July 19th, 2008 | Sustainable, cat, diatomaceous earth, food, health, mishka, natural, pet, pork, preventative, raw, tapeworm, worms
When we were growing up I remember we used to get our cat food from the local butcher. He would keep scraps of meat and we’d go and pick up a big bag of it, take it home and divide it up into smaller portions, and freeze it for later. Our cats loved it and all lived long healthy lives.
When we took over the care of Mishka, our cat I figured she might like eating raw meat. I went to the butcher and got some raw ground pork. Mishka hadn’t had raw meat before and it took her a while to actually try some, once she had she was sold. A couple weeks later we noticed that she was sleeping even more than ever and there were little bits of dry rice looking things left behind when she moved. I soon realized she had worms and a little research soon showed that it was probably tapeworm. I felt like a real retard, as raw pork is a typical place for such parasites to hang out. I should have been freezing the pork for a week or so before feeding it to her to kill unwanted micro-organisms.
October 5th, 2007
Demonstrating how easy it is to make healthy, live-cultured yogurt from fresh raw goat's milk. This slow heat method ensures as many enzymes as possible will be available for digestive health. Also shows three methods of incubation. The towel method has the best track record, and the cooler ...
June 28th, 2007
Food Tips The water in which vegetables has been cooked and leftover vegetables should be used for making soups. (Vegetable vitamins and minerals are often water soluble, don't throw out the water).
A quick way to cut raisins and other sticky foods is to use wet scissors. Dip the scissors in wa ...
June 20th, 2007
One of my many favorite places to eat in Yangon is at an excellent Burmese fresh salad bar on the street right next to Sule Pagoda. It opens in the evenings as the parking spaces empty, spilling off the sidewalk and across the street. This place is famous in Myanmar for the best hand-tossed rice ...
June 19th, 2007
Makes about 1 cup cream cheese and 2 cups whey.
This is incredibly easy. Simply take about 2 quarts or 1 litre yogurt. Put it into a strainer lined with cheesecloth or linen (I use a clean tea-towel) over a bowl. Wrap it up and let it sit for about 12-24 hours. Remove the cream cheese ...
June 1st, 2007
Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Auckland, New Zealand, Feb 2003 Traditional Diets generally: Used no refined and denatured foods
Contained some sort of an ...