Hail to the Dinosaurs!
Trudi and I hit the local Farmer’s market on Saturday morning, and loaded up with grass fed bison and grass fed beef, soup bones from ditto, free-range chicken, several dozen eggs from free-range chickens, and tons of fresh green veggies. All of them natural and organic, all of them from local farms, and all of them surprisingly reasonable in price. No hormones, no antibiotics, no pesticides, no chemicals, no preservatives.
We have a big garden in the back yard (which we maintain through the winter), and we supplement what we grow with veggies from the farmer’s market. Everything we grow is 100 percent natural and organic, and we use organic compost and amendments to try to make the soil as rich and fertile as possible in order to have the highest nutritional value in the food we grow.
Trudi then cooked some great soup, and we had the kids and grandkids over for a nice Saturday evening dinner. The grandkids (ages 2 ½) feasted on fresh fruit, small chunks of cooked squash, and crackers with goat cheese and orange and fig marmalade. It was a good meal for them.
One of them tried some salad greens because she saw her grandfather (that would be me) eating them with gusto. She soon decided the squash was better. Oh, well – we’ll get there sooner or later!
So imagine my surprise when I picked up the August, 1963 issue of Strength and Health a few minutes ago, and read an editorial by Bob Hoffman talking about doing pretty much exactly the same thing – way back in 1963!
In an editorial titled “Food of Little Value,” Bob urged readers to search out the healthiest possible foods for their families. He wrote:
In smaller cities, in town, in country, it is easier to obtain natural foods than in the big metropolitan centers. You can determine the source of your meat and your vegetables. Although York is a city of more than one hundred thousand, there are five huge markets here where the farmers bring their products to town for direct sale. We are fortunate in that we have a lot of Dunkard, Mennonite and Amish farmers living in this area who do organic farming. With them it is simply a question of having enough farm animals to supply the manure, plus the addition of natural rock fertilizer.
Unless you live right in the heart of a big city, you have a good chance to have a vegetable garden. You can raise all the tomatoes a family of four can use on a 15-foot square tract. We have an organic garden of an acre and a half, which produces more vegetables than all our family, including six young grandchildren, and many of our friends, can use. We use manure and rock fertilizers, and we put our food in the freezer in season. It tastes good and we know it is good. We are fortunate enough that we can get our chickens and other meat from our farms, and if we could not, we would find farms that produce meat in a natural manner.”
I guess we’re doing things the Strength and Health way – and I guess I need to wear my York Barbell Club t-shirt the next time we go to the Farmer’s Market.
As always, thanks for reading, and have a great day. If you train today, make it a good one – and have a tasty, healthy, nutritious and delicious meal afterwards!
Yours in strength,
Brooks Kubik
P.S. For more about the Strength and Health way of life – and how the York champions trained and what they ate back in the Golden Age of Might and Muscle – take a look at the first three books in the popular Legacy of Iron series. You can find them at the Dinosaur Training website!
1. The series begins with Legacy of Iron:
2. Clouds of War is the second book in the series:
3. The third book in the series is The 1,000 Pound Total:
NOTE: Order all three of my Legacy of Iron books for a special price – for more information, see the bottom of the information page for The 1,000 Pound Total!
