Food Renegade » Real Food

COUPON & WINNER for Real Food For Rookies eCourse

KristenM — Sat, 04 Sep 2010 16:13:49 +0000

Good news! Not only do I get to announce a winner and give away a GREAT coupon, I also get to tell you that Kelly The Kitchen Kop has decided to extend enrollment in her Real Food For Rookies e-Course for another week!

First off, the winner of last week’s giveaway was Quirky Jessi! Congratulations, Quirky. Please email me within 48 hours to claim your prize.

For the rest of us, Kelly is generously offering a 15% OFF COUPON to discount her enrollment. You can apply that towards a one time payment of $120 and bring the price down to $102. OR, you can apply it toward the payment plan and bring your monthly payment down to just $29.75. Please email me for the coupon!

Don’t forget, registration with the e-Course comes with more than $60 in discounts on Kelly’s favorite Real Food items! So, if you used the coupon AND took advantage of the discounts, you’d be paying a ridiculously small amount for the class.

If this course had been available 6 years ago when I began my own journey towards eating Real Food, I would have jumped to take it. I could have saved myself hours and hours of scouring the internet, plus lots of trial and error time in my kitchen. And even though I don’t feel like a Rookie, I’m still going to be taking Kelly’s class just so that I can hear all her great interviews and ideas. It’s never too late to learn!

Still Undecided About Enrolling?

This is what I’m telling my undecided friends, and I’ll share it with you. You should sign up for this e-Course if:

Ingredient labels confuse you.
You’re out of breakfast ideas and fall back on cold cereal.
You think “low-fat” = “healthy.”
You’ve never bought a grass-fed cow.
You’re so busy you feel like you don’t have time to eat well.
You don’t know how to make Real Food appealing to your kids.
You can’t afford organic all the time, but don’t know what to prioritize.
You don’t know how to break your sugar habit.
You don’t know how to break your soda habit.
You don’t know how to break your fast food habit!

If any of these describe you, why not check out all the information about Kelly’s Real Food For Rookies E-Course? If you like what you see, email me for that coupon!

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Real Food Nutrition eCourse Is LIVE!

KristenM — Fri, 03 Sep 2010 16:47:47 +0000

Are you a parent? Wondering how you’ll possibly teach your kids about Nutrition in a convincing way? Perhaps you want to know more about Nutrition for yourself and would love an in-depth course that respected your love for full-fat raw dairy from pastured cows, sustainable & organic agriculture, and fermented foods?

Last Spring I announced my intention to create an eCourse in Nutrition for the Fall semester, and I’m pleased to inform you that the day has arrived. You can officially start buying slots in the Real Food Nutrition eCourse for you and your children.

Nutrition fascinates me. It’s a blend of biology, history, chemistry. It’s the story of traditional peoples and what they ate, the story of convenience foods and food manufacturing. It’s the story of modern Industrial agriculture, synthetic fertilizers and pesticides, genetic engineering, and diminishing top soil while also being the story of humane animal husbandry, biodynamic farming, and a respect for life. It’s the story of modern diseases like cancer, diabetes, and heart disease. Yet it also teaches about true health and aging with stamina.

Needless to say, it’s rich, deep, and relevant. You can tell I’m passionate about it, can’t you?

Well, I want to pass that passion on to the next generation.

I want to teach our kids the basics of Real Food Nutrition & Health. That’s why I wrote the book, and it’s why I’ve created this eCourse.

What’s In The E-Course?

The course is 10 weeks long. Classes begin October 1st and run through December 10th with a week off for Thanksgiving. Each week’s class contains:

Engaging Reading Assignments
Time-Saving Audio Files
Informative yet Entertaining Videos
Group Discussion Questions
Creative and Thought-Provoking Projects

Students will learn about:

The major macro-nutrients (fats, proteins, and carbohydrates) & how your body uses them.
The micro-nutrients like vitamins, minerals, enzymes, & their affect on health.
The nutrient density of Real Food
Industrial vs. Pasture-based animal husbandry
Industrial vs. Organic agriculture
The basics of Real Health

Absolutely No Boredom Allowed!

If you enroll, you and your kids will read first-hand accounts from inside the Real Food Revolution, watch video footage of the leading thinkers behind the sustainable food movement, and engage the course materials in a critical, thoughtful way while participating in an online community learning experience.

You’ll get to do experiments at the grocery store, in your kitchen, and (if possible) local farms. I refuse to do the typical school thing and assign boring quizzes, homework assignments, or essay tests.

We’ll have fun. Scouts honor.

Why Sign Yourself or Your Kids Up?

1. You don’t have to create a course from scratch. Rather than having to compile all these resources yourself, you can sit back and let me do the hard work.

2. You don’t even have to grade your child’s work. If you opt to let me, I can grade student coursework.

3. You can sign up multiple children and save! If you choose to NOT have the course graded, you can have as many kids as you like take the course under one registration. If, however, you DO want the course graded, then you will have to register each student. I offer 25% off the second student, 50% off any additional students. Simply email me at kristen AT foodrenegade DOT com for the appropriate coupon.

4. You can finally trust the teacher to get it right. I’ll stay true to the lessons we learn from traditional cultures (via such great organizations as Weston A. Price Foundation), true to the Real Food movement, true to the unbiased Nutrition science that underscores just how important Real Food is for our overall health and well-being.

Watch The Introductory Video

Like What You See?

Visit the Real Food Nutrition & Health E-Course promo page to learn more details. Enrollment closes September 25th, so act soon!

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5 Mistakes Real Food Newbies Make

KristenM — Wed, 01 Sep 2010 14:47:56 +0000

We’ve all been there. There’s always a learning curve whenever you’re trying out something new. But sometimes it would be real nice if that learning curve weren’t so steep. If, instead, you could simply learn from other people’s mistakes.

Today I invited Kelly the Kitchen Kop to share her Top 5 Mistakes she made as a Real Food Rookie.

Hi, Kelly! Thanks for taking the time to answer these questions. Let’s start by setting the stage. How did you first get interested in Real Food?

It was after I began the South Beach Diet over 6 years ago and a friend suggested it might not be the best way to lose weight. She directed me to the Weston Price site and my life has never been the same!

What are the five biggest mistakes you made when switching to Real Food that you’d like to help others avoid?

1. I wasn’t real sure at first about the whole “healthy fat” thing and it took me a bit to totally jump on board. I questioned why I wasn’t hearing this from my doctors and figured that surely there was a reason they were still gung-ho about low-fat everything. Soon common sense won out. What fats have we been eating for thousands of years? (Butter, lard, tallow, coconut oil.) And what fats have we been eating since people started getting more and more sick and overweight? (Modern, super processed oils like soybean, canola, safflower, along with trans fats, etc.)

2. I didn’t keep my mouth closed enough when around my family, and my bulldozer opinions caused some to not dare ask me anything again, or not for a while anyway. I wish I had chilled out a little and let them ask questions when they were ready. That’s not easy to do when you know the people you love could feel better if they’d only _____ (fill in the blank).

3. I went out and got huge jugs of Agave Nectar when I read that it was a “natural sweetener with a low glycemic index”. I soon found out more, and an article by Sally Fallon Morell said that it is highly processed and should be called, “High fructose Agave Syrup” due to it’s high fructose content, the worst kind of sugar for our health. Now I know which truly natural sugars work best in which recipes, and I’ll share that in the class.

4. We once bought a quarter of a cow (that’s a LOT of meat, trust me) from a place where we ended up not caring for the taste of their meat. (That happens sometimes, depending on where the cows roam & what they’re fed.) I’m glad we didn’t give up on pastured meats, we’ve now found delicious meat from a place we love (some local and some online).

5. Early on I put the focus too much on getting the bad stuff out (buying organic for example, when often that was just another processed food), and not enough on getting the good stuff in (like fermented foods, cod liver oil, bone broth, etc.)

I don’t know about the rest of you, but I can identify with these mistakes (particularly that last one). How many of you or the people you know, for example, wanted to take control of their health and began by switching to low-fat dairy, or eliminated sugar in favor of fake-food alternatives like Splenda?

So, Kelly, tell us why you created this e-course.

To answer that, first I’ll tell you why I began my blog. It was when friends were all asking me the same questions about Real Food and I wanted one place to send them for the information I found in all my research. Fast forward almost 3 years and there’s a lot of information on the blog – it can be overwhelming, so this course breaks all that down into a crash course over 12 weeks where you’ll learn all that it took me years to figure out.

To find out more details about Kelly’s Real Food For Rookies E-Course, click here. You won’t regret it!

(photo by elcefeliz)

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GIVEAWAY: Real Food For Rookies E-Course

KristenM — Tue, 31 Aug 2010 15:46:33 +0000

Confused about why so-called healthier food options like whole wheat bread, organic skim milk, or tofu aren’t really all that healthy? Overwhelmed by the process of changing your diet to include more traditional, nutrient-dense foods? Well, you’re not alone! There are lots of people just like you out there — people who are eager to take control of their diet, but are intimidated by a lack of knowledge. Thankfully, Kelly The Kitchen Kop created an online course to help all you Real Food Rookies out.

If you’re thinking of enrolling, enter this giveaway first. Not only will one of you lucky folks win a place in the online class, but everyone who enters will get a coupon code for 15% off the course (that’s an $18 savings)!

I remember what my own Real Food Journey was like — long, arduous, and full of mistakes. I honestly didn’t know where to begin. What was more important — organic milk or organic vegetables? Sourcing locally, organically, or humanely? Which foods should I eliminate from my diet altogether?

I’m so thankful Kelly’s put together this class to help people make that transition smooth & easy instead of bumpy and complicated.

What You’ll Win

Everyone who enters will get a coupon for 15% off the Real Food For Rookies E-Course, and ONE LUCKY WINNER will receive a completely free enrollment!

How To Enter

Leave a separate comment for each of the following possible ways to enter.

1. Click on this link, read about the class, then leave a comment HERE sharing why you want to take the class. This counts as your first entry, and you MUST do this to enter the contest.

2. Blog about this giveaway and link back to this page on your blog. Comment below with the link. (1 extra entry)

3. Sign up for my email updates or RSS feed. Leave a comment below telling me that you signed up. You will also get an entry if you already subscribe — be sure to leave a comment! (1 extra entry)

4. Follow me on Twitter and tweet about the giveaway. Be sure to include the URL to this page in your tweet. Click the TweetThis button at the bottom of the post, or you can use the following tweet: “Don’t enter to win a slot in the Real Food For Rookies E-Course! I want it all to myself. http://tinyurl.com/28wgl9u” Leave a comment telling me that you followed & tweeted. (1 extra entry)

5. Email 5 friends about the giveaway, with a link to this page. Leave a comment below telling me that you did. (1 extra entry)

6. Stumble this post and leave me a comment telling me that you did. (1 extra entry)

There are a total of 6 possible entries!

Questions? Comment below.

This contest will end Friday, September 3rd at 11:59 PM PST. The winner will be chosen via random.org, and will be announced on Saturday, September 4th. The lucky winner will have 48 hours to contact me with his or her full name and email address.

NOTICE OF DISCLOSURE: http://cmp.ly/5

Proud to participate in the Real Food Wednesday blog carnival!

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Teaching Teens About Real Food

KristenM — Wed, 25 Aug 2010 15:35:37 +0000

Did you check out this amazing Sneak Peak from the Surf & Turf e-course on How Food Impacts Our Mood? The first lesson was AWESOME. Ann Marie’s still accepting late-comers (this week only). Email me for a $20 off coupon!

Thankfully, I discovered the world of Real Food when my youngest was an infant. Translation: it’s pretty easy to get my kids to eat Real Food. They don’t put up a fight when I serve them salads, seafood, or liver. Oh sure, they still beg me to take them to McDonald’s or get them doughnuts from Krispy Kreme, but at least they’ll also eat what I cook. But what do you do when you started eating Real Food after your kids already developed a picky, junk-food loving palate?

I watched an absolutely hilarious video posted by Kelly the Kitchen Kop this morning, and it brought this question to the forefront of my mind.

First, watch the video. Kelly made it to serve as a brief promotional spot for her new Real Food For Rookies E-course. But she used her teenage son to film it, and his responses to their midnight trip to the grocery store had me laughing out loud.

You see, I regularly get emails from Readers asking me how to help their older kids appreciate Real Food. Since my situation is so different, I don’t have advice. What do you do when your teenage son would rather eat Fruit Loops than the eggs and bacon you cooked up?

So, rather than trying to sound like an expert when I really know nothing about the best way to respond, I thought I’d ask you, my Readers, for advice.

What would you do? What do you do? What works? What doesn’t? Let’s help each other out!

(Oh, and to find out more about Kelly’s class, click here!)

Also, these are some of the articles I’ve written on the topic of Real Food and kids over the years. Enjoy!

Raising Kids To Enjoy Real Food
How To Quit Eating Fast Food
Marketing Food To Your Kids
It’s The Junk Food Commercials

(photo by maurag)

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Real Food For Rookies

KristenM — Mon, 23 Aug 2010 16:15:08 +0000

Are you a total newbie to the world of eating Real Food? Are you wondering just how to start making the changes to your diet that you know are necessary? Do you want to start eating healthier foods, but aren’t clear about how to prioritize your choices in the supermarket? Do you want to know how to fit Real Food into your busy schedule without going broke?

Let me introduce you to Kelly The Kitchen Kop’s Real Food For Rookies E-Course. While there will be recipes, this isn’t a cooking class. This is an all-out introduction to eating Real Food, starting with the most basic first step of identifying fake foods and moving on from there with regular, attainable goals.

You could spend months, or even years, researching and implementing these changes on your own. Or, you could pay someone like me hundreds of dollars for individual one-on-one coaching sessions to help walk you through the process of improving your diet and sourcing better foods.

But why would you do that when Kelly’s compiled everything you need to know to get started into 12 weeks of online learning?

What You’ll Get

Audio Interviews

Sally Fallon Morell (President of the Weston Price Foundation)
Dr. Kaayla Daniel (author of The Whole Soy Story)
Jane Feingold (Director of the Feingold Association)
Tom Naughton (Fat Head filmmaker)

Videos

Visiting a farmer’s market
Interviews
Recipes
Real Food Basics such as the benefits of raw milk, alternatives to refined sugar, and more.

Written Materials

Weekly handouts
Kitchen Kop Real Food Ingredient Guide

Exclusive Forum Membership

Ask and answer questions
Exchange tips
Chat about making the change to Real Food without anyone thinking you’re a weirdo!

Coupons (More Than $60 in Savings!)

Cod Liver Oil
Probiotics
Online Sources of Real Foods like grass-fed meats
Stainless Steel Cookware
& more!

Lifetime Acces

Listen, watch, and read at your leisure!

Watch This Video

For more details about the class, including pricing, class schedule, and in-depth goals for what you’ll learn, click here.

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The Well-Stocked Kitchen

KristenM — Mon, 09 Aug 2010 20:47:59 +0000

My husband can fix anything. And to prove it, he has thousands of dollars of tools in the garage. I remember the first time we bought him nice tools — the kind that come with a lifetime warranty and of which his friends would be jealous. He almost cried. But I said, “Look. I’m tired of buying you cheap tools that break within a year. I want you to have good tools that won’t break on you when you need them most. It’s worth paying the premium.”

What, you ask, does this have to do with food? Well, I am by no means a professional cook. Nor do I have an extensive kitchen budget. But, sometimes having the right tool makes all the difference. Over the years, I’ve slowly been investing in my kitchen. These are the things I now believe my kitchen would be incomplete without, in order of most to least used (although all are used regularly!).

All-Clad 5Qt. Stainless Steel Saute Pan With Lid

Without a doubt, the MOST used item in my entire kitchen. I use it like a skillet, a wok, and a sauce pan. I cook with it on the stove or in the oven. It’s easy to clean and even easier to use. Talk about cooking food evenly! That’s All-Clad’s specialty.

Lodge Logic 10 inch Cast Iron Chef’s Skillet

Cast iron. Need I say more? Perfect for frying up bacon and other tasty goodies.

Ironwood Gourmet Acacia Wood Square End Grain Chef’s Board

I got this cutting board as a wedding present 12 years ago. It has survived daily use and abuse. It’s large enough to cut up multiple items at once. It hasn’t cracked, even though I’m only mildly good at oiling it.

Oster Classic Blender

While I wish for a VitaMix or a Bosch, I settle for my good old Oster. This one has an all-metal drive, so it actually LASTS. Honestly, I can’t complain. I’ve used it for just about every imaginable blender task from blending smoothies to grinding grains, and it’s held up remarkably well. During the summer it gets used almost every morning to make a giant smoothie.

Kitchen Aid Pro 600 Stand Mixer

Perhaps the most versatile tool in my kitchen, thanks to its many attachments. I use it not only as a standard mixer, but also as a food processor, a grain mill, and an ice cream maker.

Anchor Hocking 3 Piece Casserole Glass Bakeware Set

I love glass bakeware, particularly the kind that can go from the oven to the serving table to storage in the fridge. To do that, it has to be 100% glass, including the lids. I’ve got a set of 6 of the smaller 12oz size, and I use them as my standard food storage container in my refrigerator for leftovers. Nothing’s easier than whipping out the leftovers and popping them in my counter-top convection toaster oven for a quick lunch for the kids. I also collect old Pyrex casserole dishes for the same purpose, but they don’t sell those new with glass lids anymore. That goodness for Good Will and other thrift stores!

All-Clad Stainless Steel Measuring Spoons & Cups

Believe it or not, I actually paid money for nice, stainless steel measuring cups & spoons! Why? Because I was tired of having my old ones break apart or bend out of shape. The spoons are stamped out of a single piece of heavy steel, so there’s no rivets or joints to wiggle loose with time. Plus they feel NICE (I mean *really nice*) in your hand.

What’s Next?

If you’re interested in finding out more about any of the above products, just click on the product name and you’ll jump to Amazon where you can read customer reviews, buy the product, or search for similar products more suited to your own kitchen needs.

I’m still hunting for the perfect set of knives and general kitchen utensils. Right now I’m using an old Cutco set that was my grandmother’s before she passed away. They’re okay, but I’m certain there are better ones out there!

I also know that if I regularly baked, I’d probably really want a good set of stainless steel bake ware. But, baking is not something I do that much of right now, so my bake ware is a hodge podge of stuff I’ve collected or been given. For a good listing of kitchen tools, appliances, bake ware, and more, check out my Resources Page.

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GIVEAWAY: Surf & Turf Class

KristenM — Mon, 09 Aug 2010 14:15:10 +0000

Do you hear that? It’s the sound of a clock ticking, counting down the minutes until next week’s first Surf & Turf class taught by Ann Marie @ Cheeseslave. Enrollment ends this Friday, August 14th.

If you’re thinking of enrolling, enter this giveaway first. Not only will one of you lucky folks win a place in the online class, but everyone who enters will get a coupon code for $20 off the course!

Not sure why you’d want to take the class? Or if it’s worth spending $120 ($100 with the coupon!) for the 13 week course? Here are the Top Ten Reasons why I’m signed up.

Top Ten Reasons To Enroll

10. Support a work-at-home mother who’s passionate about eating & preparing Real Food. I like to know that my money’s going to real people who love what they do. Furthermore, the best teachers are those who are enthusiastic (and even a bit zealous) about what they believe. It’s contagious.

9. Podcasts! In addition to informative video recipes and handouts, the course also features interviews with various experts.

8. Take home more than 100 original, tried and true recipes. It’s enough for a cookbook! And you can bet that every one of them is not only nutrient-dense, but tasty.

7. It’s 100% grain-free cooking. Avoiding grains for health reasons? No worries here. Every single one of those recipes is grain-free.

6. It’s low-carb cooking at its best. Want to reduce your carb intake, but hate all the strange, fake-food, processed alternatives that get sold to dieters? This course is your answer. No artificial sweeteners, only the occasional dab of honey.

5. Learn how to stabilize your moods. Ann Marie will be presenting information from Julia Ross, author of The Mood Cure. Learn how to get enough protein & fat in your diet to eliminate depression, anxiety, insomnia, and a host of other problems.

4. Learn how to get more nutrient-dense seafood in your diet. Eating fish just once or twice a week can reduce your risk of dying from heart disease by 36%! Yet the majority of us eat seafood rarely or not at all.

3. Take the class at home. As most of you know, I’ve got a newborn to take care of in addition to my two bigger boys. Being able to take a class at home with the freedom to set my own schedule will be amazing.

2. Learn how to cook grass-fed meats and wild-caught seafood on the cheap. It always helps to get someone else’s tips on how to eat real food without breaking the bank. Ann Marie promises to show us how to cook up some of the least expensive, most nutrient-dense cuts of meat and seafood in delightful dishes.

1. Learn from Ann Marie’s mistakes. I don’t know about you, but I’m intimidated by some of the most nutrient-dense foods. I’ve never shucked an oyster, fried calamari, or ground up organ meats. Now I don’t have to worry about wasting money & time making mistakes. Instead, I can watch Ann Marie, follow her step-by-step instructions, and learn from her hard-won tips on how to handle & prepare these foods.

What You’ll Win

Everyone who enters will get a coupon for $20 off the Surf & Turf course, and ONE LUCKY WINNER will receive a completely free enrollment!

How To Enter

Leave a separate comment for each of the following possible ways to enter.

1. Click on this link, read about the class, then leave a comment HERE sharing why you want to take the class. This counts as your first entry.

2. Blog about this giveaway and link back to this page on your blog. Comment below with the link. (1 extra entry)

4. Follow me on Twitter and tweet about the giveaway. Be sure to include the URL to this page in your tweet. Click the TweetThis button at the bottom of the post, or you can use the following tweet: “Don’t enter to win a slot in the Surf & Turf online cooking class! I want it all to myself. http://bit.ly/bbS1OE” Leave a comment telling me that you followed & tweeted. (1 extra entry)

5. Email 5 friends about the giveaway, with a link to this page. Leave a comment below telling me that you did. (1 extra entry)

6. Stumble this post and leave me a comment telling me that you did. (1 extra entry)

There are a total of 6 possible entries!

Questions? Comment below.

This contest will end Wednesday, August 11th at 11:59 PM PST. The winner will be chosen via random.org, and will be announced on Thursday, August 12th. The lucky winner will have 48 hours to contact me with his or her full name and email address.

(photo by David Singleton)

NOTICE OF DISCLOSURE: http://cmp.ly/5

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Introducing a Surf & Turf Cooking Class

KristenM — Fri, 30 Jul 2010 20:00:04 +0000

I admit it. I’m not all that great at cooking seafood — or steaks — even though I *love* eating them. That’s why I’m thrilled to sign up for Ann Marie at Cheeseslave’s new online cooking class to learn how to cook wild caught seafood and grass-fed meats like a pro.

As she’s been preparing to teach the class, I’ve been growing more and more anxious for the announcement of its arrival. And, guess what? It’s here! Enrollment opens today. I’m ready to get out of my cooking ruts. Roasts, ground beef, chicken? No problem. But my cuts of steak from my annual beef purchase? They stack up in my freezer, occasionally getting used to make steak bites or stir fries. I’m good at using up liver, but I’ve still got last year’s heart & tongue piled away in the dark recesses of my frozen food collection.

Ann Marie’s new Surf & Turf class promises to remedy that.

From the class website:

You’ll learn how to:

* Get more fish into your diet — and how to shop for it and prepare it
* Cook a variety of cuts of meat, instead of the same old ground beef and chicken breasts
* Prepare delicious nutrient-dense organ meats like liver and heart in a variety of ways

If you are:

* Low-carb
* Paleo
* Gluten-free
* Grain-free
* On SCD or GAPS
* Eating grains & starches but want to learn how to cook grass-fed meats, organ meats, and seafood

This is the class for you!

Seriously, folks. This *is* the class for me (and maybe you, too?)!

Need a Mood Cure?

Protein & Fat is where it’s at. Ann Marie has this to say:

Protein is made up of chains of amino acids, which are the precursors for the neurotransmitters in our brain. The amino acids in protein are the building blocks of endorphins and serotinin. According to Julia Ross, pioneer in the field of nutritional psychology and author of The Mood Cure, lack of protein causes anxiety, depression, insomnia, ADD, and alcohol/drug addiction, and a host of other problems.

Julia says we need 20-30 grams of protein per meal — three times a day. And that’s just to maintain our current brain chemistry. Animal protein is the most nutrient-dense form of protein — so why not just cut to the chase? Anxious? Depressed? You need more protein!

It’s essential to always eat fat with protein. I’ll teach you how to cook with healthy fats — and if you’re dairy-free, there are plenty of non-dairy substitutes.

The Class Details

It’s a 13 week class. Enrollment closes on August 14th, and classes begin on August 18th. The cost is only $120 — less than $10/class. (So worth it! Plus it comes with a 30-day money back guarantee.)

To find out more about the class — what you’ll get, what you’ll learn, and more — click here.

(photo by David Singleton)

NOTICE OF DISCLOSURE: http://cmp.ly/5

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Tuesday Link Love

KristenM — Tue, 27 Jul 2010 23:20:56 +0000

Thank you all for your well wishes and congratulations on the birth of Alina Mae. We are both doing quite well. I think I may start working again part-time next week. I’ve still got to finish putting the finishing touches on the Real Food Nutrition & Health For Kids book. I know I promised you all a July release date, and it probably would have happened if Alina hadn’t popped out a couple of weeks ahead of her due date. As it is, you can trust that it’s the next “major thing” I’m tackling, so I’ll have it available to you as soon as possible. In the meantime, Real Food Nutrition & Health (for those aged 12 & up) is already available, and now is the time to buy to prepare for the new school year!

In lieu of actually writing something original here today, I thought I’d share some link love! Hope you enjoy.

First up, the Smithsonian is exhibiting American food posters from the World Wars, and a neat little collection is available online. I don’t know about you, but I love looking at old propaganda. Consider how different the advice back then is from what the government is telling us today (Eat more eggs? Homegrown is best?).

Next, I really enjoyed this guest post by Stanley Fishman of Tender Grassfed Meat over at Kim Hartke’s blog about the healing power of raw milk.

I am ever a fan of egg salad, and this Tarragon Egg Salad at Simply Recipes looks summery and delightful.

Remember how the China Study was recently discredited? Well, Dr. Michael Eades finally weighed in with his response to both Denise Minger’s hefty series of blog posts and T. Colin Campbell’s light-weight rebuttals.

And finally, Dr. Michael Teplitsky guest posts at Kelly The Kitchen Kop to answer the question Cod Liver Oil: Healthy or Dangerous?

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