GNOWFGLINS™ are
G – God’s
Observe His limits. In the beginning, God created all things good, and all life prospered in perfect balance and harmony; each form conferring advantage to others. And for food He gave man every green herb that yields seed, every tree that bears fruit, and every moving thing upon the face of the earth. Today, God’s foods are grown and raised within the limits of His perfect design and produce only good. They do not defy the laws of nature or degrade the environment.
N – Natural
Picture a garden. A diverse population of organisms – big and small, young and old, plant and animal – living together, sharing resources and each contributing to the health of the community. From the richest soil to the tallest tree and all life in between, nothing is neglected. The waste of one serves the needs of another. Without the one, the rest suffer. All for one and one for all. Natural foods thrive in these rich and diverse ecosystems.
O – Organic
Think of life. All life springs from the soil, and to it returns on its dying day. A healthy soil teams with billions of microorganisms, fungi and invertebrates – all cooperating to support the cycle of life. The soil community dissolves minerals stored in rocks, liberates nutrients trapped in decaying matter, and converts these energy sources into forms most easily assimilated by all other living creatures. A dead soil is devoid of life. It is nothing more than rocks, sand and clay. And nothing good comes from a dead soil, especially when poisoned by chemical fertilizers. Organic foods come from living soils.
W – Whole
Picture it. Whole foods are easily identified. They are not processed beyond recognition. They possess distinct shapes, colors, and textures. Draw a picture of a whole food and others will recognize it. It is unmistakable even at a distance. Try it and see.
F – Foods
Get real. Real foods are prepared naturally to preserve or enhance their nutritional value. They do not cause cravings, discomfort or eating disorders. They are fun to eat, give sustaining energy, and heal our bodies. Take real yogurt, where raw milk from a pastured animal is cultured with friendly bacteria to make a deliciously satisfying, energy-conferring, and gut-healing food. So eat up – your body will thank you.
GL – Grown Locally
Know the source. Locally grown foods are raised within a person’s neighborhood or community. They are not shipped many miles across land or sea from an unknown and untested source. Instead, the relationship between the local farmer and consumer is mutually beneficial. The farmer grows better food under his customer’s trust-seeking eyes and makes a good living doing it. The customer benefits from healthier food, lower prices and the joy of supporting a local family farmer. Everyone benefits.
INS – In Season
Get in sync. Eat in harmony with the cycles of God’s natural world. Do not demand out of season foods that strain distant resources, inflate food costs, and worsen the transportation burden. Instead consume foods during their prime growing season and benefit from the over abundance and peak nutrition of seasonal foods. It’s the best deal all around!
© Copyright 2009 by Jeff and Wardeh Harmon.
I'm Wardeh ('Wardee'). I live in Oregon with my husband, Jeff, and our three children, Haniya, Naomi & Mikah. We live on five and a half gorgeous wooded acres, which we are in the process of turning into a homestead. My passions are sewing garments and healthy cooking, although I love to create just about anything from scratch, should the mood hit right. I keep a family blog called
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Excellent! You all did such a great job…. and we love seeing our chicken’s and ducks as ‘extras’ in your movie.
Our Love To You All
Jami
What a fantastic video. I loved it! And yes, Haniya is God’s natural, organic, whole, grown locally sweetheart. Thanks Haniya and all of you who made this special, must-see video. When can we share it with others? And thanks for sharing it with us.
Thank you, Jami & Marly!
Marly, you’re welcome to share the video now, if you’d like. It is also on youtube and vimeo, which makes for easy embedding if you want to share it on a blog or facebook. Or feel free to link here.
youtube: http://www.youtube.com/watch?v=SJYoulSlb6I
vimeo: http://vimeo.com/8429983
Bravo, wonderful video and narration!
WOW!! What a beautiful, amazing, fabulous video presentation! I am speechless! Haniya’s voice is precious and a perfect commentator! The pictures and videos are perfect too. A+++++++ on this project! I am especially proud of you all! Love, Mom
Amen!
Really, really good stuff, Wardeh! Loved seeing your kids, your farm, your animals.. can’t wait to share your message with friends and family – GNOWFGLINS ROCKS!
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WOW Wardeh! And Haniya you were amazing. The message was clear, concise but fun at the same time. Well done.
Fabulous video presentation, dear girl. You must be a very proud Mama! My entire family watched it. Great job!
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I have a question. Its my understanding that its illegal to buy raw cow’s milk in most states. It is in Alabama where I live. What to do???
I am sure there is a limit on what is considered ’selling’. So a family with one cow should be able to sell a couple of gallons to their neighbor and not make the radar.
In Oregon milking more than two cows for milk sale – makes you a business and all the ‘laws’ apply. Less than this and it’s just a friendly exchange of goods between two people.
You can buy raw milk if it’s sold as animal-feed or for making soap (wink).
Start networking, join groups/lists, get names and numbers from your local 4-H, ask around…. It will take time, but you’ll find out what’s possible in your area with a little tenacity.
Good luck,
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I just enrolled in the upcoming e-classes and can’t wait to start. I’d like to know if all the material will be lost once the classes are over; and if I miss a class, woul I be able to make up for it?
Looking forward to hearing answers. Thanks! Claudia
I have a question about the ecourse video portion. Can you watch the video more than once? If you are away for a week can you watch the video the following week? Can you keep a copy of the video forever somehow… to review later on etc? I am very interested in the course, but I am worried about being able to keep up each week, but if I knew I could “go at my own pace” that would help. As I understand it, everything else in the course is written, so I can print out the rest of the learning materials and re-read everything as needed.
Thanks for the clarification,
Jen
Jennifer – You’ll be able to watch the videos as many times as you want within the 5 month time, but you won’t be able to download them. You can download the audio and print materials. Once a lesson is released, all its materials will remain available for the rest of the course, no matter what lesson we’re on. I hope this is helpful. Thanks for inquiring!
Wardeh, This looks great and I have two questions for you.
First, I have daughters that work with me in the kitchen and need to learn all this too. Can we all view the courses together and ask questions in the forum? How would that work?
Second, Can you give us an idea of how much time we would need to plan to spend on ‘classwork’ each week (i.e. reading time+video watching time+’lab time’ in the kitchen=minimum time each week)
Thanks in advance…
Hi, Stephanie! Thanks for writing.
You and your daughters are welcome to view the lessons using one subscription. Only one computer may be logged in at a time, or you will run into difficulty. You would also have just one account for the forum. And it doesn’t really matter which of you ask the questions, just as long as we understand who we’re talking to.
For the amount of time, it really depends on the lesson. But here’s a general idea. Most videos are less than 10 minutes – and there are one or two per lesson. The audios are 10 to 15 minutes, and again, one or two per lesson. Then add 10 minutes to read any print material (which also can be done while listening to the corresponding audio). The actual hands on time depends on the recipe. Most things I make are easy – but need daily attention, for 5 to 10 minutes each day. Those are just averages, some things need more, some need less. At the most, lets say 2 hours. So… add that all up. During this typical week: 20 minutes of video, 20 minutes of audio, 10 minutes of reading, and 2 hours of hands-on time. That is 2 hours and fifty minutes.
I hope this helps – feel free to ask for more clarification. Thank you for considering the eCourse.
Is there a tortilla press that you recommend?
Thanks,
jen
Jennifer – no, I don’t have a tortilla press or have any experience with one. At one time, I was looking into the cast iron presses on Amazon. But I have not gotten one so I can’t say one way or the other. I’m sorry I can’t help you with this.
I made your soaked muffins today… just pulled them out of the oven. I have one question though: Why can you leave the dough overnight on the counter with milk in it and it doesn’t go bad? If I were to do that with a glass of milk wouldn’t it go bad overnight on the counter?
thanks,
Jen
Sorry, so many questions today. I have heard that you can grind grain in the VitaMix wet container the exact same as in the VitaMix dry container. I am wondering if you can tell me if this is true. I have a VitaMix wet container and I have ground grain in there before, but it doesn’t always get uniformly ground and sometimes some pieces are bigger than others and then the end product seems a bit more “crunchy” to me. Since you have both the wet and the dry containers could you do a comparison grind sometime and post the answer? If there is truely a difference I will try to buy the dry container sometime soon. THANKS, I love your website and I am so excited to learn how to cook healthier for my family.
Jennifer – A few months ago I mistakenly used my wet container to grind flour and it started making the oddest straining sound at the end of the grinding – and it seemed not to be able to circulate at the end (evidenced by the noise). So no matter what people say, I do not personally feel it works.
Jennefer – sorry I missed your first question.
The raw milk has naturally occurring and beneficial bacteria in it that keeps it from spoiling – rather it sours. If you were to use pasteurized milk, the addition of the acid would also keep it from spoiling overnight. You’d want to be careful if your temperatures are very hot, but at room temperature, there’s no danger. If you put a glass of store-bought milk on the counter (without acid), yes – it would spoil. Pasteurized milk doesn’t have beneficial bacteria to prevent putrefying bacteria from taking over.
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If chicken “falls off the bone” it’s overcooked and you’ve pretty much killed the nutrients. Not to mention it tastes bland & that’s just plain disgusting. PS: You’re totally missing the WAP approach to food if you’re spending so much concentrating on grains & seeds. Sprouted or not, they’re toxic to humans and lead to diabetes & heart disease as they raise your glycemic index too much. Only 3rd world countries (Mexico, Peru) natives resorted to sprouting grains because they don’t have enough animals to feed on. Learn the facts before you try to teach others!
Hi, Jim. You’re addressing your comments to some of the lessons in the eCourse, so I will respond to the points you made.
Regarding the falls off the bone chicken – obviously, people have preferences with how they like their meat. When I say “fall off the bone,” I mean moist and tender chicken that is achieved through long and low cooking. This is especially suited for heritage breeds of chicken, where the meat otherwise tends to be tough and stringy. BUT, the point of that lesson in the eCourse is actually to end up with nourishing stock, no matter how a person prefers to cook the chicken.
Next, the lessons in the eCourse that focus on grains and seeds do so to make them as nourishing as possible. The number of lessons correlates to the various techniques that should be learned (soaked whole, soaked flour, fermented, and sprouted), rather than to give higher weight to them in the nourishing diet. Certain people do benefit from limiting or moderating their intake of seeds. But because God created, offered and praised grains, I believe they can be part of a nourishing diet – but that in order to maximize the nutrition we should prepare them properly. For this reason, it is important to cover all the preparation techniques in the eCourse.
For you to say that WAPF doesn’t include grain preparation in the dietary principles is absolutely wrong, as evidenced by their Dietary Guideline #7: “Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.”
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Do you have a ketchup recipe that you recommend? I looked on your recipe site but couldn’t find one.
Thanks,
jennifer
Jennifer – I do have one somewhere… I’ll come back and post when I find it.
Jennifer – I just emailed you the recipe.
Jennifer – Me, again.
Here’s a recipe from Sarah Schatz that looks good:
http://www.heartofcooking.com/2009/10/homemade-ketchup/
Thank you for the ketchup recipes… I will slowly try each one. I have a chicken question for you. Last week we bought our very first free range, non-GMO fed, hand processed, whole chickens! Well, I have always cooked my conventional whole chickens in my crockpot. Just rinsed them off and put them in and cooked them on high for 3.5 hours. Well I did the same with this EXPENSIVE free range chicken and it was aweful… my husband even asked what I did!
I realized that this chicken was much less fatty than the conventional chickens I used to buy so maybe that made the meat dry and tough. I was so heart-broken to have made this big change and spent a lot of money (from 49 cents a pound convential whole chicken to $3.10 a lb for this one) only to have it taste worse. Do you have any wisdom for me?
Jennifer – I use my crockpot all the time to cook free-range heritage birds, and they turn out moist, tender, and delicious. Yes, there is a difference (how could there not be?), but the meat is never tough. I think you should cook the bird on low until you see the thighs falling away from the rest of the bird. Also consider putting some stock or liquid in the bottom so the chicken can self-baste itself. You also might want to put it breast side down in the water.
VitaMix Trick
Someone taught me this trick to de-bubble something in the Vitamix (like Almond milk). After blending, run the VitaMix with the liquid inside on the lowest speed for a few minutes. This helps to get some of the bubbles to rise to the top and defoam whatever you are making.
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Question about fat…
So, usually when I make chicken stock I put it in the refrigerator over night so the fat will rise to the top and I can skim it off and throw it away. Are you saying that if the chicken is raised on pasture that I should not skim the fat off, just keep it in the broth for the soup?
Thanks,
jennifer
Michelle – Yes, it does harden! It is hard and whitish like shortening.
Jen – If you do skim the fat off, use it for sauteeing or some cooking. Or leave it in your soup – that’s what I usually!
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