No fa-la-la’s.

Have we had enough cookies lately? I’m gonna go ahead and assume the answer is yes, actually YES. Respectfully, I decided not to drown you with red & green in this picture. No fa-la-la’s. No mistletoe. I went for a more year-round color scheme. That way, if the thought of another cookie repels you like a pair of like magnets, return in May and without feeling the need to share with Santa. However if you, like my husband, don’t mind a cookie, after a whole lot of cookies. Knock yourself out, cause these are good.

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A workshop called porkshop.

For those of you with a queasy stomach when it comes to raw meat, I’d suggest we temporarily part ways and meet back next week, same time same place. Because we’re talking pig meat today, with pictures.

A few weeks ago, my mom and I attended the Weston A. Price Foundation yearly conference. Mom departed a day early leaving me solo for a workshop called Porkshop that professed to teach proper pig butchering. To be frank, I was a little apprehensive. I’ve been known to pink glove my way back into full-on meat eating, and each bold new step makes me pause and re-accept my perspective on the necessity of a proper cycle of life. Staring at a recognizably dead animal is no exception.

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Naughty or nice?

One of the most difficult things about our current food-scape is learning how to navigate basic, familiar foods that have somehow become very complicated. Is dairy good or bad? Is meat good or bad? Nobody questions mayonnaise, though. That’s always bad… or is it? People often ask me what they should be eating. Unfortunately, there’s not a simple answer to that question right now. I know that vegans believe that vegetables are the answer, but respectfully, I feel even that gets complicated.

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Five Tips for a Nutrient-Dense Lifestyle

Slowly, over the course of the past 6 years, my diet has done a complete 180˚. Completely instinctual changes have lead my plate away from vegetarianism into a carnivorous nutrient-dense diet. Foods that would have never – ever – ever touched my hands, my plate and certainly not my mouth are making me feel better and stronger with each passing day. I’ve crossed thresholds, as seemingly simple as eating a bird to more complex, like cooking liver and using chicken feet to increase the gelatin content of my broth. Looking back, I’ve learned a few tricks, and I’d like to share them with you.

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