September Azure Delivery Comin’ Up!

Hi Folks!

I don’t know where our summertime is going, but with a hint of fall in the air, I’ve been reminded that we have an Azure order deadline coming this Wednesday, September 4th, at 4 PM, with delivery Tuesday, September 10th, from between 2-6 PM!
For those who are participating in the Iliamna Red Salmon Bliss order, we have a delivery date of Friday, September 20th! I’ll be sending out an official email tomorrow to those folks on the fish list!! If you haven’t sent payment yet for fish, please do as soon as possible.
We will have Serendipity Plant Lore Herbal Teas, Bulk Herbs (please email me ahead of time if there’s something you want to order from my garden, my friend’s garden or wild forages), Koya Designs Spices and Herbal Balms, and knitted crafted things from Christine’s Creations as extras!
List of teas:
Serendipity Plant Lore Tea Offerings. Pre-order if you would like a guarantee that the tea you want is in stock. I keep batches super small, so they’re made super fresh!
Serendipity Plant Lore has beautiful hand grown, hand sourced, sustainable and ethically wild-crafted herbal teas for $7 a box/sack. Each of the tea offerings has been used by this herbalist for many decades to aid health, enjoyment and vitality, recovery from many health problems. They have “lived” with me for so long, they have become part of me, and I am excited to have these offerings which truly support our family and the work as I continue my ongoing education and offering sliding scale consultations for those in need. Choose from:
~Lovin’ Liver Tea (your liver will be happy!)
~Summer Time Afternoon Tea (relaxing and sweet)
~Great Grandmother Gertrude’s Memory Lovin’ Tea (brain cell oxygenating crew!)
~Green Tonic Tune (tuning cells and soul together!)
~Vanilla Coffee Substitute (nourishing and coffee like)
Cinnamon Coffee Substitute (nourishing and coffee like)
~Great Gert’s Cold Hand and Foot Tea (circulatory warming tea for the cold)
~Galloping Gertrude’s Tea (relaxing and locally nutritious)
~Flu Flummox Tea (just befuddle your flu bugs in style!)
~New! Arabian Summer Tea (a tea to remind you of the smells of an Arabian Love Garden, with plants that touch our center, build up the immune system, and sweep away what needs to be swept away.)
~ New! Shepherd’s Tea! When you want to corral those irksome viral beings and nondescript inflammatory triggers, what you need is a Shepherd to round ‘em up and over the bluff!
~New! Organic Olive Leaf Tea, an anti-viral, anti-oxidant tea to ward off the minions of Mordor!
~New! Delicious Radheish Chai!
Gulyas Blessings!!!!!!!!
Summer L. Farkas Takacs Michaelson, CH
(c) 2013, Summer L. Farkas Takacs Michaelson, CH

The Trailer for Midwife! :)

OLYMPUS DIGITAL CAMERABlissful Babies! This is what I’ve seen of Babies born at home. 🙂 Little Beings, Healthy Beings, Calm Beings!

This is a little movie clip of a sweet documentary coming out, “Midwife”.

“Women’s bodies have their own wisdom, and a system of birth refined over 100,000 generations is not so easily overpowered.” ~Sarah Buckley


This is a movie about health freedom, health choice. This is a movie about having the choice, whether one decides to make this choice or not, is individual, and for the individuals to decide their own situation. Women, generally, choose wisely when given the choice, for the healthiest outcome for their babes, as most women are naturally, in love with their babies! No concern of governments or institutions will ever out care or out worry a person’s Natural Mother. Let us not make laws out of our own personal fears and allow such things to be a matter of blessed, empowered choice!





(c) 2013, Summer L. Farkas Takacs Michaelson, CH


Pictures of Love, so sweet!

The Hungarian Mexican Cartel and a Sacred Chili Verde Recipe!

I have a long history with my friend, Chile Verde. Today, I’m gonna spill the seeds about the Hungarian Mexican Pepper Connection! This retelling of history and memory is going to take a winding path to be able to deliver up the Sacred Origins of this recipe, and the Angelic Soul who blessed me with her green chili cooking.

OLYMPUS DIGITAL CAMERAI have a long history and relationship with peppers, I think it’s a bit imprinted into my own DNA. I’m a pepper eater. Pickled Peppers, Paprika Peppers, Pumpkin Peppers, Black Plum Peppers, Pink Pepper, Poblano Peppers, Pimento Peppers, Pasilla Peppers, and that’s just a few of the “P” Peppers. Others that I love are Ancho Peppers, Black Hungarian Peppers, Aji Amarillo Peppers, Multi-Colored Bell Pepper’s, Cayenne Peppers, Anaheim Peppers, Chipotal Peppers, Habanero Peppers, Serrano Peppers, Thai Peppers, the list goes on and on!

I bet you’re starting to sense the “Hungarian Mexican” Connection! Peppers have moved across the world, for hundreds of years. Sometimes, seeds come to new places in the pockets of immigrants and refugees! I believe, that all of man’s wars on this planet have to do with Pepper seeds wanting to travel.

Archaeological evidence shows Chili Peppers as coming from Mexico in 7500 B.C. Around that time, records show our modern day rice was undergoing a process of cultivation and domestication in Asia. A lot of our ethnic food has been moving around the planet, way before coal, gas and oil transport. Spice Islands were sought after for “Spice”. Ayurvedic medicine prizes and quickly incorporated in the Hot Bliss, which is what I like to call some Peppers! Certain Peppers release endorphin’s, they ARE physically stimulate-rs of a certain type of bliss!

One would start to believe that the seeds are moving us, where they want to go! In Hungary, the national spice is Paprika. From Ancient Crops came Ancient Movements of Peppers across the globe. I don’t think the seeds cared how they got there, they moved man in every which way so they could move and spread out.

No recipe coming from my own lips or writing will come to anyone naked, without its story. In Hungary, my family are all story tellers as a craft and art, as everything has a story, a beginning, an origin, a history, a path.

More Love! 009Here is an older writing about the movement of some Pepper Seeds involving my own family:

Back in the Time of Mountain Living, we lived at 11,000 ft. altitude in a very simple way. I worked for a Mexican Family, fire roasting peppers seasonally from the New Mexico harvesting, worked with plants at a plant nursery, taught music in my own studio, studied intensely with herbs and natural healing methods, attended college and did everything I could to stay warm. Chile Verde is of utmost importance to staying warm in winter, when the snows can be 14 foot high! Nothing compares to the feeling of when one is of frozen finger and frozen toe, coming into a house with wafting Chile Verde aromas, and sitting down to a hot, steaming bowl.

My friend, in the course of being with her this last year, cooked much Chili Verde for my boys and I. She would, like a Pepper, stimulate the raw memory of dry air, cold weather, intense sun, tundra blows, and warm Chili Verde in front of a crackling fire, drying one’s wet socks and boots out. Here is writing about Chili Verde at Elizabeth’s Home:

My friend died this year, at the same time as a meteor hit in the Ural Mountain Region!

A couple days before she died, a couple days before the meteor hit the Ural Mountains, Elizabeth asked if there was anything I wanted from her. I told her “yes” and asked for her Chili Verde recipe.

She shrugged, “but that’s so easy! That’s all you want?” I answered “Yes”. I don’t believe my Chili Verde tastes exactly like, or with the finesse that Elizabeth had, as she was one of the world’s most outstanding cooks, and added a finesse that masters have, but here is the bones, and it’s great, delicious, and amazing!

OLYMPUS DIGITAL CAMERAA plate of tomatillos! Harvest from the garden, remove the husks, wash them, then pat dry.

OLYMPUS DIGITAL CAMERAPlace in an oiled baking dish, with whole peeled garlic, Red Cherry Peppers, Jalapeno Peppers, and if you dare, Paprika Peppers! I brush a little Virgin Olive Oil over the tomatillos, cover and place in the oven to roast away. Don’t worry about seeds, we’ll get them out when we’re done! You can add any Peppers you want at this stage, just save your eating ones for later. I used approximately 4 lbs of tomatillos yesterday for a smaller version of this recipe. Don’t go shy on the garlic! The more the merrier in my book. After popping this in the oven, I decided there wasn’t enough garlic (as shown in the photo above) and peeled another head to pop into the oven!

OLYMPUS DIGITAL CAMERAYou need some meat! My preference is always organic, pastured pork. Right now, I’ve got some slim pickin’s in my food stores, so searched around for a creative idea. Usually, I would use a pork butt or pork shoulder. What I found in my food stores was a 1 lb slab of pork belly, that I had intended to smoke and cure, but never got to it. I rubbed salt and Pepper into the whole hunk, and seared it on each side in an iron skillet.

OLYMPUS DIGITAL CAMERAAs you can see, I did not cook the meat through, just seared the outside of it. I chopped it up.

Place in a stock pot with a bit of pastured, organic lard and two chopped up large onions, and 1 pepper. I used Poblano Pepper for this one. Saute for a few minutes.

OLYMPUS DIGITAL CAMERAAdd a quart of chicken broth to the meat, onions and pepper. Cover, and simmer on low.

OLYMPUS DIGITAL CAMERAMeanwhile, get your soaked pinto, pink, Anasazi Beans cookin’. Here I have 2 cups of soaked, slightly sprouted beans.

OLYMPUS DIGITAL CAMERABy now, your tomatillos should be bubbling like a sauce in the oven. Dump your oven vegetables into a food mill, and go SCREE! This will remove the seeds, peels and any stem pieces, and allow all the liquid to go through and push the roasted garlic out.

OLYMPUS DIGITAL CAMERAGreen Chili looks like this now. Add Oregano, Toasted Cumin, Black Pepper, Cinnamon. Bring to a boil, then reduce heat to a simmer, Allow to cook for a couple hours on low heat, for flavors to blend. Take a taste after that and see if the Chili Verde needs more of anything. Chop and put more Peppers in at this point, I suggest 2 more Poblano. Return to cooking another hour, or until peppers are cooked. Get your rice started soon so its timed with the Chili Verde. Right before serving, add Paprika Pepper and fresh cilantro leaves.

OLYMPUS DIGITAL CAMERAServe this dish up on a platter, Hungarian Style!

OLYMPUS DIGITAL CAMERAThank you Elizabeth!!! Lights lit up Here and in the Urals! For the EXACT recipe that Elizabeth used, people who know her will need to contact the family and ask for permission. I would say, she was an amazing intuitive cook, and her dishes always slightly varied with whatever ingredients were on hand, and she could whip up anything out of anything.

Hungarians will have a chuckle because it DOES resemble some of our red sauces. Hungarians and Mexicans are very close in some ethnic cooking styles…hooray!

Gulyas Blessings!

(c) 2013, Summer L. Farkas Takacs Michaelson, CH

God Bless Us, Everyone!

God Bless Us, Everyone!
This is a beautiful posting, and I wanted to share with all! 🙂 ~Summer


Here in the United States we use a lot of stuff. We have approximately 5% of the world’s population and use about 30% of what the world has to offer (or more depending on what you’re counting) and even though we tend to also complain a lot here in the U.S. we really should just keep it on the down low and count our blessings…at least those of us who are in on the using of the 30% of the world’s stuff…not all of us are, but that’s another story.

I like to watch baseball and during every baseball game, at least here in New York, during the seventh inning stretch, everyone rises and sings “God Bless America.”

Personally I believe that God has done a pretty good job in blessing us…at least during my life time…and I feel a bit embarrassed every time I hear that song because it…

View original post 324 more words

Ethical Herbalists…Healing In Relationship, Right Walking In Community Herbalism.

OLYMPUS DIGITAL CAMERAUp close photo of Heracleum maximum, Cow Parsnip. A plant in the carrot family that is easily misidentified with some very poisonous brothers and sisters, and sometimes confused with other medicinal’s!

This is a huge discussion, so this may end up as a series over time, as differing issues come up, and things occur as I watch myself in practice, and others in practice. This is too large a subject to tackle all at once! This is a common discussion that I’ve had with many Herbalists over the years. The Authentic Practicing Herbalists that I know and work in tandem with, value a core set of Ethics to their practice. Those who do not embody a core ethical practice are not Herbalists or Healers I will work with. If I am not popular for such decisions, I’m just fine with that. Community Herbalist Healers that I respect and admire and practice with, generally feel the same way about the ethics of our craft.

I firmly believe that Herbalism is OUR medicine, a people’s medicine. Always has been, always will be. There are, however, some guidelines that one may wish to contemplate if a student would like to eventually become a Community Herbalist or work in some capacity with people as a Healer. Some of the skill sets required may be applicable to other branches of healing, some spoken about will apply to Herbalism in its own right.

In my own experience with many teachers, some of the highest healing codes sit with Herbalists. We are life loving, life supporting bunch, with a penchant for caring for plants, people, animals, and the earth, and not necessarily in that order! We believe that the natural world contains our medicine. We’re happy to augment other forms of medicine and medical strategies, or simply to nourish, tone, stimulate the bodies own repair mechanisms as a solo strategy. Most of us believe all medicine, and all strategies are tailored to the individual.

I love my role as teacher, to light, and fan the flame of herb and plant curiosity with my students. I wouldn’t trade anything in the world for it! It is an ARM of my own Community Herbal Healing Practice of over a decade. However, it’s always important to mind our excitement (we’re not talking lessening here) and move it in ways that mutually support our own health, our families, and our communities, in ways that do not harm ourselves or others, and provide for the deepening experience necessary if we want to eventually practice in the wider community.

The light in student’s eyes, new vistas of knowledge opening up and visions of great health are extremely fun to participate with! A student takes these home and works with them! Homework involves working on oneself, one’s health, one’s life(style) and love. Learn about plants, learn about oneself! This is not a stage to be looking up “answers” in books and passing out protocols from second hand sources and second hand strangers problems not based on experience or hands on knowledge with verification. If the Herbal World is opening up for you, allow it to OPEN for you! As a student learns things, and can check these with experience, that is a beautiful opening, a field to start tending and planting. Don’t rush this stage, it is beautiful and full of enthusiasm, full of love. A great ground to grow from! Prepare the ground, so you may first Do No Harm, and have a great foundation.

Take these things learned, in healthy, preventative ways, and work with them with others, for FREE. Yes, if anyone thought they were going to get rich being an Ethical Herbalist, the truth is, putting time in, and real time in is necessary. Most practicing Ethical Herbalists involved in Community Healing have thousands of hours of volunteer clinical time behind them, and lots of shaping in apprenticeships. For example, one learns how to work with a diaper rash effectively, repeatedly, and then goes out into the world working with more, and different kinds of rashes. This is a great learning method. One learns skill first, then moves out in ones household in greater waves. That takes time, effort. That is not profitable. Often, considerable self sacrifice in time and energy, many times there is no acknowledgement, yet the reward is in watching people heal, lifting a bit of misery, guiding someone to the next step.

An Herbalist builds small, but if the aim is to be a Healer, one does end up working on anatomy, biology, botany, psychology, Allopathic Medicine, Holistic Medicine, Spiritual Aspects. When one becomes serious about a way of study, one looks for teachers. After learning basics, one looks to apprenticeship. Apprenticeship is olde. A very olde way of learning from a teacher at a deeper, experiential level. It is not the same relationship as a teacher/student in class, it goes beyond.  Apprenticeship is the equivalent of what colleges deem as internship. Thinking about that a minute here, the very idea of internship came from the practice of apprenticeship!

Staying humble, as one comes to learn, there is no such thing as learning it all, or being an expert on every possible healing way. No matter how many decades we have behind us, we are always learning. Herbalists love learning. Respect and support your teachers, you might just find you’re working with them one day! They may point out something about your approach you wish they had not, and that can be humbling too, but it is these experiences that allow growth to occur, and truth and honesty to always prevail!

Connection with Nature…we become responsible for our relationships with Nature, the health of stands, and learn not only about plants, but about their community and their sisters and brothers. As one of my wonderful Teachers, Gradey Proctor has taught me, he says “if you’re wanting to identify plants for a hike, it’s all great to generally identify plants” but “if you’re identifying plants for food and medicine, you need to chuck your ego”. It means, you take the time to learn, and learn properly. You do not harvest and prepare medicine you are not 100% sure about, and if you do not know the plant community, the brothers and sisters, you many not be 100%. Wild harvesting for food and medicine, especially medicine, is contingent on many factors of ecosystem health, something one learns from those experienced. Heck of a lot of it isn’t in books, or field guides, its passed on by apprenticed craft. And for sure, if you’re harvesting medicine without knowing the community you’re taking it from, you might be creating great harm.

Think about the next generation of plants, the next generation of animals, the next generation of people. Are you removing something that keeps another plant family contained? Are you impacting generations of seed development? What are you going to do when you become AWARE of this relationship?

When we take, we give back. Pure and simple, otherwise, plant communities are not sustained. Here is a blog entry I made a little bit ago about “The Myth of the Brutal Savage”. Herbalists work for and with, and out of abundance, period.

If you do not know the plant ways of abundance in wild places, you will need to take the time to learn them! Farming like Natives, Harming NO Natives. Get it? That just rolled out of my fingertips like honey dripping from a piece of comb. Sometimes all we need to do is listen to our Heart Spirit for direction!

Being an Herbalist Healer, or even an Herbalist Grower, we do not deal in commodities. Health is not a commodity. We learn processes of life, of biology. It’s not a production/profit mindset, we have plenty of supplement companies that are over-harvesting life beings to extinction with fancy labels indicating something extra special to blindside the greed. If I’ve offended anyone by now, good. You’re not in it for the healing of self/others, you are going to need to look at that within yourself, contemplate, investigate your motives and what you feel called to do.

Be Honest about ones skill level, ALWAYS. An example, if you haven’t worked in a certain area, or with a specific organ before, or illness/disease process, it is your duty to tell the truth about the level of ones skill. We only work from our skill level, but with each new skill learned, experienced in relationship, we expand outwards with our healing abilities.

Each Herbalist, like myself, has a myriad of special training and learning behind them. There is no one preferred mix, each Ethical Herbalist practices with their own unique gifts and experience, and many of us have made specific choices to work in the branch we work in for many reasons. In my own history, I was not only born into a family healing legacy, I studied in Allopathic Medicine, Biology and Psychology for many years, coming back home to marry that with Traditional Shamanic Herbalism and real life experiences or working through family healing. I’ve been training in Herbal Medicine for 23 years (and still training, always and forever!) and longer than that in Allopathic Medicine (little fact about me, I was studying to be a Forensic Scientist!) To each his or her own, as long we bring a set of Ethics with us to navigate the path we’re working on, and our relationship to healing, a knowledge of our skill level, talents and weaknesses, and a way to move forward, together, in relationship with healing people, animals, plants and the earth. If you find you’re of best service this way, take a moment to consider some of the above!

I’m thinking this is a very good topic to write on periodically, as it is something that is very important in my work, this work. I have now created a new category on this blog called “Ethics of Community Herbalists” to continue in this vein! There is too much to talk about in single writings!!!

OLYMPUS DIGITAL CAMERAA beautiful Scrophularia californica, Figwort. She is part of a protocol for treating Tuberculosis and reducing inflammation in Arthritis.

(c) 2013, 2014, 2015 Summer Farkas Takács-Michaelson, CH

Herb Recipe: Wild Fruit Roll Ups!

What a beautiful and amazing day! A scrumptious day, with many friends!!!

This recipe is for Wild Foraged Fruit Roll Ups! It is extra amazing, because I made them last night, rolled them up this morning so the children would have treats and I would have treats while hiking in the forest tomorrow. Then a friend came by, and left many beautiful blessings of every which way and kind! When I looked into a bag she left, guess what I saw? You guessed it! Home-made fruit roll ups!

Serendipity happens, and it is always fun when it does! Beautiful flowing wonderful things happen in life, when eyes are wide open!

OLYMPUS DIGITAL CAMERAThis is last years wild huckleberry and apple sauce. I have fond memories of foraging for olde apples and huckleberries with friends. I made this with a little raw honey. I spread it on a dehydrator sheet, and popped it in the dehydrator last night at 110 degrees, and woke up to Wild Fruit Roll Ups!

You can dehydrate at a higher temp for shorter time, if you wish. Simply spread your tray with wax paper or a non-stick dehydrator sheet.

OLYMPUS DIGITAL CAMERAPeel off sheet when you’re done, and roll ’em up!

OLYMPUS DIGITAL CAMERAFruit Roll Up Blessings from my friend Summer S. (no, I am NOT talking to myself, I actually DO have a friend named Summer who makes fruit roll ups!!!) 🙂

OLYMPUS DIGITAL CAMERAThe Wild Roll Ups can be cut into fun designs too!

OLYMPUS DIGITAL CAMERAHere is my son Ben, playing and posing with his treat!

A GREAT way to use up last years harvest to make room for the coming apples. Say bye-bye to boxed commercial roll ups, they are not nearly as good and VERY expensive for the little you get. Some even have corn syrup, artificial dyes, artificial flavors and preservatives. Home-made is delectable, the heat naturally concentrates the sugars and flavors, enjoy! A tip: you can make whatever your mind dreams up! Back in times of Mountain Living, we dried things on trays located near our olde, antique wood stove. Desert Dwellers use hot rocks for drying. Hot, arid places make wonderful natural environmental dryers by tying fruit pastes up in  cotton bags in the sun for later winter hydration and cooking.

(c) 2013, Summer L. Farkas Takacs Michaelson, CH

An Almost Recipe, Wild Fish Burgers Morph Into Morning Fried Plantains!

An almost recipe, scratch cookin’ at its finest!

Yesterday was an errand day for me, an out in public with fine friends day. Yesterday I met with my favorite farmers to pick up some vegetables and cinnamon bark for our family meals/herbal teas from our local farms , and loaded up with coconut water from a local shop to prepare for this weekend’s hiking trip.

I was in firm anticipation of what I would write when I came home! I was preparing wild fish burgers, with home-made bread crumbs made from home-made bread. I left the breadcrumb’s on my wooden dining table to dry, while away.

Here enters the story of Elwood Blues. People who come to my house for workshops and various activities know Elwood Blues. While some in this household claim he is a German Rottweiler Mutt, we all know he is a Hungarian Hound Mutt. Anyway, domestic squabbles aside, he looks so innocent.

OLYMPUS DIGITAL CAMERAPicture of Elwood Blues getting an ear rub. Pure love, sweetness and innocence.

OLYMPUS DIGITAL CAMERAScrath cookin’ at its finest! I came home to my beautiful drying bread having mysteriously disappeared into the void!


So instead of wild fish burgers, sharing a recipe of Morning Fried Plantains, Hungarian style. 🙂

Notice, I said “Hungarian Style”, this would not be an authentic Hungarian recipe, but by cooking it in an iron pot and using some Hungarian seasoning, it will have Hungarian flair!

What many people do not know about me is, that, as a child, I moved and lived in many places and countries. I love the Philippines! Fried plantains are a love I have carried from there. There are many recipes, plantains are wrapped in dough, fried on sticks, all sorts of fun ways, but here is a recipe for just simple Morning Fried Plantains. I call ’em “Morning Fried” because they only take a couple minutes to make, and perfect to make in the morning as the tea water is heating. We believe in 1st and 2nd Breakfast in this household! Courses dear people, COURSES!

OLYMPUS DIGITAL CAMERATake a plantain, peel and slice into rounds. I cut off the very ends, then slit the peel to open. I generally use plantains that have yellow in the skin.

OLYMPUS DIGITAL CAMERAHeat up a pot with a couple inches of organic coconut oil, the old fashioned fermented kind is better than industrial made, but make sure it is fair trade and chemical free, whatever you choose!

When oil is hot, place in your plantains. They’ll cook just a few seconds on each side.

OLYMPUS DIGITAL CAMERARemove from hot oil with a slotted spoon. Place on a platter, sprinkle with herbs and spices of your choosing. For Hungarian flair, I seasoned this with unrefined sea salt, paprika, dried red bell pepper, dried garlic, and savory. This can also be made as a sweet treat, by drizzling cinnamon honey over them!

This is a delicious snack, and far healthier than what you might find in a processed bag!

Will come back and do a try over with wild fish burgers another time! 🙂

We still love our Hungarian Hound Dog, but I do believe he is guilty!

Gulyas Blessings!

(c) 2013, Summer L. Farkas Takacs Michaelson, CH

Making Your Own Home-Made Degreaser Cleaner!

Those who know me, know I don’t throw ANYTHING away. Following in the footsteps of my own Family Elders, honorable people and hardworking tribal peasant class, of which I am extremely proud, making use of what one has is both a beautiful endeavor towards ones freedom and far healthier for ones family, and of course, within alignment with living on our precious Earth.

Two ingredients, simple, no chemicals! Cheap, and making the most of ones gifts from the Earth. Works just as well, if not BETTER than anything you’d buy anyway, and smells good! Instead of living in an Either/Or world, let’s live in a world of and and And!

OLYMPUS DIGITAL CAMERASave your orange peels, and as you eat oranges (or other citrus), throw your peels in the freezer. When you have enough peels, place in a glass jar, and pour distilled vinegar over them. Line your lid with wax paper, as the vinegar will eat through your lid in no short order. Place a lid on it, and let sit for 6 weeks. Strain and bottle up! Two simple ingredients work better than chemicals, saves money, saves your health! Less work for Your Liver and the Earth’s Liver!

With Gulyas Blessings!

(c) 2013, Summer L. Farkas Takacs Michaelson, CH

I Am Not Political, But I Eat, and Eating Is Now Political!

OLYMPUS DIGITAL CAMERAAs we Washingtonians are debating a new GMO (genetically modified organisms) food labeling law in our state, our right to know what’s in our food by being properly labeled, consider this for a moment. Has our government failed to protect our seeds, children and citizenry? You bet. I suggest more people participate in our communities and government, whether voting by ballot, by food dollar, getting involved in the political process, or getting involved in your own self development and living consciously, conscientiously from a place of conscious decision and follow through. Perhaps you grow your own food, or buy food from your neighbor’s garden or local farmer that you take the time to get to know. You may take the time to cook your food, infusing it with love and blessing, carefully choosing the ingredients and sources. There is nothing more primary in our lives than food, water, air, shelter and love. Consider, a global seed producer that is the world’s largest chemical giant, tinkering with young science, with persuasive slogans for a buck with zero liability. Then think about, how, in ones own individual life, how ones everyday choices may be shaping this kind of world we are now living in. Then, maybe, we come to understand how IMPORTANT each and every unique person is, their day to day choices combined, their power manifested, in even the smallest of ways. The health of our forests, our water, our food, our farmers, our neighbors, and us, our future generations of all beings, depend on our own consciousness today! Instead of living ones life with a “what if”, what if we all live from the place of connection and understanding, from our small families building to understanding the greater family of life?

See, Hungary depends on her food and seeds, wars may come and go, politics may come and go, but in the end, it is people, their children, and their seeds. It’s devastating the extreme measures that are having to be taken against a global corporation, but this is not something that anyone can be neutral about. Once you’re aware, you are aware. I am not against technology that has been studied and refined, but releasing technology into the environment that cross breeds with other plants while in its own state of unrefined development, and further, see how quickly seed companies disappear to avoid liability? NO ONE is taking responsibility, the technology is NOT feeding the world as slogans promise, nor keeping farmers making a livable wage, and there is a war on for seeds, our genetic history, diversity and program banks of bio-regional adaptability. Just about every war in history was fought over food and water. Controlling food, one controls the world. I’m asking each and every person to put the food back into OUR hands, the peasants, where it belongs!OLYMPUS DIGITAL CAMERA

(c) 2012, Summer L. Farkas Takacs Michaelson, CH

Wild Red Salmon Bliss Iliamna Group Order!

OLYMPUS DIGITAL CAMERAEchoes out into late fish summerland! I hope EVERYONE is having a joyous summertime! Fish we’ll probably be here sooner than later, and in that vein, I would like to ask everyone to send in their second fish payment. As soon as our Fisher Couple get back, which could be any day now, they will call me and set up a delivery date. I will let EVERYONE know the minute the delivery date is established!!! In the meantime, we need to be thinking about getting the second payment together. DO NOT SEND MONEY until you receive an individualized email from me with your balance owed…Yippee!!!

I AM SO EXCITED my dear friends, for all of you, and for our family too! May this message reach you all with many blessings. Thank you for coming together as group, for the benefit of our community, traditional arts, local fisher people, our health, and the environment. All intertwined, all lovely, all spectacular! May we each cherish our food, and realize how lucky we are to fed such wholesome food. Make prayer, make joy, make laughter!!!
Gulyas Blessings!
(c) 2013, Summer L. Farkas Takacs Michaelson, CH

« Older entries