Quitting my TV news career has come with many benefits but perhaps none as important as how it has affected my ability to parent. My relationship with the Producer would have consisted of about an hour in the morning (stressed about what I’d cover that day) and an hour at night (still stressed about what went wrong with my report that day). I’ve started “Hold On to Your Kids” by Gordon Neufeld and Gabor Maté and I highly recommend it. They describe the era since World War II as one where peers have taken over the role of parenting, calling it “peer orientation”. They write, “Orientation, the drive to get one’s bearings and become acquainted with one’s surroundings, is a fundamental human instinct and need. Disorientation is one of the least bearable of all psychological experiences. Attachment and orientation are inextricably intertwined. Humans and other creatures automatically orient themselves by seeking cues from those to whom they are attached.” This has also got me thinking about my pressing question about why so many journalists prefer group think over curiosity. Are we adults also suffering from “peer orientation”?
Whoever invented tabbouleh is a genius. I started making it because our local regenerative produce farm, Growing Back to Eden, has the most beautiful parsley. I had no idea how healthy it is! Parsley is a vitamin K super green, not to mention it’s packed with so many other nutrients. It makes regular salad greens look lazy. I opt out of the bulgar wheat and just use tomatoes, onion and mint. Back when I bought tabbouleh, I’d notice it was often made with cheaper oils like sunflower or canola. I use olive oil and a dash of sea salt. It’s so easy and if you make a lot at once, it holds pretty well in the fridge for a week. Don’t forget your Green Pasture products (cod liver/butter oil, skate oil, muscle rub, and more!) with the link below.
GREEN PASTURE:
https://www.greenpasture.org/
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Fermented foods are not just good for people, they are great for animals. Fermenting chicken feed is so easy and it makes the grains far more nutritious. All you do is put your feed in a bucket and add water until the water covers the feed. Let it soak for 1 to 3 days and you should see it start bubbling. It’s fermented and ready to feed your chickens. You will probably have to add more water after your initial mixture grows in volume to make sure there is always a little bit of water covering the top. This prevents mold. Our chickens love their fermented feed and will leave any dry feed untouched if their fermented feed is in front of them.
We met Corona at 4H yesterday, she’s a one-eyed barrel racing horse. She had ocular melanoma and her eye was surgically removed last year. She has made a full recovery and is back to barrel racing! She has won over $400 in local competitions in just a few months with her young rider.
