Roast Leg of Lamb

carving lamb

tender slices of medium-rare roast lamb

Lamb has a long, rich, worldwide culinary history. Enjoyed in ancient China, Greece, Italy, Iraq and Romania, sheep were one of the earliest of the domesticated animals. Even today the Romans claim they have the best pastureland in all of Italy and therefore the best tasting lamb. The roast leg of lamb is traditionally found on the Sunday family dinner tables in France, but it makes a wonderful main course for any holiday or family gathering.  Not only is roast lamb delicious, it is thankfully also easy to prepare.  Roast leg of lamb will grace our family table this Easter, and I hope you can enjoy it at your house too.

A whole leg of lamb usually weighs anywhere from 4 to 8 lbs. Choose the size that best fits the number of people you will serve, and be sure to get enough for leftovers. Roast lamb stew, sandwiches, and stir fry are all delicious.

For the richest flavor schedule your lamb preparations for the day before you plan to serve so the meat can absorb the flavors of the herbs and seasonings.  In the recipe below I give you two options for the herb blend. The oregano and lemon blend will give you more of a Greek-style flavor, while the rosemary blend is more Tuscan/French. I give measurements for a 5-6 lb. leg of lamb. If yours is larger then just scale up the seasonings a bit so you’ll have enough to cover the whole thing. Roasting the meat at high heat and then reducing it to finish at a lower temperature will give you tender, juicy meat even with grassfed, pasture-raised lamb.

Roast Leg of Lamb
Author: 
Recipe type: Main Course
 
Fragrant roast lamb makes a festive main dish for any family occasion.
Ingredients
  • 1 leg of lamb with the bone, about 5-6 lbs.
  • 4 cloves of garlic, crushed
  • 3 Tblsp fresh rosemary needles pulled from the stem
  • 1 tsp each of Sea salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • OR for Greek-style flavors replace the rosemary with 3 Tblsp fresh oregano leaves plus the zest and juice of half a lemon
Instructions
  1. For best flavor season the lamb the day before, or at least several hours before, you plan to serve.
  2. Place the garlic, rosemary, olive oil, salt and pepper in a small food processor and process into a finely minced puree.
  3. If you don’t have a food processor you can mince the rosemary as finely as possible and then use the back of a large spoon to crush and mix the rosemary, garlic, oil, salt and pepper in a bowl until well combined.
  4. Use the tip of a sharp knife to make a dozen or more 1″ deep slits all over the surface of the meat.
  5. Insert ½ tsp of the herb mixture into each of the slits, pushing it down into the meat until you’ve used it all up.
  6. Wrap the lamb tightly and refrigerate for up to one day.
  7. To roast, remove the lamb from the refrigerator an hour before roasting time to allow it to come to room temperature.
  8. Preheat the oven to 425 degrees.
  9. Remove the wrap and place the lamb in a roasting pan with the fat side facing up.
  10. Place the lamb in the preheated oven and roast for 30 minutes.
  11. Reduce the oven temperature to 300 degrees.
  12. Continue to cook the lamb for another 50 minutes, basting with the accumulated juices from the bottom of the pan.
  13. Use a meat thermometer to check for doneness.
  14. Medium rare is an internal temperature of 145 degrees, medium is 160 and well done is 170.
  15. When the meat is done to your liking, remove the lamb from the oven and tent with aluminum foil allowing it to rest about 15 minutes to absorb the juices and be ready for slicing.
  16. If your lamb is over 5lbs plan on an extra 30 minutes of cooking time per pound.

 

lamb before

leg of lamb with rosemary garlic herb rub

 

leg of lamb

golden roasted leg of lamb

 

 

 

 

 

 

 

Some links may be monetized. This blog is for informational purposes only.

This blog has been liked to Allergy-Free Wednesdays at Whole New Mom and Wellness Wednesdays at Richly Rooted.

 

 

 

Fresh Green Beans Mediterranean-style

Fresh green beans are overflowing the farmer’s market tables and produce bins.  These aren’t the thick, heavy pole beans in need of lengthy simmering, but rather the long, thin, bright green snap beans perfect for quickly steaming served glistening with deep yellow spring butter.  Or pair them with the first early tomatoes and make this party-worthy side dish.

This recipe is a family favorite and makes about 5 servings, but you can easily double it to serve a crowd for Easter dinner. The flavors go well with a beautiful roast leg of lamb or golden turkey.

Fresh Green Beans Mediterranean-style
Author: 
Recipe type: side dish vegetable
Cuisine: Mediterranean
 
fresh green beans are dressed up with sun-drenched flavors of tomato and garlic
Ingredients
  • 1 lb. fresh green beans, cleaned and snapped in half
  • 1 Tblsp real butter
  • 2 cloves fresh garlic, crushed
  • 1 can organic diced tomatoes OR 1 lb fresh tomatoes, peeled and diced
  • 1 Tblsp chopped fresh oregano OR 1 tsp dried
  • ¼ tsp sea salt
  • freshly ground black pepper
  • extra virgin olive oil
Instructions
  1. Fill a large pot half full with filtered water, about 2 quarts, and bring to a boil over high heat.
  2. Add the green beans and cook for 4 minutes until bright green and crisp-tender.
  3. Drain the beans and set aside.
  4. Add the butter to the pot and melt over medium heat.
  5. Add garlic, tomatoes, oregano, salt and pepper stirring well until somewhat thickened, about one minute.
  6. Add the green beans to the tomato mixture and stir well.
  7. Taste and adjust seasoning if needed.
  8. Serve hot or at room temperature drizzled with a good extra virgin olive oil to garnish.

green snap beans

some links may be monetized, this blog is for informational purposes only

Sunday Social Blog Hop for April 13, 2014

sunday social 3

Welcome!

What Is The Sunday Social Blog Hop?

A virtual “Sunday Social”, where we all gather together and share good food recipes and be an encouragement to one another with articles of spiritual and inspirational nature. Come join us, submit YOUR articles, browse around and visit a site or two and learn some new recipes and be encouraged!

This Blog Hop is being hosted by:

Simply Natural Network

Kat @ Simply Living Simply

Marci @ Amazing Graze Farm

Lee @ Well Fed Family

Sara @ The Granola Mommy

Tessa @ Homestead Lady

Pam @ Thankful Expressions

Priscilla @ salam mama

Angela @ Grassfed Mama

What Can I Post?

All of your wonderful tried-and-true family favorite food recipes AND Inspirational/Spiritual/Religious encouragement type posts!

*Make sure and include either a text link or the blog hop button below (copy/save) in your linked post.

We would be pleased as punch if you wanted to put this button in your sidebar:

sunday social 200

How Can I Be A Featured Blogger?

By linking up! Our featured blogger is chosen each week at random by our Co-hosts…and we hope to have YOU as our next featured blogger!

If you are selected as “Featured”, make sure and grab your button (just copy/paste):

sunday social feat 200

**Please note: By linking to this Blog Hop you are giving us permission to link back to your post if you are featured. We will also include 1 photo from your post in the interest of sending visitors your way. So you don’t miss a single Blog Hop, we will also add you to our e-mail reminder list. For a little extra exposure/marketing BONUS, we will also “PIN” your submissions on our PINTEREST Board-HOP on over and check that out….HERE! Just a quick reminder: All posts are welcome, however let’s keep them uplifting, encouraging, respectful and kind…otherwise they may be removed**

Let the blogging begin…

 


Synergy and Our Body’s Balancing Act

Synergy happens when many parts come together to make a whole that is even greater than the simple sum of the individual elements.  In the Bible book of 1 Corinthians 12 the apostle Paul talks about a kind of synergy in the body of Christ’s believers. Paul uses the human body as his example when he says “the body is not made up of one part but many.”  One part is not more important than another, and all parts no matter how seemingly insignificant are necessary to the body. Paul wrote “The eye cannot say to the hand, ‘I don’t need you!’ And the head cannot say to the feet, ‘I don’t need you!’ 22 On the contrary, those parts of the body that seem to be weaker are indispensable,”  Just like the parts of the body work synergistically to make a living, breathing person so do the various nutrients work within our bodies.

Wander down any grocery aisle and you’d likely think that some nutrients were more important than others. “Calcium Fortified!” is plastered across everything from orange juice to chocolate calcium fortified Orange Juice syrup.  Skim milk, breakfast cereals and margarine carry boldface letters announcing  “Added vitamin D!” The truth is that no single nutrient is more important than another. Just like our feet must cooperate with our toes, our legs and our brains in order for us to walk or run, so must the nutrients we get from our diet work together to keep us strong and healthy.

Vitamin A is crucial for eyesight and a healthy immune system, but taking too much vitamin A on its own over time can be toxic. Vitamin D is critical to life,  guiding the body to make strong bones and a calm, healthy nervous system.  Taking megadoses of Vitamin D over time can also be toxic. But together, when vitamins A&D are present and balanced within the structure of a healthy, nutrient-dense diet, they work synergistically to protect against toxicity.  Look at calcium: Taken on its own in large doses calcium can actually cause osteoporosis and atherosclerosis. This is called the “calcium paradox”. Balance the calcium with magnesium, along with Vitamins D&K2, and you stop the toxicity.

Chris Masterjohn PhD, a researcher with the Weston A Price Foundation, says that we need to take the focus away from trying to achieve a particular concentration of any single vitamin in our bodies and instead realize that ALL of the fat soluble vitamins are important. Eating a good diet, such as the one recommended by Dr. Weston Price, insures that you have balanced levels of all the nutrients allowing for synergistic action between the nutrients.

Dr. Kate Rheaume-Bleue explained this nutrient synergy like a team of gymnasts working together to put on fancy balancing acts, but if one team member lets go the whole pyramid collapses on the ground.  Dr. Kate says that the fat soluble vitamins team up with the minerals gymnastic balancing act like calcium and magnesium. Working together the vitamins make sure the minerals go where they are needed instead of ending up in a place where they would do harm. She notes that 50% of all heart attack victims have cholesterol levels considered normal or desired. Instead of using cholesterol levels to predict heart disease Dr. Kate suggests testing for the presence of calcium in the coronary arteries, meaning the synergy with A, D, K2 and calcium has broken down.

You also need to know our bodies can’t store vitamin K2. We have to eat it every day or we won’t have enough of it and it won’t be in balance. Unfortunately most people don’t eat the right kind of food anymore to get K2. Industrial farming and CAFOs deplete K2. Trans fats block K2!  Animals produce K2 only as long as they are eating grass and other green foods rich in K1. Then we can get enough K2 by eating their milk, eggs and organ meats. Fermented foods help us produce K2.  Foods with higher levels of K2 include Natto, cheese, egg yolks, butter, chicken liver, salami, chicken breast and ground beef.

Finally, it’s not just the vitamins that work together; fat is also important.  Fat is what allows the fat-soluble vitamins to be absorbed and used. Vitamin E and fat increase our absorption of vitamin A.  According to Chris Masterjohn, the most effective type of fat in aiding the absorption of vitamins A, D, K2 and especially beta carotene, is saturated fat.  The least effective? Those industrially produced polyunsaturated oils such as canola and soy.

Just like the loving body of believers in Ephesians 4 who are “joined and held together by every supporting ligament, grows and builds itself up in love, as each part does its work.”  So do our own physical bodies work when we honor the foods created to work synergistically within us as each nutrient does its work to build us up.

This was posted as part of the Sunday Social Blog Hop.

Sunday Social Blog Hop

Sunday Social Blog Hop

Some links may be monetized. This blog is for informational purposes only.

 

 

The Nourished Living Summit is now available for purchase – get lifetime access to your favorite sessions!

NLN Full-Summit-Square-New I hope you’ve been enjoying the Nourished Living Summit and will continue to listen through the end of this month, April 29th.  You can have all the great information from the Summit to keep when you purchase the Summit package that includes:

  • Lifetime access to all 62 expert audio presentations (MP3 format);
  • Lifetime access to all 62 slide presentations;
  • Over 300 Pages of Presentation Summaries;
  • Over $150 Worth of Free Bonus Items;
  • 35 Exclusive Special Offers and Discounts;
  • 109 Page Speaker Guide;
  • Automatic Lifetime Access to All Future Presentations Released in 2014-2015 (including accompanying MP3s, slides, and summaries)

To purchase the entire Summit with Lifetime Access for the introductory price of $149 click here for more details.

You can also purchase single sessions of your favorite speakers:

  • Lifetime access to all audio presentations (MP3 format) in that track;
  • Lifetime access to all slide presentations in that track;
  • Presentation Summaries for that track;
  • 35 Exclusive Special Offers and Discounts;
  • Speaker Guide

To purchase individual tracks of your favorite Summit sessions for $49 each click here for more details.

Remember – the Summit is available to listen free with different sessions every two days all the way through the end of April! Take advantage of this great opportunity!

Some links may be monetized. This blog is for informational purposes only.

 

Avocado and Grapefruit Salad with Lime and Fresh Mint

The weather here in Central Florida has been spectacular this week – blue skies, fluffy white clouds, temps in the mid-70s to low 80s, cool breezes in the palm trees – it’s like living in a vacation postcard :)   The mint in my yard is growing like crazy, I picked enough peppermint to dry and use for peppermint tea, and I’m using the English mint in a great salad recipe that I can’t wait to share with you today!  Grapefruit season stretches on at least through the end of this month and it’s getting to that time of year where people are tired of it and are leaving bags of it in the back hall at church or on people’s front porches.  My avocado tree is already blooming, getting ready for next year, but I did find a big bag of five avocadoes for $4 at Sam’s Club.

English mint

English mint

I love all the different tastes and textures in this dish with juicy tart grapefruit, creamy rich avocado, and the mojito magic of the lime and mint all come together to create a salad that makes its own dressing.   I’ve used spring mix, and I’ve used different kinds of head lettuces, but I also think arugula might be good with its peppery bite.  Sturdy Romaine holds up well if you want leftovers.  Peel and supreme the grapefruit right over the bowl you will use for the salad so you catch all the juices.  Never supreme a grapefruit? It’s easy, but you need a sharp knife! Just peel the fruit including the white pith, then use the sharp knife to slice out the individual sections and tossing the membrane (but not before squeezing out any remaining juice into the bowl!)

Avocado and Grapefruit Salad with Lime and Fresh Mint
Author: 
Recipe type: salad
 
Bright flavors and contrasting textures in a salad that makes its own dressing.
Ingredients
  • 2 large pink grapefruit
  • ⅓ cup extra virgin olive oil
  • juice from one lime (and a little zest if desired)
  • ½ tsp sea salt
  • 1 or 2 Hass type avocadoes
  • 1 head of lettuce or bag of spring mix, washed and spun dry
  • big handful of fresh mint leaves
Instructions
  1. Peel and supreme the grapefruit catching the juices in the bowl.
  2. Peel, pit and chop the avocado.
  3. Chop or slice the lettuce into fork-size pieces.
  4. Finely slice the mint leaves.
  5. Combine all the ingredients in a large salad bowl and toss well to coat the lettuce and distribute the ingredients.
fresh farmer's market finds

fresh farmer’s market finds

 

 

 

 

 

This blog is being shared on the Sunday Social Blog Hop.

Sunday Social Blog Hop

Sunday Social Blog Hop

Some links may be monetized. This blog is for informational purposes only.

Sunday Social Blog Hop for April 6, 2014

sunday social 3

Welcome!

What Is The Sunday Social Blog Hop?

A virtual “Sunday Social”, where we all gather together and share good food recipes and be an encouragement to one another with articles of spiritual and inspirational nature. Come join us, submit YOUR articles, browse around and visit a site or two and learn some new recipes and be encouraged!

This Blog Hop is being hosted by:

Simply Natural Network

Kat @ Simply Living Simply

Marci @ Amazing Graze Farm

Lee @ Well Fed Family

Sara @ The Granola Mommy

Tessa @ Homestead Lady

Pam @ Thankful Expressions

Priscilla @ salam mama

Angela @ Grassfed Mama

What Can I Post?

All of your wonderful tried-and-true family favorite food recipes AND Inspirational/Spiritual/Religious encouragement type posts!

*Make sure and include either a text link or the blog hop button below (copy/save) in your linked post.

We would be pleased as punch if you wanted to put this button in your sidebar:

sunday social 200

How Can I Be A Featured Blogger?

By linking up! Our featured blogger is chosen each week at random by our Co-hosts…and we hope to have YOU as our next featured blogger!

If you are selected as “Featured”, make sure and grab your button (just copy/paste):

sunday social feat 200

**Please note: By linking to this Blog Hop you are giving us permission to link back to your post if you are featured. We will also include 1 photo from your post in the interest of sending visitors your way. So you don’t miss a single Blog Hop, we will also add you to our e-mail reminder list. For a little extra exposure/marketing BONUS, we will also “PIN” your submissions on our PINTEREST Board-HOP on over and check that out….HERE! Just a quick reminder: All posts are welcome, however let’s keep them uplifting, encouraging, respectful and kind…otherwise they may be removed**

Congratulations to our Featured Bloggers:

Inspirational/Spiritual:

The Farmhouse Blog

The Farmhouse Blog

The Farmhouse Blog

The Titanic Was Sold Out

Recipes:

Sweet and Spicy Monkey

guacomole

Sweet and Spicy Monkey

Guacamole

Let the blogging begin…

 


Artificial Colors: A Real Danger

According to the FDA a color additive is “any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color.  The FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients and are accurately labeled.”

cherry creek first egg This sounds fine on the surface. But remember the FDA is also the organization responsible for the US Dietary Guidelines, the food pyramid, and the condemnation of eggs as a healthy food. The FDA is the organization that says it is safe to feed your children Twinkies and Diet Pepsi but says that milk from healthy cows living outside on green pastures must first be cooked (pasteurized) or it is dangerous.


So, the FDA is responsible for color additives.  They are the ones who say the additives are safe to eat. They are the ones who give approval for the ingredients and make sure they are accurately labeled.  They also allow food companies to claim “Zero grams trans fat!” as long as one serving has 1/2g or less – who cares if your serving size is artificially small (who really only eats one Oreo?).

Why add color to foods? To give the illusion of a healthier product, and for profit.  Color is  added to things that are colorless to make them, in the FDA’s words, “fun”.  Without color additives colas would not be brown, margarine would not be yellow, mint ice cream would not be green and Cheetos would be gray instead of orange.  Food companies say people think colorful food tastes better – no taste testers wanted uncolored Cheetos, they tasted bland even though the taste was identical to the orange-colored version. The vast majority of these colors are synthetically produced. Again the reason comes down to money.  The artificial colors are more intense, more uniform in appearance and less expensive.  Using naturally derived color additives are more expensive and there are some colors that just aren’t available in nature that we have come to expect in certain foods.  Hang around the concession stand at any little league ballgame and you’ll hear a conversation like this: “What flavor do you want?” “Gimme a blue.”  Blue isn’t a flavor, it’s a color, and one not often found in real food, but most kids don’t even know what flavor these colors are supposed to represent anymore – they just know what color they like.

If color were the only thing affected by these synthetic color additives in our food it might not be such a big deal.  But unfortunately there is much, much more than just blue or red sports drinks to worry about.

Numerous independent studies have shown for many, many years that certain people have serious reactions to certain synthetic food additives.  These reactions range from chronic troubles with ear infections and asthma to full-blown attention deficit, learning disabilities and depression. These chemically sensitive people are at the greatest risk but they are not the only ones at risk.  Other numerous independent studies have shown convincing evidence that many synthetic food dyes cause tumors and cancer.

The FDA’s website FAQ section poo-poohs these claims. They say the idea that food additives cause behavioral problems is an old hypothesis from the 1970s. They say eliminating food dyes from children’s diets is extremely difficult and not recommended since it isn’t likely to help anyhow.

Tell that to the thousands and thousands of people who have literally found a new life with the Feingold Diet which is, in essence, eliminating synthetic food dyes and other artificial ingredients from ones diet.

The CSPI (Center for Science in the Public Interest) petitioned the FDA for a complete ban on Red 3 in 2008.  All the way back in 1983 there was a committee who reviewed Red 3 and recommended that it be banned. But due to pressure from other interests the FDA caved and Red 3 is still in use today in spite of convincing evidence that it causes thyroid tumors. You can still find it today in cake icing, fruit roll-ups, ring pops and chewing gum. I have a packaged ring pop sitting on my coffee table as I write this blog that was given to my daughter at a party and Red 3 is on the label. Ironically so are the words “Made With Real Fruit Juice!”  Without the red dye the ring pop wouldn’t look very fruity or appealing.

Yellow 6 is the third most widely used coloring and is found, among other things, in beverages, candy and packaged baked goods.  Yet food industry-sponsored animal tests indicated it caused tumors of the adrenal gland and kidney. In addition to that there is no way to produce Yellow 6 without contamination by several known carcinogens including benzidine (linked to bladder and pancreatic cancer and included in the EPA’s list of Chemicals of Concern.) People who are chemically sensitive often have severe hypersensitivity reactions to Yellow 6.  This reaction is so common that any prescription drug containing this color must wear a warning label.  But  bake up a box of butter flavor cake mix and you’ll be eating a lot of it!

If these reasons aren’t enough to make you eliminate synthetic colors from your diet then consider this. These food colors are manufactured from petroleum.  They are NOT FOOD!

I think the CSPI summed it up well with these words: “Most artificial colorings are synthetic chemicals that do not occur in nature.  Because colorings are used almost solely in foods of low nutritional value (candy, soda, gelatin desserts, etc.) you should simply avoid all artificially colored foods.  The use of coloring usually indicates that fruit or other natural ingredients have not been used.”

To add insult to injury you need to know that any food company that sells their products to the United Kingdom or many other foreign countries already has formulations of their products made without artificial colors because they are banned in those countries. Yet the exact same item sold to Americans (usually by American companies) are made with the synthetic version.

photo from CSPI

photo from CSPI

 

 

This article was originally written in February of 2011. Since then I received this testimonial from a reader:

comment from “Jenny”

We have been on the Feingold Diet since August 2009 and find it has helped our son SO much… but not only that, it’s just healthier. And the thing is, he can obviously tell a difference in how he feels b/c he doesn’t fight us on it. Yes, he is disappointed occasionally when we say he can’t have a favorite food item, but there is almost always an appropriate alternative. Feingold doesn’t necessarily mean “healthy”, but it is a first step to taking control of what you put in & on your body – and your kids’ bodies; and it’s a wonderful alternative to both unbearable behavior (or medical conditions) and undesirable medications. And if you hesitate to try it, just realize it can’t hurt to try and results can be seen in a matter of days.
Some links may be monetized. This blog is for informational purposes only. 

Sunday Social Blog Hop March 30, 2014

sunday social 3

Welcome!

What Is The Sunday Social Blog Hop?

A virtual “Sunday Social”, where we all gather together and share good food recipes and be an encouragement to one another with articles of spiritual and inspirational nature. Come join us, submit YOUR articles, browse around and visit a site or two and learn some new recipes and be encouraged!

This Blog Hop is being hosted by:

Simply Natural Network

Kat @ Simply Living Simply

Marci @ Amazing Graze Farm

Lee @ Well Fed Family

Sara @ The Granola Mommy

Tessa @ Homestead Lady

Pam @ Thankful Expressions

Priscilla @ salam mama

Angela @ Grassfed Mama

What Can I Post?

All of your wonderful tried-and-true family favorite food recipes AND Inspirational/Spiritual/Religious encouragement type posts!

*Make sure and include either a text link or the blog hop button below (copy/save) in your linked post.

We would be pleased as punch if you wanted to put this button in your sidebar:

sunday social 200

How Can I Be A Featured Blogger?

By linking up! Our featured blogger is chosen each week at random by our Co-hosts…and we hope to have YOU as our next featured blogger!

If you are selected as “Featured”, make sure and grab your button (just copy/paste):

sunday social feat 200

**Please note: By linking to this Blog Hop you are giving us permission to link back to your post if you are featured. We will also include 1 photo from your post in the interest of sending visitors your way. So you don’t miss a single Blog Hop, we will also add you to our e-mail reminder list. For a little extra exposure/marketing BONUS, we will also “PIN” your submissions on our PINTEREST Board-HOP on over and check that out….HERE! Just a quick reminder: All posts are welcome, however let’s keep them uplifting, encouraging, respectful and kind…otherwise they may be removed**

Congratulations to our Featured Bloggers:

Inspirational/Spiritual:

Homestead in Africa

Homestead in Africa

Homestead in Africa

Confessions of a Homesteader: I don’t do it all

(This is an amazing look at real-life homesteading. These snapshots of homesteading life need to be shared!)

Recipes:

Taylor Made Ranch

Taylor Made Ranch

Taylor Made Ranch

Slow Cooker Enchilada Casserole

(I can attest to the fact that this recipe is DEEELISH! Yes, I made it and we all gobbled it up!)

Let the blogging begin…

brownscrollybar


A Heart for Feeding the Hungry

On March 25th, 2014, Congress erected a statue in honor of Norman Borlaug, the creator of a hybrid dwarf strain of wheat that grows in poor conditions, is disease resistant and high yielding. He was motivated by the desire to end world hunger and is credited with saving the lives of over 1 billion people.  Crop modifications and GMO technology were his solutions, he was always looking for new and different ways to use technology to feed people. Feeding the world is absolutely an honorable goal, but Mr. Borlaug’s solutions have created new and different problems because of the methods he chose. His hybrid dwarf wheat is so different from ancient wheat they aren’t even the same grains anymore.

Rather than seeking only solutions that involve highly altered foods and heavy dependence on chemical fertilizers and herbicides, there are others who also have hearts for the hungry whose methods are creating sustainable food sources while also healing the land and giving work to the communities.  I would like to recognize those people here and thank them for their contributions to make their world a better place. I know my list is incomplete; I welcome your suggestions in the comment section below!

Allan Savory Allan Savory – growing up in southern Africa, Allan witnessed firsthand the precious lands around his home becoming deserts – a process called desertification – and its effects on humans and wildlife as both went hungry. He developed a system called Holistic Management and for over 30 years now he has been teaching people throughout Africa and around the world how to heal the land, provide food, and support life through the use of correctly managed livestock herds. Savory used nature as his model, learning how to use the livestock to fertilize and till the land until it regained the ability to hold precious water, restore fertility and become usable for both crops and grazing. The Savory Institute has as its goal to heal 1 billion new hectares of grasslands around the world by 2025. With Allan Savory’s method desertified land can be re-greened and used to grow crops as well as livestock for meat, milk, and eggs all while creating healthier ecosystems and cleaner water.

Mel Bartholomew  Mel Bartholomew – You know Mel from his books and tv shows all about the Square Foot Garden.  What you may not know is that Mel has a heart for feeding the hungry. He established his Square Foot Foundation to take gardening education to the poor and hungry around the world. His motive is much like the old saying “give a man a fish and feed him for a day; teach him to fish and feed him for life”.  Mel’s foundation has sent teachers to Malawi, Kenya, Peru, and Ecuador to educate communities on Square Foot Gardening methods helping people grow their own food in smaller spaces using less water, learn composting and even create cottage businesses with garden markets. He also provides curriculum to schools to educate children in the US how to grow fresh, healthy food for themselves.

Will Allen Will Allen – Will’s rags-to-riches-to-food story is inspirational. Born the son of a sharecropper, he became a professional basketball player with a desire to give back to his community. His vision is to help people grow safe, healthy, affordable food; to develop a healthy food system even within inner city locations. To this end Will founded Growing Power which is now a model farm and community food center in inner city Milwaukee, Wisconsin. His company has also started food communities in other areas including Chicago, Masachusetts, Georgia and Kentucky. All of Growing Power’s urban farms are sustainable using compost, vermicompost and organic techniques. In addition to fresh produce many of these farms raise livestock for meat, eggs, milk and bees for honey. They also create jobs for the community and feed the hungry.

Joel Salatin Joel Salatin – possibly America’s most famous farmer, Joel is an ambassador for grassbased farming, real food, and historical normalcy.  He’s also a prolific author, speaker and sometimes even a movie star.  Joel’s Polyface Farm has been featured in books like Michael Pollan’s The Omnivore’s Dilemma, and movies like Food, Inc.  Joel’s farm is a living model for sustainable multi-generational family farming. His farm intern program teaches dozens of wannabe farmers each year how to make a real living through farming while healing the land and maintaining respect for the animals raised. Joel’s books reach even more people helping them turn their dream of owning their own Eden into reality. He speaks to agriculture conventions around the world sharing the good news of grass farming.

Who do you think has made a difference in this world and deserves some special recognition? Let us hear from you in the comment section!

This blog is part of the Sunday Social Blog Hop

Sunday Social Blog Hop

Sunday Social Blog Hop

Some links may be monetized. This blog is for informational purposes only.