Sally Fallon received a Bachelors Degree in English with honours from Stanford University, and a Masters Degree in English with high honours from UCLA. Mrs. Fallon is founding president of the Weston A. Price Foundation (www.westonaprice.org) and editor of the Foundation's quarterly magazine and author of the cook book Nourishing Traditions.
Mrs. Fallon and her colleague, Mary G. Enig, PhD., a world renowned expert on the subject of lipids and human nutrition, draw on a wealth of scientific and anthropological findings that include the importance of traditional broths as a source of minerals and as an aid to digestion, made from the bones of chicken, fish, beef and lamb; of proper preparation of grain, nuts and legumes to neutralize enzyme inhibitors and mineral-blocking substances found in all seed foods; and of ancient techniques for food preservation that enhance nutrient content while supplying beneficial digestive flora on a daily basis.
Mrs. Fallon explains the importance of returning to organic farming, pasture-fed livestock and whole traditional foods, properly prepared, if Americans are to regain their health and vitality, and return to an economy based on small scale organic production and food processing that returns added value to the independent farmer, rather than to large scale food processing conglomerates. (Thanks to Lisa for the heads-up on this great video!)
It's a challenging video. I've had her book Nourishing Traditions on my to-buy list for a long time so it may get bumped up closer to the top now. Enjoy!