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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: 239
Latest Activity: on Monday

Discussion Forum

Trades/Swaps/Wanted kefir grains, raw milk, sourdough starters etc..... 212 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 Madeleine on Monday.

Flow Hive

This brilliant Australian invention  https://www.indiegogo.com/projects/flow-hive-honey-on-tap-directly-from-your-beehive  might interest some of you!Continue

Started by Caroline Marshall Apr 8.

Kombucha Jar 2 Replies

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

Started by Jessica Lunsford. Last reply by Caroline Marshall Oct 27, 2014.

DIY Baby Formula Kit 4 Replies

I would like to let everyone know I am offering a kit to make your own infant formula. The recipe is the one found in Sally Fallon's Nourishing Traditions and on Weston A Price Foundation's website.The only thing you need is raw organic milk.I…Continue

Started by Jessica Lunsford. Last reply by Jessica Lunsford Sep 27, 2014.

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Comment by Jude on June 24, 2012 at 4:38pm

Hi, are you likely to be doing any over this side - Waikato?

Comment by Jane Powell on June 24, 2012 at 3:54pm

I am doing workshops on "Living Probiotics from your Pantry."

Looking and making Kombucha, Kefir Yoghurt and other fermented foods.

Workshops in Tauranga 7th July, 22nd July.

blissfulbubbles@xtra.co.nz    Jane

Comment by WAPF nut on June 23, 2012 at 7:42am

Thank so much for letting us know abou tthe Canterbury WAPF Facebook page.

Comment by Kali on June 1, 2012 at 8:29pm

nice simple to understand intro to fermented foods, an interview with Sandor Katz. gave me the idea to make kraut from the black radishes I have grown :)

Comment by Lisa L on June 1, 2012 at 2:13pm

Raw milk Cheese making classes are being held in Sandringham Auckland details are on the events here on the Ooooby site or my website www.lisaloveday.com. We have a raw milk group in Sandringham but after the classes there maybe others interested so please let me know via my website if you can offer raw milk to cheesemakers or have space in your group.

Comment by WAPF nut on November 10, 2011 at 10:09am

Hi Maryana,

You could try emailing Deb Gully at nature@frot.co.nz

She does a lot of stuff with people on GAPS diets. I don't now if her website my have something? http://www.frot.co.nz/dietnet/index

Regards.

Comment by Bridge Scully on August 25, 2011 at 8:34pm
Just made me 3rd batch of Saurkraut with cabbages, daikon radish, caraway seeds, cumin, salt, garlic and cayenne pepper.....hopefully she wont take as long to ferment as the days are alot hotter now. Continually making kefir from the raw milk we get every week, sometimes i strain it for longer to get a thicker kefir, other times we end up with a texture similar to yoghurt which is nie on stewed apples in the morning. Be keen to hear from anyone else experimenting with these traditional foods!
Comment by Peter Niepel on August 8, 2011 at 9:21am
Yes Richard, but it s defined in the contract. I had people on our milk map project which had to pull out of it because Fonterra learned about the fact that they sell some of their milk and in their contract it was clearly stated that 100% of their milk has to go to Fonterra. The Fonterra Rep threatened them with cancelling the contract because they were in breach of it.
Comment by Richard Grevers on August 7, 2011 at 8:47pm
As I understand it, once the milk goes into the storage tank, it's Fonterra's. But the farmer can divert a few litres for their own use and gate sales. Fonterra can presumably only buy milk from fully certified organic farms as "organic", so any additional contractural limits on diversion presumably would not apply to farms under conversion to organic status
Comment by Peter Niepel on August 7, 2011 at 5:49pm

This exactly is the problem: "accordance with an approved RMP under the APA." A Risk Management Program is approved by NZFSA and this cost you about $3,800 (latest quote from NZFSA). Plus on top of this all the changes they ask you to do with your setup etc. The RMP has to be audited on a yearly basis. Done by NZFSA approved auditors mainly assureQuality. Hourly cost $165. A yearly audit cost about $3,000 - $4,000. If you introduce a new equipment you need it signed off and audited as well. Etc etc. 

Do you know how much milk I would have to sell to just cover the cost? Dairy farms who are contracted with Fonterra have their RMP covered by Fonterra. Because they have to fulfill the requirements anyway. So those are the only ones I know of so far who can legally sell raw milk. As long as their contract with Fonterra allows them to. Which most organic dairy farms are not allowed to. 

So still if anyone knows of a farm who sells raw milk and is NOT contracted to Fonterra AND fulfills all the legal requirements I would be interested in contacting them and hopefully get some information. The ones I contacted so far invested about $500,000 into their set up. 

And by the way, the new Food Safety Bill 2010 will change everything anyway. As soon as this is law (currently going through readings in parliament, planned to be law by 2015) EVERYTHING food related will be under NZFSA and not under council anymore. That will be interesting! 

 

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