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.
By The Meat Mafia (Harry Gray and Brett Ender)
Alysa Seeland was a mom of four running a small business with her husband, Isaac. They were, in her words, burning the candle at both ends.
For a while they ate very strict keto. She says it worked for performance at first.
"we went like too hard into keto and it put my fight or flight in just overdrive." (03:00)
So they changed course. Today she calls their diet "paleo plus raw dairy," with some fermented sourdough for those in the family who tolerate it.
She also noticed a difference in the beef they bought. She says conventional beef left her feeling worse than skipping beef altogether, so the family stuck with pasture-raised meat from local farms.
Bone broth was something she wanted to drink every day. She didn't want a nose-pinching chore. She wanted a ritual that tasted good.
That became Fond, made with regenerative bones even though conventional bones would have been cheaper.
"We made it for us, but we knew we wanted to share it with others." (13:00)
Every decision, she says, comes back to one question her investors ask too: would you feed this to your family? Below are the rest of her lessons. This is her story, not medical advice.
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TL;DR: Alysa Seeland co-founded Fond Bone Broth with her husband, Isaac. She wanted broth people would actually enjoy drinking, made with regenerative bones, and now makes flavored beef tallow too. She says every product has to pass one test: would she feed it to her own family? Her views, not medical advice.
Who is Alysa Seeland? Co-founder of Fond Bone Broth with her husband, Isaac, and a mom of six.
Key takeaways
- She says very strict keto put her body into overdrive while she was running a business and raising kids (03:00).
- She wanted bone broth to feel like a ritual, not a chore (02:00).
- Fond uses regenerative bones by choice (10:00).
- She cooks with tallow for searing, roasting and frying eggs (16:00).
- She calls bone broth and tallow simple building blocks for everyday cooking (33:00).
Cooking with tallow
Alysa says her family sears steaks, roasts vegetables and fries eggs in beef tallow, and saves olive oil for finishing (16:00). Fond's flavored tallows came from her own kitchen shortcuts (17:00, 18:00).
Why regenerative bones
She says other brands were already doing organic and grass-fed, so Fond chose regenerative sourcing. She believes it affects taste and flavor, and she wants to support farms leaving the land better (09:00 to 11:00).
Retraining your palate
She suggests a 30-day whole-foods reset, then trying processed foods again to notice the difference (22:00).
FAQ
Who is Alysa Seeland? Co-founder of Fond Bone Broth.
How does Alysa Seeland use beef tallow? For searing steaks, roasting vegetables and frying eggs (16:00).
Why does Fond use regenerative bones? She says it affects flavor and supports farms that care for the land (10:00).
Related on The Meat Mafia
- Mark Schatzker on flavor
- Dr. Josh Axe on organ meats
- More on Raw Milk & Ancestral Foods
- Browse all episodes
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Not medical advice. This post summarizes a podcast conversation for education. The views are the guest's own. Talk to a qualified clinician before you change your diet, supplements or any medication.
