Sally Fallon Morell, author and president of the Weston A. Price Foundation, was gracious enough to share a phone interview this week so I could feature her in this series, alongside so very many people inspired by her books. Book? There really is just one that counts, isn’t there? She’s up against one of the real food bloggers clearly inspired by Nourishing Traditions, Shannon of Nourishing Days blog. You can read more about Ms. Morell here and a new beginner’s tour of the WAPF at their recently revamped website.
As the Face-Off draws to a close, I find myself missing it already and a bit touched by the community in this blog world that has been built or enhanced by participation in the project. It has been a real treat to be invited into your kitchens to sit around the virtual table and chat about food.
I’ve been often inspired by the hardships people have conquered with dietary changes and humbled by how far I still have to go on my own traditional foods journey. I am honored by your participation and your commitment to feeding your families real food. The meals we’ve served for $20…just incredible.
Thank you all for your contributions; here’s to ending the series with a bang! (One more secret famous finisher next Tuesday! Here she is – Nina Planck!)
Visit the Real Food Face-Off Introduction page for a full list of all the participants and the complete list of possible questions. Each week, only a handful of the contenders’ answers will be posted here.
Final Week: Sally vs. Shannon
|Did I feel totally inadequate to interview Sally Fallon Morell??? Since Kelly the Kitchen Kop is a rockstar in my world and Sally is a rock star in HERS, what does that tell you? Like many, I was totally overwhelmed by the tome that is Nourishing Traditions. It was utterly refreshing to hear the author behind the strict words in those first 50 or so pages talk about her love of cooking, raising her own family, and the fact that she IS afraid to try something in the food world. I expected her “3 baby steps” to be more like the giant leaps offered by a number of other Face-off participants, but hers are totally doable, genuine baby steps (maybe big baby steps). Even if she did have to spell the names of some of her favorite foods, I found Sally to be very down-to-earth and much more practical than I expected. I think you’ll love reading her answers to these now-familiar questions!||Shannon has been blogging at Nourishing Days for about the same amount of time as me, and she’s done an incredible job building a professional site and running many series that are well worth your while. She’s currently in the middle of a great series called “Huge, but Easy Steps Towards a Nourishing Diet.” I’ve enjoyed reading her all along, and one of my favorite dips, Yogurt Ranch Dip, is courtesy of Nourishing Days. Shannon’s degree in chemistry gives her research credence, and her faith inspires not only her food but her journey toward simple living in all areas. Shannon is also a contributor to Simple Bites, another arm of the Simple Mom sites like
Below are the answers to some real food questions, in their own words:
How do you describe the way you eat when someone asks you to define your food?
|I eat according to the principles of traditional diets as outlined by the Weston A. Price Foundation. (She paused, realized sheepishly that that’s not much of an explanation if you’re not familiar with WAPF.) I put a big emphasis on foods high in A, D and K: pastured butter, egg yolks, liver, seafood, fish eggs frequently, cream, meat. Of course I eat vegetables and fruit and properly prepared whole grains. (How to Properly Prepare Whole Grains) The emphasis is on nutrient dense food.||I think “real food” is the easiest way to articulate it, though I do like to throw in the words traditional and sustainable if I think they are open to hearing it. I find that I can talk too much about my passion for traditional foods, so I am trying to tone it down a bit. Some people just aren’t open to hearing me jump up on my butter soapbox, so I just explain that we are trying to eat sustainably with the goal being to grow and raise much of our own food someday.|
What was/is your major incentive for living a real food lifestyle? (How did you come to eat the way you do?)
|I’ve always been interested in a healthy diet, and when I began to make changes, especially an emphasis on fats, a lot of health problems went away. My transition was very gradual; I even added a lot of things when writing the cookbook. I’ve always loved to cook, so I simply cook and prepare my own food. I was cooking for 8 people every day for many years. (Sally really knows her way around a kitchen and is no stranger to cooking in bulk!)||For me it was a combination of factors. I read Nourishing Traditions (thank you, Sally!) right after my oldest son was born. At seven weeks he weighed less than his birth weight and I was heart broken and desperate to know why I could not feed my baby. Long story short: I was not healthy. I suspect a hormone imbalance, but both of our boys have thrived on a combination of breast milk and raw milk. A larger factor was a change in the way that both my husband and I looked at industrial life as a whole, not just food. Traditional foods go right along with our desire to live a simple, agrarian life. Here’s my journey to nourishing food if you’d like to take a closer look.|
If you only had energy for ONE make-from-scratch food, what would it be?
|(Sally had a lot of trouble with this one. I could tell that she simply couldn’t imagine NOT making many things from scratch. It just isn’t an option for her.) When you cook for yourself and make good foods, you have plenty of energy to cook from scratch. I always make homemade bone broth and pate regularly, and I make eggs and bacon for breakfast. You can’t do this diet just cooking one thing.||Homemade stock. You can use it in just about everything – from soups to cooking grains/beans, and there is no substitute for it in the grocery store.|
What food was your favorite that you no longer eat (or shouldn’t eat)?
|Granola! It made me really sick, but I made the best granola in the world. Granola is indigestible; I developed a bad case of candida and a lot of digestive problems. We did create a soaked granola for Eat Fat, Lose Fat, but I stayed clear of it.||Sugar, in all of its forms. I ate a lot of sweets growing up and paid the consequences. Now I can’t touch the stuff, not even natural sweeteners like honey.|
What’s your favorite real/traditional food?
|Caviar and pate de foie gras (described by Sally as pate made from chicken livers, etc.)||Fat. I think that after years of obsessive fat gram counting, to find out that traditional fats are actually super nutritious blew me away. Now I eat lots of them and have never felt better.|
What was the hardest transition to make to real food?
|(I prefaced this question assuming there would be no answer, but she easily shot back:) Getting over coffee. It was really hard to do, but I’m so glad I did it.||It’s all about perspective. Because many traditional foods are bashed by supposed experts you have to retrain your mind to think like our great grandmothers. I really think we have to get back to an agrarian society before we will see any real changes in the way our country eats.|
What’s something you remain afraid to try?
|I simply cannot bring my self to consume raw oysters or mussels in any form.||Brains, kidneys, anything else involving an organ.|
What’s next on your list of changes to make?
|I am always trying new things – I really want to do a lot of experimenting with lacto-fermented beverages when I get the chance.||More organs. 🙂 I am really trying to get them into our diet, but it is not easy. I grew up eating liver so I can get it down but my family didn’t have that experience.|
List your top 3 baby steps to move from a Standard American Diet to Real Food.
What is the worst food (or “food”) a person could possibly put into their systems?
|Diet soda, anything with trans fats, commercial salad dressings (because of industrial oils, she clarified after I asked for more on dressings)||It’s a toss up to me between trans fats and sugar. Both are deadly, from what I can tell.|
If you had only $20 to spend in a week on real food, what would you buy and what would you make?
|I’d buy a whole chicken with liver and gizzards for pate. I’d cook the chicken in various ways and make broth with the bones. I’d also buy a dozen eggs and…butter!||I would buy grass-fed butter, raw milk, non-organic cheap vegetables, meat with bones, oats. I would make soups and stews for dinner and stretch them with a porridge or grain. Breakfast would probably be soaked oatmeal with butter and raw milk.|
Name the top food scoring highest on both the nutritional and budget scale? (i.e., best health benefits for the lowest cost)
|liver (chicken or beef)||Bone broths seem practically free to me, because I never made them before. It amazes me how nutrient dense stock is when it’s made from something most people throw away.|
Biggest drawback of real food lifestyle?
|You have to really think about it, and you have to plan for things. (Again, I thought Sally Fallon Morell, of all people, would deny any drawbacks to NT living. But isn’t she right? All the preparation can’t be understated…of course it’s SO worth it.)||You can’t really eat out, depending on your location. We are blessed to have a real food restaurant nearby, but because of cost we only go maybe once every month or two. There is very little convenience in the real food world.|
What’s the most creative thing you do to make life easier in the kitchen?
|I let my husband do some of the cooking. (I don’t think she would be impressed with my husband’s Hamburger Helper, but maybe this would work for some people!)||I always, always consider how many dishes it is going to take to make something. We don’t have a dishwasher and most nights I fill the two large dish drainers next to our sink. So if there is a way to only use one pan for dinner, I will find it. (A woman after my own heart! You know it, dear readers!)|
How important is organic food?
|For fruits and vegetables it’s a good guide, when shopping in normal stores. Looking for organic is pretty hopeless for animal foods – organic milk is ultra high-temperature pasteurized, so what’s the point. I would rather get meats straight from the farmer – since they’re eating grass and so well-raised, they’re usually “beyond organic.”||Right now organic can mean large farms, crowded animals, industrialized processes. So to me the term organic doesn’t mean much. The term is defined by our government, after all. What I do think is important is knowing where our food comes from. An apple may be organic but is grown thousands of miles away, so how can we be sure? But the farmer down the road who grows apples using traditional growing practices but can’t afford certification: That’s where we need to be looking. Away from the convenience of the super market and to our neighbors and community.|
When eating out, how do make your menu decision (fav “out” food, anything you avoid)?
|I always try to order things that are hard to make at home like carpaccio or crab cakes. When deciding where to eat, I try to choose restaurants with good ingredients – I really like top end Mexican food. (I told her I kind of expected French cooking to be her favorite. She laughed easily and said: I do the French cooking at home.||I pretty much stick to meat and vegetables. I don’t eat grains at home, so I don’t eat them out. I never feel well if I eat the bread on the table or the pasta dish.|
Number one tip you tell your readers about eating healthy foods:
|Use butter, and lots of it! And take cod liver oil. That makes up for a lot of mistakes.||Don’t eat it if it’s something your great grandmother would not recognize as food.|
Follow the WAPF on Twitter @westonaprice.
The fun isn’t quite over yet!
Be sure to come back on Tuesday for the LAST installment of the Real Food Face-Off, Katie vs. Someone-Much-Bigger-than-Katie! Sign up for a free email subscription or grab my reader feed to make sure you catch them all. You can also follow me on Twitter.
While you’re here, enter to win a copy of Artisan Bread in 5 Minutes a Day or the new Healthy Bread in 5, as well as an hour of free holistic health counseling, and check out my ongoing series on how to prepare and eat grains. We’re talking sourdough this week!
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This face-off was definitely a Finer Thing!