Well, fellow Food Renegades, it’s that time of the week again! We are bringing together a collection of recipes, tips, anecdotes, and testimonies — each from a lover of Real Food. I really enjoyed last week’s carnival! Thirty-four bloggers participated, and yet again many of them were first timers. If you didn’t check it out, you should. You’ll find a wealth of great articles and posts there. It’s my personal hope that Fight Back Fridays will unite many of us coming from within different circles of the Real Food Revolution so that our influence can grow, so that we can change the way America (and the industrialized world) eats!

In memory of my father, I am sharing his speech about the 21 things all successful people he met in his lifetime, have in common.

As of right now, I don’t think we need to panic about the swine flu. But here are seven ways that we can boost our immune system, swine flu or not!

Kent doesn’t love meatloaf, but for me it’s part of a cozy, satisfying “meat and potatoes” kind of meal. Not to mention that it’s full of nutrients, especially when you make it with part ground beef and part ground beef heart – you can’t taste a difference, honest!

Ayrshire Farms of Middleburg, Virginia is an extensive enterprise.  It is a livestock farm, butchering & catering company, a restaurant, the Hunters Head Tavern, and an upscale farm store, the Home Farm Store…

When I wrote about sugars the other day in part 1, I don’t think I was very clear. Hopefully this one gives you better guidelines on the best to worse – from natural sugars down to which ones you should avoid.

I love pâté de campagne but I had never tried to make it before. When I found this recipe for pâté de campagne by Julia Child, I couldn’t wait to make it. I’m always looking for good liver recipes, because liver is so nutritious.