Liberation Wellness

"For LIFE"

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Join Us!

Posted by Kevin Brown on April 13, 2012

Join us at Turkey Hill Farm for these engaging and enriching upcoming events!

A New Season, A New Roster of Great Events!

At Turkey Hill Farm, we look at each season as an opportunity to learn and engage with our world in a new way. This spring, we’re exploring how the farm and field can sustain our bodies, how the natural world provides bounty for the eyes and souls, and how our changing times offer us new opportunities to engage with each other and the planet. We hope you’ll join us for a shared experience that will enrich us all. Pre-registration is required for all events, and space is limited. For more information or to register, please call Stuart and Margaret at 802-728-7064 or send us an email. We look forward to hearing from you.

Broth Making, Crème Fraiche and Grain Preparation for Optimal Nutrition and Digestion
Sat April 14th, 10:00 am – 1:30 pm

Join Margaret in The Farmer’s Kitchen to learn the art of making a delicious chicken broth that will heal the body and soul, as well as a simple technique for cooking the most succulent chicken imaginable.  We’ll complement this by creating the European-style sour cream called creme fraiche and utilize the whey from the process to soak and prepare grains for optimal nutrition and digestion. The result? A delicious, nutrition-packed lunch enjoyed by us all. Tuition is $60 and includes all ingredients, lunch, take home recipes, and a packet of culture.

Living Resiliently in Turbulent Times
A Presentation/Workshop with
Carolyn Baker

Sun April 29th, 3-5 pm with a Potluck to follow

We are living in uncertain, turbulent times. Many of us are anxious about how we will navigate through increasingly unstable economic and social structures, or how we’ll prepare for an era unlike anything we have ever experienced. Through a combination of mythical storytelling, discussion, mindfulness practices in nature, and practical tools for cultivating resilience, you’ll learn strategies to empower yourself to feel resourceful and grounded in an uncertain future, create a sense of inner peace, forge a contemplative relationship with nature, and connect with other like-minded people who share your concerns and passions. Carolyn’s visits to Turkey Hill Farm are always popular, and space is limited. The cost of attendance is $10. We suggest you get in touch as soon as possible to reserve your space.

Wild Foods: Gathering and Preparing an In-Season, Wild-Crafted Lunch
Sat May 12th, 10:00 am – 3:00 pm

This popular class focuses on what is in season in the forest, on the farm, and in the garden. We introduce how to safely identify and respectfully harvest wild foods, talk about the health benefits of these plants as ingredients, and prepare a delicious and creative lunch from the bounty that the edible landscape has to offer. Get back to your culinary roots (literally)! This class is held rain or shine, so please dress for the elements. Tuition is $65 per person. If, however, you’d like to register with your mom as a Mother’s Day outing, we’ll be happy to reduce the registration cost to $55 for each of you. Please register early, as class size is smaller than usual for this active and engaging class.

In Other News

Unfortunately, our May 6th gathering of the Weston A. Price Foundation needs to be canceled. Instead, join Margaret that day for a fantastic workshop at City Market in Burlington – she’ll be creating an appetizer, main course, and dessert made with wild-crafted ingredients. Visit City Market for all the details. We’ll keep you updated on future Weston A. Price Foundation meetings as they are scheduled.

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Power Of Intentions

Posted by Kevin Brown on January 4, 2012

The power of putting your intentions “out there.”

Today marks my 1 year “anniversary” as a blogger!  I started my first post with a list of five goals for the past year and I when I went back to look at them, I realized that I did accomplish most of them.  In some cases I exceeded my goals.  Before I can put my new goals out there, I feel like I need to express some gratitude for the people who helped me this past year and reflect on what I have learned in the process.

So, in abbreviated form, here’s what I put “out there” for last year:

1. Lose 10 pounds– did this and more.  Lost about 15- 20 pounds in last yr and saw body fat % drop by about 1/

3. What worked for me was saying it to others, finding a supportive gym community (thanks all the peeps at O2 Fitness! And the body pump and pilates crew.  And thanks Kat for believing in me during some personal training sessions early in the year), continuing to find some new challenge to shake things up when I hit a plateau (Thanks Ramblin Rose and the two triathlons that I did but would never have thought I could do!, Dr. Stew and Total Body Fitness, Terrance and bootcamp), the midnight run ladies (you know who you are… the fun faces I meet at the corner really early when it is still dark and push me to run when I sometimes would rather be sleeping!) and really walking the eating walk of putting the right foods into my body (Thanks Dr. Cowan for suggesting Liberation Diet, and thanks Kevin Brown for your encouragement also).

2. Keep learning about traditional food preparation– because this is not as “measurable” a goal, it is hard to say but I count this as a “win” because I keep doing that every day.  I had no idea that I would start in the Natural Chef Program at Central Carolina Community College this past year, but because I knew I was looking for ways to strengthen my culinary skills, it just felt right to jump in when I found out about the program.  I also kept learning on my own to cook healthier and do that every day.

3. Eat More Greens:  I know, also not terribly “measurable” but I DID eat more greens this past year.  And I did get the Vitamix that I wanted… (thanks to my husband for getting it for me for my birthday :) and I have to say that I use that thing every day…multiple times.  I started adding more pureed greens to smoothies, to soups, to meatloaf; you just never know where you will find greens lurking!  Even Kale Chips! which turned out to be one of my most read blogs of the year.  I have even made some progress in getting my kids to eat a bit more greens so I am counting this as a “win” also.

4. Eat More Oysters:  I made several trips to Squid’s during happy Oyster hour last year and I have added putting canned oysters on salads in a pinch when I need some protein.  I am laughing out loud as I write this because I totally forgot about this goal until now and just realized that maybe that was part of why I was drawn to try those Rocky Mountain Oysters!
 

5. Keep the Crock Crankin’:  And yes, I did that also.  There are times, like right now, when my crock is empty and so I have not achieved all I wanted, but I made many, many batches of kraut this year and enjoyed both eating and sharing these with friends so I’m going to say 4.5 out of the 5 goals set for the year.

I don’t think I would have had that success if not for this blog and putting those “intentions” out there.  So if you are one of the 4,000 hits that came to my blog this past year, Thank YOU for helping me!  I hope that somehow by sharing some of my story, I might be able to help others as well.  That’s what really motivates me and brings meaning to this reflection.

I’d like to inspire anyone who has read this far to find a way to be good stewards of the gifts that God has given them and use them to help others.  It helps to write some of our goals down–some stretch goals and some most likely to be attainable with some effort on our part.  While it is good to be as measurable as we can in stating our goals, it is also ok to just note an interest area and then be open to new opportunities as they arise.

So now that I have expressed my gratitude, I feel ready to write my  2012 goals but I think I just wrote a post already!  I’d rather savor the lessons of 2011 and I will put my 2012 intentions in my next blog post!  I know you are busy….me too!  Hope you’ll journey some more with me in 2012!

 Also posted at Kelly the Kitchen Kop

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Wellness Sinks to New Low

Posted by Kevin Brown on April 28, 2011

The scale of the human tragedy of abortion in New York City demands action.  But what can we do?  In such a large city the task can seem daunting, but we must do what we can.

http://nyc41percent.com/

Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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41 Percent of All Pregnancies Aborted – NYC

Posted by Kevin Brown on March 2, 2011

Wellness starts with Values

When we see a story like this, it is almost too much for our mind to consider/        nyc41percent.com

If we are confused about how our government and corporations could promote such an unhealthy diet as to create this pandemic of obesity and chronic disease, it all begins with the value, or lack thereof,  of human life. Just as the value of saturated fat, red meat and liver, which once were regarded as “sacred foods”, but in modern times has had their value turned upside-down, so it is with the value of people.

In today’s modern society, the love of money is exalted above human health- and raised above human life!

This is due to the teaching of the absurd evolutionary theory, which removes God from our thinking, and undermines the fact that we are made in His image. We are no longer the offspring of God, but have “evolved” from rocks and trees. This theory lowers us to the level of the plants and animals, and naturally encourages tree and animal worship,

Following this flawed belief system, just like following the Low-Fat belief system, logically works itself out to these devastating consequences.

Just as the Eugenics movement in America, working off the writings of Darwin,  began to destroy and sterilize minorities, and the Nazi movement picked up the program to rid itself of “less evolved” undesirables, so now planned parenthood is effectively exterminating 41% of the children in the 5 Boro New York City area.

One of our founding fathers, Thomas Jefferson said “We Hold These Truths to be Self-Evident, That All Men are CREATED Equal”. We can only be equal, if we are created/

Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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Is the Hallelujah Diet Biblical?

Posted by Nicole Rice on December 10, 2010

As a believer, I greatly value the Word of God. I do not take lightly the commands, and guidance found in those pages. When someone says “this is the way” or “this is what the Bible teaches” then we should examine that closely and test it to see if it’s true. Unfortunately far too many people just accept the word of another person without any critical thinking. The Hallelujah diet claims to be the biblically mandated way of eating. I would like to make note here: they do not claim it is “a way of eating” but rather the “only” God approved way of eating. After spending time researching this diet, I was left disappointed with what I found. I found alot of half-truths, plenty of faulty logical thinking, confusion of correlation and causality, and even a blatant disregard for scriptural teachings! If you are going to claim that your painting is an authentic Monet, than it better hold up to scrutiny. In the same way if you are claiming that your diet, is the one and only “God approved” way of eating- based on the bible- then it should pass any test with flying colors!

The hallelujah diet (THD) has  a packet they put out called biblical nutrition 101. They break down different food choices into chapters. So lets take a look at a few of those:

Vegetables and Fruit

THD states that God created fruits and vegetables for us. They claim we are supposed to eat ONLY live fruits and veggies for nutrition. This philosophy is based on Genesis 1:29. I don’t disagree that in the Garden of Eden we ate a vegetarian diet. Every other animal on the face of the earth also ate a vegetarian diet (Genesis 1:30). If you look around the animal kingdom now- you can easily see that is no longer true! Now plant’s bite back! There are anti-nutrient properties in vegetation, grains and beans. Some of these can be neutralized by cooking the food. Even the THD diet recognizes that you can’t get the nutrients you need from the whole food.

The THD diet acknowledges that at least 65% of the nutrients found in vegetables and fruits are lost through the digestion of them in their whole raw state. They explain that dependant on the health of your gut, you could be absorbing as little as 1% of the nutrients. Their answer? Juicing! Don’t you remember the story about Adam having to take the juicer in to be repaired cause Eve shoved to many apples down it at once?. Yeah- I don’t either. So we are supposed to believe that God, in His ultimate wisdom and power- created the earth from nothing: but didn’t think to create a digestive system that could pull more than 35% of the nutrients out of the only food they were allowed to eat? Nor did He have the forethought to give them a solution (like a juicer)?

What about if you don’t have a juicer? Well THD has an answer for that! They sell several dried juice supplements. So basically- to eat the way God (supposedly) wants you to, you have to eat the food He created- PLUS buy the tools man made, PLUS buy the food THD made. This is sounding less and less like a biblical diet now, and more and more like a man-made adaption. The point of the juicer, according to the THD, is to preserve the live enzymes, while eliminating the fiber. Too much fiber is not healthy for your system (a point on which we agree!). While live enzymes in your diet are a wonderful goal; a better source of live enzymes would be lacto fermented foods. Now those foods are superfoods!

THD says you need a juicer now, but not in the Garden of Eden, because man was healthier, and the world was better, and everything was organic. Hmmm, so before, when God commanded this lifestyle of eating, there were different circumstances. But now, circumstances have changed, so we need to add a bunch of stuff to make it work? Isn’t that possibly the reason why our the diet was commanded to change after the flood?

THD uses alot of circular reasoning, and poor logic to back up their all vegan, mostly raw diet. One example of this is found in their observation of nature. They use the deer’s vegetarian diet, and lack of weight issues as proof positive that we should also be vegetarian. Problem is, you could easily use that same reasoning to look at the cow- after all they eat a vegetarian diet just like the deer. Anyone reading this have goals of looking like a cow? Or how about a tiger? Sleek and strong, fast, cunning- and…….. a meat eater! If only it were as easy as picking an animal whose beauty we appreciate, and then imitating that diet!

Meat

THD claims that animal products are the number one cause of all human health issues. This section of their information packet is full of errors. They claim that one of the biggest reason meat is an issue is because it lacks fiber. Wait! Earlier- fiber was evil- and needed to be removed from our vegetables- now a lack of it is the reason meat is bad????  THD presents  complete misinformation, blaming heart attacks on cholesterol, and fat- saying it clogs arteries. They claim that protein is fuel for cancer (while not saying anything about sugar feeding cancer). In actuality: The National Cancer Institute states that: “Eating too little protein and calories is the most common nutrition problem facing many cancer patients.” THD uses “the china study” as the basis for many of their claims. This study has HUGE errors in it, and has been debunked many times. They also continue to spread lies by claiming that Dr. Atkins died of a heart attack. He did not. He slipped on ice, and hit his head. The resulting head trauma lead to other complications, and ultimately his death. As if added as an afterthought, THD adds a single statement at the end of this section claiming that pastured meats are the same as industrial meats. This is a complete lie. Just like what we eat impacts our health- the diet of animals impacts their health. A steer raised on grass (which is its normal diet) is much healthier, and had more nutrients, in comparison to a steer finished on grains in an industrial feedlot. We get the nutritional benefit of those animals spending a lifetime eating the living greenery of the earth. That’s why pastured meat vs feedlot meat is so important.

Personally I have issue anytime someone uses one scripture to back up a point, at the exclusion of all other passages. THD uses the genesis model of eating, and ignores all other parts of the bible. Genesis 9:3 says “Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs.” So it is clear that we are now to look at meat as being equal to previously allowed foods- ”even as the green herbs”. In Genesis 18:8, the Lord comes down and visits with Abraham. During that visit it is recorded that God Himself- ate butter, meat, and raw milk. God was the one who controlled what was written in His Word. So we know that since it’s in there, He wanted us to see that He gave His stamp of approval to these food sources. He commanded His priest to eat meat on at least 7 different occasions in the old testament. We can also see in the new testament a similar approach to food. It is recorded that Jesus himself, ate fish and lamb, and on many occasions fed others meat, encouraged the catching of fish for food, and even cooked it. Does it even make sense to claim that God wants us to only eat vegetables when He himself ate and encouraged the eating of meat?

Grains and Sugars and Salt

I appreciated this quote by THD  “This (eating refined grains) leads to overeating! Sadly, this has produced a nation  of overfed, undernourished, predominantly overweight people! (Note: Remember, farmers use grain to increase the weight of their animals.)” I applaud THD’s desire to get away from the Standard American Diet. Full of refined processed chemicals and junk- no one could find health eating that way. It is unfortunate that they have taken the approach of throwing the baby out with the bath water. An interesting side note- they discourage the use of anything cooked in the beginning, saying that the food needs to be able to still grow before we put it in our mouths, and then allow cooked vegan dishes at the end. They also encourage only the simplest of cooked grains- but then list recipes for bread on their website.

Conclusion:

THD confuses correlation with causation. Health is relative. Compared to the individual dying of cancer, the person with a horrible case of the flu is healthier. The Standard American Diet (SAD) is a recipe for illness. Making any changes, away from processed food, will result in improved health- but not necessarily optimal health. They site stories of improved health, such as getting off medicines, and no longer needing insulin. THD claims this is from not eating meat, and following THD. In reality it is because they are no longer eating SAD! It’s not meat and saturated fats that are the problem, it’s the processed foods, chemicals, fake foods, and hydrogenated fats! Removing those from the diet will improve health, but only to an extent. You can’t just remove bad foods- you have to add healing nutrients back in. THD says “ when we place these highly concentrated, high quality, incredibly dense nutrients into our body, the body has the building materials needed to produce a cell that is superior to the one it is replacing, as our bodies’ cells die and replace at the rate of approximately 300 million per minute.” It’s a shame they have been fooled into thinking that vegetables and fruits can offer the same dense nutrients as grassfed meats and fats!

THD “looks good” in light of our obsession with vegetarian eating. Somehow eating meat has become a sign of a lower level in terms of both mental and spiritual development. Our world has equated vegetarian, and vegan eating with being a better person and on a higher plane.  A vegetarian is no more righteous than one who chooses to eat meat. Romans 14:2 says “One person has faith that he may eat all things, but he who is weak eats vegetables only”. They claim that Daniel was proof of the superiority of eating vegetables. Did they read the same story I did? Daniel eating only vegetables and drinking only water, and then ending up healthy was……a MIRACLE! In fact the commander was fearful for his life, that if Daniel did as he planned, he would look sickly at the end. Daniel and the commander both understood the need for meat and fat as part of the diet.

THD closes with this:

My friend reading these closing words, we are living in a world that has many voices crying out to us saying, “This is the way!” But the Bible says in I John 4:1,“Beloved, believe not every spirit, but try the spirits whether they are of God: because many false prophets are gone out into the world.”

I agree. Let us “try the spirits (THD), whether they are of God”, using the only appropriate standard: the Word of God. 1 Timothy 4:1-3 says “ Now the Spirit speaketh expressly, that in the latter times some shall depart from the faith, giving heed to seducing spirits, and doctrines of devils; Speaking lies in hypocrisy; having their conscience seared with a hot iron; Forbidding to marry, [and commanding] to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. For every creature of God [is] good, and nothing to be refused, if it be received with thanksgiving: For it is sanctified by the word of God and prayer.” (emphasis mine)

THD claims to be pulling the diet straight from the bible- yet skips over tons of passages, and adds cooked food. If eating the garden of Eden way was all that was necessary, then why add a cooked dinner? It is NOT a biblically accurate diet. It is one man’s opinion about food that cannot be defended by using either science or the Bible as it’s foundation!

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Liberation Wellness Hour – David Barker “Conversations Worth Having”

Posted by Kevin Brown on December 7, 2010

By trade David Barker is an intuitive healer who’s been working as a massage therapist for over 20 years. His love of reading and research coupled with an unwillingness to accept anything as gospel has led him to consider and question some of the most prevalent, and pernicious, myths in our culture.

His “Conversations Worth Having” workshop series represents the first public presentation of the book he is writing addressing the manner and degree to which we have been manipulated, conditioned and deceived regarding some of the most fundamental aspects of our society including: food, energy, medicine and money.

We begin tonight with an eye-opening deconstruction of widely held misconceptions involving diet, nutrition and health that will challenge your beliefs and change the quality of your life for the better. Please join us as we welcome David and together delve into the connection between personal health and societal well-being.

Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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Jimmy Moore – Fighting the High-Carb GOLIATH – Liberation Wellness Radio

Posted by Kevin Brown on August 21, 2010

Jimmy Moore, the newest member of the Liberation Wellness Team, is the popular blogger podcaster and author of Livin La Vida Low-Carb who lost 180 pounds on the Atkins diet in 2004 and quickly established himself as a highly influential layperson in the field of health and nutrition.

His wildly successful Livin La Vida Low-Carb Blog has been educating encouraging and inspiring readers since 2005 and his accompanying iTunes podcast The Livin La Vida Low-Carb Show with Jimmy Moore is one of the most listened to health broadcasts online today featuring hundreds of enchanting interviews with the leading voices in the world of diet and healthy living.

Jimmys latest book compiling all the knowledge he has learned along his journey is called 21 Life Lessons From Livin La Vida Low-Carb How The Health Low-Carb Lifestyle Changed Everything I Thought I Knew.

He lives in Spartanburg SC with his beautiful wife Christine and their four crazy cats

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Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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Action Alert! Real Food Needs Your Assistance…

Posted by Kevin Brown on August 14, 2010

Although USDA has backtracked on its plans for the National Animal Identification System (NAIS), the fight is not over yet!

As announced in February, USDA is working on a “new framework” for animal traceability. USDA has stated that this new framework will apply only to animals that cross interstate borders and will emphasize low-cost identification methods. But Big Ag and Big Tech are pushing for a more expansive–and expensive–federal program, even as they also make plans to re-create NAIS at the state level.

The USDA is holding a series of public meetings on its new framework, and has announced three more during August: Madison, Wisconsin; Atlanta, Georgia; and Pasco, Washington.

TAKE ACTION

Come to the meeting and make your voice heard!

Wednesday, August 18

Crowne Plaza Madison

4402 East Washington Avenue

Madison, WI 53704

Friday, August 20

Doubletree Hotel Atlanta Airport

3400 Norman Berry Drive

Atlanta, GA 30344

Tuesday, August 24

Red Lion Hotel

2525 N 20th Avenue

Pasco, WA 99301

The meetings will take place between 8 am and 4 pm, and the USDA has more information posted at http://www.aphis.usda.gov/traceability/meetings/index.shtml

The morning will consist of presentations by government officials, followed by breakout sessions at tables based on species groups. After the small groups have reported back to the full audience, a USDA official will respond to written questions, and there may be an opportunity at the very end for oral questions or comments.

Below are a couple of suggestions to help you be effective:

1) Plan your written questions ahead of time. When the USDA official goes through the questions in the afternoon, if he doesn’t actually answer your question, stand up and politely insist on an answer.

2) At the small group discussion, be prepared to be an advocate for your views and to politely disagree with the facilitator(s). If they claim that a “consensus” has been reached with an answer that you don’t agree with, say so. At the end, one person from the table will report back to the full group. Let the spokesperson give his or her report, and then politely speak up to add any points that were covered by the group that were skipped.

For more information on the previous public meetings and USDA’s proposed framework, visit the Farm and Ranch Freedom Alliance: http://farmandranchfreedom.org/action-6-6-10

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Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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Liberation Wellness in HD

Posted by Kevin Brown on August 13, 2010

Liberation Wellness Members

Kevin Brown and Annette Presley on the Harvest Show

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Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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U.N. Going BUGGY!!

Posted by Kevin Brown on August 11, 2010

The UN says eating creepy-crawlies will save the planet …Our girl finds that hard to swallow

Unconvinced: Felicity Cloake tries ants and scorpions in an effort to be green

From the Mail Online Food and Drink Section

By Felicity Cloake

South American ants are huge. Trust me, I’m about to eat one. Until I notice that their eyes are the size of currants and I lose my appetite.

It’s amazing I even got that close — just last week I felt such antipathy towards red ants that I poured boiling water on to a nest by my front door. And yet here I am, confronted with a plate of their giant relatives in the name of sustainable living. Sometimes it’s not easy being green.

But then, if the United Nations gets its way, we might all soon be adding creepy-crawlies to our weekly shopping lists. The UN is considering strategies to cut levels of meat consumption worldwide as part of its commitment to stamp out famine and cut global warming.

Unconvinced: Felicity Cloake tries ants and scorpions in an effort to be green

And it claims livestock, such as cows and pigs, requires too much space and fodder to be an energy-efficient source of food for the everexpanding population. Ultimately, it argues, there’s simply not enough land for us all to eat roast beef.

And so the UN Food & Agriculture Organisation is urging us to try other alternatives, including insects. Yikes!

I’m a pretty adventurous eater: breaded alligator, crispy pig’s ears, donkey salami — I’ve tried them all. So I was confident that I’d be able to handle anything. Until I saw
some of the grubs that may soon be on our menus.

Still, if this is the future, it’s best to get ahead of the game. The packaging for giant toasted ants (£15.95 for 25g from www.edible.com) assures me that the inch-long insects have a ‘nutty, bacon-like taste, with an earthy, spicy kick’. They are, it trumpets, ‘the perfect party snack’.

I’m not altogether sure that’s true; I can barely manage to pick one up, let alone pluck up the courage to offer a bowl to friends and family. But I take a deep breath and gingerly bite down.

The first thing I notice is it’s very dry, and as crisp as an autumn leaf, for which I’m thankful. Juiciness, while desirable in a steak, is somehow stomach-churning in an insect.

The second is that, perhaps predictably, it doesn’t taste like bacon. Beneath the salt, the ant has a faint, curiously sweet flavour; earthy is the perfect description. I swal low
hurriedly. (Some hours later I look in the mirror and discover a little black leg stuck in my teeth.)

Plate of ants: The UN is considering strategies to cut levels of meat consumption so we could soon be adding creeply crawlies to our weekly shopping list
Plate of ants:
The UN is considering strategies to cut levels of meat consumption so we could soon be adding creeply crawlies to our weekly shopping list

For pudding, I nibble delicately on a scorpion, which is about the size of a £2 coin. Although its sting is intact – and pretty nasty-looking – I’m assured it’s perfectly safe (the usual practice is to draw the venom out by soaking the beastie in alcohol).

As well as being ‘detoxified’, the box tells me that my scorpion is ‘farm-raised’, as well it might be for £3.95 a pop. Well, it did come from Selfridges.

Either I’m getting used to the idea, or the fact it’s covered in thick dark chocolate from pincer to sting makes it slightly more palatable.

Clearly I’m going to struggle with the insect revolution, but logically, my reaction is ridiculous. I’m not put off honey by the fact it’s been regurgitated by bees, and I am an enthusiastic consumer of crustaceans, the sea-dwelling cousins of ants, flies and
locusts. (Indeed, the white meat inside many large spiders is reputed to taste rather like prawn.)

According to Marc Dennis, a New York artist and enthusiastic convert  to the cause, our attitude to insects is just like it was to sushi 20 years ago.

The packaging for giant toasted ants assures me that the insects have a ‘nutty, bacon-like taste, with an earthy, spicy kick’

And the reaction of most Europeans and North Americans towards insects makes us the weird ones in global terms; it’s estimated that 80 per cent of the world’s population eat them, and with good reason.

The UN reports that ‘as a food source, insects are highly nutritious’, and they require a mere fraction of the resources to rear, pound for pound, as more conventional meats.

Some species boast almost twice the protein of mainstream meat and fish, and in their larvae stage they tend to be rich in fat, vitamins and minerals.

Our hunter-gatherer ancestors probably learnt the value of insects from the animals around them, but the practice didn’t die out as the human race dragged itself up by the sandal straps – the Greeks and Romans were partial to the odd bug.

Pliny, the 1st-century Roman author, wrote that beetle larvae, reared on a mixture of flour and wine, were considered a great treat among hisfellow toga-wearers. And anyone dismissing this as a heathen practice would do well to remember John the
Baptist’s diet of locusts and honey.

Perhaps the reason we never got into the habit is that Britain’s temperate climate and fertile soils made it easy to rear cattle and sheep. That rendered entomophagy – or insect-eating – unnecessary, and we learnt to view bugs as agricultural pests.

Edible: The UN says that insects as a food source are highly nutritious
Edible: The UN says that insects as a food source are highly nutritious

By contrast, in other cultures, they’re still prized as a delicacy. In Japan, they like to marinate the grubs of the longhorn beetle in soy sauce before grilling them. In Samoa, they feed them on coconut shavings for a few days, then roast them over charcoal,
wrapped in a banana leaf.

Thailand is thought to have 15,000 small farms raising crickets, and the South African mopane worm industry is worth $85 million. Locusts are also a popular snack there. In C. Louis Leipoldt’s cookbook Cape Cookery, he says one should ‘dust them with a mixture of pepper and salt and shallow-fry them in fat till they are crisp and brown. They taste not unlike whitebait stuffed with buttered toast.’

The French gave insects a try in the 1880s, holding a special bug banquet for the daring gourmands of Paris. The feast included maybug grubs rolled in batter and then fried until golden.

man with a spider in his mouth

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Funnily enough, grubs didn’t catch on with this nation of snail-eaters. Perhaps insects are like Marmite. Or if you don’t try them before the age of three, you’ll never be convinced.

Paul Cook, who owns Osgrow, a Bristol-based exotic meat specialist which sells delicacies such as Thai green curry crickets, admits even he’s not a big fan of his oddest products. ‘I have to eat them from time to time,’ he tells me, ‘but I wouldn’t order them in a restaurant.’

He’s in hot demand for unusual cookery demonstrations (John the Baptist stir-fries being a particular speciality) and says he never has a problem getting people to try things.

Mealworms are a good beginner’s insect – he says they’re a bit like ‘the crunchy bits at the bottom of a bag of popcorn’ – although he concedes that ‘it definitely helps
if you don’t look’.
Read more: http://www.dailymail.co.uk/femail/food/article-1301970/GOOD-GRUB-GUIDE-The-UN-says-eating-creepy-crawlies-save-planet—Our-girl-finds-hard-swallow.html#ixzz0wM4nKbxN

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Kevin Brown is President of Liberation Wellness and co-author of the Liberation Diet. He serves as a Fellow on the National Board of Fitness Examiners, and is president of Visionary Trainers. Kevin and his wife Tracy are Chapter leaders for the Weston A. Price foundation, a non-profit organization that is helping restore real food to its rightful place in the American diet.

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