I am looking for videos and audio of Aajonus.
Can you point to URLs where we can find them?

I chew my food just enough to swallow it.
I enjoy the taste of my food.
It's real food when it tastes great pure without condiments... some wisdom I learned from natural hygiene.

... when butchers in the market know you by name and know your favorite cuts of meat and let you taste them before you buy them.

This morning, raw Philippine "salmon" ocean fish.
The coconut juice and coconut meat.
Then some bananas.

At lunch, while in the car, my driver was driving, fresh just killed raw sirloin beef with deep yellow fat.

At dinner, raw sea weed "lato" plus raw garlic and raw salmon (shame on me, it's farmed, but it's my wife's birthday and she likes salmon)

The Manila Waldorf School goes up to the 12th grade.
http://www.manilawaldorfschool.edu.ph/

Of course they're not RPD. 
The school medicine is anthroposophic.
There is an organic market every friday.
They discourage vaccinations.
They teach the relationship between television, commercialism, bad nutrition.

You and your husband must be making good money with minimal time so you have time to teach your kids personally.

I currently believe there are our own beneficial germs and the bad germs.
I watch out and try to continuously learn when it is my body's own cleaning up action or a case of bad germs.

Diet techniques, alkalizing techniques, detox techniques... I'm interested in them all.  Also bad germs control techniques... I'm interested in them all.

With enough observation, reading and experience, you get to know when is when and act upon it.

I come from a both parental bloodlines who are long lived.
Even before I knew about healthy stuff and curing the incurables I already knew my life span was at least 90+ years old. 
One grandpa died at 89 because my aunts and uncles did not know how to cure prostate cancer then, but I do know how to cure cancer now.
One grandma is alive at 83. 
One grandma is alive at 89. I saved her from the hospital and pneumonia at 88.
One grandpa is alive at 99. I saved him from the hospital and pneumonia at 98.

Now that I know what I know I expect no less than 120 years old.

Of course we don't know the future, many people also die of intentional or accidental trauma like accidents or murder.

My personal formula for longevity is as follows:

Live in a place with fresh clean air.
Always get a lot of sunshine.
Diet is RPD.
Vegetation used as herbs and juiced.
Continuously adjust the proportion of raw fruits with raw animal foods.


The continuous adjustments will depend on:
My current age, stage of development, digestive capacity.
The less supplemental water to drink, the better.  I would rather choose fruits as my hydrators rather than plain old water and I don't care if it is distilled, mineral, alkalinized, scalarized or what. 
Always monitor constipation and adjust as needed like adding more fat, or adding more fruit, bowel movement must be awarely continuous.

Always armed with anti-parasitic and anti-microbial herbs and electronic gadgets for future emergencies.

Raise similarly and better educated children and grandchildren so they we will all have big extended families and I will enoy great grandchildren company and be their teacher until the day of reckoning comes.

Please share your raw paleo parenting tips and experiences.

I have not been on RPD long enough, but it seems children eat what parents eat.  So if I eat often enough with the children, they get used to the idea that raw fruits and raw meats is the way to go.

They see I don't get sick, so i tell them it is because I eat raw.

My kids are just 7, 5 and 3.

My wife eats raw fruits, raw vegs, but eats only raw eggs and raw fish.  She can't eat raw land animals yet.  But lately, she hasn't been objecting to kids eating raw beef, raw chicken and raw squid.

We have nannies and Filipinos by default eat rice so my predicament is that when I have to go be away, my children by default are given rice by the help.  But I'm working real hard at be present at meal times more often.  My problem is when my kids go to school, the 7 and 5 year old pack lunches and it is usually rice and cooked meat.

I hope fellow parents can share their tips here.

Please post a link to the archived radio interview!

That radio show is great!

My teacher Barefoot Herbalist MH was on that show.
Good stuff.
They allowed him to send his message in full.

I have great expectations that Aajonus will be able to send his message in full as well.

My cousin and I finally pushed through with the plan of following the trail of where our beef comes from.  We looked at the unloading of the cows, the slaughtering of the cows, the cutting of the carcasses, the delivery of the carcasses to market, the cutting up of the meat in the market stalls and hanging them for sale.

I sacrificed 1 whole night of sleep to get this information.  Feel free to donate as I spent my own money investigating this for you. For those who don’t know my blog too well, I live in Manila Philippines.  So this is a report about beef in Manila.

I met my cousin at 12 midnight at the corner of EDSA and Congressional Avenue in front of Munoz market.  We drove to Novaliches, to the pig and cow slaughterhouse near his house.  He knew friends there and had been there before and has seen this done before.  My cousin is a truck driver and has had experience transporting live animals before.

We arrived around 12:15 am in the slaughter house and just walked right in posing as buyers.  We could see what was going on step by step.

   1. First the cows are unloaded from trucks.  The truck we observed had some 10 or more brahman type cows,  mostly male.  These ones were pretty tall, taller than men.  All led by the nose.  Pretty well behaved animals.  They were unloaded in a small temporary waiting area.
   2. One by one the cows are led to the killing spots.  At least 1 man holds the cow’s nose rope and the horns / head for the cow to stay steady.  Then, a man with a sharp dagger has the task of killing the cow by plunging the dagger on the known spot on the nape of the cow.  He plunges quickly several times until the animal collapses dead on the floor.  There are some 3 more men ready to support just in case the animal struggles.  This happens in 5 minutes.
   3. A man then slices the throat of the cow and and collects the blood to waiting containers.
   4. The head of the cow is sliced off and carted away.
   5. Several men start slicing away at the skin of the cow,  until only the back part is left on.  The men are careful the skin is all in 1 piece.  My guess is it is sold to be made into leather.  The hoofs and lower leg of the cows are sliced off and the cow carcass with the skin still on is hanged hydraulically for easy skin stripping until the skin falls on the ground in 1 piece.
   6. Next, the cow belly is opened up and the internal organs are slowly led down to fall on the floor and carted away.  Any fluids on the floor are immediately washed away.
   7. The whole cow carcass is cut in half, then one fourth.  Then the cow carcasses are manually loaded into the waiting trucks or tricycles.  The job of the slaughterhouse is done.

The slaughterhouse we visited was very clean.  The smell of the cow was very good.  It all smells like fresh raw beef in there.  Taste smell for raw animal food eaters like me.

Next my cousin and I take a short nap and at 3:30 am go to a meat seller in Novaliches that gets its meat from the same slaughterhouse.  I buy 1 kilo for a souvenir and my cousin and I taste a raw piece each.  Very good.

Then we move on to a big market, Farmers’ market in Cubao, Quezon City.  At 4 am, the trucks from some other slaughter houses have just unloaded the cow carcasses and the the butchers are very busy cutting away and classifying them according to the meat part you are going to buy.  The meat parts are hanged and arranged by 4:30 am.  You can arrive earlier and buy what you like even before that.  But mind you, the butchers are very busy at this time.

So the responsibility of clean handling also rests on the butchers in the market.  Know your butcher.  See if he handles meat properly, practices good hygiene.  Everything is open so you can see.  I bought my own sirloin souvenir at Farmers Market that day.  We also did some sea food marketing.  At 5am I was home.

I lost 1 good night of sleep, but the first hand information I gained knowing my family’s beef is cleanly handled was worth it.  The beef was never heated up, the beef was never frozen, the animals were humanely handled, sanitation was a natural common sense approach.  Now I know when the butcher at Farmers Market says his meat is FRESH and just died a few hours ago, it is true.

from: http://www.myhealthblog.org/2008/09/15/personal-investigation-where-my-beef-comes-from-slaughterhouse-market

Wow, retiring in the Philippines and farming. 
Nice plan.  You are married to a Filipina?

Maybe we can meet up in the future.

If you live near the ocean in the Philippines, then you get a lot of fresh sea food then raw / wild meat will be easy for you in the form of sea food.

Goats and cows in the Philippines are generally grass fed.  Since you will be in your own farm, you can raise your own organic chicken, ducks, turkeys so your supply of raw organic meat is assured.

Plus you can have as many coconut trees (coconut juice, milk, meat) as you want and all those yummy Philippine organic / wild fruits. 

Where will your farm be located?

Lucia, you are lucky you live in the same country as Tyler.
Maybe you can have a face to face chat with him.
I consider Tyler my RPD mentor, search for him in All Experts and the YahooGroups. (look for Geoff)

I've tried raw vegan, raw fruitarian, wai diet (fruit + raw eggs + raw fish) and then Raw Paleo Diet.

I found raw paleo diet the most delicious, most effective, most healthy, most enjoyable diet to be on.  For long term sustainability and spectacular results, Raw Paleo Diet is simply the best.