This page is where you will find the CliffsNotes version of Washington County Homesteaders meetings. It is a glimpse into what our hot topics are and what we're learning and sharing.
In June, Jill Brandt shared her knowledge and experience with making and using cultured/fermented dairy products known as L. Reuteri and L. Gasseri. There's a lot of research showing that our gut health has much to do with illnesses and chronic disease. SIBO (Small Intestinal Bacterial Overgrowth) has become an epidemic due to toxins in our environment, food supply and the overuse of antibiotics. L. Reuteri contains microbes that help with increasing oxytocin (the connection hormone), decreasing cortisol, deeper sleep, healing skin conditions, stronger immune system, help with weight management and help with digestion issues, and so much more!
We had a live demonstration on how to make this yogurt-like product and we all got to taste test it. ~ Nom!
It's easy to make at home and contains healing microbes that you're not going to get in store bought yogurts or pills.
A wonderful resource Jill shared was the book "Super Gut" by Dr. William Davis.
Such an informative class and many of us are now making our own at home.
The month of May we had the pleasure of hearing from Tammy Olson who spoke about how she's used many recipes from Sally Fallon's popular cookbook "Nourishing Traditions." From making homemade bone broth to homemade mayonnaise, there's something for everyone in this book.
Sally Fallon is the co-founder and President of the Weston Price Foundation. Her focus is on nutrient dense foods including the use of lacto-fermented foods, sourdough bread, bone broth, raw milk and animal fats.
Thank you, Tammy, for sharing your dog eared, personally written in cookbook and all the nuggets you've gleaned over the years in cooking the Sally Fallon way.
In April we learned how to make a medicinal comfrey salve that is useful for sprains,bruises, burns, and rashes. Everyone went home with a tin of salve and the knowledge to make their own. One of our members brought in some comfrey roots to share so people could grow their own.
We also learned about milling fresh wheat berries and making bread. There was even a beautiful loaf shared. Nom! While the bread itself was delicious, our member shared that he was not able to consume bread because it made him sick. Could it be that it's because store bought bread is "enriched and processed?" Or that glyphosate is sprayed on most wheat products? Or that the store bought bread is void of nutrients? Whatever the real reason/s, freshly milled, homemade bread has been a game changer for him.
Things that we've chatted extensively about include:
Local sources for raw milk, what we're happy to see happening in the MAHA movement, clean meat sources and concern over future use of mRNA vaccines in poultry and livestock.
There are many gardeners in our group and lots of chat about spring plantings and sharing of seedling starts.
Lots of interest in herbal medicine; growing herbs and sourcing from other companies.
Water storage, treatment and use.