Sally Fallon Morell is best known as the author of Nourishing Traditions: TheÂ Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.Â This well-researched, though-provoking guide to traditional foods contains aÂ startling message: animal fats and cholesterol are not villains but vital factors inÂ the diet, necessary for normal growth, proper function of the brain and nervousÂ system, protection from disease and optimum energy levels.
Sallyâ€™s lifelong interest in the subject of nutrition began in the early 1970s whenÂ she read Nutrition and Physical Degeneration by Weston A. Price. Called theÂ â€œCharles Darwin of Nutrition,â€ Price traveled the world over studying healthyÂ primitive populations and their diets. The unforgettable photographs contained inÂ his book document the beautiful facial structure and superb physiques of isolatedÂ groups consuming only whole, natural foods. Price noted that all of these dietsÂ contained a source of good quality animal fat, which provided numerous factorsÂ necessary for the full expression of our genetic potential and optimum health.Â Sally applied the principles of Dr. Priceâ€™s research to the feeding of her ownÂ children, and proved for herself that a diet rich in animal fats, and containing theÂ protective factors in old-fashioned foodstuffs like cod liver oil, liver, raw milk,Â butter and eggs, make for sturdy cheerful children with a high immunity to illness.Â When the youngest of her four children became old enough to attend school fullÂ time, Sally applied her writing skills and training in French and MediterraneanÂ cooking to the subject of nutrition and began work on a comprehensive cookbookÂ that would combine accurate information on nutrition with delicious, practicalÂ recipes. She teamed with Mary Enig, PhD, an expert of world renown in theÂ subject of lipids and human nutrition. With over six hundred thousand copies inÂ print, Nourishing Traditions has stimulated the public health and medicalÂ communities to take a new look at the importance of traditional foods andÂ preparation techniques, and to reexamine the many myths about saturated fatsÂ and cholesterol. The book places special emphasis on the feeding of babies andÂ children to ensure optimal development during their crucial growing years.Â The culinary ideas introduced in Nourishing Traditions have stimulated theÂ growth of a variety of small businesses providing traditional nutrient-dense foodsÂ including lacto-fermented condiments, kombucha and other lacto-fermented softÂ drinks, bone broth and genuine sourdough bread. Raw milk production isÂ flourishing as are direct farm-to-consumer buying arrangements.Â Sally is frequent contributors to holistic health publications. Her work is widelyÂ respected for providing accurate and understandable explanations ofÂ complicated subjects in the field of nutrition and health. Several articles on theÂ dangers of modern soy products have generated intense controversy in theÂ health food industry. Her presentations on Nourishing Traditions Diets and TheÂ Oiling of America have earned highly complimentary reviews throughout the USÂ and overseas.
Sally Fallon Morell is founding president of the Weston A. Price FoundationÂ (www.westonaprice.org) and editor of the Foundationâ€™s quarterly magazine. TheÂ Foundation has fifteen thousand members and almost six hundred local chaptersÂ worldwide. The Foundation has changed the conversation about whatÂ constitutes a healthy diet and has stimulated many fine writers to challenge theÂ legitimacy of the lowfat, low-cholesterol paradigm. The Foundation has alsoÂ alerted the public to the dangers of modern soy products, especially soy infantÂ formula.
She also founded A Campaign for Real Milk. At its inceptionÂ in 1998, the website listed only twenty-eight sources of raw milk in the U.S.Â Today there are over two thousand, with many hundreds more not listed. RawÂ milk is the fastest growing agricultural product in the US; this growth has beenÂ largely stimulated by the information provided at realmilk.com.Â She is also president and owner of NewTrends Publishing, serving as editor andÂ publisher of many fine books on diet and health, including other books in theÂ Nourishing Traditions series. Her most recent titles are The Nourishing TraditionsÂ Book of Baby & Child Care (with Thomas S. Cowan, MD) and The NourishingÂ Traditions Cookbook for Children (with Suzanne Gross).Â Sally is also the author of Eat Fat Lose Fat (Penguin, Hudson Street Press,Â 2005), co-authored with Dr. Mary Enig and Nourishing Broth (Grand Central,Â 2014), co-authored with Kaayla T. Daniel, PhD, CCN.
In 2009, Sally and her husband Geoffrey Morell embarked on a new venture:Â they purchased a farm in Southern Maryland. P A Bowen FarmsteadÂ is a mixed-species, pasture-based farm that producesÂ award-winning artisan raw cheese, whey-fed woodlands pork, pastured poultryÂ and pastured eggs. The farm does not use corn, soy, GMOs, pesticides,Â herbicides, hormones or antibiotics.
Sally received a Bachelors Degree in English with honors from StanfordÂ University, and a Masters Degree in English with high honors from UCLA. SheÂ speaks French and Spanish. Her interests include music, gardening,Â metaphysics . . . and of course cooking. She lives in Brandywine, MD with herÂ husband Geoffrey Morell. She has three beautiful grandchildren, all brought upÂ according to Nourishing Traditions principles.