Robert Arjona, General Manager for Rancho La Puerta, helped grind some ancient wheat of KAMUT ® Khorasan wheat as part of our kid activity offered at the Rancho La Puerta Posada December 9, 2012. As a Prize for helping to grind the wheat, the Kids and adults got to choose a gift of Heirloom Seeds to take home and plant. The day had lots of kid activities. Nadine and I were gratified to offer this nature activity. In the Olden Days of Rancho La Puerta, Edmond Bordeaux Szekely taught that it was important to grind wheat fresh for bread. I felt his spirit was smiling on us as we brought back the very enjoyable experience of grinding fresh wheat the would be made into a bread.
I had a special moment with Robert Arjona, the General Manager for Rancho La Puerta at the delightful Rancho La Puerta Posada, December 9, 2012, held at the Tecate Brewery Gymnasium.
The day was a celebration for the workers of Rancho La Puerta and staff, who are seen as valued "collaborators" in the success of this,the Number One Destination Spa in the World. Rancho La Puerta is located a gentle 20 minutes from the Tecate Border.
Our entry into Tecate was by escort from members of the delightful staff who picked Nadine and me up on the US side, escorted us through customs, and then, a number of hours later, picked us up and again escorted us again through the US border.
Parking on the US side, if you drive, is my recommended passage to Rancho La Puerta. There is also very easy pickup at the San Diego Airport. The staff of Rancho La Puerta are chosen because of their service orientation. Everyone who works here gives me an uplift and provides a healing experience of genuine care.
I was at the Rancho during my 65th Birthday week. I wanted to fulfill a dream to teach in the Library on November 19, my actual birthday. The staff made this all very possible. Attending my gathering were Ludwig Max Fischer, the renowned author of "Seasons of the Soul," a book about the poetry of Herman Hesse, and Robert, the naturalist at Rancho La Puerta.
One of my profound joys when I visit Rancho La Puerta is interacting with the staff. I was born in East Los Angeles, Boyle Heights, at a time when the Jewish Community was migrating to other part of town, and my earliest memories of childhood are filled with love and care from my neighbors of Mexican descent. My substitute father was Gilbert Orosco, who filled in the gap of many needed family experiences. My own dad was often pre-occupied serving his Jewish Community. Gilbert was a model of family love and care for me.
interacting with the workers of Rancho La Puerta and the Staff always brings up those precious childhood memories.
It was during my 65th Birthday visit, that I heard of the Posada December 9, I wanted to return to take photos, but I did not have in mind at the time that the main purpose of my journey would be to advance a Special Project that seems to be naturally evolving--helping to teach about the health values of Ancient Wheat, as well as popularize Heirloom Seeds in Mexico.
GRIND SOME ANCIENT WHEAT! RECEIVE A GIFT OF BAKER CREEK HEIRLOOM SEEDS TO PLANT!
RECENT AND UPCOMING EVENTS
GROW A HEALTHIER PIZZA
GRIND SOME "TRIGO ANTIQUO" KAMUT ® BRAND ANCIENT KHORASAN WHEAT AND RECEIVE A GIFT OF BAKER CREEK HEIRLOOM SEEDS FOR YOUR GARDEN!
This was our service project that we did at the Rancho La Puerta Family Posada December 9. The kids, and some of the grown ups, had a great time helping us grind ancient grains of KAMUT ® brand Khorasan Ancient Wheat. Then then got to choose a gift of some Kamut ® khorasan ancient wheat to take home to grow, or some Baker Creek Heirloom Seeds. How Fast Can a Dream Grow? As Fast as a Blade of Grass, says Uncle Leslie, Your Enchanted Gardener. How is the time to take our seeds off the shelf and Plant Your Dream!
This future gardener was overjoyed to take home a little Packet of KAMUT ® Khorasan ancient wheat. Baker Creek Heirloom Seeds were also offered to those who helped grind whole kernels of ancient wheat into flour that would later become bread made of KAMUT ® ancient Khorasan wheat.
A few weeks ago, we gave some Baker Creek Heirloom Seeds and some KAMUT ® to a Community Garden in Tecate where the people really need food.
Leslie Goldman at the Rancho La Puerta Posada, December 9, 2012
12-12-12 EVENT
December 12, we planted a new bed of seeds here at home to inspire more Local Earth gardening on our 1/3 acre. We are setting up a Baker Creek Salon where local gardeners can purchase seeds and see some growing. My dream is that the more people who garden, the more we will get our beat back with nature. To grow a Grassroots movement in America--that has a foundation that helps restore America the Beautiful is my Seed Dream. 7.5 Million + 2 gardeners would be a good start.
DECEMBER 13--IT IS RAINING!!!!
Yesterday, we planted Sacred Seeds of KAMUT ® at the World Beat Center. It was an Activiation of December 12 energy. This is a Special Day for New Beginning according to the Mayan Calendar.
December 21, we will have a Grow A Healthier Pizza Seed Planting Station at the WorldBeat Center Balboa Park. The KAMUT ® we planted 12-12-12 will be growing.
Trigo Antiquo
GRAPHICS FOR 2013 GROW A HEALTHIER PIZZA CAMPAIGN
HOW FAST CAN A DREAM GROW?
CURRENT KAMUT ® KHORASAN ANCIENT WHEAT PACKET
I gave some of these away at the Posada.
Others had this Blessing in Spanish.
SACRED SEED! SACRED PLANT! I AM A SACRED SEED!
IN SPANISH!
IN ENGLISH!
IT WAS GREAT FUN TO HAVE TO ROBERT ARJONA, MANAGER OF RANCHO LA PUERTA SHARE IN OUR GRINDING ANCIENT WHEAT PROJECT AT THE POSADA, DECEMBER 9 IN TECATE.
RANCHO LA PUERTA IS THE #1 DESTINATION SPA IN THE WORLD AND FUNDS MANY NON PROFIT PROJECTS THROUGH
RANCHO LA PUERTA
http://www.rancholapuerta.com
THE FUNDACION LA PUERTA
http://www.fundacionlapuerta.cl
ABOUT ROBERT ARJONA.
General Manager, Rancho La Puerta
Roberto Arjona heads a staff of over 400 at North America’s first “destination spa,” as Chief Executive Officer at Rancho La Puerta—founded in 1940 in Tecate, Baja California, Mexico. From its inception, the resort’s mind/body/spirit fitness emphasis has included maintaining a major organic farm on the premises, energy conservation, eco-friendly waste management, and other sustainable methods of providing service to over 6,500 guests a year, all of whom stay one week or more.
Prior to Rancho La Puerta, Roberto Arjona held executive positions at The Lodge at Pebble Beach, California, and The Lodge at Torrey Pines, La Jolla, California. Between ranch time and family time, Roberto Arjona is heavily involved in community services--whether it is working in Tecate’s community gardens, or organizing efforts to help school children conserve water and recycle. In an effort to improve living conditions and increase education Roberto Arjona has introduced English and computer classes as well as environmental and sustainable programs and workshops for the more than 400 staff members. Roberto's primary goal is to be able to provide his staff with additional knowledge and tools so they can assist their families and communities. Currently he is working with the community’s environmental project, The Tecate River Project. Additionally he is working with the local and state governments and the private sector to place Tecate as the leader in alternative energy creation in the region. Roberto serves on the Board of Fundacion La Puerta, of Green Spa Network and is an active member of Destination Spa Group, International Spa Association, Slow Foods and LOHAS.
http://www.responsibletravel.org/home/board.html#breech
KAMUT ® IS THE REAL "DOUGH"
CHAPTER RESEARCH IN "GROW A HEALTHIER PIZZA" BOOK
OTHER KAMUT® BLOGS
Bob Quinn is the pioneer holding a standard of wheat up.
http://curezone.com/blogs/fm.asp?i=1999807
MANIPULATED WHEAT DANGERS
http://curezone.com/blogs/fm.asp?i=2013198
WHEAT BELLY REVIEWED BY DARYA PINO
Davis is apparently a medical doctor who treats patients for heart disease and other ailments using a wheat-free diet. Though this isn’t particularly revolutionary I was immediately intrigued by the first chapter of Wheat Belly, which gives a detailed explanation of how modern wheat is different both physically and genetically from the wheat “our grandparents grew up eating.”
How interesting!
He explains that selective breeding and genetic manipulation to increase wheat yield have dramatically changed the chromosome number of modern wheat compared to earlier versions grown before the 1950s. This, he claims, fundamentally changed the molecular properties of wheat and we are supposedly not yet adapted to the new product.
I haven’t gone through all the plant biology to determine if any of these claims hold water, but the premise is fascinating. If modern wheat were really a primary cause of the health issues plaguing Western society, not only would gluten be off the hook (once I started reading I thought this was going to be another gluten-free diet book), but all other grains would be back on the table, even older versions of wheat.
http://summertomato.com/book-review-wheat-belly/
WHEAT BELLY
Gluten-Free Diet: Lose Weight, Lose Wheat
You are what you wheat! Eliminate your wheat belly by going on a gluten free diet!
In Wheat Belly, cardiologist Dr. William Davis explains it’s not excess fat intake or too little exercise that is making us fat. He says the culprit is today’s genetically engineered wheat — and the agribusiness that pushes it on us in every aisle of the grocery store — and your only defense is a gluten-free diet.
In fact, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic.
http://shop.newsmax.com/shop/index.cfm?page=products&productid=998&s=al&promo...
WHEAT BELLY BLOG
http://www.wheatbellyblog.com
DR. ROYAL LEE ON WHEAT BREAD
http://www.seleneriverpress.com/images/pdfs/22_honest_loaf.pdf
GROW A HEALTHIER PIZZA
CHAPTER RESEARCH IN "GROW A HEALTHIER PIZZA" BOOK