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Captions
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1. Lincoln, Nebraska chapter leader Ellie Sodergren poses with samples of lacto-fermented vegetables submitted for judging at the Nebraska State Fair. Of her eight entries, she placed five: one came in second and four won third place. Her efforts also resulted in an article on lacto-fermentation in the Omaha World- Herald (August 29, 2007). The article explained the process of lacto-fermentation and reported on interest by extension food specialist Julie Albrecht of the University of Nebraska-Lincoln. Ellie has pioneered the way for lacto-fermented condiments and beverages to be a regular category at state fairs nationwide!
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1. Judith Mudrak and her group tour the Loetschental district of Switzerland in July, where they participated in sourdough bread making (above middle) and enjoyed delicious traditional food (below left).
2. Wonderful newly released photo of Swiss children taken by Weston A. Price (above), courtesy the Price-Pottenger Nutrition Foundation. Note their beautiful round faces.
3. Judith Mudrak talks with Frau Gertrud Morman (left) of the village of Kippel. Gertrud believes the children are from the neighboring village of Blatten. Next year, Judith and her group will visit Blatten to see whether any of those in the photograph can still be located.
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1. Alberto H. F. Machado, chapter leader from southwest Brazil, presents our message (left) at the third International Congress of Nutrition and Functional Foods, held in Sao Paulo in July, and also hands out WAPF materials (right) to eager participants.
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NEW ZEALAND SPEAKING TOUR
1. New Zealand tour organizer Sherry Elton with husband Jeff (right). Sherry was inspired by WAPF to keep contented cows on her pastureland in Invercargill, New Zealand (below).
2. Wellington, New Zealand coordinator Deb Gully, with Sally Fallon (above right) and enthusiastic Wellington volunteers (below right), including Lower North Island chapter leader Susan Galea (on right in photo).
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1. Vicki Poulter, indefatigable Sydney chapter leader and tour organizer.
2. Fish Creek chapter leaders Bev and Ron Smith display topsoil from their dairy farm. When they started, in the 1980s, they had one inch of topsoil. Now they have almost a foot of topsoil, thanks to managed grazing and good water stewardship.
3. Arabella Forge, Melbourne chapter leader, and Joanne Hay, co-chapter leader for Byron Bay proudly display copies of Wise Traditions.
4. Brisbane chapter leader Julie Phillips with food activist Don McFarland.
5. Mike and Barb Shipley, chapter leaders in Albany, in Western Australia.
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A VISIT TO ZIMBABWE
1. Tonde Matsungo (nutrition researcher at the University of Zimbabwe), with Sally Fallon, Lucie Malaba (vitamin A expert), and Jephat Chifamba (head of the Department of Physiology at the University of Zimbabwe). A class of 20 students learned about the work of Dr. Price at a seminar in May.
2. Dried mopane worms and dried whole fish for sale at the open air market in Harare. These two traditional foods are rich in fat-soluble activators.
3. Lumps of special clay-like substance produced by ants, rich in minerals and considered especially important in the diet of pregnant women.
4. Unfortunately, processed foods have made huge inroads. Modern soft drinks are rapidly replacing traditional lacto-fermented beverages.
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