Re: Rebekah to the rescue

[Guest guest]

Thanks Will,

If she is who I think she is. . .I may already have her phone number! I keep

asking. . .is she the " Dairy Fairy " or not?

Kathy

> I will let her know that you need some help. She would like to get involved

> with some other schools. Once the basic BLUEPRINT is worked out, it can

be

> adapted for each individual school. I told her the other day that she should

> get back on this group as well. I bet she will.

>

> Incidentally, today's Inner Journey show had PART 3 of the story about the

> Appleton HS nutrition experiment. I am getting the CD set for this. It is

pretty

> good. I loved the part today where she said that they gave the kids every

> Friday as " Treat Day " where they could have pop and candy. After a few

> months of eating good M-Th, the treats made them feel bad so they quickly

> lost interest in them and wanted the good stuff back! Brilliant, eh? I love

those

> kind of stories.

>

> Will

[Guest guest]

Not only is Rebekah THE DAIRY FAIRY, she is also (at times)

known as THE QUEEN OF TARTS (famous shortbread) and then

many of her friends know her only as GINGER. Go figure! So,

does that make me a polygamist?

Will

[Guest guest]

Ah, finally the answer! So I do know who she is, AND I am already indebted

to her-she was instrumental in getting me hooked up with my source for

fabulous dairy products and meats. AND. . .I have also enjoyed her cookies!

(I am a customer of 's) AND I think today I saw a flyer about your bison

Wild Bill!

Kathy

> Not only is Rebekah THE DAIRY FAIRY, she is also (at times)

> known as THE QUEEN OF TARTS (famous shortbread) and then

> many of her friends know her only as GINGER. Go figure! So,

> does that make me a polygamist?

>

> Will

[Guest guest]

Kathy

It's a SMALL WORLD after all. Glad to hear you know about the

shortbread and other good things. Theresa has been a godsend

for our St customers. Now we just need MORE COWS and

more people to milk them! Seriously.

After the Valentine's Day holiday she is also changing the basic

recipe in a good way. It is going to be 100% organic and she is

changing to rapidura instead of sugar. She might even make

some with stevia. So far it is a matter of perfecting the texture and

the taste. Virgos are perfectionists.

I have got the great BISON and the meat just keeps getting

better. I started out with a small farm totally committed to GRASS

FINISHING, which is supposed to be impossible in Minnesota.

But, it is quite the opposite. We have some very nutrient dense

grass going. The trick is getting the SOIL-FOOD-WEB charged

up and then you get the good grass which leads to sweet,

tender, meat from healthy animals. It is somewhat reassuring, if

you eat meat, to get it from animals that basically haven't had a

bad day in their lives, even their last was happily munching

grass.

If anyone here wants organic grass-finished bison let me know. I

am virtually sold out right now but we are butchering another bull

this week. I have ground meat, roasts and steaks.

Anyway, Rebekah will be back on line here very soon, probably

next week, she is having a COMPRESSION week right now with

Valentine's Day coming up (a big cooking, baking, catering

holiday for her) and she is taking care of an ailing friend who is

staying with us this week.

Will aka BUFFALO BILL

[Guest guest]

Will,

So THATS what you call it, a COMPRESSION week! I've had some of those;

might be having one right now! I forgot to mention that her shortbread was the

best I have ever tasted. And the changes sound fantastic! I agree that

is a godsend AND that we need more cows-Mike tells me there are many

people waiting in the wings to see how things turn out for him in the end. I

will

consider getting some of your bison when I get my freezer cleaned out again.

Looking forward to hearing from Rebekah.

Kathy

> Kathy

> It's a SMALL WORLD after all. Glad to hear you know about the

> shortbread and other good things. Theresa has been a godsend

> for our St customers. Now we just need MORE COWS and

> more people to milk them! Seriously.

>

> After the Valentine's Day holiday she is also changing the basic

> recipe in a good way. It is going to be 100% organic and she is

> changing to rapidura instead of sugar. She might even make

> some with stevia. So far it is a matter of perfecting the texture and

> the taste. Virgos are perfectionists.

>

> I have got the great BISON and the meat just keeps getting

> better. I started out with a small farm totally committed to GRASS

> FINISHING, which is supposed to be impossible in Minnesota.

> But, it is quite the opposite. We have some very nutrient dense

> grass going. The trick is getting the SOIL-FOOD-WEB charged

> up and then you get the good grass which leads to sweet,

> tender, meat from healthy animals. It is somewhat reassuring, if

> you eat meat, to get it from animals that basically haven't had a

> bad day in their lives, even their last was happily munching

> grass.

>

> If anyone here wants organic grass-finished bison let me know. I

> am virtually sold out right now but we are butchering another bull

> this week. I have ground meat, roasts and steaks.

>

> Anyway, Rebekah will be back on line here very soon, probably

> next week, she is having a COMPRESSION week right now with

> Valentine's Day coming up (a big cooking, baking, catering

> holiday for her) and she is taking care of an ailing friend who is

> staying with us this week.

>

> Will aka BUFFALO BILL