Families reclaiming the process of making, growing, raising, building, cooking, fermenting and teaching, for a sustainable, supportive and respectful upbringing from our children and ourselves - as we all continue to grow and evolve.
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Marc McAfee, CEO Organic Pastures | Alta Dena Community Center, Aug 28 2010
I never intended to become an advocate for Raw Milk, yet inadvertently I can’t help but feel passionate about the subject. Raw Milk is one way to restoring and maintaining healthy digestion, immunity and promoting harmonious good bacteria in our “superorganisms” physics. And as a recovering vegan, with a sterilized gut, I need all the help I can get.
Posted byIt was a simple mission: go get milk from the store. At 8pm I was left with the only option of a mainstream grocery. Standing in front of the isles of organic milk, pristine linoleum and florescents overhead, I’m dumbfounded. Are any of these worth it? Despite their friendly earth-loving labels, in big letters it reads “ultra-pasteurized”. I’m confused why this is written large enough to be considered a selling feature. I’m looking for raw milk, preferably whole. Amazingly untreated milk, in its original untreated form, now a specialty item. I turn to the coconut milk beside the dairy as alternative, only to read the chemical make-up of this new perverted trend. But hands down, Horizon milk, the most common organic milk choice, takes the cake in perversion.
Posted byMark McAfee, CEO of Organic Pastures, discusses RAW MILK at the Altadena Community Center, (730 East Altadena Drive, Altadena, CA 91001-2351 (626) 398-6174) on August 28th, (Sat) @ 2pm
Simple, complex and raw: the amazing success
of Organic Pastures Dairy
Third generation Fresno dairyman Mark McAfee has designed a “pro-cow” environment that leads to pathogen-free raw milk.
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High-res
…next week maybe I’ll tell you why.
Posted byLard and tallow are extremely stable, delicious and nutritious fats. Long lasting (in the fridge) and high smoke points (vs. olive oil) make these perfect cooking companions.
Unlike their monopolizing successors soybean, corn, cottonseed and canola oil. Their success is one to thank due to cheap manufacturing, the consequence of these genetically modified toxic impostors is they are typically rancid before they begin the cooking process (at homes and restaurants) and are being linked as true culprits behind America’s failing health.
One hundred years ago, lard and tallow were used for cooking in every American home and restaurant. They were the most commonplace cooking oils. And heart disease was unheard of. Now it’s our number one killer.
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