Forgetting to Die

I’ve had this NYT article open in a browser tab for days and just couldn’t close it. The Island Where People Forget to Die 97 yr-old Stamatis Moraitis tending his vineyard and olive grove on Ikaria, Greece It’s by Dan Buettner, the The Blue Zones guy. In spite of his clear bias for plant based and vegetarian-esqe diets,…Read More

Fresh Oyster Soup the Alton Brown Way

Well, it’s time to get that massive burger & small bun off the top of the blog, before any more Shiite Paleos get the vapors over it. Generally, here’s how I’ve always preferred my shellfish in terms of prepared dishes (not just broiled lobster or boiled / steamed crab): Lobster or clam bisque Raw oysters…Read More

Sin Boldly: An Amazing Burger from The Counter

I’ve become very “stay home and cook,” lately—with quite a few foods posts lately to show for it. …And tonight will either be a clam chowder or oyster stew, depending upon what I can source fresh when I head out in a bit. I think it’s been over 2 weeks since I darkened the door…Read More

Massaman Wild Elk Curry; Slow Crock Pot Version

Here’s the kill. Elk Kill Not quite a year ago (that’s my brother Dave, who spent the night here Tuesday, on business), and I still have some in the freezer. This is the very last of the steaks—it’s ground meat and sausage from here out. I’ve done sous vide and a few other ways, but I’m…Read More

Dr. Doug McGuff on Fitness, Health and Liberty

Back in August I had the great opportunity to present at The 21 Convention alongside longtime friends Keith Norris, Skyler Tanner, Greg Swann and…Dr. Doug McGuff. After Doug’s presentation, we headed over to Skyler’s house for a meal just hours before I was to fly out. R-L: Skyler, Keith, Michelle, Sarah, Doug A few days…Read More

Pork Carnitas with Persimmons, Butter and Cinnamon

It’s great to be able to laugh at yourself sometimes. Beatrice got a bag full of ripe, freshly picked persimmons from someone so I decided to do a dish I fist did almost 4 years ago: Carnitas & Persimmon with Cinnamon. I’ve since done a couple of other dishes using pork and fruit (Carnitas with Sweet…Read More

Yet Another Beef Liver Recipe: The Greek Way

I’m not going to hesitate to say it: this is the best liver recipe yet, and it’s courtesy of reader and very frequent commenter, Marie. She says she only calls it Greek because of the garlic and vinegar, but it’s not actually a Greek recipe. Tasted very Mediterranean to me, though. Let’s get right to…Read More

Got Milk? Part 2: The Dietary and Exercise Experiment

The other day I posted this: Got Milk? What’s so bad about milk? Count me surprised. At 80 comments so far, the vast majority are supportive, most drinking some milk themselves. And many also report the exact sort of benefits I’ve been seeing over the last weeks. More on that later. The very few detractors mainly…Read More

An Essential Difference Between Human Animals and All The Rest

If I asked you to begin listing differences between humans and all other animals, I’d likely get a good long list. Conscience Morality Tool creator and perfector Producer beyond environmental constraints Capacity for highly reasoned intelligence …And so on, and all true. Some of these are quantitative differences and some, qualitative. In most ways, the…Read More

Got Milk? What’s so bad about milk?

I grew up drinking milk, we all tolerated it—loved it. Even had raw cow and goat milk for a long while. Made butter & cottage cheese now & then. For about three decades, now, I drink it almost never. A few times per year and I’ve gone years without drinking any. I just got out…Read More

Kickass Hang Glider Aerobatics and Spins in Citabrias

It’s my blog, so I’m going to indulge myself. Thank you, and you’re welcome…whichever. I saw this little 4-minute vid pop up this morning and having watched hang gliders do aerobatics on video and in person for at least 15 years or more, I just can’t get enough of the righteous purity of this one.…Read More