231: Eating nose to tail

In nature, there is no lie. But in our society, culture, and even agriculture there are lies. Mollie Engelhart is the author of Debunked by Nature and today she explains how nature re-educated her, helping her to see through the lies we've been told related to climate change, gen ...  Show more

Traditional cheesemakers respect the process of cheesemaking. They honor the environment, the animal, its milk and traditional techniques – all of which lead to delicious, nutritious cheese. Industrial cheesemaking, in stark contrast, emphasizes sterile conditions, uniformity, an ...  Show more

Co-Founder of award winning butcher Farmison & Co, John is on a mission to help the world eat better meat!
Since boyhood, John's life has revolved around food, spending Saturday afternoons watching his Hungarian grandparents cook everything from scratch at home. His care ...

Jonathan is an ER doctor based in Philadelphia, trained in both internal medicine and pediatrics. His journey as a foodie began during medical school while dissecting cadavers, which sparked his fascination with learning how muscles correspond to various cuts of beef. He now r ...

Brian Sanders, creator of the film "Food Lies," discusses how traditional diets rich in animal-based nutrition contribute to better health and height. Support your Intermittent Fasting lifestyle with the updated Berberine Fasting Accelerator by MYOXCIENCE: https://bit.ly/berberin ...  Show more

It’s time we stopped thinking about the way we eat only in terms of our health—we need to recognize the global impact of food. We need to eat in a way that combines good science with common sense. We need to not just include our health in the equation but also the biodiversity of ...  Show more