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Starting My Study: Nourishing Traditions

written by

Sue King

posted on

February 28, 2020


Nutrition and Physical Degeneration by Weston A Price; the book that started my journey to wellness. After reading this book about the work of Dr. Weston A. Price my curiosity was triggered. I had to learn more.

As a child I was intrigued with my grandmother’s childhood; about the food her family ate as she was growing up. After I read Dr. Prices book I made the connection to a point in time that her health started to deteriorate.

I came to the realization that it was when her and grandpa were slowly leaving the farm and changing their diet to more store bought foods instead of their own hand raised food. When they moved to town they still had a big garden, raised and preserved a bunch of their own food, but the addition of many highly processed foods also occurred. So that pattern is what I learned as I spent most of my days with my grandparents.

As a young wife then mother I continued to follow what I had been taught. Health issues in myself and my family started to appear in addition to my weight gain.

The book that has guided our journey to health.

The book that has guided our journey to health.

So when I read this book I was hooked. It all made so much sense to me. The book was a good place to start, but I needed more information. I found a book by Sally Fallon called Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

Now, let me tell you that this is no ordinary cookbook. The margins have a wealth of information on the whys and how to of food preparation from the perspective of our ancestors. Methods that they used to get optimum nutrition from their food. I highly recommend this book.

I had a slow start, simply because I didn’t always remember to do the initial prep work ahead of time. As time went on though I became more consistent soaking my grains, beans and seeds and making lacto-fermented foods for our table.

We had previously made the decision to stop purchasing meat from the grocery store. Whenever my husband would eat certain meats he would be violently ill. So we started raising more variety of animals that would be well cared for during their life time, then provide us with the exceptional nutrition our bodies needed to heal from years of eating highly processed foods. Our health continued to slowly improve.

One of our pasture-raised pork roasts cooked to perfection. My absolute favourite! Loaded with amazing flavor and good fats.

One of our pasture-raised pork roasts cooked to perfection. My absolute favourite! Loaded with amazing flavor and good fats.

At this time my husband was still having major health issues so we had extensive allergy testing done. We discovered that he was highly allergic to over forty common foods; many of what were supposed to be really good for us like whole grains and eggs plus many veggies that we relied upon very heavily in our diet.

So with that information we eliminated all those foods and saw more improvements to his health. By I still was stuck in a rut on my journey. We didn’t eat a lot of grains because of his allergies, but still consumed many high carb foods as a mainstay of our diet. Instead of cooking different dishes for him we basically ate what he could eat.

Overtime I came across another book (quite by accident) that helped me to understand the next step that I would have to take on my own health journey.

I am so thankful that I have learned the principles that Wise Traditions has laid out. We have seen so much benefit in our lives by following them. But I have learned that they have to be applied to what our individual bodies need.

Next week I will delve deeper into what my continuing research led me to and how it has helped me get to the place I am today in my journey to health.

In invite you to sign up so you can glean from my journey. When you sign up you will receive our little booklet,

4 Fabulous Pastured Pork Recipes as our free gift to you.

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Are you Absolutely Satisfied with Store-Bought Pork?

HAVE YOU EVER WONDERED WHY PORK DISHES ALWAYS HAVE SO MANY SWEET SAUCES ON THEM? For many years this question never crossed my mind. Until we started raising and eating our own pasture-raised pork. But what lead us to start raising pigs?  Neither Larry nor I had much experience with pigs growing up. We started our married life buying all our pork in the grocery store, but then switched to sourcing it from a neighboring conventional pork producer. We were not aware that most of the pork that is available in the grocery stores comes from pigs that have never seen the light of day. They spend their whole life crowded into huge hog barns. They are fed an industry standard diet of grain with no green, living food at all. They are crowded into small spaces with many other pigs where their natural ability to move is restricted. Much to our surprise and horror, we discovered that the neighbor we were purchasing our pork from was raising them no differently than what we could get in the store. At that time, little did we know that eventually Larry would face a digestive issue from this type of pork. After certain meals he would feel sick to the stomach and end up with diarrhea. It got so bad before we clued into the cause. When we quit eating pork these issues went away. Now we had a dilemma. We really like pork but couldn’t eat it anymore. Being the DIY homesteaders we were back in those days we decided to buy a couple little pigs and raise them ourselves. We knew that we didn’t want to raise them in a barn. So outside they went. These were the happiest pigs I ever saw. They were free to roam around their pasture, rooting in the soil and wallowing in the mud while searching for whatever they thought was tasty to eat. We fed them grains from a neighbor, kitchen scraps and milk from our milk cow. When they were big enough to harvest, we sent them to the processor, not knowing if we would even be able to eat this pork. Much to our delight Larry had no adverse reaction to the meat. It was delicious! The meat was firm, not mushy like barn raised pork. It also had a richness to it that we had never experienced before.  No more bland and flavorless conventional pork for us.  No sauces required! We thought that we couldn’t be the only people who had experienced something similar and wished for a pleasurable eating experience. This success started us on a new farming adventure, raising pastured pork for sale. Encouraged by the success we had with our first pigs we decided to purchase our breeding herd. We have tried many breeds of pigs over the years and have settled on the Berkshire breed. They are a heritage pig that matures slower thus producing an excellent quality meat and the best lard fat that I think you can get. I have heard it said that Berkshire pork is the gold standard of pork among chefs. Besides that, they are very personable and entertaining to have around!  And mischievous. I truly believe from our personal experience that all animals that we raise for food need to be able to live in conditions that are natural for them and have the ability to express their God-given characteristics. When we domesticated animals, we became responsible to steward them well. We strive to do just this with all our animals. One of my favorite cuts of pork is the Boston Butt Roast.  It is juicy, tender, melt-in-your mouth meat. This is the cut that pulled-pork is made from. It is an economical cut that we also use to make ground pork and our special gluten-free, nitrate-free sausages. When you purchase our pasture-raised pork you will experience what real pork should taste like. We offer a variety of options when it comes to purchasing our pasture-raised pork.   Individual cuts to suit your needs. Pork Chops, Traditional salt-cured and smoked ham and bacon, Whole Tenderloin, Boston Butt Roasts, Ground Pork, Breakfast Sausages (Nitrate-free, Sugar-free and Filler-free). Coming soon!  Our "1/4 Pork Bundle."  Our newest addition to our pastured-pork line-up.  This bundle is perfect for a smaller family or if you have limited freezer space.  It will consist of a variety of the individual cuts, including Pork Chops, Pork Sirloin Steak, Ham Steak, Bacon, Ground Pork and Sausage. And, last but not least if you want to customize the cuts you receive, we have whole hogs available.   You can find all of these options in our online store. Do you want to try my simple Boston Butt Roast recipe? It’s so simple. I place the roast on a rack in my cast-iron dutch-oven. Add a little water. Sprinkle chopped onions on top (I used my home-grown dehydrated onions) salt and pepper. Roast until the internal temperature reaches 160F. I slice it and serve with apple sauce, oven roasted potatoes and a veggie.  You can purchase our pasture-raised pork from our online store or from us at the Grande Prairie Farmers Market on Fridays or Saturdays.