231: Eating nose to tail

Wise Traditions

Weston A. Price Foundation

Wellness, Health & Fitness, Alternative Health, Nutrition, Diet, Health

4.7 • 2.2K Ratings

🗓️ 9 March 2020

⏱️ 35 minutes

🔗️ Recording | iTunes | RSS

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Summary

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.

Transcript

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0:00.0	We've lost, in many cases, the kitchen skills and know-how to butcher at home and to deal with organ meets,
0:06.5	but we've also lost what's just as important, that a consciousness of, hey, these other things are food.
0:11.9	And oh my gosh, they're actually incredibly nourishing
0:14.2	amazing food and I don't have to go to a restaurant and spend you know 15 dollars for a
0:18.6	little plate of patte I can make it in my kitchen and you know what it's
0:22.2	cheaper I mean that's the crazy
0:23.8	part it's cheaper it's delicious and it's more nourishing
0:28.8	from the Weston A Price Foundation, welcome to the Wise Traditions Podcast for Wise Traditions
0:38.2	in Food, Farming, and the Healing Arts.
0:40.9	We are your source for scientific knowledge and traditional wisdom to help you achieve optimal health.
0:46.0	Hey, Hilda here. This is episode 231, and our guest today is Dr. Bill Schindler.
0:58.9	Bill is a food archaeologist, chef, and co-star on National Geographic The Great Human Race.
1:05.0	Bill is behind what he calls the modern Stone Age diet
1:09.0	because he believes that our dietary past holds the key to modern health.
1:13.0	And yeah, it's very much aligned with the wise traditions approach to living and eating.
1:18.0	Today, Bill sheds light on what it means to eat nose to tail,
1:21.0	and why we should bother doing so.
1:23.0	He talks about how muscle meat is the least nutrient-dense part of the animal.
1:27.5	How wasteful it is to throw away the bits that are less appealing to our westernized pallets, like organ meats and such, and the importance
1:35.2	of becoming reconnected with our food, as Bill calls it, putting a face back on the plate.
1:41.6	Before we dive into this intriguing conversation,
1:43.8	we want to invite you to become members of the Westinay Price Foundation.
	...

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