Lingering in Life's Moments

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posted on

February 26, 2024

A beaver has made its home near the bridge at the front entrance of Polyface. Rain storms have come and gone and yet, he soldiers on through life, strengthening his dam when it weakens and building additional hubs further upstream.

Many of our staff have enjoyed watching and tracking the beaver's activity, and we often comment about our little friend in everyday conversations.

“Have you noticed that larger tree he has been working on felling?”

“I took a walk up the riverbank and I found where he is starting a new dam!”

“You saw the beaver yesterday? Lucky you!”

Last week, at dusk (one of the prettiest times of day on the farm) I was rolling out the driveway but was stopped by a fellow team member and her two little girls.

“Look! It’s the beaver!” they whispered with excitement. We all stopped for a moment on the bridge, during that golden time of day and watched him quietly. His broad tail wagged back and forth in the water. He swam about gathering small branches and pushing them downstream toward his dam.

We watched with bated breath, enjoying the peace of the moment until finally he swam out of sight. Even then we craned our necks, peering through the growing darkness, to catch one last glimpse of his slicked-down furry back moving through the water.

Slowly we moved on, each of us back to our respective homes. It was time to finish up our little tasks, cook dinner, and prepare for a new week. But I lingered, enjoying the moment of just sitting in nature and seeing the beauty of a healthy ecosystem play out in front of my eyes.

I am so blessed that, in my line of work, I have daily opportunities to take advantage of moments like these. A cardinal graced me with his presence on the porch this morning; last week, while waiting on a trailer to continue chipping branches, I sat and watched the trees move in the wind.

What good is life if you don’t arrest those small moments and remember how glad you are to be alive?

We live in a world where 'fast' and 'efficient' are always elevated. But think of how much you miss when you rush through life. You will miss the beavers, the cardinals, and the trees.

Our purpose in this world is not just to get things done, but rather to live wholehearted lives. Let’s slow down and truly look at the world. Everywhere, there are wonders to behold, beauties to see, and little things to notice if only we have eyes to see.

Where are these moments in your life? I promise you, you do not want to miss them!

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

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Lingering in Life's Moments

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