Eat Evolved


You are what you eat. Eat what you've evolved to eat.

Link Depository

March 8th, 2011 at 10:17

In case you want to know about the Primal lifestyle or wonder where I get some of the yummy food I’m making, I figured I’d pimp a few links.

First off, the be all and end all of Primal blogs, Mark’s Daily Apple.  Mark Sisson’s excellent book, The Primal Blueprint, is the Primal Bible, and his website is like Bible Study.  He updates his blog daily, with new recipes, analysis of scientific studies, and success stories.  There are also forums where you can meet and learn from like-minded people.  The crabcake recipe I posted last night was slightly altered from a recipe posted on MDA.  His Primal Blueprint 101 section has everything a beginner could possibly want to read all linked on one very helpful page.  Seriously, an amazing site.

One of the keys to Primal eating is to get all your foods as close to nature as possible.  Seafood should be wild-caught rather than farmed, and meats should be grass-fed rather than fed with soy or corn.  Needless to say, it can be difficult to find sources for these sorts of things.  Even our local Whole Foods carries very few grassfed meats.  This is where Eat Wild comes in.  This site has a searchable directory of local farmers.  All you have to do is click on your state, and every farm in your state pops up on a handy list, along with what sorts of animals they raise.  We’ve bought quarter cows from two different farms, and have found the farmers to be very accessible and responsive.  The meat has been high-quality, and we’re supporting the local economy.  What’s not to love?

Unfortunately, we haven’t been able to find a good source for responsibly-raised pigs.  The pigs here in Ohio are fed a diet that includes soy, which we try to stay away from.  Luckily, we found Emile, the farmer at Caw Caw Creek in South Carolina, who raises some beautiful heirloom piggies who roam the forest and eat acorns for their entire lives.  And man, do they make delectable eats.  The pork chops, bacon, and sausage are the best I’ve ever had, and I love the pork shoulder–it comes with the skin still attached, so I can make pulled pork and cracklins on the same weekend!  Here’s the last shipment we got, about a month ago.  Look at that yummy pig!

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