Category

Inspiration

Bread Making

Saliha and Meryem make bread regularly. Bread is eaten with their three meals a day, as well as used for börek, which is stuffed with either fresh or aged goat cheese, depending on the season....
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How It All Started

How Halé began raising goats and making her own goat cheese and the transformational process of connecting to the source of nourishment.
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Sharing a Meal

The women prepare a simple meal for the family to share: bulgur pilav, yogurt with cucumbers, and fresh bread. Extra footage from the Daughters of Anatolia documentary film:
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Sharing Tea

The family enjoys tea throughout the day. Extra footage from the Daughters of Anatolia documentary film:
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Post-Film Screening Discussion

Halé Sofia Schatz at the Harvard film screening of Daughters of Anatolia on November 4, 2015.
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Raising Goats in Suburbia

On August 6, 2014, The Boston Globe presented a feature article on Halé and her goats in Lexington. Read more…
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Sprouted Spelt or Wheat Flour Flatbread (Chapati)

Ingredients: 2 cups sprouted spelt or wheat flour (Shilo Farms) 1 cup warm water (adjust with a little more or less) ½ tsp salt Here are some options to add to the dough mixture: For...
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Rumination

To fully digest and assimilate their food,  goats need to ruminate.  Rumination is always done in a relaxed state, which allows them to slow down and to give them plenty of time to integrate what...
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Grapefruit Flush

Ingredients: Juice of one grapefruit 1 Tbsp Flax oil or olive oil 1 Tbsp organic soy lecithin 1 clove garlic (optional) During the winter, a 14-day Grapefruit Flush first thing in the morning helps kick...
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