Yooper --
I found reasonably-priced organic/grass fed meat "through the grapevine." Try asking at local health food stores -- my friend found one of her sources (now mine too) that way.
Cooking with dairy -- this depends. NT does have a pudding recipe in the back, that is cooked dairy, but she recommends using it only very occasionally. Cooking doesn't do as much damage as pasteurization. For adding cream/dairy to soups, the recommendation is to do it after the heat is turned off. Warming is OK. For a casserole, I would feel comfortable adding dairy if the recipe called for it, but I would experiment with cooking it at a lower temp for longer. You can also add cheese at the last minute to *just* melt it, not cook it.
We're not getting raw dairy at the moment, but I still keep store-bought milk in the house. The kids love it and hate coconut milk. I try to make most of their dairy consumption be in the form of yoghurt, though.
I *think* you can substitute whipping cream for cream, but check the label -- I have seen some with sweetener and thickener in it. Half and half would probably work for recipes that call for cream -- it is half cream and half milk, I think. Be careful, because cream is often ultra pasteurized. You could sub a cultured product -- in savory dishes, I often sub sour cream for cream. It's usually just to add thickness and richness.
Sour cream in NT -- I think she uses creme fraiche in place of sour cream. You could use sour cream instead, I think.
I use CLO because it is an excellent vitamin source. Both my and dh's heritage is northern european, and they relied heavily on fish. We don't eat so much fish and I think the CLO helps. We also live somewhat north ourselves (about the 45th parallel) and our vit D is limited, between about 8 months of winter it seems
and covering up in the summer.
Oil -- I think as long as you don't heat it too much, heating olive oil is fine. Personally, I don't care for the taste of it cooked. I tend to use butter for frying -- nice because it keeps me from making things too hot -- or lard. Lard is nice because it is cheaper, and it is nicer for frying things that I want crisper because it will get hotter before it burns. I don't like it for eggs -- they come out crispy when I use lard. I also like it in some baking, except that when I melt it, it becomes quite hot, and if the batter has eggs, it will start to cook the eggs a bit! Maybe for stir fries you could also try coconut oil? It is saturated fat, so not so delicate, right?