Party at 's house/WAPF conference

[Guest guest]

Psst,

there's a party at Jewett's house Sunday night after the conference.

Sure to be plenty of entertainments there.

japing and so forth.

NT food fights.

All us circus sideshow acts under one roof--don't miss it!

B.

[Guest guest]

--- B. " downwardog7 " <illneverbecool@...> wrote:

> there's a party at Jewett's house Sunday night after the

> conference. Sure to be plenty of entertainments there.

> japing and so forth. NT food fights.

> All us circus sideshow acts under one roof--don't miss it!

OK, how was the party and the conference????

Please fill us in, those that went.

<wish I could have been there>

[Guest guest]

-

> OK, how was the party and the conference????

>

> Please fill us in, those that went.

>

> <wish I could have been there>

They were most outstanding. Besides getting to see friends we

generally don't see for a year at a time -- which is huge -- the

lectures and panels were generally excellent.

I missed Friday's, but Saturday started out with three great

lectures: a researcher from Rutgers, Dr. Heckman, gave an interesting

talk on the history and origins of the organic and sustainable

agriculture movements; a researcher from the USDA, Dr. Welch, spoke

about sustainable agriculture and the need to maximize the

nutritional quality of foodstuffs, something very few people in

government care about; and Dr. Arden gave a slightly rushed

but very dynamic presentation on the connections between disease and

diet and diet and soil fertility.

Then there were choices, and I went to the panel discussion about

sustainable agriculture, which was moderated by Dr. Heckman and

included Dr. Welch, Dr. , and Jerry Brunetti. Heckman and

Welch were the highlights of that panel, as Brunetti didn't wind up

talking very much and just meandered and didn't really

answer questions topically, but overall the panel was excellent and

I'm glad I went to it. The other options were panels on nutrition in

schools and hospitals, the national animal identification system, and

treating chronic disease.

At dinner, Dr. Mae Wan Ho gave a really excellent keynote on the

dangers of GM foods which included a lot of very new information and

a number of photographs showing the consequences of feeding GM foods.

On Sunday, there were four tracks of lectures: soil and health; plant-

based diets -- problems and solutions; thyroid and adrenal health;

and farm and garden.

I went to the first lecture in the plant-based diets track, which

Masterjohn gave (yes, THE Masterjohn <g>) and that was

arguably the best lecture of the whole conference. He proved to be a

natural speaker, and he delivered a ton of information without

overwhelming. If I hadn't already known most of the material because

I know because I hang out here and because I've done some

investigation of my own, it would've easily been the highlight of the

weekend for me.

After that, I went to the remaining two soil and health lectures, the

first by Dr. Tilak Dhiman from the University of Utah on feeding

animals for human health, with a focus on CLA, and the second by

Gearld Fry (not a misspelling) on genetics and quality beef, which

focused on livestock appraisal, breeding and hybridization, and a1

and a2 milk. Both were excellent.

If I manage to scrape up the time, I'll transcribe and elaborate on

my notes for all the lectures I attended as best I can.

As to the party, I don't know how to describe it except to say that

Jewett is the patron saint of the list, because she not only

opened her home to a few dozen people, she cooked a lot of food for

us all. The post-conference party at her house is a fantastic

tradition, and she deserves the undying gratitude of everyone who

went -- and maybe a roast tapir and some wild salmon roe too.

-

[Guest guest]

I'll really look forward to that!

On Nov 14, 2006, at 8:12 AM, Idol wrote:

> If I manage to scrape up the time, I'll transcribe and elaborate on

> my notes for all the lectures I attended as best I can.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

At 11:12 AM 11/14/06 -0500, you wrote:

>As to the party, I don't know how to describe it except to say that

> Jewett is the patron saint of the list, because she not only

>opened her home to a few dozen people, she cooked a lot of food for

>us all. The post-conference party at her house is a fantastic

>tradition, and she deserves the undying gratitude of everyone who

>went -- and maybe a roast tapir and some wild salmon roe too.

>

>-

Sheesh, , you're always making me go polish up my halo.

Next year's festivities will include:

~ the premier episode of The Gingham Chef - starring JK DeLapp

~ a complete botanical analysis of Horny Goat Weed, including history and uses

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

>~ the premier episode of The Gingham Chef - starring JK DeLapp

heh. Cameras are ready.

>

>~ a complete botanical analysis of Horny Goat Weed, including

>history and uses

Oh sh#t! Every day I'm learning something new and embarrassing that I

blabbed on about at the party.

Someone stop me after my third glass of wine next year.

Unless the party gets boring.

-S (incognito)

[Guest guest]

Honestly, the food was even better at 's party than it was at the

conference, and the conference food was damn good! I can't get over your

beef soup . I've never, ever, ever EVER had such good beef soup. I tried

following your " recipe " from last year, but my soup bombed. Can you please

explain HOW you made that incredible soup, including how long you cooked it

for, and whether it was simmering the whole time, or just warm or what?

also said that the pork roast was spectacular and he normally doesn't

like pork. I didn't get a chance to try it because I was dragged out of

there while I was still working on the first course. I wish I had used my

mouth more for eating, then I would've had great memories of pork roast in

addition to beef soup.

The place looked great, BTW! Thanks for tidying up for us and sorry I was

totally useless to you other than for entertainment purposes :-(

Suze Fisher

Web Design and Development

http://www.allurecreative.com

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------

>

[Guest guest]

~ a complete botanical analysis of Horny Goat Weed, including history

and uses...

MFJ,

" whoa, 'horny goat weed', heh, three of my favorite things... "

--Adam Rawn

I thought I'd come undone.

B.

[Guest guest]

At 09:57 PM 11/25/06 -0000, you wrote:

> " whoa, 'horny goat weed', heh, three of my favorite things... "

>--Adam Rawn

>

>I thought I'd come undone.

> B.

I forgot to mention that the " presentation " will be " done " by Adam.

MFJ

If I have to be a grownup, can I at least be telekinetic too?

[Guest guest]

At 12:56 PM 11/25/06 -0500, you wrote:

>I can't get over your

>beef soup . I've never, ever, ever EVER had such good beef soup. I tried

>following your " recipe " from last year, but my soup bombed. Can you please

>explain HOW you made that incredible soup, including how long you cooked it

>for, and whether it was simmering the whole time, or just warm or what?

Two words: onions. garlic.

I always aim to have the same volume of raw chopped onion as I have browned

beef. Garlic - well, ya know, figure the proportions from there. My

sincere apologies to anyone who had to drive home in the same vehicle as

anyone that ate that beef.

And besides, Suze, you're too easy. I hadn't even finished seasoning that

beef concoction yet - you should taste the finished product!

>

>also said that the pork roast was spectacular and he normally doesn't

>like pork.

That one is easy. I'd gotten two boneless pork shoulder roasts from this

one farmer - they were HUMONGOUS, so I saved them for the party. I'd

intended to slow-roast both of them, only with different

seasonings/marinades. They were REALLY nicely fatty.

Here are the instructions: mix up the seasonings from any decent bratwurst

recipe. Use it as a dry rub on this incredibly fatty hunk o' pork, cook

it, covered, at 200 degrees until the delicious smell wafting from the oven

drives you absolutely wild. Eat some for dinner that night. Swoon.

Recover, eat some more. Decide that this is WAY too fantastic, and cook

the second wonderfully fatty roast the same way, and forget about the

molasses/mustard thing you originally were going to do with the second one.

Serve.

MFJ

If I have to be a grownup, can I at least be telekinetic too?