Welcome New Year

Welcome New Year

Sunrise Pastures/The Master's Ranch
2 January 2010
Common sense is genius dressed in its working clothes
Common Sense
Once a week or so, we receive a neat little newsprint magazine named "Missouri Farmer Today."  In it, Dr Val Farmer, a psychologist living in Wildwood, MO shares a column which is so full of common sense, that I felt compelled to share one of his points to gain control of your life. During this time of year when folks typically set about making New Year's Resolutions, I find Dr Farmer's column timely.
Point Five of "Five Ways to Gain Control of Your Life"
"Make service to others a part of life.  Be accessible to others.  Share your talents and resources.  Get outside of yourself and your concerns.  You earn a living by what you get.  You make a life by what you give. Service to others is an important part of a balanced life, too."
Sample columns are available free of charge at www.valfarmer.com.  (Subscriptions available as well)
Wool Sock sales:
Recently, I discovered a woolery in Michigan who does make socks from a producer's own wool.  At first, I was excited, but when my enquiry into making 100% wool socks from our wool was met first with a requirement to sign a waiver, followed by the reality that they were not interested in knitting socks which did not contain at least 20% nylon, that door was shut.  They wished me well in my endeavours.  Why the discouragement?  Wool socks will simply not last as long as those with nylon; the mill in Michigan did not want their company associated with products which do not last a long time and might invoke customer dissatisfaction.  We all remember reading stories of the wife or children darning socks and we think we are past those days, but the reality is those days are past only if we accept nylon or other plastic-type fibres in our socks.  If we want purity of fibre, whether it be cotton or wool for our socks and other garments (socks are particularly vulnerable to wear), we must understand the limitations of pure and fine fibres.  So, time will tell if demand remains for 100% wool socks.  I do plan to send some wool up to make heavier socks, but given the schedule at the mill in Canada, it will be a very long time before they are ready.  As for now, we'll stick with Custom Woolen Mill in Canada; they do great work and we are very happy with the results.  The bugger is the cost of shipping to/from the mill.
FRESH being shown in the St Louis area:  (contact Jo Lee at wapfstl@yahoo.com)
A special invitation from Jo Lee, coordinator of the St Louis Chapter, Weston A Price organisation: 

"I have planned a movie night for next year!  I have wanting to share with you this movie, Fresh.  It is great for the whole family and helps bring to the table some of the issues and solutions we can use to improve the quality of our foods. It is going to be Jan 29, 2010 on a friday evening. 
Make this a date night or family get together night.   Please share this flyer with your friends. We have capacity for over one hundred people.  It will be a great opportunity to share with others what Dr. Weston Price had discovered about the importance of real food."
Jo
Details:

Movie Night: Fresh the movie

Where: Logan College of Chiropractic,

Room 156B

Date: Friday, January 29, 2010

Time: 6 pm.

(please come early so we can start on time.)

We will have a discussion period after the movie to share ideas.
My blog: www.innatehealer.blog.com


Recipe for Beef or Lamb Chili:
2 lbs grass-finished ground beef or lamb
1 large onion, chopped (1-2 cups) (or 1/3 cup dried minced onion flakes)
2 cloves garlic (or 1/2 teaspoon dried minced garlic)
44 ounces tomato sauce
6 cups water
2 tablespoons chili powder
1 teaspoons salt
2 tablespoons cilantro or parsley flakes
2 teaspoons ground cumin
1 1/2 cups dried red kidney beans (or combination of kidney, navy, black beans)
In a 6 quart kettle, brown 2 lbs ground beef or lamb; drain if necessary.  Add all other ingredients, bring to a boil, reduce heat, cover, and simmer at least 3 hours, until beans are tender.
Crockpot instructions:  brown the ground beef or lamb; drain if necessary.  Whilst that is browning, add all other ingredients to a crockpot set to "High."  Once the meat is browned, add it to the crockpot and mix well.  Replace the crockpot lid and don't lift it for about 8 hours. 
Short on time?  Or don't have all those spices?  Keep some of my pre-mixed Chili fixin's on hand for when you are short on time.  Just dump in the packet, sauce, water, browned meat and you are good to go. 
As always, if you don't want to receive these occasional updates, please let me know so I can remove you from the list!  If you know of others who might be interested in receiving them, please forward them.
Thanks and blessings,
tauna
PS:  definitely cold enough to ship frozen meat now!!!!
Shared E-mails:
We had the fillets for dinner last night. They were fantastic!
shelly

Your meat is fantastic!    I own a wellness consulting company in St. Louis and have been telling everyone to give your cuts a try.    How often do you come to St. Louis?

Thanks
Steve Baum

We have really enjoyed the lamb.  Especially the Gyros that I made out of the ground lamb. Mmmm! Good!  Thanks, Tina, Brunswick, MO

Tauna or Jessica Powell
19554 Fort Road
Laclede, MO  64651
660.963.2685
Wool from our Shetland sheep is available as roving, batting, heirloom blankets, socks, shawls, scarves, and ruanas.
Fully pasture-finished beef and lamb raised without added hormones (no implants or fed), no synthetic pesticides, no antibiotics, no GMO's, no grain or grain-byproducts ever!.  Meat is dry-aged, non-irradiated, and no acid wash.  USDA or non-USDA.
 
MEMBERS OF:
 
Green Hills Farm Project
American Grassfed Association
Agri-Missouri
Farm-to-Consumer Legal Defense Fund
North American Shetland Sheep Association
She is like the merchant ships, she brings her food from afar.  She also rises while it is yet night, and provides food for her household, ....She watches over the ways of her household, and does not eat the bread of idleness.
 
 Proverbs 31:14-15 & 27.

Posted: 2010-01-02


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