Recommended by a very happening guy in the neighborhood…

I love this strategy to live well, cheaply:

Have a person who knows stuff do a collective bulk buy on the best stuff, crafted by the best people, on behalf of a community.

For example, with this purchase of five gallons of super-premium coconut oil, 20 people can get a quart each for $12.50. All each person needs is a mason jar to pack it into…

centrifuged_coconut_oil_5gal_lg

Coconut Oil, Extra Virgin, Certified Organic, Centrifuge Extracted, 5 gallons

The info from the maker, Wilderness Family Naturals:

HOW OUR CERTIFIED ORGANIC CENTRIFUGED COCONUT OIL IS MADE
Our Centrifuged Coconut Oil is USDA Certified Organic by ICS (Internation Certification Services). It is made from fresh coconuts that are shelled, chopped and then gently expeller pressed. The temperatures of the coconut flesh and the resulting coconut milk emulsion are carefully monitored to insure they do not exceed 25° C or 78.8° F (room temperature). Once the coconut is shelled, it takes less than 45 minutes to produce the milk. The resulting coconut milk emulsion is then chilled slightly to 10° C (50° F) so that the oil will “pull out of solution” and separate. Next, the cooled milk, by use of a large centrifuge, is separated into a pure oil and a “skim” coconut milk. the milk is discarded and the oil is placed in drums for shipment to the US. The centrifuge works like a cream separator used for separating cream from cow’s milk. It requires quite a few passes through this chilled centrifuge to obtain pure oil, but the result is absolutely fabulous.

TASTE TESTING
In performing blindfolded taste tests with a selected panel, we have now sampled over 50 different virgin coconut oils here at Wilderness Family Naturals. We initially sold a Traditional Philippine virgin coconut oil made by fermentation, then we sold a South Pacific virgin coconut oil (DME, direct microexpeller) . We have also sold certrifuged coconuts from other sources. Through the years, we have discontinued carrying these oils after finding new virgin coconut oils of higher quality. We always like to know which oils come out the winner in blindfolded taste-tests. In addition, we look at laboratory analysis data and certificates of analysis on every oil submitted to us. It is our desire to only carry the highest quality virgin coconut oils, with the longest shelf life and purest taste.

Our current centrifuged, virgin coconut oil is creamy and smooth when it is in a semi-solid state. It is completely clear like spring water when it is in a liquid state. It is pure white when it is in a solid state. It has a very mild, light coconut taste. This oil consistently rates number one every time it is taste-tested. However, our Cold-Pressed Virgin Coconut Oil now rivals it. The main difference between the two oils is taste/flavor with the Cold-Pressed Virgin Coconut oil having more of a sweet coconut flavor. Those who eat coconut oil raw or in raw treats may prefer the Cold Pressed Virgin Coconut oil. Those who use coconut oil in a variety of applications for cooking may want a milder coconut flavor and prefer the Centrifuged oil. They are both wonderfully delicious oils.

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About Jay Babcock

I am the co-founder and editor of Arthur Magazine (2002-2008, 2012-13) and curator of the three Arthur music festival events (Arthurfest, ArthurBall, and Arthur Nights) (2005-6). Prior to that I was a district office staffer for Congressman Henry A. Waxman, a DJ at Silver Lake pirate radio station KBLT, a copy editor at Larry Flynt Publications, an editor at Mean magazine, and a freelance journalist contributing work to LAWeekly, Mojo, Los Angeles Times, Washington Post, Vibe, Rap Pages and many other print and online outlets. An extended piece I wrote on Fela Kuti was selected for the Da Capo Best Music Writing 2000 anthology. In 2006, I was one of five Angelenos listed in the Music section of Los Angeles Magazine's annual "Power" issue. In 2007-8, I produced a blog called "Nature Trumps," about the L.A. River. Today, I live a peaceful life in the rural wilderness of Joshua Tree, California, where I am a partner in JTHomesteader.com with Stephanie Smith.

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