231: Eating nose to tail
Mar 9, 2020 ·
34m 58s
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Description
We are so disconnected from our food. Most of us think soup only comes in cans and meat comes on a styrofoam tray wrapped in plastic. It’s time to eat...
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We are so disconnected from our food. Most of us think soup only comes in cans and meat comes on a styrofoam tray wrapped in plastic. It’s time to eat like humans again. In generations past, our ancestors hunted and processed animals themselves. And they respected the animal by using every bit of it to nourish their families. They made nutrient-dense meals from the organ meat, broth from the bones—all to the benefit of their families' health, and their budget. In today’s discussion, Dr. Bill Schindler, director of Eastern Shore Food Lab at Washington College and an avid hunter, butcher, and forager, explains how to break out of the supermarket mentality and start putting a face on the plate, once again. He discusses the percentage of the animal Americans eat (it’s very low), how we got to where we are today (uncomfortable with organ meats and processing animals) and the small steps we can take to reconnect with our food. He also explains in detail the value of this transformative journey. Visit Bill's website for virtual cooking classes (including learning to cook offal), events, and resources: drbillschindler.com. Check out his Eastern Shore Food Lab. Become a member of the Weston A. Price Foundation here. Check out our sponsor: Ancestral Supplements & White Oak Pastures.
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Information
| Author | Heartcast Media |
| Organization | Molly Ruland |
| Website | - |
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