In this issue:

-From Our Director
-HTN is Looking for a Few Good...
-A Set of Recipes from Sally Fallon
-Tips on eating a nutrient-dense diet on a budget (2nd Installment)
-Private Screening of FRESH
-Book Review: From Asparagus to Zucchini
-Recipe Corner

 

From Our Director

It certainly has been a strange summer!  I know that my farmer is struggling to meet her CSA expectations with the weather being so cool.  Hopefully we will be blessed with a very long Indian Summer to make up for it!

Thanks to all who attended the May 30th Growing Connections Conference in Southgate and featuring Sally Fallon-Morrell.  A special thanks to the vendors and farmers who make the events so terrific.  I had the pleasure of hosting Sally while she was in town and I can share with you that she is very impressed with the work that Healthy Traditions Network is doing and the educational opportunities we present. 

Speaking of which, the next one will be our big event at Kensington Metropark in Milford on September 12th.  This will be our 10th Growing Connections Conference and Organic Harvest Festival.  We have a fantastic lineup of speakers, starting with an encore presentation by herbalist Jim McDonald followed by Dr. Anne Sergeant on “How to Eat Healthy without costing an Arm and a Leg”.  Lunch will once again be deliciously presented by Pure Foods 2 U.  Pre-orders are highly suggested even if you are only planning on attending the market portion of the day.  The afternoon session will also feature an encore presentation by Dr. Steve Fischer on “Slaying the Cholesterol Monster”.  Dr. Fischer’s presentation was so well received at our March Friday Night Live and we continue to get so many questions about the subject, we decided to repeat it.  Finishing up the day will be Leadership Team member Kelly Genzlinger presenting, “Sugar…. Stop the Addictions.”  Space is limited as we are only using the classroom this year, so please don’t delay in signing up at www.htnetwork.org.

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HTN is Looking for a Few Good...

Volunteers---Healthy Traditions Network is always in need of volunteers.  If you have a talent or enjoy working with others and helping us to achieve our mission, we would love to have you!!  You will find that the benefits are too numerous to count (you learn so much, meet great people and have fun, plus more!!). 

Media Contacts--Healthy Traditions Network is always looking to spread our message and get the word out about our events and causes.  If anyone has some media contacts or is familiar with how to get the attention of media for promotion of our events and our group, please contact us at info@htnetwork.org or 248-828-8494.

 

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A Set of Recipes from Sally Fallon

On May 30, 2009 at Healthy Traditions Network’s Growing Connections Conference in Southgate, MI, Weston A. Price Foundation Founder and President, Sally Fallon-Morell gave two wonderful lectures!!  One of her lectures was “Breakfast, Lunch and Dinner getting it done without giving up on your favorites”  As part of that lecture, there was a handout of recipes that we put up on our website.  Don’t forget to check it out as it has many scrumptious recipes including one for a soaked “cold cereal” that is NT friendly.  It also has recipes for organ meats, seafood and much more!!  A great value and it is free on our website.  If you are interested in the lecture that went with the handout, there are copies available to purchase.  The combination of the recording and the printout is a great gift as well!!  The lecture was chocked full of valuable information and tips on how to meal plan, shop and get the most out of your cooking time and still have healthy meals.  She also talks about what supplements are important and how to source items that you need.  One Lecture CD is only $10 plus shipping and the whole set from the conference is $30.  A great value!!

You can find the recipes at http://www.htnetwork.org/downloads/BLDRecipes.pdf
You can order the CD’s of the lectures at http://www.davidaddisonproductions.com/Store.html

 

Tips on eating a nutrient-dense diet on a budget (2nd Installment)

By Lisa R. Imerman, J.D. and Marian Listwak

This is the second installment of our list of tips and hints for helping you to eat a nutrient-dense diet without breaking the bank and also how to live a “greener” life, eat locally and eat well. We want to thank our awesome local farmer, Marian Listwak, from White Pine Farms for sending us her list of tips and we have added some of our own.  We will continue bringing you this helpful information in future newsletters. If you have found a great tip or way of saving time or money while still eating a nourishing diet, please send us your ideas at Lrimerman@comcast.net or on our Facebook page.

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Fresh

There will be a private screening of the new movie FRESH on Friday, September 11th at the Troy Community Center. Click here for more information.

 

Book Review: From Asparagus to Zucchini

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (3rd. ed.)

Madison Area Community Supported Agriculture Coalition

Review by: Lisa Imerman, J.D.

This book is one of my go-to resources and is well used on my cookbook shelf.  I first discovered this gem of a book from my Community Supported Agriculture (CSA) farm, Rocky Gardens, in Davisburg, MI.  Diane Franklin who owns and runs Rocky Gardens recommended it as a way to help members know what to do with all the produce they receive as part of their share.  This book was put together by a CSA Coalition in Wisconsin.  The first edition that I bought has been a treasured friend (all my books are like friends).  I now have the current third edition and it is just as great.  I refer to it often when I want to know how to store something, how to prep something, some nutritional info on a vegetable or a recipe.  The book has a great introductory section about buying local, Community Supported Agriculture, facts on shopping and food statistics, tips to incorporate more local foods in your diet and eating seasonally.  The main part of the book is the section entitled “Vegetables”.  It is alphabetically arranged and each vegetable or herb has its common name, Latin name, nutritional information, cooking tips, storage tips and several recipes.  The recipes are all original and are compiled from individuals, farms, chefs and restaurants. The third edition also includes some wild edibles. As the title indicates, the book starts with Asparagus and it does sort of end with Zucchini, as the last vegetable is zucchini, but the book has some great information beyond the vegetable section. 

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