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Food Facts / Our Food

Pottenger’s Cats

I have been mentioning Pottenger’s Cats quite frequently of late, as our cat Mishka is also from Pasadena originally and she just loves raw milk and cream. This hasn’t always been the case. About a year ago I noticed a bald patch which was growing over her liver, we were too broke to take her to the vet, so I switched her to raw meat. My first attempt was very sad, as I foolishly gave her raw pork without freezing it first to kill off any parasites and she soon got tapeworm, so we had to de-worm her.

I then decided since cats wouldn’t eat pork in a wild type situation, to switch to chicken, and she loved that, I then moved her to raw chicken livers. A note here is that she hated switching to raw food at first and really hated me for a couple days. In fact, the first raw food I ever tried to feed her was wild trout and she turned her nose up! These days she loves it when I give her some raw wild salmon scraps. Once she got used to raw meat, she gets really pissed off at me when she doesn’t get her liver or raw milk. She has even stopped really eating her dry cat food, which she used to really love.

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October 10, 2010
Blog / Food Security / Our Food / Stories & News

BC Crushes Local Food Community

The past few days have been very disturbing, with a judge who is obviously in the pocket of the Milk Industry, refusing to even enter into a discourse about the situation of our local Community Supported Dairy. At the end of the trial he ordered our local Agister, Alice to stop milking our cows (poor cows) and she has been forced to resign as our Agister.

From Chilliwack Times:

Ontario dairy farmer Michel Schmidt has taken over Chilliwack’s Home on the Range raw milk dairy so the flow of milk can continue to hundreds of members of the co-operative.

Fraser Health has been trying to shut down Home on the Range for more than two years and on Tuesday succeeded in forcing the cowshare operator Alice Jongerden to officially resign as part of a court-ordered condition.

In a press release issued by Jongerden Friday morning, Schmidt says “We have reached the level of a new and powerful dictatorship called bureaucracy in the name of food safety, and in the favour of multinational corporations.”

The point that Michael Schmidt makes here is key. This isn’t really about health or food safety (Maple Leaf foods would have been shut down for causing 20 deaths if that was the case). It is about the monopoly that the milk industry wishes to maintain – as usual it is about greed.

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3 Comments
September 18, 2010
Stories & News

Defend Co-operative Dairying in BC

Tomorrow, Tuesday September 14th, 2010 there will be a hearing at the Court building in New Westminster against our local cowshare Home on the Range, please join us if you can. The address is 651 Carnarvon Street, between 6th and 8th Street, adjacent to Douglas College. Parking is hard to find in that neighbourhood in the morning. The Court building is about half a mile from each of the Columbia or New Westminster SkyTrain stations – a 15 minute walk.

The following is from Alice Jongerden our agister:

The biggest and most important thing we need is to have as many people at the courthouse as possible. So come…bring your friends, email your contacts, put it on facebook…tell everyone to be there at 8:55 AM. Court starts at 10am.

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September 13, 2010
Bakery / GAPS/SCD / Gluten Free / Grain-Free / Recipes / Vegetarian

Parmesan-Pumpkin Seed Crackers

This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

  • 1c curds (ground)
  • 1c pumpkin seeds (soaked, toasted and ground)
  • 1/2 c sunflower seeds (ST&G)
  • 2T butter or other fat (coconut, tallow, goose)
  • 1/2c parmesan

Method:
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

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1 Comment
March 10, 2010
Read more about the article Wild Blackberry Ice Cream
Dairy / Grain-Free / Recipes / Sweets / Vegetarian

Wild Blackberry Ice Cream

This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey and cream, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

  • 8 raw egg yolks, free range
  • 1 t cardamom
  • 1 1/3 c raw honey
  • 2 c wild blackberries
  • 1 c toasted walnuts, chopped
  • 1 c raw milk
  • 6 c raw cream

Method:
Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

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4 Comments
September 9, 2009
Sustainable

Mishka’s Tapeworms

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.

tapewormsWhen 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.

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0 Comments
July 19, 2008
Basics / Fermentation / GAPS/SCD / Grain-Free / Medicinal / Recipes / Vegetarian

Raw Honey Vinegar

This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar. 8:1 Water : Honey Eight parts water to one part honey Wild yeast Method: Place in a…

1 Comment
August 14, 2007