Meet Jim & Joan Roberts: Local Chapter Leaders for Weston A. Price Foundation

written by

posted on

September 8, 2021

While the trendy word “Nutrient-Density” may be somewhat new to you, it’s been a mainstay in Jim and Joan Roberts’ vocabulary along with their diet for the last two decades.

In fact, when this enthusiastic couple starts talking about healthy, whole foods, their faces light up. Health and wellness is not only a favorite topic, it’s truly one of their biggest passions.

Joan and Jim Roberts joined us earlier this summer for a farm tour at The Maker’s Meadow. It was an incredibly hot summer day that required a heavy slathering of sunscreen to keep one’s skin from burning while touring our farm mid-day. Amidst the heat and humidity, we captured their big smiles as they held “Joey, the Pet Lamb.”

Today we want to spotlight The Roberts and share more about this special organization they lead locally here in Dayton that focuses on nourishing diets and practices.

In the early 2000s, The Roberts joined the Weston A. Price Foundation (WAPF), a health-focused nonprofit that forever changed their lives. They began to incorporate unprocessed foods into their diet and felt the difference.

The Weston A. Price Foundation was founded in 1999 to disseminate the research of nutrition pioneer Weston A. Price, DDS (1870-1948).

As a dentist, Dr. Price traveled the world and studied health (especially dental health) of indigenous people in Switzerland, the Outer Hebrides, Eskimos, and Indians of North America, Melanesian and Polynesian South Sea Islanders, African tribes, Australian Aborigines, New Zealand Maori and the Indians of South America. Dr. Price discovered that those who ate their native, nutrient-dense foods which were naturally high in vitamins and minerals all had straight teeth, wide arches, a wide, round facial bone structure, and a healthy body.

But when indigenous groups strayed from their native diets and added white flour, sugar and processed foods into their diets, they began to experience myriad health issues, including cavities and crooked teeth.

Jim and Joan took to heart what they learned and began implementing changes at home. Jim says as a result of joining WAPF, he stopped drinking soda and started making kombucha. Joan started making kefir and bone broth. They began eating lots of natural organic foods including grassfed, pasture-raised meats and real (unpasteurized, unhomogenized) milk.

They also began supporting local farmers and artisans who follow organic farming practices such as we do here at The Maker’s Meadow.

During 2005-2009 and since 2018, Jim and Joan have served as local Dayton Chapter Leaders of the nonprofit WAPF. The chapter meets monthly from September through May (except in December). Details are posted on their Facebook page and website. Their meetings feature a variety of speakers who support a nourishing traditional diet and practices that promote vibrant health.

In fact, it was at one of these meetings where Jim and Joan first met John Filbrun, owner and operator of The Maker’s Meadow.

Now our farm is blessed to have many customers who are members of WAPF!

If you’re interested in learning more about this organization, please review the information below.

And, if you attend a meeting, be sure to look for Jim and Joan and tell them that you read about them here!

For more information-

Facebook Name: The Dayton Chapter of the Weston A Price Foundation

Dayton Chapter Website: https://chapters.westonaprice.org/daytonoh/

WAPF organization Website: https://www.westonaprice.org

Membership: https://www.westonaprice.org/why-join/

delivery to greater Dayton area,

greater Dayton, Ohio area,

Daryon, Ohio

nourishing diets

nutrient density

health and wellness

native diets

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.

Meet Jim & Joan Roberts: Local Chapter Leaders for Weston A. Price Foundation

More from the blog

Know Your Beef: Understanding the Difference Between Our Premium and Standard Offerings

Why You Should Give the New York Strip a Chance

Choosing the Right Cows: Why Hide, Fur, and Fat Matter

Sign up for free Farm Updates and Delicious Meat Specials!

Have you ever tried Subscribe & Save?

Q&A

The Maker's Meadow