Real vs Altered

At some point in our agricultural history things became more mechanized. Farms when from smaller units serving local people (or people within a days walk or days horse/wagon/buggy ride) to units that serve thousands of people from all over the world. Food that would spoil in transit became a liability. In the newly industrialized world, science came to the rescue and discovered that with pasteurization, many foods (not just milk) could be preserved, transported and sit for months or years on a shelf somewhere before consumption. Pressure canning became the standard for preserving food, leaving dried foods and fermented foods in the dust.

Populations grew bigger and more and more people moved into the cities. Dairies, still needing to stay close to their customers because refrigerated transport of milk had not yet been perfected, moved their animals into smaller lots until finally, almost all dairy cows lived in dry lots and were fed whatever the farmer brought to them.

Now, some folks are beginning to realize there is something missing from the foods we eat and the beverages we drink - nutrition. We are MISSING vital symbiotic living organisms that help us digest our foods properly and we are losing our health as a result.

I recognize it sounds crazy in our scientific worldview, but I do believe raw milk is one of the keys to good health. BUT, it must be healthy milk to begin with coming from healthy cows who eat grass -- not soy, not corn and not some other conglomeration of foodstuffs with vitamins thrown in.

The argument against pasteurization makes sense only if the animals are allowed to eat from healthy fields and other efforts to keep the milk clean and cold are adhered to. Milk from dry lot cows should be pasteurized. Milk from field fed cows does not.

Give me pastured cows and you won't have to pasteurize for me (and you can skip the homogenization step in either case).

Let's get real

Wow, I had an eye opener this morning. I was skimming over Jake Today this a.m. and came across this.

That led me to this article.

Which led me to this.

As a person at the back end of the baby boom, I'm getting very concerned about my future. I planned some for retirement. When I started work, I thought I would retire at age 55. Now, I'm looking at 65. And unfortunately, my health has not altogether kept up with my dreams. Part of that is my fault. And it is becoming much clearer to me (we call this the contemplative stage in recovery), that I will have to take full responsibility for my own health and welfare when I do retire. That means I need to get back in shape now.

I need to get serious about weight loss (the single biggest contribution to my health problems, I believe). And I need to do it now.

Stays or Corsets?

I really should refer to the undergarments I'm making as Stays. Corsets did not come around until just before the Civil War and continued into Victorian and Edwardian periods.

I have worked up a muslin of the first set of stays. I got the wrong size apparently and have inserted an additional panel which may or may not remain (I may end up just widening the panels that I have instead). I cut out all the pattern pieces and transferred them onto muslin. These were whipped together with basting stitches on the sewing machine (major cheat). Then I cut it apart when I realized there was no way it was going to fit around me, and inserted strips of muslin fabric which currently have not pattern parts. In a few places, I widened the muslin patterns parts.

If this passes some sort of muster at our study group meeting, I will take it apart and use the muslin pieces to make new pattern pieces (either tissue paper or a paper grocery bag or some newsprint).

I'm a little stumped as to actual fabric from which to make the stays. I have some nice linen and silk fabric which is tightly woven and might work, but it's very thin and I'm skeptical. I also have some mustard colored heavy canvas type stuff out of which I planned to make a pair of dungarees for Ken to complete his costume for blacksmithing. The canvas might be too heavy for the stays. The other ladies should be able to guide me on this.

I am also in the process of weaving on the inkle loom some cotton tape. We will be able to use it for binding, lacing tape and maybe even for channels for the boning. I'm happy with how it is coming out. I also plan to make several yards of similar tape from linen threads.

Corset bits

Corsets are really interesting items of clothing. It's underwear but they are really complicated underwear. I guess a bra is kind of complicated as well, but the corset creates the framework upon which the rest of your clothing is designed.

They are also supportive. They support the back when doing heavy lifting (carrying water buckets, jugs of wine, shocks of hay, bricks, what have you... They support the breasts so they don't hang down, are stretched out of shape and flop about. They support the gut and keep it from stretching out over time and sagging. I don't think they necessary support muscle development in these areas, but women often aren't developed in these areas anyway. Nowadays, we just sort of sag and flap and roll and let it all hang out. But this can lead to back and neck problems (ask me how I know this). Bras dig deep into your shoulders and can actually deform the bones after a while.

The work that goes into building a corset (note I said building and not sewing) does require some research. It also requires an investment of time and equipment and supplies. I"m hoping the resulting garment is worth every penny and minute I put into it.

For help with all the technical details and actual, hands-on work; a few of us have banded together for a Corset/Bodies/Stays Study Group which meets on the Fourth Sunday of each month in the Yellow Cat Saloon above the Heathsville Tavern Restaurant at the RHHT. We meet from 1 to 3 p.m.

So far, there are three of us, but folks interested in this sort of thing are welcomed to join us at any point. The goal is for each of us to make at least one set of stays, corsets or bodies.

I am working on two versions. The first is from this pattern: 18th Century Strapless Stays by J. P. Ryan. My second is from Elizabethan Costume.

The second is from a different era altogether but with some adaptations, I may be able to make it work (or save it for a Ren Period outfit).

Corsets, Bodies & Stays

As a member of the Rices Hotel Hughlett Tavern and a member of the Spiinning and Weaving Guild that meets there, I've been wanting to develop a period outfit for some time. I'm an odd bird, no doubt, and enjoy dressing up in costumes.

The challenge with the RHHT outfit is that I've never been entirely clear on what era we were supposed to be interpreting. The Hotel has been around since before the Revolution. It was in the business of being a privately owned public gathering place up until maybe 30 years ago. So it covers a lot of years.

I was told at one point, they were aiming for 1810 (just prior to the Industrial Revolution when Steamboats went up and down the Potomac River to Baltimore on a regular basis. In fact, travel by land was fraught with hazards and took a very long time. Water travel was, by far, the best.

I have not had time to research it myself (yet) but I suspect that most of the folks here who had a couple of cents to rub together, did a good job of dressing fashionably and probably purchased the majority of their fabrics (perhaps even finished clothing) from points North or even Europe.

This was the age of Jane Eyre. Younger women wore stays but they were short and more closely resembled today's full line bra. And yes, they did have boning made from the baleen of the unfortunate whale.

But this era of Romance only spanned about 10 years when women found themselves laced back into corsets which were even more restrictive than the kind worn by women from 1780 to 1810. By the period of the Civil War, they would hardly breath and they suffered from the effects of lacing that was dangerously tight.

The problem with the Romantic period of dress is that these ladies were wearing gauze. I mean literally. Many of them died of complications of not wearing enough clothing in winter!

I like being warm. I like wool.

So, I've decided that because I have grey hair, I can be one of the old fuddy duddy ladies and wear clothing of the previous era and get away with it.

Knitting progress this year and hopes for the future

I think I actually got more done this year than I thought. Interestingly enough, I did not get done nearly what I thought that I would.

Here is what I did do:

1. Completed spinning oatmeal yarn and knitted a vest (turns out it is way too big around and also too short, but I might actually be able to fix that.
2. Completed spinning the green and purple fiber into yarn (all 2 pounds of it) and have completed knitting all but the arms. (Yes, I know that is like knitting a whole front, but I feel like I've made good progress.)
3. Completed spinning and knitting a small icelandic lamb scarf. It's not good enough to give away as the spinning should have been done all at once and so is very irregular and bizarre. But I need a scarf, so it will be mine.
4. Completed knitting and felted a pair of slippers. They are slightly lopsided, but very warm and I really like them lots.
   
5. Completed two hats for my boys and THEY LIKE THEM!!!! (Nothing like walking a mile in 20 degree weather to make you appreciate wool).
6. Completed three baby hats for the guild sale.
7. Spun up lots of odd balls of yarn also donated for guild sales.
8. Completed Isabel from yarn purchased in Maine
9. Completed another, slightly larger shawl, from odd balls from my mother's stash (blue and purple sari silk stuff).
   

Want to complete in the coming year:

1. A scarf for my dad
2. Completion of the green and purple cardigan
3. The correction of the brown vest
4. Completion of the spinning of the grey lincoln roving.
   
5. Completion of the spinning of Alice and Jerry's lamb's fleeces (Alice is almost done)
6. Completion of the spinning of Noodle's second fleece
7. A hat for my nephew which includes a bit of black fleece from a school field trip.
   
8. Fingerless mitts for my niece
9. Something woven or knitted from Alice and Jerry yarn
10. French Press Slippers
11. An ear flap hat with braids (I don't know why, I just want to do this)
12. Some kind of head covering for days when I wear a ponytail or bun
13. Another pair of stranded mittens
14. A hat for my co-worker who drew this as his holiday gift surprise
15. Finish the Freya hat
16. Finish spinning the mohair blend yarn on a drop spindle and knit something lacy with it.
17. Finish knitting the brandywine shawl that I started from handspun scraps.
18. Knit another vest (cardigan style and maybe with cables)
19. Knit a danish tie shawl for wearing around the house when I'm working but cool.
    

Soaked Apple Pecan Granola

2 cups of organic thick cut oatmeal
4 cups of warm water (or 2 cups water and 2 cups of organic apple cider or juice warmed)
1/4 cup whey (liquid left over from making yogurt cheese) or 2 tablespoons lemon juice
1 tablespoon coconut oil, melted
1 or 2 organic apple(s) peeled and diced
2 tablespoons of maple syrup
2 tablespoons of Rapiduran Sugar (or 1 tablespoon of molasses)
1/2 teaspoon sea salt

1/2 cup crispy pecans (see recipe in Nurturing Traditions)


Mix together all liquid ingredients. Add salt and Rapiduran Sugar and stir to dissolve. Add oatmeal and diced apple to a large bowl and pour liquids over. Stir to mix well. Cover bowl and allow to rest on counter top overnight.

The next morning, drain the excess liquid (if there is any) and spread the soggy oatmeal mix over a food dryer trays lined with either parchment paper or cheese cloth cut to fit. Dry at 115 degrees for 24 hours. If not completely crispy dry, add 4 to 8 hours drying time.

Remove warm granola from paper or cheese cloth and put into a large, dry bowl. Break up the large chunks. Add pecans (or other nuts or coconut shreds as desired). Store in glass jars.

Eat with organic, raw milk yogurt or raw milk.

Moving towards Earth

Over the course of the last month or so, I've been moving towards a healthier bread. I'm not there yet but getting closer. I sprouted organic wheat kernels and dried them. I am keeping these babies stored in the freezer. I purchased organic rye flour (and am searching for organic rye berries). I made sourdough starter. I purchased organic smelt flour. I have only a little all purpose white flour left.

I made two loaves of bread yesterday from all my new ingredients and just a bit of the white flour. I ground the wheat in a coffee grinder (not previously used for anything else). I added caraway seed.

I probably could have let the loaves rise a bit longer, but they seemed very moist and I was afraid they were too fragile and did not have enough active gluten to support a high rise. But they crested the pans a little and I put them in the oven for 45 minutes at 350 degrees.

Oh my, this is really good bread. I don't know how to explain the LACK of rancidity. The flavor is wonderful and I cannot wait to get rye berries and sprout them myself for flour.

Ouchy

I woke up this morning with awful sinus pain. I was transported back a month or so when I woke up every morning in pain. I also could not breath through my nose. Ugh!

Why?

Well, two things could be the culprit. I shut the bedroom window three days ago. It was cold when I went to bed. I wanted to sit up and read for a bit. I thought I would read, then get up and re-crack the window because we both prefer to sleep in a cooler room. But I forgot. And I failed to re-open it for the last couple of days.

But I didn't wake up with sinus problems for the last three days. So what was different?

Then I remembered. Last night I got a small snack attack while watching TV. I should have had a handful of nuts or a piece of fruit or some yogurt... but instead I grabbed three of Ken's cookies (they are good quality cookies, but not homemade).

I will avoid those tonight and see if tomorrow morning is miserable.

Vision improving?

I'm about a week shy of a month following the Weston A Price food recommendations. I have eliminated soy from my diet altogether. I probably still eat too much grain, but I'm at least soaking and sprouting it.

I have noticed the following:

1. I can focus and maintain focus.
2. I have more energy
3. I sleep better (except for when I have a hot flash)
4. I am not depressed and am off the anti-depressants and do not miss them at all.
5. I am optimistic about life
6. I am using my reading glasses less
7. I do not have nearly as much gas and no bloating at all
8. I have regular bowel movements and no hemorrhoids
   
9. While I am experiencing a full range of emotions, I do not get freaked out or upset about things that used to upset me and piss me off and left me feeling resentful and angry.
10. Most of my joint pain is gone (my right thumb still throbs from time to time, but I probably abuse it)
11. I continue to lose weight (albeit more slowly than at first... now about 1/2 pound a week)
12. I am not hungry all the time and sometimes don't even notice when it's meal time until someone points it out or I do get hungry a couple of hours later.
13. I'm eating less at most meals.
14. I have had no cravings for chocolate, sugar, bread, cookies, donuts, cake or any of the other junk I used to crave daily and often indulged.
    
15. I do crave cod liver oil from time to time.
    

Challenges I'm facing on this new eating adventure:

Finding a source for pasture fed milk has been unsuccessful. I have a source for locally raised raw milk, but it's not organic. I'm not sure if I'm better off with the non-organic but raw or if I would be better off with the Ultra-pasteurized, homogenized stuff from the store even it it is organic. In the spring I will have a source for raw, organic goat milk but will have to make do until then.

As with the milk, finding organic butter is a problem. I can't find cream at all other than the little bit on top of the milk after it sits for a few days.

Ken does not like most of the fermented foods. He will eat the purple cabbage ferment and the beets. I'm hoping as the other foods age a bit, they will mellow and he will be more content to eat them. I like the stuff, myself.