Alan Greene’s article “Brown vs. White Rice: a fork in the road” reminds us of the importance of developmental lessons in young children with regards to nutrition. What will allow children to make positive food choices in the future will stem from their understanding of the parallels of their own uniqueness and the food they put in their body. Early awareness and appreciation for foods full sensory experience will instinctively create a gravitation to foods that can be picked up, felt, smelled and seen, rather than something that comes in a cold ambiguous package.

Seedy Salt Bread!

YES! It’s true; we will have “that” bread!  Lots of you have been asking, so I’m very excited to confirm it is true.  It’s now called Salt Of The Earth, "Home of the original Seedy Salt bread" and is still be made by Mari and Chris Reijmerink.  Mari and Chirs with the help of their daughter Hazel also have an organic fruit farm called Kismet Organics.

Mari and Chris have a very interesting story. They met in the Netherlands working/volunteering at a non-profit farm that blends social outreach with outdoor activities and farm life.  When returning to the states for a visit they decided to stay, marry, and farm. Their farm is located in Fennville and started with a 50-year-old pear orchard that they spent 2 years renovating. Now they have expanded to include many fruits: strawberries, raspberries, blueberries, peaches, currents, gooseberries, and heirloom tomatoes. 

www.kismetorganics.com