Thanks Readers. So Here’s Another Food Pic

Here’s a heartfelt thanks for those who seem to continue to find value in this blog such that they tell others, and that’s what it’s really all about. Readers come and they go all the time and that’s understandable. They either come to realize that they’re ready to move on and just live paleo, or they find a blogger more to their liking, many of whom I’ve likely promoted here and which I’ll continue to do.

The most common thing I see from those who email me now and then — often to send me a link for posting ideas, which I hugely appreciate even though I have to pick & choose because I can’t blog every relevant thing out there — is that they tell everybody they can about the blog. Believe me: that’s the most valuable thing you can do to help grow this thing. Helping to grow it simply brings more opportunities to spread the word. Feet on the ground. Steady. Consistent.

Had it not been for your efforts along these lines, no Der Spiegel article, no MacLean’s, no Rob Breakenrige interview. Yea, I’d have probably still done the DRW article because that came from the BoingBoing link on no soap & no poo that really got things going on December 31st, and which carried over into January and raised the blog’s basal metabolism significantly. Things like that can be fabulous, acute stimuli, but what really builds something like this long term is readers who, before they move on to something else, introduce two, three or even more new readers who likewise reproduce.

Visits Page Views
Visits & Page Views

So thanks folks. And also, thanks for the steady donations that come in and those using the Amazon portal more and more. Hey: to whomever bought an Apple AirPort Extreme for around $200 and a nice commission to FTA, big salute! Anyone need a 65" Plasma flat screen. :)

OK, it’s not much but here’s a small token for today.

Sauerkrout Polish Sausage
Sauerkraut & Polish Sausage

The sausage is grassfed beef from La Cense and the sauerkraut is fresh, from the Campbell Farmer’s Market. This one is done with jalapeno peppers and was hugely spicy. To tone it down I added some beef stock & heavy cream and cooked it a while. Also, the black caraway seeds are my addition as well.

Thanks folks.

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  1. ToddBS on April 1, 2010 at 16:21

    Think I’m going to be making some sauerkraut at home here pretty soon. I don’t have a lot of organic meat options in my area though. The best I can find in the area markets is grass-fed, and not even 100% grass-fed at that. And any kind of grass-fed sausage…. fuhgedaboudit. Still, I can make exceptions on occasion. I’ve been craving sausage and kraut for a while now anyway.

  2. Suzan on April 1, 2010 at 16:38

    Mmmmm…..sausage and sauerkraut. :-)

  3. Jeanie on April 1, 2010 at 17:42

    Congratulations on the readership. It’s nice to know that I found you early on in the game! If you don’t mind a question about something you just posted on Twitter about the moronic congressman who thought Guam would tip over – OMG! What is the alternative to the voting booth, if not to get rid of guys like this? Did you see the movie “Idiocracy”? It goes on the premise that, in the future, only stupid people have children. What if only the stupid people vote? (not that they don’t already, but doesn’t someone have to balance it out?)

    • Richard Nikoley on April 2, 2010 at 07:47


      Re Idiocracy…

      “Brondo. It’s what the plants crave.”

      Well I don’t think we can vote ourselves into freedom, a better culture in general, more intelligence, of much of anything else.

      The alternative? Ignore it all as much as possible and steal back as much life as you can for yourself.

      • Jeanie on April 2, 2010 at 08:13

        “It’s got electrolytes!”
        Thanks for answering, Richard. I really am serious about this. We might need to differ on our approaches, however. I can’t sit by and see idiots like this! I really do see your point, and I personally know lots of people who feel that way, too. I just see it as a civic duty, like jury duty (which I love), and also a great responsibility. *sigh* We’ll see what happens after November.

  4. Adam on April 1, 2010 at 20:44

    Congratulations! Glad to see that your tribe is growing. Plenty of kimchi, but not much kraut in my neck of the woods.

  5. Aaron Blaisdell on April 1, 2010 at 21:13

    Hey Richard,
    Thanks for all the wonderful posts that have helped me through my nutritional awakening. But I think I’ve finally outgrown your grumpy style and have found a better blog to follow. In fact, you could say it is a complete turnaround for me. Like, 180 degrees. I’m HEDing that way right now…so long and thanks for all the food porn.

    • Richard Nikoley on April 1, 2010 at 22:14

      What kind of a fool do youv think I am,Aaron?

      • Aaron Blaisdell on April 2, 2010 at 07:39

        Hey, somebody had to acknowledge the first of the 4th month of the year on this blog. ;)

  6. LX on April 2, 2010 at 08:21

    Ooh, I’ve always cooked sausage and sauerkraut in apple juice. Beef stock and cream sounds a lot better.

  7. Axiom on April 6, 2010 at 13:26

    10 stars on the Jimmy Moore podcast interview!

  8. […] also often made with kale, endive or carrots. Anyway, I was absolutely delighted when I saw this recipe on Free the Animal. I’ve since made it several times. With heavy cream it’s a lot […]

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