Ryan David, Lukas Kingston, Ruby Maya, Aya Martina, Isabel Amalia, Avi Eran, Thomas William, Soleil Phoenix, Alex Grant, Elizabeth Marie Oszkar Nico Audioscience Grey
Free Sleep Talk at the Root & Branch
Angelique Millette is giving a free sleep talk on Wednesday, May 26th from 7 to 8:30pm at the Root and Branch. Please RSVP at 415.440.7668 for location and leave your name and telephone number. If you need to bring children, pre-crawlers only.
Join us at the BAHC picnic! Sunday, June 6 from 12 noon to 3pm Cedar-Rose Park 1300 Rose Street Berkeley, CA 94702 map here As usual, this is an Eco-Picnic. That means we want to leave as little trash as possible so bring your own plates, cups and utensils. And while you're pulling together things to bring - include a blanket for picnicking, food to share, and any unwanted baby/maternity things for the giant swap we hope to have there. bayareahomebirth.org
Goat Milk Formula by Julie Matthews
As a Certified Nutrition Consultant specializing in healthy babies and pregnancy (as well as children with autism), and a new mom with a newborn, I want to give my baby the best nutrition possible. I hoped to breastfeed exclusively. As nature would have it, I wasn’t able to make enough breast milk, so I needed to add some supplemental formula to what breast milk I am providing. I’m not comfortable with a commercial formula so I decided to make the Weston A. Price formula found in Nourishing Traditions by Sally Fallon, with a few changes.
Maria Iorillo, my midwife, asked me to share this with all of you. Today I’m speaking to you as a mom (vs. a nutrition consultant). Always check with your physician as to whether this formula is appropriate for your baby.
Once you obtain all of the ingredients, it’s easy to make—about 30 minutes start to finish. My baby loves it! And I feel good about the nutrition she is getting.
2 cups organic, grass-fed milk (your choice of cow or goat, and pasteurized or raw*)
¼ cup homemade liquid whey
4 tablespoons lactose
¼ teaspoon bifidobacterium infantis
2 tablespoons good quality cream
½ teaspoon cod liver oil **
1 teaspoon unrefined sunflower oil
1 teaspoon extra virgin olive oil
2 teaspoons coconut oil
2 teaspoons nutritional yeast
2 teaspoons gelatin
1 7/8 cups filtered water
¼ teaspoon acerola powder
Add gelatin to water and heat gently until gelatin is dissolved. Place all ingredients in a very clean glass or stainless steel container and mix well. To serve, pour 6 to 8 ounces into a very clean glass bottle, attach nipple and set in a pan of simmering water. Heat until warm but not hot to the touch, shake bottle well and feed baby. (Never, never heat formula in a microwave oven.)
Variation: Goat Milk Formula Although goat milk is rich in fat, it must be used with caution in infant feeding as it lacks folic acid and is low in vitamin B12, both of which are essential to the growth and development of the infant. Inclusion of nutritional yeast to provide folic acid is essential. To compensate for low levels of vitamin B12, if preparing the Milk-Based Formula (above) with goat's milk, Weston A. Price recommends adding 2 teaspoons frozen organic raw chicken liver, finely grated to the batch of formula.
Maria suggested I leave the liver out because it’s a solid food at such a young age. I add a drop of liquid B12 to the recipe instead. However, many forms of nutritional yeast are fortified with B12 and may be sufficient. Confirm your nutritional yeast has folic acid and B12.
You can find all of the added ingredients you need at RadiantLifeCatalog.com
*There are nutritional and digestibility differences between the various types of milk. There are also risks and benefits to raw milk. Be aware the FDA does not recommend raw milk, especially where pregnant women and babies are concerned. Be sure you research the various options before choosing. WestonAPrice.org and RealMilk.com have some information on raw milk to get you started.
** If your cod liver oil does not contain 400 IUs of vitamin D, add 400 IUs of vitamin D per day.
There are two places where I would love for you to help me out: Yelp and The Birth Survey Both of these are review sites that will help women understand about my practice and the value of midwifery care. If you have a moment, please write up a review under Wisewoman Childbirth Traditions and Maria Iorillo. Thanks!!
Mother's Naturally presents: BirthFest II ! Join us for a spectacular day of birth films and live entertainment to benefit moms and babies! The filmfest will include All My Babies, Laboring Under an Illusion and The Business of Being Born. Snack on goodies from the BAHC bake sale table and explore childbirth options in San Francisco. Your $20 ticket to the film festival will include a full afternoon of movies and support the Midwives Alliance of North America. Join us in the evening for THE DYNAMITE SHOW, a spectacular night of entertainment, directed by homebirth Mama Maya Culbertson-Lane and featuring Fou Fou Ha! Tickets for this event are sold separately, $15-25. You can also purchase a combined ticket and REALLY support midwifery for $40. June 19, 2010 at the Brava Theater 2781 24th St. San Francisco Film Fest begins at 12 noon The Dynamite Show is at 7pm
(See poster at bottom)
April was Spring Fundraising Month. I went to Harvey Milk Elementary where I knew 3 Homebirth Families – Vincent and LaDonna (Sebastian, Natasha and Roland), Margie and Charlie (Adeline and Luca) and Carolyn and Cliff (Ella and ?). It was so much fun and I got to buy cooking lessons at the auction from my EMT classmate, Nate, who is a chef at Zuni. The Waldorf Spring Auction was lively and festive, crawling with homebirthers! Here’s the photos of Leslie, Jessie, Robin, Amy, Erin and Margaret, Kari, Jan, and Julia. Dads too!
I also attended the Pancake Breakfast for Darcy, Reese, Ryder and Josephine. Everyone is growing up so fast! So….. speaking of fundraising…. I am still collecting donations to FAM. FAM is the Foundation for the Advancement of Midwifery. The Foundation supports the Midwives Alliance of North America and other national midwifery projects. You can send checks to me at 206 27th St. San Francisco, CA 94131. Please write your check out to FAM. I will send them over as a group!! Thank you so much. It is so important to make midwifery accessible to all women.
My EMT class has been awesome! My final is in 1 week, then I’ll take a National Registry Exam and become an official EMT-B. I taught the class on birth which was a great way to introduce the class to midwifery and homebirth. Read all about it at my blog here! See more pictures here!
I also had 2 ambulance ride-alongs which were a total blast and a half day with homebirth mom, Heather Buren, on her fire truck- what could be more fun! More than fun, I now have EMT skills to take with me to Haiti. Dina and I will travel to Haiti in August with a project called Midwives for Haiti. I will be teaching and supervising the Haitian midwifery students, staffing a local hospital Labor and Delivery unit, going out in their mobile prenatal truck and perhaps even traveling out to a remote village to do prenatal care. We will be stationed in Hinche, which is 60 miles from Port Au Prince. Does anyone know Creole and want to come over to chat?
Sirijit Lertkhachonsuk (Sandy Lo) is pregnant and having twins. When we first got together and I learned that she is Thai and Chinese, I immediately wanted to see if we could trade part of her fee for Thai cooking lessons. Her mom, Aeed, is a fantastic cook and agreed to teach me how to make Pad Thai. Here is the Recipe and photos:
2 bunches green onions
I hand full of Chinese Chives
Firm Tofu (looks like it is fried on the outside)
4 cloves garlic
Fresh Rice stick noodles “skinny noodles”
Salted, pickled Turnip
1 pound shrimp, preferably with heads on
Soy sauce with Mushroom (Healthy Boy Brand)
Fish Sauce (Three Crabs Brand)
Tamarind Concentrate (Butterfly Brand)
½ cup chopped peanuts
Clean 1 fist full of Chinese chives
Peel 8 shrimp and set aside, remove head but do not wash Slice ½ block of tofu into small sticks Rinse bean sprouts and drain Rinse green onions and drain Chop Chinese chives and green onions 1 ½” long Chop shallots Chop garlic Open noodles and cut into thirds, pull apart
6 T. Soy sauce with mushroom
3 T. Fish Sauce
2 heaping T. sugar
2 heaping T Tamarind concentrate
Ground red pepper to taste (up to 1T)
In a wok or non-stick pan:
Let 4T oil get very hot, shimmering but not smoking
Stir fry 2T shallots and 1T garlic to slightly brown
Add 3T salted Turnip and continue to stir fry
Add ½ c. tofu, stir fry
Add Shrimp, stir fry until almost fully cooked
Add 2T. of water if ingredients are sticking to bottom of pan
Add 5 T of mixed Pad Thai sauce
Add 2 large handfuls of noodles
Add 2 T oil
Crack 2 eggs over the noodles
Let the eggs cook for about 30 seconds, then turn the noodles, folding the noodles over and mixing in with the other ingredients (Try it. This part is so hard to explain. If you have trouble, come over my house and I’ll show you!)
When the noodles are soft and the eggs are cooked, stir in the green onions, Chinese chives and the bean sprouts.Plate and garnish with squeezes of lime and chopped peanuts.