What Kind Of Food Did Your Grandmother Make?

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  • Mon, Dec 07, 2009 - 09:50pm

    #11
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    Re: What Kind Of Food Did Your Grandmother Make?

[quote=MarkM]

Everything that wasn’t fried had salt pork or bacon grease added to it.  The bacon grease was kept in a Folger’s coffee can by the stove.

This unhealthy eating led to a short life of 97 years.

[/quote]

To repeat what robie robinson said, because it really can’t be said enough as we’ve been the generation that was given all the lies about nutrition – read Sally Fallons’ “Nourishing Traditions” to understand why all that bacon grease wasn’t as unhealthy as we’ve been led to believe. Or go to http://www.westonaprice.org. 

Disclaimer (since this is my second post about Weston Price:) I’m not involved with this organization, just really passionate about its message. I found it when I was searching the internet trying to find appealing vegetarian meals after my husband had a heart attack at the young age of 46. I thought no fat/low fat/no meat was the only way we’d keep from repeating that depressing event. Instead I discovered almost everything I thought I knew about nutrition, fats and meat was wrong.

The Weston Price information is backed up by years of true research and science … not to mention common sense (how many of us had “unhealthy eating” grandparents who miraculously lived to ripe old ages.)

  • Mon, Dec 07, 2009 - 11:19pm

    #12
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    Re: What Kind Of Food Did Your Grandmother Make?

also read “Pasture Perfect”,”Grassfed is Best” Jo Robinson.

http://www.eatwild.com

 

The Robinsons

  • Mon, Dec 07, 2009 - 11:26pm

    #13
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    Re: What Kind Of Food Did Your Grandmother Make?

My mother’s family had (still have) a farm in Eastern Iowa.  She grandma C. was always serving fresh-picked eggs [from her henhouse] for breakfast and veggies/etc. galore from her big honkin’ garden.  Even in winter she’d be serving things she grew herself cuz she’d can like a maniac all summer and into the fall.  She’d make her own sauerkraut, too, and pickle eggs/cukes/beets and such.  She’d also serve up [chicken] roasters that were among her laying flock, and lot of the pork and beef they served was raised on the farm (although as I got older, they gave up raising hogs).

So I was essentially spoiled rotten in the locavore/organic sense of things whenver I spent a summer month or xmas vacay on the farm.

And a second big shout-out in support of Sally Fallon’s “Nourishing Traditions” — about 10 years ago I went back to Iowa for a visit and one of my cousins pulled a copy out of a case of the books (he was giving ’em away to everybody).  I joke about Sally being a know-it-all retro-food snob (just check out the supercilious expression in her headshot on the cover) but my wife and I pretty much follow her dictates because I remember eating the way Sally recommends.  And whatever my other faults, I grew up big, strong and with an immune system that more or less annihilates everything on contact (I was sick for the first time in 9 years this past summer).

Thanks Grandma C.  HUG.

Viva — Sager

  • Tue, Dec 08, 2009 - 02:47am

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    Re: What Kind Of Food Did Your Grandmother Make?

[quote=MarkM]

This unhealthy eating led to a short life of 97 years.

[/quote]

LOL.  I love it!

As Saffron says, it just goes to show that many of the dictums we’ve been fed about nutrition have turned out to be totally false.  The whole vegetable oil/margarine myth, the avoid eggs myth, and avoid fats and eat carbs myth are just a few.

 

 

  • Tue, Dec 08, 2009 - 03:05am

    #15
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    Re: What Kind Of Food Did Your Grandmother Make?

My maternal grandmother was a phenomenal cook.  She was actually a cook for one of the royal families in Germany, the Hohenzollerns, before coming to America.

My favorite was her marrow bone soup.  Little marble sized balls of bone marrow, seasoned bread crumbs, eggs, and chives in a beef broth.  Unbelievably good.  Another favorite soup she called strudel but it was not the pastry.  It was large stuffed egg noodles (similar to ravioli but much better) filled with a mixture of ground beef, pork, and lamb with scallions in a chicken broth.  Also incredible.  She also made pancake soup.  It was sliced up German crepes served in a beef broth.  In addition, she made the best vegetable soup I’ve ever had.  I’ve never had German food in any restaurant the came close to hers.  I remember eating at Luchow’s in NYC with my high school German class and all the kids raving how good the food was while I was thinking that it tasted like dog food in comparison to Grandma’s.

She served many roasted meats including turkey, goose, beef, and pork, and of course, German wursts and cold cuts served on various dark, dense breads.  She served a wide variety of vegetables as well, mostly grown in her own garden.  She also grew a wide variety of berries and fruits.  Deserts were often open faced fruit cakes made with apples, peaches, plums, or other fruits in season.  A favorite was her onion cake made with flour, eggs, and onions, similar to a quiche but much better with the slightest bit of sweetness.

She lived a healthy life up until a week before she died at 92.  She was shovelling her own walk and mowing her own yard (a very large yard) up to age 88.  Even when we moved her into senior citizen housing, she’d walk up and down 6 flights of stairs rather than take the elevator.  I remember playing tag with her as a kid (she was in her mid 60s at the time) and chasing her through her garden.  I trapped her in a corner with a stone wall on one side and a hedge on the other.  I figured she was caught but I was wrong.  She leaped over the hedge!  She was amazing!   

  • Tue, Dec 08, 2009 - 04:26am

    #16
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    Re: What Kind Of Food Did Your Grandmother Make?

I remember my Nana (dad’s mom) cooking standar June Cleaver 50’s fare. Mashed potatos, beef roast, gravy, green beans, corn on the cob… that sort of thing. Alwasy really big breakfasts bacon, eggs, ham, sausages AND cereal or pancakes.

Now my Gramps (mom’s dad) was definitely the cook in that family!  Gran cooked the life out of everything she made, so no one could recognize what it might have started out as. Gramps was a farm boy and his family was from Pennsylvania hill country.  He’d cook up even bigger breakfasts than my Nana (if you can believe it) and everything was from his father’s farm or one of the local farms nearby. I still remember buckwheat pancakes slathered in cultured cream butter (better than whipped cream any day) with hot blueberry syrup made fresh. There wasn’t an animal Gramps couldn’t cook up delicious. In addition to “regular” meat like chicken, pork, beef, and lamb he’d serve goat, pheasant, duck, goose, grouse, venison, elk, rabbit and even squirrel.  He made us roast squab (pigeon) and groundhog skewers over an open fire. We got to eat interesting animal parts like liver, and kidneys, and brains, and tongue. There was usually potatos (fried, mashed, boiled, baked, au gratin, scalloped, whatever) in every meal, and at least 2 other veg – one green and one colored.

He ate by farm schedule too… early morning snack, usually bread & butter with juice before sun up, then the big “breakfast” a few hours later. The biggest meal of the day was usually a late lunch during the hot part of the day, with cold leftovers a few hours later and maybe something small (and sweet) before bed.  You normally saw yesterdays main meat in this morning’s breakfast hash, with potatoes, of course.

Staying with his parents, Mom-mom and Pop-pop, was an even bigger treat… you had to go out to the coop to collect your eggs for breakfast. We had honey we’d spun out yesterday on bread that Mom-mom had just pulled out of the oven. Lunch was usually whatever was most plentiful from the garden that day and you always ate meat during the season the babes were the right age (chicken in the spring, lamb in summer, pork in fall and beef in winter). There were always fresh trout in the creek, and some crayfish if you were lucky. Wild game made up at least one meal, and wild morel mushrooms if you could find them.  We had lots of nuts in the fall… seeming that everything Mom-mom had put at harvest ended up with onions and nuts in by the end of winter. Lots and lots of turnips and potatos in the winter. Heck potatos all year round, and cabbages too. Fresh berries and peaches with real cream for dessert, and if you were lucky you got a honey comb to chew too.

  • Tue, Dec 08, 2009 - 10:15pm

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    Re: What Kind Of Food Did Your Grandmother Make?

[quote=robie robinson]

Please read Sally Fallons’ “Nourishing Traditions”, Then post this question again. 😉

[/quote]

I just picked up this book today….its exactly what I was looking for. Thank you Sir.

  • Wed, Dec 09, 2009 - 03:19am

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    Re: What Kind Of Food Did Your Grandmother Make?

[quote=JAG]

[quote=robie robinson]

Please read Sally Fallons’ “Nourishing Traditions”, Then post this question again. 😉

[/quote]

I just picked up this book today….its exactly what I was looking for. Thank you Sir.

[/quote]

Excellent!

  • Wed, Dec 09, 2009 - 02:05pm

    #19
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    Re: What Kind Of Food Did Your Grandmother Make?

Geen Beans with Bacon, Butter and cooked until they were almost falling apart.  mmmmm    Acorn Squash with Butter and Brown Sugar baked  in the middle till it caramelized.  Tuna Noodle Casserole as well as Macaroni and Cheese with Ham and Broccoli.  Chicken Fried Steak with fresh Rolls and Pork Gravy.  I’m now drooling.Laughing

  • Wed, Dec 09, 2009 - 03:55pm

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    Re: What Kind Of Food Did Your Grandmother Make?

The bad: 

Tomato aspic.

It was horrible.

The good: 

Oven baked butternut squash with 11 pounds of butter and brown sugar.

Strawberry-rhubarb pie.

And one thing I will never forget about my Grandfather.  We ate 4 prunes with breakfast every morning whenever we were visiting.  Grandpa said it would make sure the mail was delivered on time.  I didn’t figure out what he meant until I was in my 20s.

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