Weston A Price

A group to discuss and learn more about the traditional culinary customs of our ancestors and how we can bring more nutrient dense food into our lives as researched by Dr. Weston A Price.

Members: 229
Latest Activity: Aug 29

Discussion Forum

WAP friendly and/or organic cafes and restaurants

Hi everyone, I would like to know if there are any eateries in Wellington that are WAP friendly and/or organic. Im soon to be travelling there and would love some pointers on places to eat real food. I figured this discussion might be useful for…Continue

Started by Bridge Scully Aug 29.

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 196 Replies

If anybody has surplus kefir grains, sourdough starters, raw milk etc it would be good to put it up on this discussion page. Then it is all in the one place and easy to find for future reference and newbies looking : ) Cheers!!Continue

Tags: kefirgrains, sodagrains, milkgrains, Rawmilk, sourdough

Started by Bridge Scully. Last reply by Kali Aug 24.

Kombucha Jar 1 Reply

Hi everyone,Does anyone know where to get a 3-5 ltr kombucha jar in Christchurch?Continue

Started by Jessica Lunsford. Last reply by Bridge Scully Dec 11, 2013.

how to cook millet

hi, a friend has given me some millet but i wanted to know the correct way to cook it and serve it to my familyContinue

Started by Kate Oct 24, 2013.

Comment Wall


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Comment by Caroline Marshall on October 30, 2012 at 10:43am

Please hold in your thoughts - Sally Fallon Morell and kiwi husband, Geoffrey Morell. 

Their farm 

is close to Chesapeake Bay which will be bearing partial brunt of Hurricane Sandy in the next few hours. 

Geoffrey is away overseas so he must be worried for Sally and their farm workers and animals.

All the animals are in barns and they have a generator so hopefully should be ok but some trees may well come down but hopefully not damaging the buildings.

At least they have heaps of raw organic cheese in their farm shop that they can eat should they become trapped for a while.

My thoughts are with them and all the millions over there facing this scary situation.  Mind you the elections are probably scary too...

Comment by Tara McFarlane on September 25, 2012 at 1:44pm

lol - type Linda, sorry.


yes, Frot is where I get mine from - they are in Wellington.

Comment by WAPF nut on September 25, 2012 at 1:36pm

Hi Linda,

You can get the Fermented Cod Liver Oil and Butter Oil (and much more!) from


Comment by Linda on September 25, 2012 at 11:19am

Thank you both for your feedback, much appreciated!! Tara, I couldn't find "Wellingtons"? Tom, I had a look on that website and seems just what I am after to get the combi oil. Thanks to you both!

Comment by Tom Reid on September 25, 2012 at 9:21am

It's a really hard to remember site :-)

Comment by Tara McFarlane on September 25, 2012 at 6:53am

I get mine sent up from Wellingtons (I'm in South Auckland)  The only place to get fermented fish liver oil (so it's actually bio available)


If you reference "fermented skate liver oil" I'm sure you'll find them

Comment by Linda on September 24, 2012 at 10:54pm

Hi there, i have just started to learn about Dr Price's work and I am wanting to buy Cod Liver oil and Butter oil capsules as recommended to strengthen my son's teeth- where could I get these of a good quality, any ideas? I am in West Auckland. Thank you!!

Comment by Roxy Hart on July 19, 2012 at 3:10pm

That sounds great Jane, have you anybody booked on the 27th night for the cheese 'n' butter workshop on sat?

Comment by Jane Powell on June 28, 2012 at 11:31am

Not everything fitted in the email.Course times on the Saturday are 9.30 till 11.30. and further dates are on their way.  Jane

Comment by Jane Powell on June 28, 2012 at 11:30am

We availability for 2 people to stay for each workshop. This would be the Friday night. The people who stay get to gathey the milk from Janey our house Cow for the Cheese making. 

You are in our house an a lovely part of our family.

Cost is $80.00. Includes 2 healthful meals ( dinner & breakfast) and the cost of your course.



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