Organic Life Magazine Issue 6

Magazine

5 P O T s

t c u d o Pr

WHAT’S ON YOUR Organic Life Magazine - Winter/Spring 2014

GROCERY LIST?

NEW!

Glowing Skin

EXCLUSIVE PEAK AT OLM’S EDITOR’S LIST

Introducing Sita & Organic Skin Care

Annie B. Bond

Green Living Expert’s ODOR REMOVING SECRETS

Magazine Our magazine was created with both new and experienced organic consumers in mind. We strive to provide you with current information about the organic industry, products and lifestyle. We will include videos and traditional articles and links straight to our contributors and advertisers. We write from experience living and organic life. We encourage you to contact us with article suggestions and comments.

This magazine is for YOU!

Š Organic Life Magazine 2014 350 West Shore Road South Hero Vermont 05486 Hannah@organiclifemagazine.co www.organiclifemagazine.co Organic Life Magazine Facebook Page https://www.facebook.com/OrganicLifeMagazineUS Organic Life Magazine Twitter Account https://twitter.com/OrganicLife_Mag Privacy Policy Design and Layout by Lise-Mari Coetzee www.coetzeepublishing.com

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Table Of Contents 05 Note From the Editor

Organic Gardening

07 Breastfeeding Awareness Stories From our Readers

09 A photo journal

• One Mom’s White Water Rafting Adventure • Patience and Faith - Nursing with a Cleft Pallet

On The Cover

15 TOP 5 Gluten-Free Products

11 Green Living Expert Shares Her Odor Removing Secrets

by Annie B. Bond

23 Seasonal Recipes Quick Meals

15 TOP 5 Gluten-Free Products

Organic Policy and Trends

28 NEW! Glowing Skin Introducing Sita and Organic Skin Care

14 New GMO Study

18 OLM’s Editor’s Personal Grocery List

In Every Issue 21 Don’t Eat That! Eat This Instead Sandwiches vs. the Alternatives…

Lunch and Snack Ideas 25 The Blue Architect Survey of Water Filter and Purification Strategies

by Marilyn Crenshaw 12 Recharging Station Inspirational quotes to recharge your soul 4|

Organic Food

Organic Health 33 Dealing With Difficult Remedy Reactions

by Amy Lansky 36 Crunchy Moms and Health Care

by Shannon Hayes

Organic Farming 40 The Tale of Two Farms

Editor’s Note

D

ear Readers,

Living an Organic Life can be a challenge.

We strive for balance, struggling to keep all the moving part of life - family, love, work, home, meals, school, activities - working in synchronicity. The fact is that all of it can be overwhelming at times - especially fitting in nutritious meals from scratch three times a day around everything else. This alone could be its own job. Here are some dilemmas I face regularly while I juggle life: You’re on the run with the children after school and need to have a quick dinner idea ready to go so you don’t eat at 8:00PM on a school night. What do you do? Do you get up early before school and fill the crock pot? Do you fall back on pasta? Do you stop by the closest pizza shop on your way home?

Let’s say you take the time in the morning to put the crock pot meal together, so now you’re crunched for time to make the kids’ lunches. Do you have enough ready-to-go food on hand to pack nutritious snacks and lunches? Did you pack enough to get them through the day?

Can you tell that I think about food a great deal?

Healthy food is definitely a major focus of my life and can be the source of great joy and pride AND stress and pressure. Do you feel this way too?

In this issue of Organic Life Magazine, I offer you some solutions and guidance with food. Check out my personal shopping list, my top gluten-free choices, school

lunch and snack ideas, and recipes for crock pot and other slow cook and quick meals.

I wish you all the best as you head into spring. I hope that these lists and tips will help to smooth out the hectic season and lead you closer to balance and serenity in your own Organic Life.

With gratitude to you,

Hannah

P.S. Remember to check out our “Recharging Station” for uplifting quotes to recharge your spirit.

P.P.S. NEW in this issue: • Sita Lombardi teaches how to have glowing skin all year round!

Hannah Noel is a cancer survivor and an organic farmer living in Vermont with her husband of twelve years and their two children, Madeleine, 9, and Calvin, 6. She has a passion for clean organic living and for helping others learn how to live that way wherever they are on their journey and whatever they do.

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Note from the Editor

Breast Feeding Stories Angelina was born with a...

By Robin DeGregorio

B

reast feeding story: Angelina was born with a cleft soft palate. I was told that nursing her probably wouldn’t be successful, but they encouraged me to try. Her suction wasn’t good and she had to work really hard while nursing. Her weight gain wasn’t great the first two weeks. The doctors told me to put her on formula. I had to give up my notion of what breast feeding looked like. I bought a pump and pumped after she was done nursing to capture the hind milk that she was unable to get on her own. I would put that in a supplement nursing system and give it to her at the next feeding.

This worked well. Her weight gain was good and she was thriving. It was exhausting for me. I felt like I was either nursing or pumping and doing nothing else. This cycle continued for 10 months until her repair surgery. Because she was nursed, we didn’t have to teach her to drink from a special cup for her recovery from surgery. She was able to nurse right away. It made her recovery so much easier for her. We continued to nurse after surgery in a more traditional way. No pump. Yay!! She weaned somewhere around age 3. I’ve never regretted making that 10 month sacrifice to offer my baby breast milk.

Jamie’s breastfeeding story

W

hen I was 6 months pregnant with my second child, we won the lottery. No, not the megamillions, but we got a permit to privately raft through the Grand Canyon. People wait on average between 6-12 years to get a permit and it was our time. The permit was for September, the new baby would only be 4 ½ months old. What was I going to do?

After talking to my mother and confirming she would watch my two children (both under the age of 2, mind you) and talking to my girlfriends, I decided to go. I know it might seem selfish to a lot of moms, but for me this was an adventure of a lifetime and through my friends and my mother I kept hearing, “Going away makes you a better mama!”

The thing about the Grand Canyon, is that you either have to do the whole trip, which was 21 days or you could do half the trip which was 13 days. Yikes! I decided to hike in and raft the second half of the trip. My husband did the whole trip.

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The plan was that at 2 months, I would start pumping. I never produced a lot of milk, so I had to make the decision to pump twice a day and replace that feeding with formula (organic formula of course).

It was a tough decision, but I knew that my little girl was getting breast milk and that was what I focused on.

I made a will, I wrote lists of menus, activities, emergency contacts, and I pumped 93 bags of milk to leave for my mother for 13 days.

I packed my battery operated pump and more batteries than you can imagine (and a hand pump just in case). I sent it in the raft with my husband, knowing I could only hike the 8 miles down with just a small pack on my back. On the morning of the hike down into the Grand Canyon, I woke up early to pump one last time. I pumped at 4:00am and we started our hike shortly there after. My husband didn’t arrive at the meeting spot until 1pm and I was dying to pump. I grabbed the pump and ran to last composting toilet for the next 10 days, opened the bag, and my pump had been crushed.

I was so distraught- all that planning. This was not in the plan. I cried uncontrollably while my husband super glued and duct taped it. I used the hand pump, but I knew it would be really hard to keep my supply up with it. At the next stop along the river, I tried my jerry rigged breast pump and the rough edges of the broken plastic plus the dried glue rubbed my breast raw and bloody. Now I had an open wound and if there is one caution you hear over and over again about river trips through the Grand Canyon, is “Don’t get any sort of cut, it will get infected.” People have gotten helicoptered out for less.

Eventually, we got one of the cones working well enough where I could pump one side at a time. My husband is a paramedic, so we were vigilant about keeping my cuts clean and protected even though I wore a bathing suit for 10 days. I successfully pumped and dumped my “white gold”, as I affectionately called it, into the Colorado River because there was just no way to refrigerate it.

I returned home after having had a marvelous adventure with my husband, my best friend, and 14 guys. I don’t think those boys would ever have imagined that they would go on this epic trip with a woman who was bearing her breasts at every turn. Getting home was the moment though. It all came down to this.

Would Baby Ryan go back to breastfeeding- that’s the real reason no one would ever try this because what if she didn’t?

She did!!!! We went on to breastfeed for 5 more months and I was thankful for every moment. I would have been sad if she had not returned to breastfeeding, but I think it is important for women to continue to live their lives. The “what ifs” in life seem to always get us. So, I share my story because I want mamas out there to know that it is possible to leave your child for a long period of time and have your child go back to breastfeeding. I would imagine that there are women out there that have long business trips and other unimaginable scenarios and maybe they don’t think it is possible. It is! Also, I do believe that taking care of yourself and being true to yourself makes you a better mom.

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Our Garden Plan

Arugula

Lettuce

Basil

Onions

Beets

Peppers - Hot and Sweet

Brussels Sprouts

Pie Pumpkins

Cabbage - Red and Green

Potatoes

Cantaloupe

Radishes

Carrots

Rattlesnake Pole beans

Cucumbers

Snow Peas

Culinary Herbs

Spinach

Daikon Radishes

Sugar Snap Peas

Eggplant

Sweet Potatoes

Fennel

Swiss Chard

Flowers

Tomatoes

Jack-o-Lantern Pumpkins

Watermelon

Kale - Red Russian, Lacinato and Curly

Winter Squash - Acorn, Butternut, Delicata

Kohlrabi

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Odor Removing Secrets

By Annie B. Bond

M

y daughter just moved into a new apartment and has been calling me about random odors she has been coming across and wants to remove, such as in a carpet, and in a kitchen cupboard. Fortunately, I’ve figured out how to remove most odors using kitchen cupboard ingredients; all except mothballs, and even chemical experts say the only way to rid something of the smell of mothballs is the sun. I’m happy to give her (and you) a nontoxic arsenal for odors.

Most of the tips include baking soda or vinegar.

Baking soda is alkaline and vinegar, acidic. You don’t use them at the same time, or they will neutralize the other. Using them one after the other, however, can sometimes remove the most challenging of odors, odors that are both acidic and alkaline, such as cat pee.

Keep these odor tips to tack on your laundry room wall:

PERFUME – Soak or spray with white distilled vinegar (in both instances let set for a few hours before rinsing; or for spraying, just let the smell dissipate).

CHEMICAL SMELL IN FABRIC – Soak overnight in 1 cup of baking soda before washing as usual.

SOOT —Washing soda (wash area with 1 gallon of water to ¼ cup washing soda; let set for an hour or so before rinsing).

PVC/PLASTIC – Set plastic shower curtains, etc., in the sun, or wash with soap flakes and water once a week (about ¼ cup to 1 gallon warm water). Alternatively, set the plastic item in the sun as often as possible.

BIOLOGICAL ODORS – Many biological odors contain both alkaline and acidic components, hence the alternating of baking soda and vinegar.

When in doubt for any biological odor, follow directions for “Pet Pee,” below.

PET PEE – Vinegar and baking soda, alternating.

Place white distilled vinegar in a spray bottle and spray it straight onto the pee assuming the area can handle moisture; let it set for an hour or so before rinsing. Follow by sprinkling the area with baking soda. Mist the baking soda with water. Let it set for a few hours before vacuuming. Keep alternating until the odor is gone.

PERSPIRATION — Dab with 3% hydrogen peroxide, commonly found in pharmacies. Let rest for 5-10 minutes before washing as normal.

VOMIT – Vinegar and baking soda, alternating (follow directions for “Pet Pee”).

Annie B. Bond is the award-winning and best-selling author of five green living books, including Better Basics for the Home. You can learn more about her at her sites, anniebbond.com and atruefind.com.

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Organic Life Recharging Station Sometimes, we all need a little lift to keep on going! Here you’ll find some little reminders and big ideas to help you along.

There is nothing noble about being superior to some other man. The true nobility is in being superior to your previous self.

Hindu Proverb Live up to the best that is in you: Live noble lives, as you all may, in whatever condition you may find yourselves.

Henry W. Longfellow The fact is, that to do anything in the world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in and scramble through as well as we can.

Robert Cushing

Our business in life is not to get ahead of other people, but to get ahead of ourselves.

Maltbie D. Matlock Who looks outside, dreams. Who looks inside, awakes.

Carl Jung Change and growth take place when a person has risked himself and dares to become involved with experimenting with his own life.

Herbert Otto

The only journey is the journey within.

Fear less, hope more, eat less, chew more, whine less, breathe more, talk less, say more, hate less, love more, and good things will be yours.

Rainer Maria Rilke

Swedish Proverb

It is not easy to find happiness in ourselves, and it is not possible to find it elsewhere.

You will either step forward into growth or you will step back into safety.

Agnes Repplier

Abraham Maslow What you get by achieving your goals is not as important as what you become by achieving your goals.

Johann Wolfgang von Goethe

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One of the marks of excellent people is that they never compare themselves with others. They only compare themselves with themselves and with their past accomplishments and future potential.

Brian Tracy

Human beings, by changing the inner attitudes of their minds, can change the outer aspects of their lives.

William James The self is not something ready-made, but something in continuous formation through choice of action.

John Dewey

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Always dream and shoot higher than you know you can do. Don’t bother just to be better than your contemporaries or predecessors. Try to be better than yourself.

William Faulkner

This Little Piggy Was Fed GMOs

By Shicana Allen

D

r. Judy Carman, associate professor in Health and the Environment at Flinders University (Adelaide, South Australia) and a team of seven other co-authors and scientists have released results of a long-term, peer-reviewed toxicology study that has found even more adverse effects resulting from the consumption of genetically modified foods. Using 168 just-weaned piglets from a commercial pig farm located in the United States, researchers fed half the subjects a mixed diet of widely-used varieties of GM maize (corn) and soy. The other half—the control group—were fed an equivalent nonGM diet. Pigs were specifically chosen as the test animal since their digestive system is similar to that of humans. Another factor was that investigators in the past had observed both digestive and reproductive problems in pigs fed GM crops, so this provided a basis for further scientific investigation.

Dr. Carman and her team discovered a 25% increase in uterus weight in the animals fed the GM diet as compared to the control group. In addition, GM-fed male pigs were four times more likely to be afflicted with severe stomach inflammation, while females had more than double the risk of the control group. The doctor emphasized that both the uterus and stomach findings were biologically and statistically significant. There was also a “marginally significant change on a measure of liver health in the blood of GM-fed pigs.”

Sources: Full Pig Study IRT’s Pig Study

Shicana Allen has been a health, environmental, and food safety advocate, writer, and public speaker for over 20 years.

Thank you to Jeffrey Smith and the Institute for Responsible Technology for the permission to reprint this article.

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Editor’s

Gluten-Free Top Picks

Hannah has been gluten-free since January 2013 after testing for and finding she has a gluten sensitivity and feels better without any gluten in her diet. She mostly eats vegetables, fruits and pasture-raised meats, but she does get a few packaged products for her family. Here are Hannah’s top choices after 11 months of researching and tasting many different gluten-free products.

Arrowhead Mills Gluten Free All Purpose Baking Mix • Simple Ingredients • No Corn or Soy • Non-GMO Project verified • Easy to use • Makes delicious quick breads for a treat

Mary’s Gone Crackers, Organic, Gluten Free, Wheat Free, Dairy Free • Organic • Non-GMO Project Verified • Delicious mix of grains and seeds (not JUST rice) • Zero grams of sugar • Zero grams of trans fats

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Enjoy Life, Eat Freely • Non-GMO Project verified • Soy-free • Dairy-free • Simple ingredients • A tasty, occasional treat (most recently used to make Hannah’s glutenfree, dairy- free ice-cream birthday cake)

Erewhon 100% Whole Grain Cereal • Non-GMO Project verified • Less than 1 gram of sugar • Goes great with milk or coconut milk • Adds crunch to yogurt • My kids love it!

Lundberg Organic Rice Cakes • Non-GMO Project verified • Best taste • Versatile - base for cream cheese, melted cheese, vegetables, bean spreads

Lunberg Organic Brown Rice Pasta • Pasta is sturdy, never mushy

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If you’re enjoying

make sure to join our Facebook community too.

The Grocery List

Hannah’s Shopping List During much of the year, all of our vegetables come from our farm and other neighbor farms. Here’s what our list looks like most of the time for three adults and two growing children (who eat like adults most of the time!)

Organic Almond butter 1 jar every two weeks Organic raw almonds, 8 ounces every two weeks Bragg’s Apple Cider Vinegar 1 quart a month Apples - local IPM two bags per week Arrowhead Mills Baking mix 1 box every other week Bananas - organic and fair trade two bunches (I didn’t buy these for years, and started to again for my boy and our farm interns as an easy nutritious snack.)

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Frozen blueberries- organic or wild 6 10-ounce bags

Organic Valley Cream Cheese 2 boxes Fresh fruit - pears, plums

Butter organic, salted 4 pounds organic chicken, parts or whole Organic Coconut milk two cans Organic, virgin coconut oil as needed Locally roasted organic coffee 1 lb each decaf and regular every two weeks Local, organic cream - 1 pint

Organic Garlic 2 bulbs weekly (With our move to a new farm, I didn’t have garlic planted this year.

Next year, I won’t have to buy garlic again!)

Organic ginger root one big root 4 pounds local grass-fed, organic ground beef (For another year, until we have our own again.)

Honey, local and raw 1 pound a month

Organic jam 1-2 jars a month Local Organic Kimchi 1 quart (Yes, we eat this much weekly!)

Organic Rice Twice Cereal one box twice a month

Organic raw milk 1-2 gallons a week

Organic Sunshine Burger Barbeque - my daughter loves these for breakfast

Organic cream-line milk (when raw isn’t available)

Organic, wheat-free tamari 1 bottle a month

Organic Valley shredded mozzarella cheese 2 bags Organic Rolled Oats 1 1/2 pounds Organic Brown Rice, 1 lb each month Organic Rice pasta, 2 10-ounce packages every other week Organic quinoa, 1 lb each month Organic raisins, 8 ounces every two weeks Organic Ranch dressing 1 bottle a month for my son 19 |

Organic Rice Cakes 1 bag

Organic raw walnuts, 8 ounces once a month

As Needed Avalon Organics shampoo and conditioner Baking soda for laundry and cleaning Bon Ami cleaner Organic Buckwheat flour Cat food Celtic Sea Salt Organic dark chocolate bars

Organic ground cinnamon Cling wrap - about twice a year Organic dry beans, black and pinto Organic Flax Seed Meal Foil - about three times a year Freezer bags (more late summer than any other time of year!)

Organic grass-fed, organic beef tongue and shanks for special recipes Organic Hemp Protein Powder Other organic herbs and spices: thyme, rosemary, curry powder, turmeric, nutmeg, ground ginger, ground mustard, chili powder, cayenne pepper, sage, peppercorns Homeopathic remedies Organic Ketchup 2-3 times a year

Kiss-My-Face or Jason’s fluoride-free toothpaste Organic Extra Virgin Olive Oil

Organic Sun butter - our school is peanut and tree nut free

Every-Now-andThen Purchases

Seventh Generation Dishwasher detergent

Stoneyfield Farms yogurt tubes

Seventh Generation Dishwashing liquid

Applegate Farms Organic ham and turkey (nitrate and nitrite free) - a couple times a month - We go through phases.

Organic gluten-free bars (Nature’s Place Rice Bars)

Gluten-free bread Food For Life or Nature’s Path 2 loaves

Organic, grass-fed beef hot dogs

Organic Raw Sunflower Seeds Assorted organic teas (always like a variety on hand) Tide, he, scent-free and dyefree detergent Toilet paper from recycled paper Organic Vanilla Extract White vinegar for laundry and cleaning

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School Lunch and Snacking Convenience

Mary’s Gone Crackers two boxes Organic Valley Stringles 3 packs of 6 (my kids are BIG cheese lovers)

Gluten-free graham crackers

Organic sausages Organic Valley whole milk cottage cheese Applegate Farms, organic Sunday bacon

Don't Eat That!

Eat This Instead...

Packed School Lunch and Snack Ideas Good munching for Mom and Dad too!

Get creative, but keep it simple. Sometimes it just takes a slight reworking of last night’s leftovers to pull together today’s school lunch. Make sure you slip an ice pack in your little ones’ insulated lunch bag. It’s fun to leave a love note too! Illicit your children’s help choosing some of the items to be included at dinner time the night before. Listen to what their favorites are, paying attention to what’s left in the lunch bag at the end of the day. Most of the ideas below are both gluten-free and nut free. I always recommend buying organic whenever possible to limit additives, pesticide/herbicide residue and GMO ingestion.

I hope you find some new ideas, or old ideas to pull back out and try again. Click our Facebook link at the bottom of the page to share your lunch and snack ideas!

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Apple slices (toss with a little lemon juice to prevent browning)

Sweet pepper strips

Carrot sticks Celery sticks

Cheese sticks (string cheese or cut any kind of cheese into matchsticks yourself )

Cucumber sticks or rounds

Yogurt - tubes or small

Cherry or grape tomatoes

prepackaged containers - Save money by buying large tubs and portioning it our every day in reusable containers.

Applesauce - prepackaged cups OR large jars portioned out OR homemade portioned out

Fruit leather (just fruit, no sugar or dye added) Nitrate-free deli meat rolled up, 2-4 pieces Dried fruit - raisins, currants, mango, apple, date rolls Grapes Snap peas or snow peas Cold Pizza - for GF try Against the Grain Tuna Salad with either mayonnaise or plain yogurt on GF bread or without Small, crunchy lettuce leaves (like romaine)

Popcorn, air popped or stovetop popped with a little bit of butter and »» sea salt »» parmesan cheese »» favorite herbs »» cinnamon and speck of sugar, maple sugar, or stevia (mix with cinnamon first and sprinkle and stir) »» crushed dried kale Kale chips - seasoned simply with sea salt or with seasonings listed above Delicata squash smiles roasted and cooled

Thin slices of steak, ham or chicken Marys Gone Crackers crackers and pretzels Beanitos bean chips with salsa Thermos of soup- homemade or store bought. We love Pacific Organics soups plus homemade tomato soup especially.

String beans lightly cooked and cooled Bananas For dipping various treats try sending a small container of ranch, hummus, SunButter, or herbed cream cheese or yogurt (plain mixed with favorite herbs)

Click below to post your Lunch and Snack ideas on our Facebook Page.

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Crock Pot

Lentil Sweet Potato Soup

M

y daughter has a new love of lentils prepared every which way. This soup is a real winner with her - tasty and hearty. It packs easily in a small thermos for a hot packed school lunch. This soup can be prepared the night before. Turn the crock pot on right before you go to bed, and fill your house with a wonderful aroma. Lunch is ready!

Ingredients: 4 large carrots, chopped

1 bay leaf

4 stalks celery, chopped

1 tsp dried oregano

1 red onion, diced

4 cloves garlic, minced

2 large sweet potatoes, peeled and cubed

1 15-oz can diced tomatoes

1 bag frozen green beans (chopped), about 12 ounces

64 oz vegetable broth

2 cups green lentils, uncooked

2 tsp sea salt (or to taste)

1/2 tsp minced fresh rosemary

1/2 tsp pepper (or to taste)

Directions: Combine all ingredients in a crock pot. Turn heat on low and cook for 10 hours, adding a little more broth at the end if soup seems too thick.

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Crock Pot

Root Vegetable Stew

T

here’s nothing like the comfort of hot stew in the winter. This combination of sweet root vegetables and savory seasoning hits the spot for lunch or dinner. It has everything you need for a complete meal. This is a loaded one-pot meal!

Ingredients 1/4 cup olive oil or coconut oil 2 medium yellow onions, diced sea salt 1 1/4 teaspoons ground ginger 1 (3-inch) cinnamon stick 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper Freshly ground black pepper 1 pound Yukon Gold potatoes (about 3 large), cubed 1 pound carrots (about 4 to 5 medium), peeled and large dice

1 pound parsnips (about 4 medium), peeled and large dice 3 cups chicken or vegetable broth 2 pounds pie pumpkin or butternut squash (about 1 small), peeled, seeded, and cubed 1 pound sweet potatoes (about 2 medium), peeled and cubed 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups) 1/2 cup golden raisins, also known as sultanas 1 bunch spinach, trimmed and washed (about 4 cups loosely packed) 1 1/2 tablespoons apple cider vinegar, plus more as needed

Directions: 1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and a pinch of salt and cook over medium heat until translucent, about 4 minutes. Add the ginger, cinnamon, coriander, cumin, cayenne, and a pinch of pepper and cook until fragrant, about 1 minute.

2. Transfer the mixture to a slow cooker, add the potatoes, carrots, parsnips, and broth, season with salt and pepper, and stir to combine. Cov-

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er and cook on high for 1 1/2 hours.

3. Add the pumpkin or squash, sweet potatoes, chickpeas, and raisins, season with salt, and stir to combine. Cover and continue to cook on high until a knife easily pierces the vegetables, about 2 hours more, stirring after 1 hour. Add the spinach and gently mix (do not over mix).

Let sit until wilted. Gently stir in the vinegar, taste, and season with more sea salt, pepper, and vinegar as needed.

Survey Of Water Filter & Purification Strategies:

T

he important concept is to apply the method of water purification that appropriately matches the source to the intended use.

IDENTIFY WATER SOURCES & ask what could be in it.

Municipal sources are: wells, municipal meter, & reservoirs. Is the aquifer that the well accesses have any conventional farming or, commercial or industrial contaminants? Do above ground reservoirs allow recreation, allow boating with fuels, or body contact with the water?

Rural sources include springs, seasonal creeks, rivers, lakes, & ponds.

Collection surfaces include roofs, pedestrian pavement, landscape & exposed earth collection, and vehicle pavement. What blows in the wind lands on surfaces? What activities are happening up wind : dust, chemical sprays from pesticides to solvents, animal manure, & geo engineering chem trail nano particles ?

For washing white laundry you want it clear, but potable quality isn’t necessary.

For vehicular washing, art work, & toilet flushing: you want it relatively clear & not smelly, but potable quality isn’t necessary.

Irrigation of lawns, & ornamental landscaping can be irrigated with straight gray water, via subterranean delivery 8 inches minimum below the surface.

Irrigation of edible fruit & nut trees can be done with subterranean delivery of black water .

Irrigation of salad greens, vegetables, straw berries & small shrubs bearing edibles should be done with near potable quality of water.

IDENTIFY TYPES OF FILTERS:

Drinking , food preparation, & body bathing need to be purified to “potable”. Our skin absorbs roughly 2/3’s of what touches us.

The first task is to remove obvious chunks, & debris by running the water through a large screen, gravel , & sand. Next step is to get rid of finer silt. Cylinder filters commonly used, can be ½ quart to 2 gal size for domestic use, such as charcoal & various micron screen sizes. Next step is to get rid of pathogenic bacteria & viruses. Various systems use heat over 225 degrees to kill the disease bearing critters.

Municipal sewers generally add chlorine, which is harmful to the water shed, & when exposed to sunlight becomes carcinogenic. Distillation basically applies heat, converts to steam , then condenses on a surface & is collected. Green house plant evapo transpiration with condensate collection is a variation on a solar distiller.

Fire protection reserve- is used by the Fire Dept to put a fire out. They’ll use any water, & even carry

Septic systems come in varieties, some starve it of oxygen, others alternate oxygen & no oxygen (aerobic

Reclaimed water sources are: vegan kitchen gray water (free of pathogenics), omnivore kitchen (considered black water ), black water (toilet), commercial & industrial uses.

IDENTIFY USES. How clean & pure does it need to be?

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their own silt filters on the fire trucks.

& anaerobic) , ultimately exhausting the decay cycle, separating the solids from the fluid, then diverting the fluid to percolate into the ground. Ultraviolet Light (UV) which requires a high amount of power (which is challenging in off grid locations or for the economically challenged), are often a final process applied to potable water that kills any pathogenic microorganisms. In large storage tanks aerators circulate oxygen , keeping it fresh (like a waterfall).

Know your feedback loops. The planet earth has one. All of our water systems are attempting to reproduce those activities.

BOUTIQUE APPLICATIONS can be applied to already purified potable water free of pathogenics.

Some techniques allege beneficial qualities are added to the water for health & well being. These techniques include: crystals, magnets, gold, silver, gem stones, moonlight exposure , sun light exposure, praying, alkaline ionizers, clockwise & counterclockwise vortex spiraling, botanical drops, and more.

chlorine effects: http://www.pure-earth.com/chlorine.html crystal treatment- http://aurorasmessage.com/crystal_ water.html magnet treatment- http://www.kjmagnetics.com/blog. asp?p=water-treatment living machines- http://en.wikipedia.org/wiki/Living_ machines biocells- YouTube - Earthships 101 part I, YouTube Earthships 101 part II legal gray water code- http://www.thegreywaterguide. com/california.html humanure- http://humanurehandbook.com vortex water concept- http://www.photonicwater.com/ biophotons.html structured water- http://spiritofmaat.com/feb11/water_ structuring.pdf water pipe poisoning, lead in PVC pipes- http://www.lead. org.au/lanv10n1/lanv10n1-5.html UV lights- http://en.wikipedia.org/wiki/Ultraviolet_ germicidal_irradiation pathogenic microorganisms- https://en.wikipedia.org/ wiki/Waterborne_diseases PVC pipes- http://www.todayshomeowner.com/areplastic-water-pipes-safe/ water tank comparisons- http://milkwood. net/2011/02/14/water-tank-comparisons-for-drinkingwater-defining-clean-and-green/ evapotranspiration- http://ga.water.usgs.gov/edu/ watercycleevapotranspiration.html

STORAGE & DISTRIBUTION. The ideal water would be to collect it from a water fall & store it in a glass container. Don’t forget to ask what the tank is made out of & what the pipes that distribute the water are made out of. Concrete tanks can have toxic paint interior coatings, metal tanks can be rusty, make sure plastic cisterns are food grade. Make sure rain barrels aren’t left over from chemical industrial waste storage. Suburbia commonly pipes the water from the municipal water meter into your house with a PVC pipe! Since PVC toys are declared dangerous for children, why are we pumping our water thru it?

PASSIVE TECHNIQUES - gravity drainage, embed the cistern in the earth that has 55 degree constant temperature which discourages both freezing & algae growth, plant evapo- transpiration, solar distillers, the 2000 friendly probiotic type microorganisms that live in top soil, aeration from waterfalls & high velocity rivers.

AUTHORS DISCLIMER: no guarantees to any of the above. Do your best. Ask lots of questions in grace. Send your water samples to a lab.

For more study:

copyright, Marilyn Crenshaw, The Blue and Green Architect, all rights reserved, 2013

My specialty is Integrated Water Management inventorying all water uses, sources, & demands on site to include: rainwater harvesting, storm water collection off of ground/landscape/ paving, gray water re-use, black water reclamation re-use, general reclamation for food production & irrigation on site, filters, water storage, micro hydro power from water cisterns down-flow drainage, water security, net zero water, closed water loops, grid optional, water-energy nexus optimization for conservation of resources, extreme green, passive solar, & global. I design complete architectural projects from beginning to end, eco development, fluent in all green building rating systems, entitlements, and hybrid pre-fab-modular site adaptation, super beautiful and creative design, & architectural art installations.

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Bring the life force energy of water into your garden and grow 27 to 40% more biomass!

We all know plants need water to survive, but have you ever noticed the way plants seem to grow more when they get soaked by rain rather than by water from your garden hose?

There is a simple reason. Water travels through long straight pipes before it reaches your garden and along the way it loses the energetic vitality that is created by the natural hydrological cycle.

It is kind of like the difference between organic food from your garden and processed food made with artificial sweeteners.

Fortunately, there is now an affordable long lasting technology that can restore the vitality of nature to your garden.

The brighter the dot, the more energy in the water. The one on the right is the same structured water that you can feed to your own garden.

At Health Hero Island Farm structured water is the only water we will give to our family, animals and vegetables. We highly recommend you purchase one of these amazing structured water devices this growing season.

You have nothing to lose as they are backed by a 90 Day Money Back Guarantee as well as a full lifetime replacement warranty.

To learn more and order your own unit Click HERE.

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Structured water devices from The Wellness Enterprise change the energy of water. See for yourself.

Sita’s Home Health & Beauty Tips

H

i my name is Sita. I am a Professional Nanny and hobby enthusiast living in Brattleboro VT. I love using my hands to create or make things from scratch. I’m someone who’s fairly new to the Organic Lifestyle. It’s not something you can rush into. It has taken me time and knowledge to make choices that have felt right for me. Since eating more Organic foods, I feel better. I get sick less and I also care more about what goes in and on my body. I’ve always been into glamour and beauty and always in search of, “how to have the best skin”. Over the past 5 years I’ve been doing my own research on Homeopathic Health & Remedies, Homemade Beauty Treatments and Natural Cleansers for the home. I have found (no joke) that something you can make at home - is better for you, more effective and costs a lot less than what you buy at the store. Of course it does take some effort on your part. That’s where I come in. Each issue I will be sharing tips on homemade facials, masks, makeup appliqué and more. I will include recipes, natural products and video tutorials. I hope you will find them useful and fun!

Summer Glow I’m going to show you some great ways to get glowing skin this summer. After the winter my skin tends to look white, dull and drab. Time to get back outdoors. Make sure to take full advantage this summer of the natural Vitamin D the sun offers. Fifteen minutes a day is all you need. Enhance your skin even more with a NEW skincare routine.

In one week your skin will be looking great! Younger, smoother, more vibrant skin in 5 easy steps.

Step 1. Exfoliate This buffs your skin, removes dead skin cells and makes it very soft. It will also keep wrinkles at bay. I exfoliate 2 to 3 times a week. In the future I will be showing you some homemade facial scrubs. I like to try out different products but this one is my new favorite.

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Alba Botanica Hawaiian Pineapple Enzyme Face Scrub. With 78% Certified Organic Ingredients. Most scrubs I’ve found do not have enough (scrubbies) leaving your skin clean but not buffed.

This one smells awesome and works very well. Alba also has other great skin care products.

Step 2. Moisturize This step is very important. Without moisture your skin gets dry and is more prone wrinkles. Drink 8 glasses of water a day. Anytime you wash your face or body - moisture right after. The skin stops absorbing within 3 minutes after it’s wet. Use warm water before and after any washing, scrubbing, masks or facials. This keeps your pores open and ready to be cleaned or moisturized.

Virgin & Unrefined Organic Coconut Oil - any brand will do. This is my new favorite thing for a natural moisturizer. You cannot get any purer than this!

Also great as a cooking oil and one of the few that do not change it’s properties at a high heat. I had to get used to the smell it’s nice but felt strange like I was rubbing macaroons all over my face. You only need about a half dime size for your face. What’s neat is you’ll see it actually melting as it gets totally absorbed into the skin, leaving it light, soft and supple without being greasy.

I’ve been using Natural Oils for my face and body for years now. Oil is better absorbed through the skin compared to lotions etc, because it is closer to our skins natural properties (surprise surprise). You do have to watch your hairline though and re rub it into the skin a few times so things do not get too oily. Other than that I love it.

Step 3. Sunscreen If you prefer to wear sunscreen like myself - this is the best I have found. Apply after your moisturizer has been absorbed and 20 minutes before any sun exposure. I haven’t attempted to make my own but

I’m guessing it’s possible. I will have to look into this.

Kiss My Face Sunspray with SPF 30 I really like this product because it’s an oil spray which makes it easy to apply. I love the way it smells reminds me of laying out at the beach getting a suntan. It’s also very light on the skin. It is paraben free, fragrance free, UVA & UVB protection, water resistant and more. This sunscreen is not Organic however they use great natural ingredients.

Badger Organic Sunscreen with SPF 30 This is a great product but very thick and white in color. For your face - use sparingly and rub into the skin well.

It has a mild fragrance that I like and many different kinds to choose from. 85 to 95% Organic ingredients. Also Zinc Oxide which is the safest sunscreen ingredient out there. UVA & UVB protection while not penetrating the body through the skin. Pretty Cool!

Watch my Video tutorial for Steps 1-3 including the Organic Coconut Oil.

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Step 4. Makeup I don’t wear makeup everyday but when I want to feel extra cute, or need a confidence boost - it’s a nice skill to have handy. Also for special events or fancy dinners etc. I think makeup should accentuate someone’s natural beauty, not cover it up. I can’t imagine wearing a ton of makeup then taking it off before bed. I’m sure many celebrities do this and end up looking like a completely different person to their spouse - (weird).

Obviously a homemade recipe made of natural oils, fruit and vegetables are best for you skin. Though the time it takes to make these can be testing for our busy lifestyle. In future articles I will have many different kinds of recipes for you to try alongside natural products you can buy. So for now we’re learning the basics of (how to) skin care. Try to buy the most natural skin care products you can. The skin is the largest organ on the body and absorbs the most toxins. These products should include Organic, plant derived ingredients you can read without added chemicals or dyes. In truth I am new to using Organic Makeup products. Though I will be researching this more and recommending what I find in the future. In the meantime buy brands that suit you. Based on skin tone, availability and what you can afford. I honestly buy some of the cheapest brands and they all work great. You can find almost all the products I’ve mentioned at your local Co-op or Health Food store. Some even at Rite-Aid and the grocery store. Online is a great way to go as it has everything. If you have the time you can usually find something on sale or a site that has free shipping. There are websites dedicated to selling Organic Beauty products, which is pretty cool.

Your weekly must haves : concealer, blush, eyebrow pencil, SPF chapstick For the glow : bronzer, highlighter, lip gloss Your tools : makeup brush set, cute small bag

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Step 5. Final Touches (Applying The Makeup)

tion and moisture keeps lips from looking aged.

Apply as necessary.

Concealer - It’s a miracle worker. Using your finger dab lightly and apply to your T zone. Use a little on any blemish or redness. It instantly covers any bags under the eyes and gives a refreshed look. Also evens out your skin tone. Some like to use foundation under their makeup for complete coverage. I prefer to only use a concealer for a more natural look.

Bronzer - So awesome, I love it. It gives your face a sun kissed healthy gleam. Especially after the winter when my face is stark white (lol). Apply with a medium brush to your forehead, hairline, under the chin and on your jaw line. Blend well. To make cheeks pop add some underneath your cheeks to the hairline. Be careful with this, it can look strange if you put too much or do not blend well.

Blush - Get those cheeks rosy! It adds color and youthfulness. Suck your cheeks in or make a smile big. Apply with blush brush across the apple of your cheeks to your hairline. Not too much or you’ll look like a clown. Peach and pinks are very nice.

Highlighter - This is something new I’ve found that’s really cool. It catches the light on your face and gives it a soft luminous, youthful appearance. It comes in liquid or powder form.

Eyebrow Pencil - Defines eyebrows and highlights your eyes. Find a color as close you can to your real hair color. Tweeze any stray hairs. Slowly apply to your brows lightly. If it’s too dark use a q-tip to take some off. Now use an eyebrow brush and sweep it across the shape of your brow.

SPF Chapstick - Take care of your lips. Sun protec-

Lip gloss - It actually makes my lips look fuller.

There’s something about lip gloss that makes me feel younger too. I have many memories of trying on lip gloss as a kid and feeling proud of myself - I guess this must be why. The shine is really nice too.

This makeup routine is quick, easy and looks good on any age. Watch my Video tutorial for Steps 4-5 makeup and application.

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Beauty

Dealing With Difficult

Remedy Reactions

By Amy Lansky - Originally appeared on amylansky.com

W

hile it is true that negative reactions to homeopathic remedies pale in comparison to the havoc sometimes wreaked by conventional medicines (disease caused by conventional drugs — also known as iatrogenic disease — is considered to be the 3rd leading cause of death in the United States), the medicinal energies of homeopathy, though dilute, can sometimes pose difficulties. It is therefore important to know the difference between “good” difficult reactions versus “bad” ones, and how to deal with them. For another discussion about remedy reactions, see my April 2012 newsletter or read chapter 8 of Impossible Cure.

The most important thing to remember if you believe you are having a difficult reaction to a remedy is: stop taking the remedy and call your homeopath. This is true whether the reaction is a good one or bad one. If you are experiencing discomfort that you feel has been caused by a remedy, your body does not need any more remedy stimulation at this time. Try to think of the action of a homeopathic remedy as an energetic nudge that sets a ball in motion. As long as the ball is still rolling, there is no need for further nudges.

(Please note that the discussion below pertains to the treatment of chronic, not acute disease.)

There are five basic types of troublesome reactions to remedies:

THE “GOOD” ONES: Aggravation of Existing Symptoms This means that the remedy has definitely matched

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and resonated with you, but the dosing was probably just a little too aggressive. When you stop the remedy, the aggravation should pass (usually within a day or two, or at most a couple of weeks) and afterward, you will probably experience a noticeable improvement of your symptoms. During an aggravation, a patient will often feel better within themselves or show other general signs of improvement, despite the aggravated symptoms. Consult with your homeopath if an aggravation lasts for more than a week or is especially troublesome.

Return of Old Symptoms

This means that the remedy has lifted the outermost “layer” of your disease state and has now revealed previous layers. For example, your asthma symptoms may have improved but now you have eczema that you previously experienced years ago. This is an excellent development. Sometimes, the old symptoms will also disappear after a while. Or sometimes, further treatment of this previous layer will be needed.

Be patient and consult with your homeopath.

Cleansing Reactions

These types of reactions involve the expulsion of disease energy from the body. Typical examples include: the development of skin rashes or itching, diarrhea, nasal discharge, or an acute illness such as a cold. Consult with your homeopath.

THE “BAD” ONES: All New Strange (But Not Severe) Symptoms Never Experienced Before

This can occur when a remedy is a partial, but pretty good match. This is especially true if you are

otherwise improving, except for these few minor symptoms. The remedy will probably do you good, but has caused a minor “proving” — that is, you are developing symptoms that can be caused by the remedy substance. Discontinue taking the remedy for now. These symptoms should disappear within a few days.

All New and Severe Symptoms Never Experienced Before

This can occur when the remedy was incorrect and the potency was too high for you. Stop taking the remedy and consult with your homeopath. The reaction will likely dissipate over a few days. If not, your homeopath will probably recommend antidoting the remedy. Typical methods of antidoting include drinking coffee (a generally weak antidote) or inhaling strong vapors such as eucalyptus or menthol (which usually lessens and sometimes completely stops the aggravation). However, the best antidote is taking a better remedy. In my own experience, the correct remedy can antidote such a reaction within minutes or hours.

WHY DO TROUBLESOME REACTIONS OCCUR? While there are some clues that can indicate a patient’s innate sensitivity to homeopathic remedies, in general, it is impossible for a homeopath to know in advance how a new patient will react to a particular remedy in a particular potency (remedy

“strength”). Like everything in homeopathy, each patient is unique in their sensitivity. In my personal experience, some people even react best to specific potencies. For example, some people react positively to a 30c or 1M (which is the same as 1000c) dose, but cannot tolerate a 200c dose. Don’t forget, homeopathy is all about resonance to a remedy and potency, and it all depends on the unique energetic signature of the patient — which, unfortunately, cannot be measured.

That’s why formulaic approaches, where every patient is given the same fixed regimen, are generally not advisable. Of course, fixed regimens are de rigeur in conventional medicine, and using them certainly makes prescribing easier for the practitioner. But even allopathic doctors are beginning to learn that one size does not fit all. Tailored therapies for cancer, for example, are just beginning to come into vogue.

Classical homeopaths know well that the choice of a remedy must be tailored to the patient. But dosing management can be even more complex. Because it is logistically impossible for homeopaths to stay in constant contact with their patients, most practitioners develop dosing protocols that work just fine for most of their patients. That is why it is up to you, the patient, to contact your homeopath when a particular protocol does not work for your case.

So once again: When in doubt: stop taking a remedy and call your homeopath!

Amy L. Lansky, PhD was a NASA researcher in artificial intelligence when her life was transformed by the miraculous homeopathic cure of her son’s autism. In 2003, she published Impossible Cure: The Promise of Homeopathy, now one of the best-selling introductory books on homeopathy worldwide (www.impossiblecure.com). Since then, Lansky has broadened her investigations to include ancient and modern teachings about consciousness, psychic phenomena, meditation, and our collective power to evolve and transform our world. The result is her newest book, Active Consciousness: Awakening the Power Within, published in 2011 (www.activeconsciousness.com).

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Crunchy Moms

and Health Care

By Shannon Hayes

Y

esterday afternoon I received a phone call. My daughters are enrolled in Child Health Plus for their health insurance, and our family was selected to participate in a national survey about our experience.

My responses to the first few questions would probably have given the surveyors justification to conclude that the program was effective. I reported that my children were in excellent physical and mental health, that they were showing no signs of learning disabilities or emotional disorders. They were not taking any prescription drugs, and they did not have any physical limitations that prevent-

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ed them from participating in normal childhood activities.

The trouble arose when the interviewer asked me the following (paraphrased – I can’t remember the exact wording) question: “How often are the health care providers for your children willing to accommodate for your cultural differences: always, almost always, often, sometimes, almost never, or never?”

I was silent.

“Ms. Hayes? The question was ‘How often are the health care providers--’”

“I heard the question,” I interrupted. But tears had started to come to my eyes as I thought back over my experiences. “The answer is never.”

Naturally, that led to a series of questions about my race, religion, and education levels. I’m an educated white female. That doesn’t fit the profile of someone who might feel culturally marginalized in our healthcare system. But I’m certain I’m not alone.

My experience began with my first pregnancy, my first extended involvement as an adult in the health care system. I would attend one check-up and be told that everything seemed normal. At a subsequent check-up, I had gained too much weight. At the next check-up, I hadn’t gained enough, and I was accused of “starving my baby.” I was encouraged to go have a burger and fries at McDonald’s.

When I asked questions, I was told that I was thinking too much.

The health of my pregnancy was being judged by a parabolic curve, where my various scores – blood pressure, weight, various test scores, were supposed to fit within two degrees of standard deviation. The gauge of the tests was whether they were “normal” for a woman of my age – not whether I was healthy. In my seventh month of pregnancy, I began to feel like the system was not conducive to allowing for the natural childbirth I wanted. I read and researched about alternatives to hospital birthing, and concluded that the safest choice for me was to hire a homebirth midwife.

After 24 hours of labor and an extended period of pushing, I was exhausted, and my midwife brought me into the hospital for an IV. Before we were out of the triage room, I gave birth naturally to a healthy baby girl.

Bob and I were packing our belongings to go home the next morning, when suddenly we were surrounded by a pediatrician and two nurses.

“You’re not going home,” I was informed. “Your daughter has a very serious blood infection. She may have spinal meningitis, and she could die. You most likely contaminated her by birthing at home.

You’ll be here for 10 days.”

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For the time being, I’m going to leave the guilt, shock, and despair that I experienced as a brand new mother out of this discussion. We won’t talk about the impact it had on my own health. After all, the topic of the survey was my children’s health. In this particular story, newborn Saoirse was then given a spinal tap. She was put on a drip IV that made it impossible for me to nurse her, and put on a regimen of four different antibiotics. We were under constant surveillance.

At first, I was too shocked to hear the comments from each nurse that came in. But late in the night a day or two later, one nurse began looking back and forth at her records, double checking something. “Is there something wrong?” I asked her.

“It’s just that, well,” the nurse faltered for a moment.

“This baby looks very healthy to me. I wanted to make sure this is the right baby. She doesn’t have any symptoms.” In the dark of night, I began hearing the comments from each nurse that had come through earlier. My baby was beautiful, they’d each said. She didn’t look sick. She didn’t act sick. The next morning I confronted the nurse on duty.

“I don’t think I agree with the diagnosis,” I told her.

“Can you please tell me my rights?”

“There isn’t anything you can do,” I was told. “The hospital can take custody of your baby.”

There never was a blood infection. The initial sample drawn had been contaminated in the hospital. But what did I learn? That by researching and taking the action that I felt was most conducive to my child’s and my health, and choosing to birth at home until a trained midwife felt it was medically necessary to seek hospital assistance, I was regarded by the conventional medical system as a danger to my child.

That was just the start of a long line of experiences that have taught me that an educated parent who sees themselves as the primary care practitioner for their children, and therefore takes the time to give care at home first, and opts to read and research before “consuming” services of the health care industry, is not safe in the conventional system that my daughters’ insurance covers. My experience

has been repeated every time I’ve had to bring my daughters in for care – an emergency room visit for Saoirse when she was 7 for a farm injury where I agreed to a tetanus vaccine, and the physician ordered a combination Tetanus, Diptheria and Pertussis vaccination without my consent; a trip to an opthamologist when I noticed Ula was developing a wandering eye where I was told to return a few months later to begin exploring surgery (the vastly cheaper and more successful option of vision therapy was not on the table for discussion); the trip to the dentist for Saoirse, where the dentist never spoke to Bob, but simply left word with the receptionist that she was to schedule a return appointment for the unexpected onset of multiple cavities, with no discussion of possible nutrition issues, food allergies, or alternatives to drilling baby teeth.

In each case, Bob and I have been guarded, or even fearful. If we disagree, if we assert our intelligence and our rights, will we be reported for something?

Will we be subjected to an investigation? Will temporary custody be taken of our children? To someone more familiar with the system, these may seem like irrational fears. But we confronted this threat once before. Maybe we would have been successful in a dispute, but that is not a chance we wish to take.

We are not alone in our fears. We’ve met many parents along our radical homemaking path who believe it is their responsibility to be truly informed about all health issues the children in their care may

face, who do not merely question the conventional healthcare system that has transmogrified into a medical industry, but live in fear of it.

I do not completely reject conventional Western medicine. But I do not have blind faith in it, either.

When medical issues confront my family, I want to read and research. I will not limit my investigation to positivist science, nor to conventional western practices. I will have explored the spiritual, emotional, nutritional and environmental issues behind whatever we are confronting. And that makes me (and many folks like me) feel like a cultural anomaly during those times when I must enter into a conventional healthcare system. That’s too bad, because folks like me who read and research widely and who have the most intimate knowledge of their children’s health probably have a lot of good information we could bring to the table to improve care in this country…if we felt safe enough to share it. But instead, it is fears like mine that may prevent those of us who are part of the self-educating counter culture from accessing care when it is most needed. In my case, when I can afford it, I take my children to caregivers outside the insurance network who are willing to work with my cultural values and who take my research seriously. But that’s a pricey option. Not everyone can afford to make that choice. And thus, even with health insurance, not everyone will get the care they need. And that’s the bit of information the survey simply didn’t ask about.

Shannon Hayes works with her family on Sap Bush Hollow Farm raising grassfed meat in Upstate New York. She is the author of The Grassfed Gourmet, The Farmer and the Grill, and Radical Homemakers. Her newest book and Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously. To receive her Grassfed Cooking articles, sign up for the Grassfed Cooking Newsletter, a free service for grassfed farmers and meat lovers. Copies of her books can be purchased through GrassfedCooking.com at both retail and wholesale prices.

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The Tale of Two Farms: A Snap Shot of Vermont Farmers Blazing the Path to Community Reconnection

H

ere’s a scenario that’s becoming more and more common in Vermont’s Agriculture as farmers transform what farming means, reach out to community and lead the nation on a path to truly sustainable - regenerative - farming.

Two long-time dairy farms are transformed into diversified family farms - one without family to carry on; one passing onto the fifth generation of farmers. Both with big vision to open up their farms to their community - to provide a space for deep learning about food and land, creating a connection to place and real understanding of where our food comes from.

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plans from the very beginning. They went door-todoor up and down their street, meeting neighbors in person bringing them gifts from the farm.

Originally, Pierce and Wilson wanted to sell everything from the Farm Store, but they faced challenges unique to their farm: • They have no road frontage.

• They have an easement on their driveway.

(The driveway isn’t part of their property.)

• The permit for their sign was difficult to get. (It took four years! It was just issued a day before our visit to the farm.)

Bread and Butter Farm Corey Pierce and Adam Wilson, Shelburne, Vermont Corey Pierce and Adam Wilson started Bread and Butter Farm four years ago. The business partners came to the LeDuc Family Farm as Vermont Land Trust (VLT) was conserving the property. The farm had been in the LeDuc family for 200 years and was a conventional dairy farm. The LeDuc family was facing a serious problem - no one in the next generation wanted the farm. They decided to conserve the farm with VLT, and VLT found Pierce and Wilson.

The new business partners’ first question to themselves was “Are we ready for the expense of owning a farm?” They quickly formulated a plan structured around their vision for this farm uniquely situated in both Shelburne and South Burlington, Vermont.

They knew they wanted a diversified farm business to include an on-farm bakery, winter greens, raw dairy, beef, and pork. Wilson had a business in Westford baking bread, so they decided to start with the bakery first.

They dove in reaching out to community with monthly open houses. The goal of these events was to show their neighbors their progress with samples of their products and to offer transparency of their

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And they came to realize that they didn’t actually want daily traffic through their farm. They settled on being open two days and got creative with marketing.

The farm partners decided to minimize dairy and build up their 100% grass-fed beef herd while staying focused on the bakery business. All of a sudden, they all this beef to sell. They wanted to draw the community to the farm and offer them an experience with their food.

Burger Night was born.

Held every week from May through September, Burger Night is exactly that, an experience - beef burgers from Bread and Butter’s cattle, served on buns from the on-farm bakery with salads made of produce grown on the farm.

To say that Burger Night has been wildly successful is an understatement - 150 people attended the first one. Now, three years into the event series, they can expect about 500 people each week - in nice weather. With outdoor cooking and seating, Burger Night only happens when the weather is favorable.

Guests enjoy a meal truly from the farm while listening to live music. Family friendly and alcohol-free, Burger Night is presented with integrity to educate people about food - certified organic vegetables, 100% grass-fed beef, artisan bread made with organic ingredients. While selling alcohol would be a sure money maker, for now Bread and Butter Farm

is keeping that option at arm’s length and instead, as Pierce says, “...putting the value on the food and the musicians.”

Burger Night isn’t the only successful venture that fell into place for Bread and Butter Farm. An educator by trade, Pierce dreamed of having a working farm with integrated educational opportunities since she was a teenager. Pierce envisioned a partnership with a school with regular visits to the farm to allow her to get to know the students and for the students to be thoroughly engaged in the farm.

Pierce was patient and waited for the right school to find her. She was approached at exactly the right time - her son was almost school-age. The Schoolhouse Learning Center, a private school accredited for Preschool through Grade 5 in South Burlington, approached Corie about starting a place based learning program at Bread and Butter Farm. She was offered tuition for her son in exchange for hosting a program on her farm. Corie’s patience had paid off - her dream program on the farm and the dream school for her son came together as meant to be.

Students come out to the farm monthly and do real jobs at Bread and Butter. While one group works at the farm watering, preparing planting beds, working the compost, and playing farm games (some unique to Bread and Butter Farm like “kale jail”), a second group explores the forested acres of the farm learning about forest ecology, while a third group prepares lunch for the school from the farm and with other local food.

This is the real deal - children are invested in Bread and Butter and are building a deep understanding about the food they eat. They’re involved from seed to full-grown edible vegetables. They visit the beef and dairy cattle and pigs in pasture and eat the beef, milk and pork with their lunch. They are closer than most of our population to connecting all the dots: soil to plants to animals to food to us.

This is the real dream and goal of

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Bread and Butter Farm’s Pierce and Wilson. They are “taking local to the next step” (Pierce), reconnecting people to the source of their food. They’re opening up to their community and are providing opportunities for people to look at local more deeply, to ask questions, to really understand what it takes to feed a community with fresh, whole, nutritious food.

Isham Family Farm Mike Isham - Williston, Vermont

Our next stop was in Williston, Vermont a short drive from Bread and Butter Farm. Signs telling of pumpkins for sale led the way to the Isham Family Farm. Mike Isham, a fifth generation farmer, greeted us with a warm smile, eyes twinkling. A quick look around at the farm yard revealed that Mike had a lot going on at his family farm. Signs pointed this way and that showing visitors where to go to pick raspberries, blueberries, and pumpkins. This way to the visiting calves. That way to tour the sugar house and sit on the chicken tractor. Come over this way to go through the sunflower maze and the corn maze. It was clear from Mike’s smile and the signs around the farm bright and bold, that this farm is a place to come to have fun.

Mike’s first career was with IBM. He worked there for 26 years. Then 11 years ago when his parents

were working out what to do with the family farm, he stepped up to the task of taking over the farm in his own way. He wrote a business plan and within a year, Mike was working on the farm. Two years after that, he bought the farm. He really wanted to focus on farming, so soon after he bought the farm, he went as green and efficient as he could. He installed a wood gasification wood boiler that heats the 4 family 1850’s farm house and added 2 All Earth Sun Trackers that provide all of the power to operate the farm and sugar house. Mike said, “By reducing my utilities I am able to concentrate on the farm.”

Just three years ago, he was able to leave his job at IBM to work the farm full-time. Judging by the stories Mike told us, the bounce in his step and the excitement in his voice, running his family farm is his dream career. Here’s a snapshot of what Isham Family Farm has to offer:

Free wagon rides on the weekends

Mike sees these free rides as a way to thank the people who come by to shop at the farm stands and farmers’ markets. “They make it possible to keep the land open,” Mike said.

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Mike refurbished the farm’s barn to transform it into an event space. He used wood from the property to make boards and poured a smooth and level concrete floor. The space is available for weddings, reunions, and parties of all kinds. Mike also loans out the space for free to groups that help out on the farm. He believes in reciprocating good deeds for good deeds. Last year, a youth sports team came to the farm to volunteer, and Mike offered them the barn space to hold their annual barbeque.

Play Park

The Isham Family Farm has a play area for families.

This space has a neighborhood feeling and is offered as a community space for families.

Maple Sugaring

Mike makes real Vermont maple syrup right on the farm from about 1700 taps. The sugar shack is across the road and up the hill from the main barn and also houses a retail space. There are ample opportunities for visitors to come learn about the process and taste the products.

Christmas Trees

To diversify his operation even more, Mike started

selling Christmas trees. He now sells about 1000 each year.

here! You can feel good about eating the berries right off the plant!

Sunflower and Corn Mazes

Mike Isham has found a wide variety of ways to reconnect people with the land and the source of their food. He offers a lot of fun with his farm experiences and makes sure that everyone, children and adults alike, leave his farm having learned something new. He says, “The most important thing to do is to have fun.” He feels that that’s the hook that will get and keep people interested in agriculture.

It will also keep happy customers coming back for more.

Visitors can wind their way through a sunflower maze in August and a corn maze in September and October.

Pumpkin Patch

Set up as pick-your-own, this pumpkin patch is another fun part of Isham Family Farm. Stop by at the right time in the fall and you can pick your pumpkins, work your way through the corn maze and “drive” the chicken tractor.

Chicken Tractor

Mike created this contraption for kids to sit on and “drive” with parts of a tractor and a wagon. What kid doesn’t like to pretend to drive? The chickens will most likely be around and might try to hop on and catch a ride…especially if you have a dry corn cob in hand from Farmer Mike!

Pick-Your-Own Blueberries and Raspberries

Yum! You can play on the farm AND leave for home with your buckets full of berries. Follow the signs to the berry patches where Mike puts his chickens to work as pest control - no chemical sprays used

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What’s in the future for the Isham Family Farm? Mike has already started creating his farm equipment museum and has plans to host an indoor farmers’ market. I can tell this happy farmer will never stop finding fun ways to engage his community in his farm and get them learning about agriculture in their everyday lives.

To contact Corie and Adam at Bread and Butter Farm, go to their website: www.breadandbutterfarm.com.

To contact Mike at Isham Family Farm, visit the farm’s website: www.ishamfamilyfarm.com.

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