January 8th, 2013
By Craig Fear
Storing olive oil under the right conditions is vital. Light, heat and oxygen slowly degrade the fragile chemical structure of olive oil and turn it rancid. This process creates free radicals that harm your body.
That’s why it’s important to store your olive oil in cool conditions away from light. Good quality olive oil is thus packaged in small quantities and in dark bottles.
However, this week I learned an even better way to store olive oil. I found an olive oil on the shelves at a local specialty food store with very unique instructions for storing it properly.
I believe this may be the single most important tip I have ever learned regarding proper olive oil storage conditions.
Here it is:
So there you have it.
Store in a cool dark place and AWAY FROM PEOPLE YOU DON’T LIKE.
No need to say it.
You’re welcome. 
This post is linked to Sunday School at Butter Believer!
December 7th, 2011
By Craig Fear
Last time I asked the questions, “Who was Weston Price?” and “Why does he have a conference named after him?” I hope you enjoyed it and learned about the remarkable research of Dr. Price and the foundation that bears his name.
Today and in the next several blogs I want to bring you inside the Weston A. Price Wise Traditions annual conference and highlight some things about it that can perhaps change the way you look at food on a more practical, every day level.
So just like last time I’ll premise this blog with another two questions.
Question #1: When you go out to eat, do you know what oils are being used in the food?
Question #2: Why does this matter? Keep Reading…
