Fond Bone Broth co-founder Alysa Seeland shares how she cooks with beef tallow, why she sources regenerative bones and the rule her family brand runs on.
Austin chef and hunter Jesse Griffiths on starting Dai Due as a supper club, the Italian lemon that changed his cooking, frying in beef fat, and serving feral hog and aoudad.
Anjan Katta spent years building Daylight, a tablet designed without the usual blue-light screen. He talks openly about rejection, depression, getting help and learning to trust himself.
Joel Salatin explains how Polyface went from clay clods to rich soil, why he says grass finished instead of grass fed, and how to check a farm's claims before you buy.
Food scientist Frédéric Leroy says meat was vital for human survival and shaped how we built communities. Here's his take on our food disconnect, weak evidence and nutrients for vulnerable groups.
HumanCo and Hu founder Jason Karp tells us how burnout as a young hedge fund analyst led him to change his diet, and why he avoids industrial seed oils.
Archaeologist Bill Schindler lived with a family in Sardinia's Blue Zone. He says the meals there were mostly animal foods and fermented dairy. Here's what he saw and how to remove a link from your food chain.
Kate Kavanaugh went vegetarian at five to avoid taking part in death. Now she runs Western Daughters, a whole-animal butcher shop in Denver. Here is what changed her mind and what she says to ask your rancher.
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100 Books to Transform Your Health
The 100 books that shaped how we think about real food and health, from years of The Meat Mafia Podcast.
