continue.
Welcome to yet another Fight Back Friday! Today we’re bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.
Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!
So, let’s have some fun.
Click here to continue.
A while back, I stumbled onto a little known fact. The PLU codes on produce at your supermarket actually mean things (besides what kind of fruit or veggie it is)! For example, organic produce has a 5-digit PLU code beginning with the number 9. Conventionally raised produce has a 4-digit PLU code, and (wonder of wonders!) genetically modified produce has a 5-digit PLU code beginning with the number 8.
When getting fresh vegetables from local farmers, PLU codes don’t seem all that important. After all, I can just ask the farmer about his growing practices and where he gets his seed from. So, I tucked away this handy bit of knowledge about supermarket produce, thinking I might use it some day.
Then this week, I read an eye-opening article by Jeffrey Smith (the founder of the Institute for Responsible Technology). He says PLU codes don’t reveal the GMO origins of produce. Why? Because they’re optional.
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Now that I’ve rambled about how a good broth can help us adjust our palette away from the Standard American Diet towards Real Food, as well as given a bit of the culinary history of broth and it’s nutritional benefit, I figured it was time to talk about how to make beef broth.
Making broth is surprisingly simple. If you search online, you’ll find a great many recipes out there for how to make beef broth. What you need to know is this: broth can be as simple or as complicated as you want it to be, depending on your goals.
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