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For this special issue on Vibrant Children, I asked my 13-year-old daughter Liz, as my assistant, to share her view of our area’s Flint Hill Educational Farm. We spotlight the reason for her enthusiasm on page 12, in “Connecting the Farm to the Community.” Happy reading, ~ Dr. Deb Shalders


It was just this past month that Flint Hill Farm opened my eyes to what nature


really is. Here was a place where I could relax and sink into the wonders of life. Every minute of the day brought a fantastic new experience. I met and milked


a goat, and a cow called Buttermilk. I met an enormous, gorgeous Belgian draft horse named Kiwi. Other members of the barnyard included chickens, ducks and guinea hens. I couldn’t believe how many barn cats scampered all around. Those purring fur balls brushed up against my legs, followed me around the farm and naughtily climbed into the cat food container. Two high-energy dogs ran around and played constantly together, one a lovely black dog, the other a multicolored pup. As most nosey dogs do, they liked to sniff people up and down. But I didn’t mind. The farm also has baby pigs, two calves, and 30 baby goats called kids—all of


them the cutest baby animals you could ever hope to see. These kids came in mul- tiple colors except for this one totally white baby goat that I visited in her sleeping stall. I hope she never gets made fun of by the others because she is different from them.


All the volunteers at the farm are pleasant, knowledgeable, hard working


people. Their job is to milk the cows and the goats twice a day, make cheeses and other dairy products, care for the animals, collect the hens’ eggs and help birth new additions to the farm’s animal family. Mom and I sampled their delicious foods made right there on the farm.


I especially liked the garlic and dill goat cheese and the ginger, lime and scallion goat cheese. We also tried Pro-B smoothies made of kefir and creamy buttermilk. I’ll bet that, like me, you’d be surprised at how good it tastes. Next we sampled some cow milk cheeses (my favorite was mozzarella), sweet butter and fresh yogurt flavored with maple syrup. So some new doors opened for me food-wise as well.


I’m now seriously thinking about becoming a volunteer at Flint Hill Farm, and


hope you can join in this totally unforgettable experience. School classes often come here on field trips and kids come back to enjoy camp sessions and horseback riding lessons at the farm. It feels good to learn how to care for all kinds of animals. I think it would be a great summer job, don’t you agree? When Mom invited me to go along on her visit


to Flint Hill Farm, at first I said no. Then I thought, “Why not?” Now I’m glad that I went. I would have missed out on a lot.


contact us Publisher/Editor


Dr. Deborah Shalders


Assistant to the Publisher Elizabeth Shalders


Editors


Linda Sechrist Barb Amrhein


Assistant Editor Gretchen Cassidy


Design & Production Kim Cerne


Advertising Sales Dr. Deborah Shalders


Distribution Jeff Hoenig


To contact Natural Awakenings BuxMont Edition:


Wellness Awakenings PO Box 40


Zionhill, PA 18981


Phone: 215-933-5058 Fax: 215-599-3771 drdeb@ptd.net www.naofbc.com


© 2010 by Natural Awakenings. All rights reserved. Although some parts of this publication may be repro- duced and reprinted, we require that prior permission be obtained in writing.


Natural Awakenings is a free publication distributed locally and is supported by our advertisers. It is avail- able in selected stores, health and education centers, healing centers, public libraries and wherever free publi- cations are generally seen. Please call for a location near you or if you would like copies placed at your business.


Happy summer, Liz Shalders


We do not necessarily endorse the views expressed in the articles and advertisements, nor are we respon- sible for the products and services advertised. We welcome your ideas, articles and feedback.


Natural Awakenings is printed on recycled newsprint with soy based ink.


natural awakenings August l 2010 3


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