Are you a real food rookie? Do you need help learning how to cook real food? Take this quiz and find out:

I know people are going to complain when they see the photo of the pig’s head. The last time I posted a photo of offal (I believe it was the cow tongue), I got a lot of complaints.

I think we have become too sanitized and sheltered in America. Pigs have heads. Cows have tongues. And they are meant to be eaten.

I wrote a post a while back called What Passes for Food in America. It was all about the junk they pass off as food at free breakfast buffets at American hotels. Pastries, waffles, breads and extruded cereals made from white flour. Sausage with meat extenders. Liquid egg mix. And no fruit to be found except for sweetened jam. And the only milk available was skim milk. They had some cream but it was ultra-pasteurized.

This is a follow-up post. My in-laws went to South Africa and you won’t believe the nutritious food they had at their breakfast buffet.

Are you new to grassfed meat? Have you had difficulty cooking grassfed meat using the techniques you’ve learned for cooking CAFO (factory farm) meat?

Cooking grassfed meat is not the same as cooking grainfed meat. It requires different techniques. Stanley Fishman, author of the cookbook, Tender Grassfed Meat, learned this the hard way — and is here to share his tips with us.

Are you stumped when it comes to what to make for dinner? Perhaps you’re inspired by Jamie Oliver or Michael Pollan and really want to cook healthy foods from scratch for your family, but you don’t know where to start? Or maybe you think it’s too expensive to buy all organic and grass-fed?

Think your kids won’t eat raw oysters? Do they turn up their noses at liver and onions? You need to read this post.

I had the most interesting conversation with Ceci, the woman who owns our daughter’s daycare. She has a few secret tricks up her sleeve to get kids — any kid — to eat anything.

Yes, liver. And yeah, tripe. And, yep, pretty much anything else you can imagine that you think a child would never eat. Octopus. Natto. Pancreas. You name it. All those super-nutrient-dense foods that are going to give your kiddos high cheekbones, a wide, beautiful face, and perfectly straight teeth.

Last month, I posted on this blog the story of Paula, a woman I met on an airplane who had grown up eating traditional food (raw dairy, cod liver oil, and organ meats) in Guadalajara, Mexico. Shortly after posting that, I got this interesting email in my inbox…

OK seriously, this is the most beautiful thing that has ever come out of my kitchen. Real sourdough bread, fermented for almost 24 hours. The perfect combination of delicious and digestible. And one of the very best vehicles for pastured butter.