This week Carla Gericke gives the recap of her experience at the Free State Project’s 22nd Porcupine Freedom Festival AKA PorcFest with Ross Ulbricht. Also, what has MAHA been up to? The antiwar message at the end will blow your mind.
This is the response from GROK I mention in the video. Interesting, eh?
Why eat organ meats? Top 5 reasons to eat organ meats for health:
- Supports Detoxification: Liver is high in choline and antioxidants like glutathione, which aid liver function and detoxification, helping the body eliminate toxins efficiently.
- Nutrient Density: Organ meats like liver, kidney, and heart are packed with essential nutrients, including vitamins A, D, E, K, B12, folate, iron, and zinc, often in higher concentrations than muscle meats or plants, supporting overall health and energy.
- Bioavailable Iron: They provide heme iron, which is more easily absorbed than non-heme iron from plants, helping prevent anemia and boosting oxygen transport in the blood.
- CoQ10 for Heart Health: Heart and other organ meats are rich in CoQ10, an antioxidant that supports mitochondrial function, heart health, and energy production, potentially reducing cardiovascular risks.
- Collagen and Amino Acids: Organ meats like tendons and tripe contain collagen and unique amino acids (e.g., glycine), promoting joint health, skin elasticity, and gut repair.
I have been remiss in my #freedomnomnom postings, as some friends recently reminded me!
This isn’t because I’m not cooking, but rather, because I am in the process of kicking my real estate career into gear, and frankly, I’m a bit overwhelmed.
Add winter to the mix, starting the year with the cooties, and you’ve got a recipe for potential backsliding…
It’s true, I did, for a hot second, stop doing some of the good habits I’ve adopted, and then I remembered what I’ve learned over the past few years, which is: leverage your good base habits, NO BACKSLIDING!
BUILD! BUILD ON YOUR BASES!
Good habits are actions so deeply ingrained, they make your life better automatically.
Which means, knowing and reminding yourself you MUST TAKE TIME to:
- Get into Nature daily
- Hydrate
- Nourish with whole foods cooked from scratch (I regard this as “medicine”, which is why I cook)
- Meditate/journal/reflect
- Exercise & lift heavy things
- Play!
A growth mindset is vital to success in life. But perfectionists–or maybe it’s just me?–struggle when they’re not great at something from the onset.
But here’s the reality: you can’t get better if you don’t try.
Every small failure is a step on the path of greater achievements, but you’ve got to keep trucking!
I only learned to cook in my late 20s. As a high school student, I actually got banned from my Home Ec class for burning my brownies so badly the class had to be evacuated.
I decided cooking was not a skill a future professional like me needed to know. I took pride in only being able to subsist on Marmite toast and popcorn during law school. (And two packs a day.)
Both my parents were decent cooks, but I learned to cook from a Dotcom era “chef box” delivered twice a week to my doorstep in San Francisco.
“Flaky halibut with lemon sauce and crisp asparagus.” The magic was in the box: Self-contained meals with easy instructions on the proper cooking techniques.
Someone recently told me most 20-somethings don’t know how to cook.
Is this true?
If YOU don’t know how to cook, do you want to learn to make food like this?
Are there steps you can start to take so long? Have you checked out my “Freedomnomnom” Playlist on YouTube?
Much like I resisted learning to cook when I was younger, I’ve resisted focusing on my cooking beyond trying to inspire you through my own actions.
But if there’s interest and demand for more, let me know in the comments and maybe, maaaaybe we can get a cooking class… cooking?!?!
It’s been yonks since I made a FREEDOMNOMNOM post… but not because I haven’t been cooking!
Last 5 meals in my kitchen: low & slow Bardo Farm beef short rib stew on bed of arugula, which gave me the broth for soup after I batch cooked ground beef & pork meatballs, which gave me today’s leftover meatballs w/sheep/goat’s cheese salad with blackberries & pumpkin seeds, plus some roasted marrow bones w/cucumber, and lettuce wrapped burgers with garden salsa from earlier in the week.
Choosing to nourish yourself to improve and/or maintain your health doesn’t have to be hard or a huge time suck.
Meals in my kitchen either go long enough so I can forget about it for hours, or they take under 30 minutes.
Try this hack:
Make a healthy salad for lunch every day with this formula: prewashed leaves (arugula/mixed), some kind of berry (blue/straw/rasp/black), some kind of cheese (blue/feta/goat’s), some kind of protein (leftover steak, diced ham, canned tuna, boiled eggs, etc.), some kind of nut or seed (pumpkin, sesame, sliced almonds) add equal measures olive oil & vinegar to dress the leaves, and voila!: A healthy delicious meal in under 10 minutes!
Your life choices ARE your life, and what you choose to fuel yourself with matters.
Fuel well; feel well. Feel well? Live free and thrive!
Butternut soup flavored with turmeric, ginger, and Kashmiri chili topped with bacon and fennel fronds. I added cream and a 16 oz ball jar of homemade lamb broth in the Vitamix after roasting the whole butternut in the oven at 375F for an hour.
Had an incredible experience last night at the Indigenous Dinner at Independence Inn. The five course meal, set at community tables in the inn’s charming front Tea Room, was delicious from the first bite to the last crumb.
We kicked off the evening with a light salad, followed by fish cakes, mussels in an earthy mushroom broth, a turkey leg–yes, half of mine needed to come home because, as you know, I was coming off a 5 day fast, and I was definitely getting stuffed–but somehow I managed to save room for the fluffy British scone-like blueberry fritter topped with clotted cream. Ended the meal with a house-blended herbal tea, Live Free and Chai, honeybush tea with notes of cinnamon, cloves, cardamon, and more.
What a wonderful evening! Saw old friends, and made new ones! (Click on the photos to see the full menu.)
YOU can get the same experience on 2/4. (Sadly, this conflicts with Porcupine Day–get YOUR tix today!)
Even if you can’t make a special night like this, check out the Eatery anytime they’re open–everything I’ve eaten there has been delish! Chef Stephen Nass is an important addition to the New Hampshire food scene, and I can’t wait to see what he does next!