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drive many consumers to buy processed and farmers who use only locally obtained feeds, fertilizers and workers? In
packaged vegetarian entrees full of soy protein other words, let’s join the ranks of the Non Barcode People.
isolate, corn syrup, MSG and other excitotoxins,
“natural” or artificial colorings and flavorings as Kaayla T. Daniel, PhD, CCN, is The Naughty Nutritionist because of
TM
well as other dubious and non-green ingredients. her ability to outrageously and humorously debunk nutritional myths. A
Clearly not an option for wellness seekers or popular guest on radio and television, she has appeared on The Dr. Oz
environmentalists. Show, ABC's View from the Bay, NPR's People's Pharmacy and numerous
other shows. Dr. Daniel is Vice President of the Weston A. Price Foun-
AN ALTERNATIVE PROPOSAL dation, the author of The Whole Soy Story: The Dark Side of America's
What to do instead? How about committing Favorite Health Food, and recipient of the WAPF’s 2005 Integrity in Science
to one day a week in which the menu includes Award. She will speak at Wise Traditions 2011 on the topic of “Recovery
nothing that comes in a package? How about from Vegetarian Diets.” Her websites are www.naughtynutritionist.com
eating nothing with a label or a barcode? How and www.wholesoystory.com. To reach Dr. Daniel or schedule a private
about one hundred percent local, preferably from nutritional consultation, email her at Kaayla@DrKaaylaDaniel.com.

FROM NEOPHYTE TO COOKING INSTRUCTOR

When Richmond, Virginia chapter leader Elli Sparks learned about the principles of nourishing traditional diets, she began
to organize pot luck dinners. "The fellowship was wonderful," she reports, "the food was not." The offerings included tofu,
salad-bar salad, and gluten-free chocolate-chip cookies. Then Ellie organized a small group to study WAPF principles, and she
began helping a farmer sell pasture-raised meat at the market. "I’d suggest liver or heart to her customers, briefly explaining the
value of organ meat. I’d tell them why butter is better. I encouraged folks to make stocks. Her customers seemed interested."
Last November, Ellie became the WAPF Richmond Chapter leader and offered a class called "Kombucha in Your Kitchen."
Thirteen people came and asked for more! Since then, Ellie has taught thirty classes including "Making Yogurt and Kefir and
More about Raw Milk," "Fabulous Fats," "Pickle Me," "How to Cook and How Not to Cook Grass-fed Beef," "Soaking and Sprout-
ing Nuts and Grains," "Homemade Ice Cream," and "Fermented Drinks."
Over one hundred students have attended Ellie's cooking school, and most students hear about WAPF for the first time in
her class. She now has other faculty members teaching courses on dinners and breakfasts. Her butcher will teach a course on
terrines and her daughter wants to co-teach “Teens in the Kitchen” with her.
Says Ellie: "Thank you for inspiring me 'To Teach, To Teach, To Teach!'"

RIGHT: Ellie inspires a new
generation of cooks.

ABOVE: Students sample healthy bread in
Ellie's sourdough class.

RIGHT: Students are all smiles after preparing
mood-boosting fermented foods.

Wise Traditions FALL 2011 FALL 2011 Wise Traditions 75

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