Nutrient Dense Foods in a Mason Jar
Three Stone Hearth Community Supported Kitchen Guest blog post by Jessica Prentice of Three Stone Hearth We’re not a restaurant, but we were voted Best Take-Out in the Bay Area a few years ago. We call ourselves a Community Supported Kitchen, and for ten years we’ve been cooking nutrient-dense food, inspired by traditional diets and the research of Weston Price. We specialize in bone broths from pastured chicken and grassfed beef, soups and stews made with bone broths, lactofermented vegetables and beverages, and gluten-free and dairy-free desserts and treats utilizing natural sweeteners balanced by traditional […]
The 12 Spoons Restaurant Rating Project
Guest post by Sally Fallon Morell, president of the Weston A. Price Foundation The 12 Spoons restaurant project is the result of a long planning period, starting with the request from several WAPF members to help them find restaurants that serve healthy food, then raising the funds, then the laborious process of building the website, which began about two years ago. Now we are launched, thanks to generous funding from the Forrest and Francis Lattner Foundation, the capable guidance of WAPF web project manager Jill Nienhiser, and the knowledge and enthusiasm of our 12 Spoons […]
The 12 Spoons Criteria…What Are They?
If you are like me, the vast majority of your meals are eaten at home these days…or they are prepared at home and packed for the road. For whatever reason, at whatever age, you came to care about what you eat and how it is prepared. You even care about where it is sourced. You know that there is a direct connection between the food you eat and the well-being of your body, mind and soul. Some of you have been cooking nourishing, traditional food for a long time. Some of you started after reading […]
Spoon No. 1: Serves Mostly Fresh Food!
Criterion number one: Fresh Food, Prepared from Scratch. The first spoon a restaurant or food service establishment can earn is “serves mostly fresh food, prepared from scratch.” There are three parts to this criterion that are important: the type of food, the amount of that type of food, and how the food is prepared. And there are two things we are most concerned about when food is NOT fresh…the lack of vitamins, minerals, and nutrients, and the possibility of the presence of toxins. The type of food we are concerned with is “fresh” food. That means […]
Spoon No. 2: Local? Organic? Wild-caught?
The second criterion expands on the first. Does this food service establishment offer some of the following: locally sourced food? organically produced food? seafood that is wild-caught? If the answer is yes, his criterion will ensure higher nutrients in the food. Locally sourced food is food that comes from the surrounding area. “Local” has become a buzz word in the farm-to-table movement, and can mean from the city or town in which the establishment is located, or surrounding areas. Our dear friend, the High Priest of Pasture and pioneer of local food systems, Joel Salatin of […]
Nutrient Dense Foods in a Mason Jar
Three Stone Hearth Community Supported Kitchen Guest blog post by Jessica Prentice of Three Stone Hearth We’re not a restaurant, but we were voted Best Take-Out in the Bay Area a few years ago. We call ourselves a Community Supported Kitchen, and for ten years we’ve been cooking nutrient-dense food, inspired by traditional diets and the research of Weston Price. We specialize in bone broths from pastured chicken and grassfed beef, soups and stews made with bone broths, lactofermented vegetables and beverages, and gluten-free and dairy-free desserts and treats utilizing natural sweeteners balanced by traditional […]
Woods Hill Table
Guest blog post by Kristin Canty, owner of Woods Hill Table in Concord, Mass. Woods Hill Table is a full service restaurant I opened in my hometown of Concord, Massachusetts. We have 150 seats, that includes a 16-person private dining room, a 20-seat patio, a 20-seat bar and a 6-person oyster bar. I was extremely concerned with sourcing enough food that was raised/grown the way I wanted it for a restaurant with so many seats, so I was lucky to hire Tim Wightman, from the Farm-to-Consumer Foundation and longtime Weston A. Price Foundation member to consult […]