The myth of the rebellious, well-fed child
On ‘crackers’ and the myth of the rebellious, well-fed child.
Lest I give the impression that my chicken coop dwelling daughter is a grumpy teenager, I thought I’d even out my teasing with a little sprinkle of accolades.
This is her school lunch today. Paté on prosciutto ‘crackers’ and a home fermented pickle for effect. She made it.
Like her two older sisters, 26 and 22 years old, she was raised eating real, ancestral foods. Her older sisters continue to source their food from farmers, eating organ meats and nutrient rich animal fats. Don’t believe the masses when they tell you feeding your kids real food is a guarantee of a doritos rebellion that ends in tragedy.
What it is a guarantee of is having children, that grow into adults, knowing what it is to be housed in a strong body and mind. How many kids even know what that feels like anymore? It’s a guarantee that you’re giving your children a strong foundation. It’s a guarantee that when they deviate from real food, the feedback they receive from their bodies will forever guide their way.
The prosciutto is just crisped up in a 300f oven. That’s it. These and my homemade cheese crackers (just melted cheese), and my dehydrated mushrooms are handy little delivery vehicles for paté, rillettes, and other potted meats when school lunches mandate some sort of carrier other than a spoon in a jar (like I do). The bought cheese crackers are always a convenient option, just be sure of the quality. Most are made from industrialized dairy that is loaded with bovine growth hormone, antibiotic/medication/glyphosate residues. So much cheaper and easier to make your own in bulk from sources of cheese you’re confident in. I mean, it’s just melted cheese.
If you want to give the mushroom crackers a go, start with organic king oysters. Give them a little spritz with melted tallow, lard, or ghee and sprinkle with salt and/or seasoning. Dehydrate on the lowest setting of your oven/dehydrator. Flip after a couple hours. Check after a few more hours. They should be shrivelled and crisp.
Pig ears, jerky, and homemade pork rinds are fabulous crunchy things, too. As always, making in bulk saves the day.