Список из самых популярных хештегов по теме #ETHICALCARNIVORE

I’ve had quite a few people asking me about feeding kids, if I fed my kids vegetables, what we ate etc. Well, here’s a pic of my food cellar a couple years ago. A good clue, no? We raised our children on an organic, traditional foods, Weston A Price style diet without grains because none of us did well with them. Our meals prioritized animal proteins, fats, and organs with vegetables as sides, not the main focus of the plate. Fruits, locally and in season, eaten in moderation. There is nothing wrong with eating veggies if you’re a healthy human. My caveats are that the veggies are local, in season, used as small sides not the main event, foraged is even better, grown properly in healthy soils and amended with compost from healthy animals, and cooked appropriately. How many people eat veggies like this? Not too many. Maybe this is part of the problem. If there are health issues or problems with digesting vegetables, I could understand the need to remove them with other hard to digest foods to heal, but that is unique to each person and I have no experience with doing this with children. What I can tell you is that we raised three healthy kids that drank raw milk, ate nose to tail animal foods, and yes, ate winter squash in winter, cucumbers and berries and all that good stuff from the garden in the summer. The joy of a healthy body is being in the world, able to handle some slight stressors because you have that healthy body in the first place. We went to Europe when our kids were younger and you better believe they ate crepes in Paris and crunchy sourdough with hunks of cheese in Germany. And no, they didn’t get sick. A little hormetic pulse is a good thing for a strong body. And isn’t that what we want for our kids? To set them up to be robustly healthy? To not be the shrivelled up kid in the corner with the runny nose, black circles under their eyes, sucking on their juice box and munching on their dunkaroos? My personal approach of just eating animal products is a beautiful, delicious solution to get out of my body’s way while it heals because it’s a sick body. Where it all goes from here I don’t know but I plan on sticking around to find out.

One handsome brute and a hot redhead meet at the office water cooler for a little rendezvous while the herd looks on and gossips in hushed tones amongst themselves. Kinda’. Would you look at this ingenious contraption? Ian @redtail_farms brought me out to look at all of the projects he’s taking on around his farm to improve the water holding capacity of his land, increase biodiversity, and a myriad of other regenerative agriculture practices. Here, the cattle use their noses to prime a water pump, just as we would our arms on an old fashioned water well. It’s an ingenious way for them to access their water in the dead of a frozen Canadian winter. No electricity needed to keep the water from freezing. Elegant simplicity. Just another example of how small farmers work diligently to improve the land and care for their animals. One of the great joys of life we discover when we pullback the curtain of corporate deception, is that we can have well cared for animals that improve our environment AND that provide the most nutrient dense nutrition for our bodies. Of course that’s how nature was designed! That’s why we’re even alive today. It wasn’t until man got his paws in there and started mucking about, trying to make more money, that things went awry. Now, we’re told it’s a fault in nature, and we should just blindly follow the gospel of the experts to get us out of this mess. No thanks. We have the gospel of our ancestors, a wisdom we may have ignorantly ignored for too long, but now, faced with the fallout of the error of our ways, return to - one grazing beast, one fatty plate of oxtail, one cup of raw milk at a time.

Order up! It’s hockey playoffs and the games are getting pretty “physical”. Our daughter spent a little too much time in the penalty box at yesterday’s game - one for creaming some 6’4” guy. He crumpled like an accordion (I feel like a better parent wouldn’t delight in such antics, but so be it, I love watching how strong she is, competing on her boy’s hockey team and, clearly, I am not that better parent). So, we’re off, another game against one of the rowdier teams. Mama made sure she was properly fuelled after she finished up her morning chores in the deep, dark cold without a single word of protest. Farm girls are good that way. Now, the rest, that being how she performs, is up to her. Pasture raised, organic: crispy pig ear cooked in lard, beef liver cooked in ghee, brawn (headcheese), leftover pork chop, cured egg yolks, bison steak, and a rabbit/venison paté topped with duck fat. Almost all of this was leftovers, always the handiest ingredients to have kicking around.

Oh, good golly, Ms. Molly. Would you get a load of this beauty that came tucked into my husband’s medical journal. That’s it, oh doctors of Canada, plaster this on your office walls so more people can try then fail, try then fail to follow such nonsense. Our new Canadian nutrition guidelines are so very, very sad. Would you look at that? Three slices of chicken breast is the same as chickpeas is the same as lentils is the same as nuts is the same as an infant’s serving of beef. And, please, do tell, where are the crucial animal fats? Not in the brains and bodies of the poor suckers trying to follow this abomination. I would be so hungry eating this plate. I’d be hungry and craving, grumpy and pissy from the big insulin dump that would have my blood sugar all over the place. I’d be craving because there’s no fat and scant nutrition in this meal. My body would be nagging “feeeeed me” on its never ending search for those missing critical nutrients. “Where my vitamin A at? I need some butyric acid? Where are my amino acids and CLA? Hey, yo, we’re starving In here!” screams the cells of the under nourished government food guideline devotees. What a sham. A grand, moronic sham, generations in the making, generations in the fallout.

“You need some fat in your diet or your body can’t process ur vitamins.” Quite possibly the best graffiti ever. I took this picture a couple of years ago of a building beside our local hospital. I laughed and cheered every time I saw it. So many questions! Who is this clued-in anarchist intent on educating the masses as they walk by, heading into the hospital? Why was he/she so impassioned as to hang upside down and spray paint a building to warn people that they needed fat? How does this person know more than the dieticians and doctors working in that hospital? And, lastly, how do I find this person so that we can be friends?

Hello. My name’s Tara. I’ve been eating fatty, juicy, pastured animal products for decades now. Raw butter, cheeses and cream? Yup. Fatty beef roasts dripping in golden tallow. Mmmhmmm. Tongue sizzled in homemade ghee? Liver and headcheese and brain and heart swimming in lard? Yes! Yes! Yes! As you can see, at almost 50, after having raised three kiddos and battling Lyme Disease for ten years (almost completely healed!), I am really falling apart with all this protein and fat in my diet. Please, for the love of God, someone send me some kale or tofu so I can get all that nutrition I’m clearly missing. And yes, my cholesterol levels are excellent (my doctor hubby tells me I’m doing better than most of his patients, much younger than me). My iron is not high. My inflammatory markers are low. My vitamin D levels are perfecto. I’m peri-menopausal but have zero symptoms - not bitchy, not weepy, not bloated or blue. Wondering how many longtime vegans could claim the same?

Daisy doing her best “cute cow” routine in her ploy to get more alfalfa from her farmer gal. I’m ashamed to admit that it worked. We raise heritage breeds of cattle. They’re generally smaller, thriftier animals that do well in our solely pasture and silvopasture (forest) feeding system. When grain was cheap and food industrialization was in full swing, cattle got bigger and bigger to produce more and more. We ended up with these jumbo bovine that could produce huge volumes of milk and huge, continental beef breeds that could really pack on the weight on grain - really well suited for a feedlot. Those are not the type of animals a small, pasture based farmer wants. Daisy is an old fashioned Guernsey. Guernseys were quite common back in the day, before the Holstein took over the dairy world. Holsteins are big producers so that’s the breed most commercial dairies go with. They’re also so big and produce such volume that they require grain and are mostly A1 cows. I know some people now breeding their Holsteins to A2 bulls though, so things are changing. Guernseys and many Jerseys are commonly A2, but not always and they still have to be tested. All of our dairy cows are A2/A2. Even within traditional breeds, there has been breeding over the decades with a focus on increasing production for commercial models. I can’t tell you how many dairy cows we had to cull because of a myriad of issues. One cannot just get a dairy cow that’s been fed grain and put them on pasture and hope for the best. Many of them just can’t get off the crack, I mean grain, and thrive. Some can, but some like Big Daisy here will forever need to be tightly managed so they don’t lose condition and health. So, Daisy gets extra alfalfa and second cut hay (higher legumes like clovers and trefoil). It’s a bit of a dance but she pays me back in beautiful butter. For me, drinking solely grass fed, raw, A2/A2 milk seasonally is the difference between having problems digesting dairy and having none at all.

Ah, terrines. Some of my favourites. Such an easy, delicious way to eat simple peasant food and feel all fancy doing it. There’s a million ways to make terrines, but essentially they’re just layered or mixed meats and organs all smooshed up together. For this one, I took goat hearts and livers cooked up in fat, whatever spices I felt like adding, and gelatinous broth. I then wrapped up the whole package in caul fat. Caul fat is the webbed fat around a ruminant’s stomach(s). It’s a delicious way to impregnate drier meat with unctuous flavour, moisture, and a boatload of fat soluble nutrients. As with all of my meals, I double or triple what I make and freeze my terrines right in their glass loaf pans. They freeze beautifully and make for fast food the right way. We eat our terrines cold, just a slab or two with maybe some eggs poached in raw butter... oh my, pure bliss from the tips of our tastebuds to the bottom of our cells.

If you ask me, bones are the perfect food. Roasted up, dripping in fat and marrow you can suck out, chewy cartilage bits to rip off, with just the right portion of muscle meat. I’ve never met a bone I didn’t like. Wait, that’s perverted. We’re talking animal bones here, people, stick with me. I make bone broth with everything, but I thought I’d share a little habit I have with lamb and goat bones. I roast them up with coarse salt and gnaw away like a savage until every last one is licked clean. Cave mama with her groove on. Then I put what’s left in a pot and make bone broth with it. That’s right, if we ever share some bone broth, chances are I’ve licked every single one of those bones in that pot. Ride hard or die.