Follow up re: Real Food Course

Good question, I’ll have the same situation to deal with; I’ll check back in after I think about (and have my nap!)  However, could clarify your last sentence?

I understand the “argh” part , but which one did you mean that would be regarded as truth? The ECWA or FGP? I think I know what you mean; I think it was just the way you phrased the sentence that threw me, so in my tired stupor could you humor me and clarify?

Rachel

Thanks Gem for reposting the link and yes, I agree with you.

Misty, every 5 years, the Gov’t. redoes the Food Pyramid chart; the 2010 one is coming but there has already been releases to it’s content. Here are some parts from the “commitee” about it from a gov’t. website: As mandated by Congress in Public Law 101-445, Section 301, the National Nutrition Monitoring and Related Research Act of 1990, the Dietary Guidelines for Americans are developed and released jointly by USDA and HHS (health and human services)  every five years, to assure the public (since we’re so frail, ignorant, and in need of their help) that they receive the most current and scientifically sound nutrition advice available. USDA and HHS will consider the recommendations of the Committee’s report in preparing the Federal policy document, which is called the Dietary Guidelines for Americans. All Federal dietary guidance for the public is required to be consistent with the Dietary Guidelines for Americans… the Guidelines serve as the basis for nutrition educators and health professionals to communicate to the public about healthy eating and physical activity, and they inform the development of messages, tools, and programs targeted to consumers. They are the cornerstone upon which all Federal nutrition policy, education, and food assistance programs are based. Guidelines policy document is due for release to the public by December 2010. A consumer-focused outreach campaign to broadly publicize Guidelines -related educational materials is being planned for Spring 2011.

I thought I would post that to show the far reaching effects of what the pyramid shows. They continue to recommend an American diet that is making this country sickly; highly processed milk products and estrogen enhancing, thyroid disruptive soy products, and still promoting harmful vegetable oils full of rancid fat and polyunsaturated fats. They are intensely going after herbalists right now, while protecting GM foods and hybrid seeds, and keeping us from knowing about it if you purchase from the store! Our local herbalist can’t grow or sell some things anymore because of the nanny state determining that what G-d designed is bad for you and man’s new creations over the past several decades is superior. Sally Fallon gave an excellent response to the pre-releases of the new pyramid (I will state now that I part with Weston Price and some other traditional foodists, being in the Jordan Rubin Camp, in that I follow G-d’s Original Food design and Commands in Scripture, not eating certain types of seafood, pork, animals w/paws or things with blood, i.e. raw meats). But here is her great, scientific response to the gov’t.:http://www.foodrenegade.com/proposed-2010-usda-dietary-guidelines/

I agree, I never really paid alot of attn. to the pyramid anyway, G-d’s Design is very simple, just more time consuming since it’s not always “convenient”, requiring preparation, not processing; but the pyramid  is what is propagandized throughout this country everywhere and we have to deal with it boldly and with facts in our teaching, just like the Creation/Evolution debate, feminism v/s G-dly womanhood, etc…. As for the old pyramid this is what it looks like: http://www.mypyramid.gov/downloads/MiniPoster.pdf  so that is probably what is in the ECWA.

Checkin’ back with you in a little bit on your question to me, CSM (sounds like a code word!)

Rachel

p.s. we know how well all the other gov’t. recommendations work for things like education and spending!

Iamasahm -I don’t know how long it will take to get through, time wise.

My3boys-I created another post about ways to find sources for local/real foods; you may have even more options than you think and closer to you. I know in California, there is a raw milk distributer called Organic Pastures. YOu’ll have to check for prices and shipping (if necessary where you live). But I will say, that their price for pasture fed, organic ground beef is excellent. http://www.organicpastures.com/index.html  Also, you may find org. Olive oil cheaper through a co-op or other locations in California. I buy mine through my co-op, but use it only for making dressings and Italian dishes; otherwise I use coconut oil; so my org. olive oil lasts a long time, it’s not really meant for high heat cooking anyway.

You may have another farm to choose from besides them but I they are well known and well respected. To give you a perspective on cost, I pay $7 gallon, I get 6-7 gall. about every 5/6 weeks of whole milk. I make many things from just one gallon and I drive 45 min. to get it 1x a month (I freeze the rest). Organic, homogenized and pastuerized (dead) milk is almost $6.oo a gallon and I can’t make butter, buttermilk, or sour the milk for baking, make curds/whey (for soaking and other uses), yogurt without the harmful effects of the previous processing, cream cheese and whey or kefir without the aforesaid harmful sid effect of the previous processing. So the price more than makes up for itself.

SO congrats on the garden! Here’s a good article abot asking questions at the farmer’s market (I’m posting it on the other post, too) and I hope you can find some good, soy free eggs too. It’s awesome the direction ya’ll are going in! I excited, my next endeavor is lime soaked and yogurt soaked polenta casserole for tomorrow’s brkfast and my next project (besides my garden preserving) is to learn to make sourdough, canning soaked/parboiled dry beans (cheaper and healthier than buying canned) and continue trying to get Kombucha right. I’m going to buy the sourdough starter first before I start my own. Each year is different and skills grow upon themselves. I try to make goals and take it a couple of steps at a time. My biggest challenge is always what to make with food I’ve never used before when eating seasonally! But, in the end, I think it’s worth it.

http://www.kitchenstewardship.com/2010/07/01/10-questions-to-ask-your-farmer/

Rachel