Compare and Contrast Foraging

wpid-IMAG1085.jpgThis morning I sat down at the kitchen table to make my shopping list.  “What do I need?  What do I need?”  My shopping list has definitely changed over the last two years, much for the stranger.  And it just keeps getting weirder.

Am I Weird?  No!  I am a Modern Forager!

A week ago we visited my mom, dad, and sisters in Northern Indiana.  As always, I was “educating” my mom about this and that health-wise and food-wise.  She sullenly said, “Well, I don’t want to be a slave to food.”  That got me thinking.  Am I a slave to food?  I feel less a slave to food now than I ever have before in my life.  I tell you, before, I was definitely dependent on processed foods, dairy, wheat, and sugar.  Now, I can pass up donuts.  Yeah.  I don’t think I’m a slave to food anymore.

But this morning as I looked at my bizarre grocery list, I wondered if I was overboard.  Maybe Mom was right!?  (It’s always good to take stock of yourself.)  However, you see, each food on my list has a purpose!  A nutrient!  Then, I thought, “Well, what about other people who haven’t read about these nutrients.  Don’t have a medical background.  What are they to do?  How to manage?  Maybe this stuff I’m doing is all stupid.”

Then, I thought, “No!  In our history, before food was readily available for purchase, humans DID make a point to forage for foods that were known to be necessary!  Women knew how to identify herbs and dig for tubers.  Families knew how to brew sauerkraut.  The organs were not tossed out, but they were prized.  Salt was traded and used as salaries.  Kids got cod liver oil from their moms and grandmas in the near past.”  In the past, they foraged for foods know to benefit them.  I am simply a modern forager!

So What’s on That List?

The list is not too long because we keep a pretty well-stocked freezer and pantry, but here is the list:

Dulse:  A seaweed I usually sauté or toss into a soup to provide iodine for my family and me.

Kombucha:  A fermented drink with probiotics in it that I’ve started using for a smoothie liquid since my intolerances do better with little to no dairy, nuts, and coconut products.

Organic greens such as kale, chard, spinach, and arugula:  Lots of calcium, magnesium, and identified and unidentified health benefits here.  Not to mention some fiber.

Oysters:  A great source of zinc and throw in some iodine, vitamin A, vitamin D, and B vitamins–and you’ve got quite a “good things come in small packages” going on here.

And the not so strange fruits:  oranges, mangoes, strawberries, apples, grapes, and bananas.

Water:  Oh, my goodness.  Yes.  Water. My Dad told me it would be a sad day when he ever paid money for water, but I think he’s got the deepest well in the state of Indiana filtering down through layer after layer of great Indiana limestone.  Not bad water.  But for me, must be sad times.  I still haven’t decided on a water filter, and in the meantime, I’d like to reduce our intake of fluoride, chlorine, and any pharmaceuticals that don’t get filtered out.  So we buy reverse osmosis water.

Just though you’d like to see the weird list.

Compare and Contrast Modern versus Historical Foraging

I realized that my grocery list was an example of foraging, not weirdness. Picking through the vastness to find what benefits my family and me!  It is NO different than what thousands of people long ago used to do.  Times may change.  Basic human needs don’t.  In my mind I started comparing and contrasting foraging today and foraging of long ago.

 

Modern Foraging

 

Historical Foraging

 

Knowledge of needed nutrients handed   down by medical/nutritional fields and scientists.  Nutrients are known by name and entity. Knowledge of needed nutrients perhaps   not “known” by name or entity.
Knowledge distributed by writing.  If it’s not in writing and substantiated by   research, it is often held in limbo or disdain.  (Old research has often been buried, although it contains some neat leads we should follow.) Knowledge distributed by an oral culture taught by the elder   generation to the younger.  Much   respect given to elders and their experiences.
Nutrient guidelines in flux and ever-changing. Nutrients/foods probably stayed pretty   consistent within a locale.
Grocery stores, farmers markets,   Amazon, internet, health food stores. Digging, planting, hunting, trading,   long trips to obtain necessary supplies/foods/herbs.
Discouraged and mocked by general   culture, including and especially medical culture.  Modern foraging has to fight cultural   norms. Necessary for immediate survival and   prolonged health.  The “medicine men”   would have embraced nutrition and herbs as key healers.  Foraging for known necessary foods was the   norm.
More convenient but sometimes more   expensive. Likely physically taxing, although not   expensive.  However, certain things   were traded among people and would have required some material expense.
Not based as strongly on local,   available food. Bulk eating would have been based on   local available foods, although travel of varying distances would probably have   been required as seasons changed, resources diminished, or known necessary foods   needed to be traded for.
For many, foraging results in a   realization of how enduring the human body is of assault by sugar and   processed flour products, and yet how responsive it is to nurturing with   real, whole foods.  Modern foragers’   foes are chronic diseases such as obesity, diabetes, heart disease,   cerebrovascular disease, autoimmune disease, and gastrointestinal maladies. Food was food and eaten for survival   and function; often, trauma and infectious disease were historical foragers’   foes.

 Closing

This was fun, and I think I could go on and on expanding it.  I am going to stop now and go do dishes and laundry and give thanks for a wonderful husband who took the kids out so I could have some peaceful time.

Some people embrace alternative health and nutrition changes, but I didn’t enter the realm really quite voluntarily–or without deeply embedded personal, professional bias.  I frequently find that I need to step back and make sure I’m doing all this for the right reasons and that I really have solid evidence behind me–at least as solid evidence as is available.  My family, friends, and professional training keep me with my right foot in the cultural norm, and my search for a normal GI tract and a way to not have a head so sensitive to certain foods  keeps me with my left foot straining and pulling to bring the right foot along.  Every day it’s all about checking and rechecking my work.  Liver is good to eat.  Is it good to eat?  Iodized salt is bad.  Is iodized salt bad?  Low carb is good.  Does it destroy your gut’s bacteria and your body’s metabolism?

I don’t have a nutritional heritage to fall back on much, although I have a few pieces my mom gave me–like butter and sauerkraut.  Mostly, though, my mom sold out to boxes.  So I will have to use what I can to rebuild a nutritional heritage for health for my family.

I will not sell out to boxes.  I will not sell out to sugar.  I will not resort to processed flours.  I will incorporate unusual foods known for their nutrients.  I am a modern forager.  Are you?  What are some unusual foods you incorporate in your foraging efforts and why?

~~Terri

PS:  I am continuing to work on one (if not “the”) of the last butyrate posts, our fourth grade curriculum posts, and I’d like to also post about vitamin K2 and iodine.  Maybe something in there will interest you.

30 thoughts on “Compare and Contrast Foraging

  1. Karisa

    Good article. Those greens are also full of luetin and zeaxanthin! Great for the eyes! Especially for people who have or at risk for developing macular degeneration!

    Reply
      1. Karisa

        People over the age of 60 and people who have a family history of macular degeneration are at an increased risk of developing macular degeneration. Also, fair skinned people are more likely to get macular degeneration than people with darker skin. Lastly, smoking can increase your chance of developing macular degeneration. Lutein and zeaxanthin are antioxidants found in leafy green vegetables that help filter harmful uv light and are found in the macula(area responsible for your central 20/20 vision).

  2. Nicole, the Non-Toxic Nurse

    Through trial-and-error, for a multitude of health issues, our family adheres to an anti-inflammatory version of the Paleo diet.

    Our typical shopping list is just as weird as yours: RO or spring water (we use both for different purposes . . . we have a well at our new house out in the middle of nowhere, but have no idea how deep it is due to lacking records, and have not had it tested yet), wild-caught sockeye salmon, wild-caught flounder, wakame, hijiki, kelp, kelp noodles, nori sheets, spirulina and chlorella (for smoothies), oysters, wild caught Skip Jack (small species) tuna, wild caught sardines, spring mix, Bubbie’s pickles and sauerkraut (if we run out of our own ferments we use Bubbie’s–but hate that it is not organic), green tea, beets (to ferment), ginger (to ferment with shredded carrots and for tea), romaine, carrots, Himalayan Sea Salt, Celtic Sea Salt, asparagus (glutathione rockstar), broccoli, cauliflower, black pepper, garlic, other herbs and spices, pastured pork, grass fed beef, avocado, celery, grass fed beef and/or pastured pork soup bones (for bone broth), blueberries, other seasonal berries, coconut (for making coconut milk from scratch for smoothies), butternut squash, acorn squash, zucchini, yellow squash, EVO (for salad dressing), raw apple cider vinegar (for salad dressing and making bone broth), coconut oil, raw cacao powder, and occasionally coconut flour, green apples, and raw honey for making Paleo treats. We buy all organic produce, aside from occasionally resorting to Bubbie’s ferments.

    The me of four years ago would not even know what to do with the above foods. I was the poster girl for Kashi cereal and grain products, and my protein came from processed soy protein “health” bars, conventional chicken, beans, and nuts coated in undesirable vegetable/nut oils. I ate “all natural” ice cream, even though I had to take two Lactaid pills to handle just a 1/2 cup. Folks always commented on how “healthy” I ate, since I was so strict with the lean proteins and “healthy” whole grains recommended in the Food Pyramid of the time. My gut was so torn up that I could not eat raw vegetables without staying near a bathroom. I also had chronic allergies (a Zyrtec per day, plus usually a Benadryl . . . and still had symptoms) and chronic gut problems (took some type of gut med every day: Tums, Pepto, Phasezyme, Lactaid, and long stretches of acid blockers). I took Motrin and/or Tylenol EVERY day for muscle and joint pain, and for incessant headaches.

    These days, I am definitely a slave to food, but I was able trash the two large bins of gut and allergy medicines when we moved last July, along with all of the Tylenol and Motrin. I had not used anything from the bins in over two years! Fair trade, I’d say.

    As further proof to myself, that I need to be a slave to food . . . I recently veered from our anti-inflammatory diet slightly, for just a couple of weeks (due to poor planning on my part and not being able to get to the real food store), by eating organic peanut butter and organic nut bars sweetened with processed brown rice syrup at the same time as running out of my anti-inflammatory supplements. My body showed me just how much it appreciated it: my hand and foot joints became red, hot, swollen, stiff, and painful with broken blood vessels and purple patches on and around my nail beds. I had two flares of this. Additionally, I had itchy red eyes and started being sneeze-y again. My conventional MD/rheumatologist concluded that I likely have an inflammatory arthritis (seemingly rheumatoid), as do both of my parents, and that my anti-inflammatory diet has been keeping it in check. She said I had a choice between first-line rheumatology drugs, or going back to doing a good job at controlling inflammation with food and the anti-inflammatory supplements I take (circumin, resveratrol, boswellia, probiotics, digestive enzymes, and fish oil), along with continuing to address my long-standing vitamin and mineral (B12, D, zinc and magnesium) deficiencies. When I saw her a couple years ago, she already had told me that she had no doubt that giving up gluten and dairy had helped my body and gut pain as much as I told her it did. She also said that I was likely malnourished, due to malabsorption, from all the years of gluten, and fully approved of the vitamin, mineral, and anti-inflammatory supplements my family doctor had put me on based on labs. She said that she favors the anti-inflammatory food choice for treating inflammatory arthritis, but that most of her patients choose drugs, because they feel that the anti-inflammatory diet is too difficult and too restrictive.

    I am back on the anti-inflammatory diet wagon and the hand and foot issue is going away without drugs. The allergy symptoms disappeared again in just a few days of clean eating. I have other serious health issues (which appear to stem from structural abnormalities) that have not been cured with clean eating, but the symptoms are definitely more easily managed when I eat clean.

    The above anti-inflammatory diet is also what turned around the neurological, immunological, and gastrointestinal issues that my daughter experienced, which I mentioned in the comment section of your post on pregnancy-related decisions. Due to the nature of her symptoms, we have NEVER deviated from the anti-inflammatory eating plan with her (I was eating the peanut butter and nut bars to assure that she stayed fully on the anti-inflammatory diet).

    My husband has had eczema since he was a baby. It used to last for months at a time and cover large areas. On our anti-inflammatory diet, it has largely disappeared. The only time it comes back is when he wears rubber gloves to do dirty work in hot weather, and those flares are tiny and quickly go away.

    So . . . I guess, at least for some of us, it is a choice between being a slave to pharmaceuticals and other medical interventions that treat symptoms, or being a slave to food. Yes, it is difficult, and even “weird,” by today’s standards anyway, but we choose food . . . it seems a benevolent master indeed.

    Reply
    1. thehomeschoolingdoctor Post author

      I bought wakame because of you, by the way! I like your list; it looks quite similar to my pantry/freezer/fridge.

      And to reverse the thought–don’t you think you’ve made food YOUR slave–using it to serve YOU rather than the the other way around, like ice cream you used to try to literally “stomach?” I choose to think that I now control my food rather than it controlling me. Yes, I have to stick to a pattern, but I can usually make the choice to do that and stay the course. Before, when I wanted to make “healthy” choices, sweets just got in my way every time! But I had no idea about anti-inflammatory DIETS (What????!! Cra-zy!)

      I love the sound of your doctors! The line about the rheumatologist’s patients choosing meds over diet change makes me sad. Those people fall into my category of “…are slaves to food.” It really makes me sad people won’t even try. Don’t mess with their food! What does it hurt to try? Your taste buds?

      I’m glad your flare is back under control and that your daughter and husband are doing well. Did your parents ever try an anti-inflammatory diet for their rheumatoid? (Nosey, I know. Since I’m not out there practicing this stuff, I like to hear people’s anecdotes and testimonials!)

      Reply
      1. Nicole, The Non-Toxic Nurse

        I like your cognitive restructuring suggestion regarding the food serving me rather than me being a slave to it:-) That is a good way to look at it. Yes, I did find a good rheumatologist–by chance, actually. I am usually so guarded about my diet with doctors because they do not believe in the power of food, but she seemed different when I first saw her, two years ago for an autoimmune reaction to a surgical site, so I laid it on her. At that appointment, once she figured out I was a tree-hugger, she literally told me that if I didn’t want the inflammatory arthritises that my parents had that I should avoid all grains and even most starches for the rest of my life. Little did we both know that I am SOOO sensitive that nuts and tiny bits of brown rice syrup would set it off too, despite an otherwise squeaky clean diet. She actually said, that what I have seems so aggressive that I shouldn’t kick myself if this diet and the supplements ever fail me. She said, “I commend you for your self-discipline and willingness to change to fight this.” I thought that was really nice.

        My father has rheumatoid arthritis, confirmed by knee aspirate, and they suspect that my mother’s inflammatory arthritis is psoriatic arthritis, since she has psoriasis. My mother notices a definite correlation with grains, starches, and nightshades which she first learned when she came to visit me, ate like me, and her symptoms abated (she also lost 60+ lbs and renamed my house her “health spa”–haha). However, she can be MUCH more lenient than me and not have flares. (Jealous!) Her husband is on board with the change in eating, and it has helped him with multiple health issues.

        My father is an engineer type. My father has never given up grains. However, ironically, when he comes to visit us, he (actually, I think it is his gut bacteria and not his brain) HATES the idea of our food so much that he lives off of sandwich bread, deli meat, English muffins, and Jiff peanut butter the entire time he is here:-( He gets on such a role (gut bacteria thinking for him again, I think) that he even refuses the vegetables that his wife insists he eats at home. His hands are a mess by three days in, every time, and he says he suffers for weeks when he gets home (translation: “I can’t hold my golf clubs to swing” and “it hurts to type at work”) . . . but he still will not wholeheartedly make the change. He owns the GAPS book and GAPS cook book. I bought them for him the first time he developed C. Diff sepsis and almost died!!!! His second episode of C. Diff sepsis was not as advanced, thank God, because he recognized it right away. He does take Bio-Kult due to the GAPS book and swears it helps keep the C. Diff at bay. I send him every article I find on autoimmunity and diet. He said he noticed an improvement when he stopped eating whole grain products and switched back to regular bread (I guess that would make sense somewhat, due to less intact whole grain protein content to serve as an antigenic stimulus). He also switched to flat bread, because he figures he gets less bread that way. He works a lot and I think time constraints play a big role on his reticence to revamp his diet. Recently he has become worried about Alzheimer’s, since both of his parents have it (due to financial constraints, and having 7 children, they ate a largely white bread-based, white sugar-laden, non-nutrient-dense diet their whole lives), so I have been sending him articles on going grain-free and sugar-free pertaining to Alzheimer’s too. I also told him what my rheumatologist said and that renewed his interest in fish oil and my other anti-inflammatory supplements, and has him considering changes again.

        I just bought the Paleo Mom’s (i.e., Sarah Ballantyne, PhD’s) new book on the science behind Autoimmune Paleo, and Dr. Terry Wahl’s new book on curing her MS using Paleo, and hope to send my father parts that I think may resonate with him. I have Dr. Cordain’s white papers, but, I need something written for a lay-person for my father. I am anxiously awaiting Paleo Mom’s and Mickey Trescott’s Autoimmune Paleo cookbooks to be released, since I am largely creative-cooking challenged. I need some variety in my Autoimmune Paleo now that I have reaffirmed that I need to be Autoimmune Paleo for life. I hope there are some recipes that my father will like.

      2. thehomeschoolingdoctor Post author

        Just so interesting what food can do. I seriously had NO idea as a student/resident/pharmacist/physician. And I was diligent and studious. I feel like a whole undercover world was passing me by! I have so much to learn now.

        I read Sarah Ballantyne’s book and the science was very nice. The first section is very technical (but interspersed with her nice humor and motivation). Lots and lots of immunology.

        I am reading Terry Wahls’ book currently. She has simplified everything a lot and it is very, very readable. (For somebody who already eats this way, it can be quite redundant–not that I care–I just want people to eat more this way!!!)

        I very, very much look forward to Ballantyne’s cookbook. I feel best on AIP, but since I can’t use coconut products too much or chicken, I could use some inspiration, too. I know there will be lots of coconut milk, but maybe I can spin off of the ideas. I didn’t know about Mickey Trescott–I’ll have to check this out, too.

        Thank you much for all!

      3. Nicole, The Non-Toxic Nurse

        Yes, that is exactly how I feel in this: like I have discovered a whole new world. I am so happy that you enjoyed both of the books that are next on my reading list! When my daughter was sick, I became a Mama Lion and read an immunology textbook so I could meet the allergist/immunologist head on and make sure he was testing what he needed to test, so hopefully Dr. Ballantyne won’t make my head spin too much;-) I somehow missed that you cannot do too much coconut. I am fine with coconut oil, coconut butter, small amounts of shredded coconut, and the coconut milk (that we make ourselves), but eating coconut flakes gives me an upset stomach for some reason. We also eat chicken only rarely. Dr. Kruse’s “fowl is foul, except duck” rings in my head every time I eat it, even though I am eating the pastured kind. I think you are going to love wakame. It is my favorite seaweed of all!

      4. thehomeschoolingdoctor Post author

        So much has changed in immunology since med school! It was a cutting-edge field back then and the information has blossomed amazingly! Things she mentions are things that were speculated about or unknown! I really, really like coconut so I use it for a treat. But it makes me feel tired and kind of with a little headache. Strangely, all forms. (But I plan to keep doing all the right things, and I’m going to get rid of these food intolerances. 🙂 Good to have a goal!)

  3. Julie

    Hey, I bought some dried dulse a few months ago, and have never used it b/c of the fishy smell :/ I have yet to find fresh dulse here. How do you prepare it?

    Reply
    1. thehomeschoolingdoctor Post author

      I used dried, too! I just heat some oil of choice in a pan, break off some dulse pieces and kind of separate them a bit into their layers (although, they’re kind of all twisted together), and then when the oil is hot, I flash fry them just until I see a slight color change from the blacky-gree to a browny-green. Remove to a plate lined with a paper towel and sprinkle with salt. I eat it for breakfast!

      For the kids, I crumble some into soups or anything where I might use parsley since it gives the same appearance. And without too much, there’s no off flavors!

      How’d you get your smiley-face to have that mouth!? I like it!

      Take care!

      Reply
      1. Julie

        Hmm, I guess I’m going to have to try that … eventually, lol! Does it add a sigjificant taste or is it more salty tasting? Also, when you’re using it like parsley, is that also cooked or crumbled on dry?

        Smiley face : / but put together without a space 😉

      2. thehomeschoolingdoctor Post author

        I don’t think it adds a significant taste to the soups, but I don’t add it “overmuch” either. I just take a little out of the package and crumble it between my fingers right into the soup. It then cooks in the soup.

        When I eat it plain, really quickly fried, the result is very crunchy. So it’s kind of a crunchy, salty thing. I think the flavor is mild, but it isn’t really a familiar taste, either–so kids might not approve–but who knows! They just might! My husband, adventurous, likes it fine. I kind of crave it now. Strange.

        Thanks for the face tip! I’d seen that : / before when the technology the user was using didn’t convert it and wondered what it was! Great!

  4. JenH

    For me, just eating any vegetable is an exercise in foraging outside of my family tradition (dad raised by English parents for whom vegetable meant obliterated formerly frozen peas so growing up the occasional pea or ice berg lettuce leaf was the only veg we saw, my mom figured she couldn’t ask us to eat it if my dad wouldn’t so she just gave up). Eating vegetables 3 times a day is taking it to the extreme (vegetables in the morning, ACK!) but we are doing it. Recently though, I’ve started trying to figure out how to use some things I found at my health food store that I have absolutely no reference for. Anybody using jerusalem artichoke or burdock in their regular rotation?

    Reply
    1. thehomeschoolingdoctor Post author

      That’s true, I think, about so many families! The parents (one or the other) doesn’t like veggies so they omit them. Strangely, my dad doesn’t like fresh fruit!

      Well, with burdock and Jerusalem Artichokes on the menu–I think you classify as a forager!!!!! GAPS didn’t allow the Jerusalem Artichokes, so I have not yet prepared them. I Googled them, though, and I love roasted vegetables SO much and this is the recipe I’d probably try first in my family, only I don’t like thyme so I’d use parsley, garlic, and some onion (either fresh or dried/powder–and the reviews say to use not quite so much olive oil and bake them until fork tender rather than a “set” time…):

      http://allrecipes.com/recipe/roasted-jerusalem-artichokes-or-sunchokes/

      Burdock I’m not even sure I’ve seen in our supermarket. I’ll watch out harder now! Googled that one, too. I think I’d be a stir-fry girl on that one!

      http://www.thekitchn.com/ingredient-spotlight-burdock-r-157529

      Are you foraging for inulin in this instance? 🙂

      I love vegetables, luckily. I wish there was a restaurant who made more true vegetable dishes! They require so much cleaning and chopping and so much room in the fridge! It’d be nice to go out for “vegetables” every now and then!

      Good luck! Anyone else have burdock or Jerusalem artichoke experience? ~~Terri

      Reply
  5. All Seasons Cyclist

    My great-grandparents did not have anything close to a “medical background”, yet they knew how to eat—and my diet is fairly close to what they ate—lots of fresh fruit, vegetables, meat, and natural fats. The biggest difference between us if that I choose not to eat anything made with white flour.

    Reply
  6. IrishMum

    Your shopping list looks the exact same as mine 🙂 I am really looking forward to your thoughts on Iodine, I think it’s so underplayed for health.

    Reply
    1. thehomeschoolingdoctor Post author

      I’m thinking it is, too. And probably also misunderstood because of the way science tries to understand and isolate systems in the human body. I won’t have any new conclusions, but I’d like to get the facts and ideas organized in my head (and writing a post requires me to do just that).

      Reply
      1. IrishMum

        I’m sure your posts take a lot of mental energy. Reading them requires me to switch on my brain, I need to do that once and a while 🙂

    1. thehomeschoolingdoctor Post author

      Didn’t you know, I’m living my old life through your blog? (All the foods you pick, the ethnic places you go, the anticipation of choosing a new restaurant, the bread, etc.) So you can’t go changing yet! (Wink. 🙂 )

      Reply
  7. The Vanilla Housewife

    What’s in my pantry? Vegetable oil, soy sauce, vinegar, brown sugar and salt. LOL We buy recipe ingredients daily from a supermarket nearby. We are lucky to have fresh fish/seafoods/meat and vegetables (albeit not organic) just a few meters away from us.
    I used to get my vegetables weekly from the farmers market downtown but I end up buying more than we need so they go to waste.
    We still rely on boxed, process food sometimes (cringe) because I’m such a lousy parent sometimes. Booo.
    😀 Have a great week Terri!

    Reply
    1. thehomeschoolingdoctor Post author

      “We still rely on boxed, process food sometimes (cringe) because I’m such a lousy parent sometimes. Booo.”

      Hey–don’t bash my friend and her third world kitchen! She’s a great parent and cook! Except she needs to ditch the vegetable oil. What historical forager ever would have been able to find vegetable oil? What would Filipino culture have used before the advent of highly processed vegetable oil? Would they have used coconut oil?

      You are lucky to have that market so close to you! So jealous. I’m lucky in summer because I have my backyard garden to walk out to! In winter, I guess my local foraging food would be snow.

      Week is so far, so good! Thank you!

      Reply
  8. FitMomPam

    Oh I’ve never even heard of dulse! I’ll have to check that out. It cracks me up that when my mom tried to teach me how to cook our family recipe for meatballs and gravy (I’m Italian) and she would always say to leave the fat in b/c that’s where all the flavor is. I freaked out back in the day, b/c I wasn’t going to feed my children all that saturated fat! The horror! Back then we had it right, cook from scratch, waste nothing, and be healthy. Now I go back to saving the bacon grease and adding extra fat to my kids food.

    Back to basics…we all need to do this!

    Reply
    1. thehomeschoolingdoctor Post author

      I have fond memories of my dad chastising me, saying, “Aw. You’re not done with that [piece of meat] are you? Give it here.” And he’d proceed to eat all the “yucky” stuff I left behind in my food snobbery. I’d love to learn all your mom’s Italian tips! She must have done great by you, in spite of you :-), as all your recipes are delicious! ~~Terri

      Reply

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