The Meat Mafia (Page 1)

Raw Milk & Ancestral Foods

Alysa Seeland on Bone Broth, Beef Tallow and Building Fond

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. · Nov 4, 2026

Regenerative Food & MAHA

Jesse Griffiths: How Dai Due Went Seed-Oil Free and Put Wild Game on the Menu

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. · Nov 4, 2026

Seed Oils & Ultra-Processed Food

Mark Schatzker on The Dorito Effect: Where Did the Flavor Go?

Author Mark Schatzker explains the dilution effect, nutritional wisdom and how flavorings can trick our palate, from The Dorito Effect. · Nov 4, 2026

Cold, Heat & Hormesis

Pete Nelson on Sauna, Cold Plunge and Building SISU

SISU Saunas founder Pete Nelson tells us how months with no sales nearly ended his business, and why he thinks the sauna is really about connection. · Nov 4, 2026

Family Health

Anjan Katta: The Hard Road to Building Daylight, a Screen Made for Healthier Tech Habits

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. · Nov 4, 2026

Carnivore & Animal-Based

Mark Sisson's Primal Journey: From Marathons to Primal Kitchen

Mark Sisson tells us how overtraining, IBS and a grain-free experiment led to Mark's Daily Apple, Primal Kitchen and a new way of eating. · Nov 4, 2026

Regenerative Food & MAHA

Joel Salatin: How Polyface Rebuilt Its Soil, and How to Vet a Farm Before You Buy

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. · Nov 4, 2026

Seed Oils & Ultra-Processed Food

Dr. Cate Shanahan on Dark Calories and Seed Oils

Deep Nutrition author Dr. Cate Shanahan explains why she wrote Dark Calories and how she thinks about seed oils, oxidative stress and root causes. · Nov 4, 2026

Carnivore & Animal-Based

Professor Frédéric Leroy: Why Meat Was Vital for Human Survival, and How to Read Red Meat Studies

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. · Nov 4, 2026

Seed Oils & Ultra-Processed Food

Jason Karp on Seed Oils, Burnout and Building Hu Kitchen

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. · Nov 4, 2026

Raw Milk & Ancestral Foods

Bill Schindler: What He Actually Ate in a Blue Zone, and Why We Need to Process Food

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. · Nov 4, 2026

Regenerative Food & MAHA

Kate Kavanaugh: Vegetarian at Five, Whole-Animal Butcher Today

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. · Nov 4, 2026