Tag Archives: raw cheese

eatkamloops.org is Now Carrying Gort’s Raw Gouda

Posted on by

We are an overfed and undernourished nation.
Unknown

If you have been having trouble finding a good raw cheese in Kamloops, eatkamloops.org is now carrying Gort’s Raw Gouda. If you have never heard of Gort’s Gouda Cheese Farm, they are an organic, pasture based dairy in Salmon Arm, BC. They use only natural ingredients with no added preservatives. They produce a whole range of cheeses including many types of Gouda, Maasdammer, and Feta. They also have a range of fresh products including: organic, non-homogenized milk, Bulgarian yogurt, cream, and Quark. I think Gort’s makes a world class raw Gouda.

Maybe you are wondering what is so great about raw cheese. The first reason is the taste and texture of raw cheese. It’s an easy, nourishing snack food. But it doesn’t end there. Raw cheese is much better for you and easier to digest even for people who have trouble with fresh whole milk. The natural process of fermentation increases the vitamin B and C content in the raw cheese. The natural process of fermentation provides beneficial bacteria, lactase, enzymes, and lactic acid which aids in digestion of dairy products. These same beneficial bacteria also protect us from pathogens that could make us sick. If you are thinking: “What, there aren’t any healthy bacteria! We need to sterilize our food for it to be safe.” Please read What is a Healthy Gut? We may have made a Faustian bargain when we chose “sterilization” over promoting “healthy bacteria” in our foods. These healthy bacteria help support a healthy immune system. Sure, the sterilized foods last longer but these devitalized foods may be slowly killing us. In our attempt to control pathological bacteria in our food, we have replaced these difficult and sometimes deadly organisms with an evil brew of sterilizing chemicals. Along with killing the pathological bacteria, we kill the helpful bacteria that might protect and improve our health. We do not know the long term consequences to our health, our children’s health, or to the greater environment from this toxic brew of chemicals.

We are now selling bulk blocks of raw Gouda. The blocks are approximately one kilogram. We are selling the cheese for $25.00 per kilogram. Cash only. The raw cheese will age naturally in your fridge, so don’t worry about having too much cheese. It’s impossible! Just email us at info(a)eatkamloops.org to ensure we have raw cheese in stock. We can give you a sample of raw cheese to make sure you like it before you purchase.

Where to Start: Limited Time and Budget

Posted on by
deviled-eggs

Here is a light lunch of deviled eggs with salad and grated beets. Eggs are one of the cheapest and easiest foods to prepare. Just ensure you have a quality source for your eggs.

During the last few weeks, I have had a number of conversations from overwhelmed newcomers to nourishing traditional foods. “What is the best way to save money on nourishing traditional foods? How can I find time to make nourishing meals for my family when I am so busy? Do I need to take supplements?” These are examples of the typical questions. I hope the following posting will help people making the transition to nourishing traditional foods. Remember, you do not have to do it alone. There is a whole community with a vast store of knowledge willing to help.

So, how do you start if you have limited time and a limited budget? The Big Changes will take some planning and organizing on a seasonal basis. These changes are more expensive in the short term but will save a lot money over a year. The Little Changes can be done in the household and require only weekly planning and a regular program of self-education. There is no reason to rush. Learning how to prepare and cook one new recipe a week will get you to nourishing traditional foods in less than a year. All these steps will help improve your family’s health, especially if you cut out all the processed industrial food.

The Big Changes

1. Buy meat, fish and fowl by the whole animal. Don’t buy meat, fish or fowl by the piece at the grocery store. These animals and fish are likely from confinement operations. Find a local source of pastured meat, wild fish, and fowl. Look for wild fish in season and purchase the whole fish. Make sure the animal or fowl has been on pasture its whole life and not in a feedlot or confined. Buy the whole animal and get a full service butcher to cut and wrap the meat into sizes suitable for your family. Get the butcher to give you everything, including parts you do not know how to cook yet. You will need to have a deep freezer to store your meat, fish and fowl. Pastured beef is the best value per pound.

2. Use organic butter, pastured lard and grease. Don’t buy margarine and shortening, even if it is organic. These products may be cheaper but you will pay with your health. If money is an issue use more pastured lard than butter. If you really want to save money, start a grease bucket and save the congealed fat from cooked beef, pork and fowl. You really get something for nothing. Grease is great for high heat cooking and frying. If you are thinking, “What, you want me to eat saturated fat! Are you mad? Haven’t you heard, saturated fat causes heart disease?” Please read Cholesterol: Friend or Foe.

3. Eat pastured eggs. Don’t buy eggs produced in a confinement operation. These eggs are of poor quality, being produced by heavily medicated hens under very stressful conditions. Find a local source of eggs where the hens are allowed freedom to eat bugs, worms and grass. Properly produced eggs are a nourishing, low-cost alternative to meat. Eggs are a great way to start the day and hard-boiled eggs make a great snack.

4. Eat organic or pastured raw cheese and homemade high-fat yoghurt. Try fermenting some foods. Don’t buy pasteurized cheese or commercial low-fat yoghurt. These are ersatz foods and are a shadow of the real thing. Making your yoghurt at home will save money and will enhance digestion. Homemade yoghurt with some frozen seasonal berries makes a delicious snack or dessert. Find a source of local raw cheese. Eating raw cheese is an easy, nutritious snack or addition to a meal. Try making your own fermented foods. It is easy and will save money. Here are some more recipes for fermented foods: dill pickles, kimchi, green tomatoes, horseradish, mustard and live whey culture.

5. Eat vegetables and fruit in season and from a local source. Don’t buy exotic fruits and vegetables out of season. These foods have been shipped halfway around the world and may come from questionable sources. The best part of fruits and vegetables, the phytochemicals, will be mostly lost after such a long journey. Buy local, certified organic or from a producer that follows organic principles. Go to your local farmer’s market and get to know your local producers. Find out if there is a Community Supported Agriculture CSA program in your area. Many of the cheapest vegetables are the most nourishing. Eat plenty of potatoes, broccoli, chard, celery, beets, kale, cabbage, carrots, mushrooms, zucchini, onions, garlic, squash, and lettuce. Grow a few pots of fresh herbs for low-cost garnishing on salads. While in season, consider buying vegetables and fruit in bulk and store for the winter.

6. Buy organic dried foods in bulk from a source you can trust. Don’t waste your money buying small packages of dried goods. You can save money by buying your organic grains, beans, legumes, dried fruits, herbs, and spices in bulk. You will need to find a dark, dry, and cool area of your house to store these foods. Try to buy this season’s harvest whenever possible.

7. Buy organic nuts and seeds in bulk from a source you can trust. Don’t waste your money buying small packages of nuts and seeds. Many of these packaged snacks are old and include numerous unhealthy additives. Try to buy this season’s harvest of nuts and seeds whenever possible. Nuts and seeds store best in the shell but most nuts and seeds are now sold shelled and need to be stored in a freezer. Try to buy this season’s harvest whenever possible to avoid stale products.

8. Put your money into whole foods rather than supplements. Don’t buy that low-cost multi-vitamin found in the drug store. There are many excellent supplements, such as fermented cod liver oil or probiotics, but if your budget is limited, use your money on real food first. Supplements are by their very nature highly processed, thus you will pay more for less. As your diet becomes more nutrient dense, your need for supplements will be reduced. Spend some time learning about superfoods before wasting money on supplements.

9. Eat offal from a pastured animal. Don’t supplement, eat offal! Liver, kidneys, heart, sweetbreads and brains are superfoods. If you are thinking about taking supplements, eat offal first. Offal was prized by most traditional cultures and are a rich source of nutrients.

The Little Changes

10. Make your own salad dressing. Don’t buy bottled salad dressing that is full of rancid vegetable oils, trans fats, and numerous unhealthy additives. For the cost of an average bottle of salad dressing you can make your own from the finest organic ingredients. Once you learn how to make your own dressing it takes a few minutes each week. Here is a recipe for Mustard Seed Dressing, Orange Ginger Dressing and Caesar Dressing. These are three family favorites.

11. Make a large bowl of seasonal mixed greens and vegetables and keep in the fridge for easy salads. Don’t waste your money on pre-mixed salad greens with packages of dressings with unhealthy ingredients. It takes a few minutes twice a week to have a fresh seasonal salad with each meal. Add your homemade salad dressing to the mixed greens just before eating.

12. Make your own bone broth once a week and use in soups, stews or reduction sauces. Don’t buy tetra packs of commercial stock. Don’t use processed bouillon cubes, even organic, which are made from very questionable ingredients. Bone broth is rich in minerals and helps in protein digestion. The congealed fat from bone broth can be used in cooking, which will save money. If you do not know how to make a homemade soups or stews, it is time to learn. Bone broth will make every soup or stew delicious. If you are lost in the kitchen read Nourishing Traditions by Sally Fallon. You can find a copy in the Kamloops Public Library.

13. If you eat grains, beans, and legumes, enjoy them whole with your meals. Don’t buy expensive prepackaged, or canned foods. These foods may be convenient but they do not have the nutrition found in home prepared grains, beans and legumes. Soak overnight and cook the next day. If you are wondering why you need to soak grains read Be Kind to Your Grains. If you are short on time, make a big pot once a week and store the cooked grains, beans and legumes in the fridge for later use. Use cold or re-heat as needed.

14. If you eat grains, make your our breakfast cereal. Don’t buy boxed cold breakfast cereal, even if it is made from organic whole grains. These processed foods are very expensive, difficult to digest, and poor in nutrition. Even the most expensive organic grains will be far cheaper than these heavily processed breakfast cereals. Make your own breakfast cereal with organic whole grains that are soaked overnight before cooking. If you are short on time, make a big pot once and week and store the cooked cereal in the fridge for later use. Heat up a small amount of the cooked cereal in the morning for breakfast. Remember to top with lots of raw cream or butter to help your body utilize the nutrients in the cereal and slow down your insulin response.

15. Make healthy homemade cookies and have frozen fruit for quick snacks. Don’t buy expensive cookies and cake with questionable ingredients. Have some frozen fruit for quick snacks and everyday desserts. Don’t buy those expensive little packages of organic berries from the grocery store. In season, find a local source of organic berries and freeze a year’s supply. Here are some recipes for cookies and cakes: Lemon Coconut Cookies, Chocolate Brownies, Butter Tart Squares, Coconut Almond Bark and Nanaimo Bars. Use these sweet desserts for special occasions.

16. If you eat grains, make healthy homemade bread and crackers. Don’t buy breads and crackers made with rancid flour, rancid vegetable oils, trans fats, and numerous unhealthy additives. The staff-of-life has become a shadow of its former greatness. Grind your own flour from organic whole grains and grow your own sour dough culture. Making bread can be made easier by making bread once a week or by storing a week’s worth of dough in the fridge and bring out a loaves’ worth in the morning before baking. If grinding your own flour is not possible, try sprouting the grain for three days and use a food processor to make a dough from the sprouted grain. For more information about the staff-of-life and the staff-of-death please read Dirty Secrets.

18. If possible, grow your own garden. Don’t worry if all you have is a small patio or windowsill. Start with a small herb garden for parsley, cilantro, thyme, oregano, sage, rosemary and other favorite herbs. Use these fresh herbs on your daily salads. Grow a few tomato plants or peas in pots. It is very satisfying to grow your own food.

19. If you are inclined, get a few hens for fresh eggs and meat. If you have the space consider getting a miniature goat or cow for raw milk. Lobby your government for changes in regulations to promote local food security. Hens will produce eggs and improve your garden fertility. Getting a source of high quality raw dairy is worth the trouble. Raw dairy is one of the most delicious, nourishing foods. Lobby your local, provincial, and federal governments to change laws so we can all can grow healthy food on our properties. This will increase food security for everyone.

20. Invest in your long-term health. Don’t skimp on your food budget. Economize by eating at home and save on meals out. If you are looking for nourishing recipes please see Specific Carbohydrate Diet (SCD): Recipes which is an index of all the recipes on this website. Cut out all the junk food, even the organic junk food, and use this money to buy high quality whole foods. Eating whole foods will keep you healthy and avoid loses in wages due to sick-time off work. It might even spare your life, by avoiding some dreaded disease. Look through the WAPF Shopping Guide for tips on assessing the quality of your food choices. If you haven’t read 25 Step to Nourishing Traditional Foods, please do so. If you are a visual learner please watch the Wise Tradition Beginner Video Series.

Winter Storage Part II

Posted on by
dried-stores-1

This is part of our dried storage area. We like to have a large section of organic dried fruits, mushrooms, spices and other organic bulk items. We buy in bulk to save on costs.

dried-stores-2

We like having a large section of organic beans, legumes, and whole grains. We grind our own flour at home.

Our household has three types of winter storage. We use a root cellar, dry storage and freezers. The root cellar is humid and cool, which is good for storing: potatoes, carrots, parsnips, rutabagas, cabbages, onions, garlic, shallots, green tomatoes, raw cheese and crocks of fermented vegetables. The dry storage is dry and cool, which is good for storing: dried fruits, ground coconut, grains, beans, legumes, assorted herbs and raw honey. We have over 70 cubic feet of freezer space in which we store: beef, pork, lamb, chicken, turkey, organ meats, bones, raw milk, raw butter, butter, nuts, seeds, berries, tomatoes and assorted vegetables.

milk-nuts-freezer

This freezer used to be full of raw milk. We will run out of milk before Olivia gives birth to her next calf. Normally, I would never store anything with frozen milk to avoid off flavors getting into the milk but I ran out of space in my other freezers.

fruit-freezer

This is my fruit freezer. It was full at the beginning of winter. I now have space for nuts. When nuts are shelled it is better to store them in the freezer to protect their delicate oils.

fruit-meat-freezer

This freezer would normally be empty by this time of year. One of our big freezer's compressor failed. We where lucky that we didn't lose any food. It is a good idea to have a temperature alarm on all freezers to avoid this kind of problem.

Three years ago, we came to Kamloops and moved into an old mining pit. The soil is clay, rock and gravel. The first year we were busy building the warehouse and a home. The second season we started the garden. We had to bring in compost, peat, and manure from all over the city to grow anything. We planted fruit trees, currents, raspberries and other food producing plants. We use drip irrigation and a small number of spray emitters. The soil was so hard and rocky I was using a rock pick to dig shallow holes to plant my herb garden. Many plants died that first year.

The quickest way to build soil is animals. We have run chickens for two seasons now. Shaen is the gardener in the family and he has had some production this year. We have had good production from: raspberries, strawberries, some tree fruits, spaghetti squash, beets, zucchini, chard, tomatoes, green beans, herbs and dried beans. Everything else languished or died.

The last week, has been a race with the weather to remove the remainder of our crops from the garden. We managed to put away some spaghetti squash, pie pumpkins and green tomatoes in the root cellar. We froze some raspberries and green beans. We put away a very small amount of dried beans into our dry storage. It was chickens that really worked this year. We put away 120 chicken or about 600 pounds of meat in our freezers. We have eleven turkeys still growing in the back “pasture”. Our new laying hens are consistently producing over a dozen eggs a day.

Every urban homestead starts from humble intentions. The urban homesteader must be flexible. The land can only produce what the land can produce. The urban homesteader must be patient. With careful tending and a little effort, the land will produce more and more each year. If we are in a hurry, production can be increased, but a cost will be paid in labor or money. The urban homesteader needs to be grateful. Whatever comes is a bounty, a gift, from the land. In our modern world we have forgotten how precious food is. Growing your own food counteracts this delusion.

These are some of the local producers I have used for dry stores and for our freezers:
1. Westsyde Apiaries: 250.579.8518: raw honey, raw honey comb
2. Fieldstone Granary Ltd: 250.546.4558: organic spelt kernels, golden flax seed, oat groats, green lentils, and buckwheat groats, chicken scratch
3. Healthylife Nutrition: 250.828.6680: raw pecans, raw walnuts, shredded coconut, raisins, currents, dates (Once a year fall order from www.ranchovignola.com.)
4. Jocko Creek Ranch: 250.374.9495: grass fed beef, grass fed lamb
5. Lyne Farm: 250.578.8266: grass fed beef, grass fed veal
6. Beaver Valley Livestock Services: 250.243.2257: pastured pork
7. Big Bear Ranch: 250.620.3353: pastured organic pork
8. Golden Ears Farm: 250.679.8421: unsprayed strawberries
9. Highland Farm: 250.803.0048: organic cherries
10. Blueberry Hill Farm: 250.246.4099: unsprayed blueberries
11. Avalon Dairies: 604.456.0550: pasteurized organic butter (Good for cooking.)

New Herdshare Program in Prince George, BC

Posted on by
hunny-do-ranch

Hunny-Do Ranch is near Prince George, BC. They run a herdshare and produce grass-fed beef, pork, chicken and turkey. Photo from Hunny-Do Ranch.

There is a new herdshare program in Prince George, BC started by Hunny-Do Ranch. They are selling shares for milk. They have raw colostrum, raw butter and free range eggs available. They are hoping to have raw cream, raw yogurt, raw kefir, raw cheese, pastured pork and pastured beef coming soon. Please contact Lesley for more information at Hunny-Do Ranch.

I have never tried their products. If you decide to order raw butter get it unsalted. Good raw butter will have a dark yellow color. If the raw butter is dark yellow with an orange tinge, you are looking at an exceptional product. This butter is produced for a few weeks in the spring and fall when the grass is growing fast and will have the best nutritional value. Raw butter freezes well. I froze 50 pounds of raw butter from Organic Pastures last November and I am still enjoying the product.

If you are looking for up-to-date information about a herdshare program in your area please go to www.realmilk.com. If you are interested in the political situation around raw milk in Canada please go to www.naturalmilk.org.

Local Raw Cheese Tour

Posted on by

Today I took my daughter on a raw cheese tour of the local producers. Our first stop was The Village Cheese in Armstrong, BC. They have the cheese factory visible from the store. The Village Cheese has one raw cheddar which we sampled on site. It is a sharp, rich and full flavored cheese. I bought a five pound block for $64.15.

Our second stop was to Gord’s Gouda in Salmon Arm, BC. The farm was a little hard to find but well worth the effort. They have a store on the farm and samples are available for all their cheeses. All of Gort’s cheeses are made with milk coming from organic, pasture fed cows. This is as good as it gets when it comes to raw or pasteurized cheeses.

They have two types of raw cheese: gouda and maasdammer. I tried the old, medium and mild gouda. The flavor was mellow, rich and complex, with a spicy after flavor. I bought a ten pound round for $67.19 including a 10% bulk purchase discount.

While I was looking around the store, I saw some organic, pastured, non-homogenized whole milk in glass containers! I was informed Gort’s Gouda had just started producing milk in the last two months. Now, I love raw milk but it is unavailable for sale in Canada. (If you want to know why I love raw milk, read More About Raw Milk and find out.) An organic, pastured, non-homogenized milk is the best milk available for sale in Canada. Gort’s milk comes in 1.89L glass containers with a $2.00 refundable deposit and costs $4.95. It is presently being sold at the farm store.

Gort’s has a Bulgarian yogurt with a tangy, creamy texture. I was very happy to see 7% milk fat in the yoghurt. It costs $6.21 for 750gm. When I opened Gort’s pasteurized heavy cream, I almost cried. The cream has a thick, rich yellow hue, the sign of an exceptional product. This cream is the real thing and a steal at $5.43 for 750gm. I will see if I can arrange shipment to Kamloops and keep everyone posted.

March 24, 2009 Update: Heartland Foods is now carrying Gort’s milk, cream, quark and yoghurt. Please call ahead if you would like a weekly order.