Culture Apothecary with Alex Clark - “How To Win Over Kids With An Ancestral Diet.” - With @fornutrientssake

Episode Date: July 26, 2024

Known for teaching people how to create kid-approved, nourishing versions of family favorite recipes, and co-host of @ModernAncestralMamas Podcast, Corey Dunn joins Alex to share practical advice on how to transition out of a processed food pantry to a real food pantry! They also discuss to make multiple meals off of one roast chicken, benefits of beeswax candles, and dismantle the fear around raw milk. Corey DunnInstagram | @fornutrientssakeThe Modern Ancestral Mamas Podcast Thank you to our sponsors! Switch to Aleavia organic prebiotic body wash and ditch artificial fragrances. Use code: ALEX15 for 15% OFF. https://www.aleavia.com/ Reclaim your BIRTHRIGHT To Optimal Health, Fertility, and Wholeness with Birthright Prenatal Supplements at https://www.birthright.co/. Use code ALEX for 15% off. Get 100% Organic tampons & now PADS! Try GARNUU today at https://garnuu.com/ and use code ALEX for 15% off. Support American farms and shop Good Ranchers and FREE BACON when you subscribe with code CLARK https://www.goodranchers.com/. Squeezed Juice has the BEST lemonades for this summer season! Try fresh squeezed juice packed with quality natural ingredients, a delicious taste, and filled with nutrients by visiting https://shop.squeezedjuice.com and using code ALEX for 25% off Elevate your skincare routine with Nimi Skincare! Go to https://www.nimiskincare.com/ and use promo code ALEXCLARK to get 10% off your order. Love you, mean it, always. The next episode changes everything.  Alex Clark Instagram | ⁠⁠@realalexclark⁠⁠ Instagram | ⁠⁠@cultureapothecary⁠⁠ Facebook | ⁠⁠⁠@realalexclark⁠⁠⁠ X | ⁠⁠⁠@yoalexrapz⁠⁠⁠ YouTube | ⁠⁠⁠@RealAlexClark⁠⁠⁠ Spotify | ⁠⁠⁠Culture Apothecary with Alex Clark ⁠⁠⁠ Apple | ⁠⁠⁠Culture Apothecary with Alex Clark⁠⁠ Shop Culture Apothecary Merch and MORE at ⁠⁠https://tpusamerch.com/collections/real-alex-clark⁠⁠ Join the Cuteservatives Facebook group to connect with likeminded friends who love America and all things health and wellness! ⁠⁠⁠Join the CUTEservative Facebook Group!⁠⁠ Subscribe to ‘Culture Apothecary’ on Apple Podcasts and Spotify. New episodes drop 6pm PST/ 9pm EST every Monday and Thursday. This show is made possible with generous donations from listeners who believe in our mission to heal a sick culture. You can support our show by leaving a tax deductible donation, or by subscribing to @realalexclark YouTube for FREE! ⁠⁠https://donate.tpusa.com/donate

What would you say to the woman who struggles with making crunchy living and idle? If you're a Christian, then you have been told specifically that you have one God. You cannot put anything above him. If you look at the food and the way that we're farming and the way that we're eating and treating our bodies, we're not really honoring the bodies that God has given us. So you want to change up what your family eats. But how do you get your kids on board or even your picky husband? This is Corey Dunn's specialty.

After her second born was healed from serious infant eczema in less than a week of simple dietary changes, she started sharing her health and kitchen journey on her blog, podcast, and Instagram with the hope of making real healing and nutrient-dense food practical and accessible for the everyday modern mom. She lucked into marrying her childhood crush and she now lives in coastal Georgia on a newly created family homestead, where she says things are accomplished with pure tenacity and love. Lots of Googling. I love her. She's very relatable. This multi-camera episode is available to watch on the Real Alex Clark YouTube channel

and able to be made because of donations from listeners like you who believe in our mission to heal us at culture. You can make a tax-deductible donation to this Rizzler with the link in the description or leave a five-star review saying how much this show is meant to you for free on Apple or Spotify. Just type in the name of the show, click the show profile, scroll down. It says write a review. On today's episode, we're going to talk about how to get your kids to want to eat healthier food, the myths about raw milk, and also all the things you can do with one cooked chicken.

Please welcome Corey Dunn, also known as Four Nutrients Sake on Instagram, and the co-host of the Modern Ancestral Mama's podcast, which brings ancestral food, cooking, eating, and living to the everyday modern mom. Corey Dunn, to the spillover. So many women feel like there's not enough hours in the day to go grocery, shopping for fresh ingredients to tend with picky kids, deal with a junk food addicted husband. So they just give up. And I'm wondering what kinds of encouragement do you provide women through your podcast

and on social media to encourage them like, no, you can do this? First of all, my husband will still stop at a McDonald's on the way home if he has not eaten all day. And you know what? The husbands, they can make their own choice. choices. But in our homes, we're the keepers. We get to make the choices. We get to decide what comes in. We get to decide what we're making. And we get to decide how much effort we put into that. And we get to make the choice for our kids and for our family at large that if we want to be feeding our kids

real food, better food, whatever label you want to put on it, then that's something that we can decide to put effort into. It is more effort a lot of times and it is more, can be more work, but it is doable, especially if you take a little bit of time to kind of learn the tricks of the trade. It's something that is doable for, I think, everybody, it's just kind of getting there. How many kids do you have? What are their ages? And do you have any that are like, oh, yeah, I have a daughter who's a super picky eater that was really hard to deal with with eating this way or? Okay. So I have my oldest is 12. And then I have a 10 year old, a 6 year old and a 3.5 year old. And my oldest has always been the picky one. He's my only boy. And he has always been the one that's kind of pushed back on things. but we have tried to be really consistent with feeding things, regardless of whether it's his favorite thing to eat or not. And he has recently, within the last maybe two years, come around to trying new things. So for like the longest time, he was adamantly opposed to

cucumbers. Okay. It's totally random. Loves pickles, but he has cucumbers. His sisters were putting them in their, in their snack box to take to our homeschool co-op. And he was finally like, you know what, I'll try one. And he tried, and he loved them. So he sounds like me because I, and this is any area of life, if you, if somebody else tells me I should do it, I don't want to do it. If it is my own idea. 100%. And I decide that I want to do something, then I will. And this was like when I was a teenager, I think about when my mom was like, you need to clean your room, you need to clean your room. And I would be like, no, because she was telling me to do it. But then finally, I would be like,

I can't even walk in here. You know, I can't see the floor. I can't stand it, and then I just start cleaning my room. But I am, I've always been a strong-willed child in that way, and he kind of sounds like me a little bit in that. My mom is always saying that you have to be careful with your strong-willed children, right? That this is something that will serve them really well in life. You just have to be really gentle as a parent because it drives you nuts as a parent. That's good advice, I think. Why should conservatives in particular care about big food?

This is something that, honestly, I think everybody should. Everybody should. For sure. This is not a party dividing thing. But if we're going to look at it like that, then we need to think about how much control these companies are imparting onto our lives. And if we're giving them that control, you know, we're letting them basically decide for us what we can eat because they're deciding what can be in the grocery stores. We're going to let them dictate that to us. We're giving that power to them.

The more power that we give back to our local communities through local farmers, through other food producers like bakers or honey farmers, those people are bringing more control back into our local communities. And that's a big thing for conservatives, is that we really do believe in our local economy, our local community, our local government. and the more that we can bring back into that, the stronger our communities are going to be. How long have you been involved in the Westonay Prize ancestral diet space?

My mom has always been like at the forefront of dieting. And I grew up on, we had like hobby goats when I was a kid. So we did all of those things. And pretty much as soon as nourishing traditions was. published. My mom bought it. We started doing that. We started buying raw milk. We started doing all the things. And nourishing traditions for those that don't know, I've talked about it a million times, but that's Sally Fallon Morel's cookbook where she teaches you everything, how to make your own bone broth, how to eat brain. I mean, everything about an ancestral diet. It's like an

encyclopedia. My mom calls it the, her Bible of Nutrition. Exactly. My mom was always into that. Fast forward. I went to college. I did my own thing. I was like, whatever. I didn't. everybody else is doing. I started feeling like garbage. And then fast forward a little bit farther. I had my second baby. She develops eczema and like really bad eczema all over her entire body. And I went down the conventional medicine route for about a couple of months doing whatever the pediatrician said was a good idea. And then my mom said, hey, you know, what you're doing. doing what the pediatrician is not working. So maybe try doing this instead. And what she suggested was to cut out gluten and to cut out dairy. So we did that. My daughter's eczema, which was literally

covering her entire neck down to her toes. All of the eczema disappeared within a week just from cutting out gluten in dairy. So then we figured out that it was actually the gluten. It wasn't. A dairy was an issue. So she was gluten-free for nine years, eight years. So until she was from about when she was one year old, until she was about nine years old, which was only a year and a half ago. So she, because of that, it kind of like kick started my, oh my gosh, like what is happening? if this one dietary switch for her can make such an epic difference, what is happening for the rest of us? So the first five years we went paleo because that was like all the rage. I had done a whole 30.

I felt amazing on a whole 30. I'd lost all that baby weight, like immediately, all of the things. So to me, cutting out all the grains, dairy and legumes, was the easy way to go. Which sounds crazy. But at that point, that was the easy way to go. About five years into that paleo thing, it was completely unsustainable for us. Like, I wasn't able to have regular, the regular foods that I felt like were normal parts of our lives, you know, like muffins and bread and chili and whatever those things, you know, refried beans with corn tortillas like and taco stuff. All of those things, which were normal foods, were not. available. Yeah. So then my mom introduced me. Why it took her so long to give me a copy of nourishing traditions is beyond me. Yeah, come on, Mom. I know. But she did. She finally gave me it. And I literally like, she gave it to me for Christmas. By New Year's, I'd read the whole thing.

Okay. Now that is impressive. It's big. That is crazy. Yeah. Because the other thing, people don't understand. It's not like a normal cookbook. So you have recipes, but on each page, like in the margins, She's explaining all of this information about an ancestral diet. So it's like a book within a book. I can't believe you read it that fast. Okay, well, that's impressive. It was like they'd found like an undiscovered copy of a Jane Austen novel. I was like, oh my gosh.

Yeah, you were devouring it. Totally. Yeah. So then from there, I realized that all of these foods, like all the regular food groups are available to us. We don't have to cut them out. We don't have to be overly restrictive. We just have to figure out how to use the information that Sally, that WAPF has published, use that information to figure out how to make the things that we really want in the most nourishing and real food ways. The reason I like to talk about conservatives in the mix of all of this is because I do think it's fascinating that historically the stereotype was it was only like crunchy, liberal hippie types that cared about organic food and GMO.

I mean, the food babe, when she was a Democrat, she was at the Democrat National Convention holding a sign saying, you know, label GMOs. That was all previously really looked at as only leftist care about this stuff. And then in the last couple years, it seems like I'm seeing a lot more conservative starting to care about things like GMOs, eating organic, you know, taking down big food and that there's a lot of corruption there. What do you attribute to that change? I mean, I think Joel Salatin has a lot to do with it. And his whole, you know, everything I want to do is illegal thing that he says. Because especially from a Christian standpoint, if you look at this, at the food and the way that we're farming and the way that we're eating and treating our bodies, even with big medicine and everything, like, we're not really honoring the bodies that got. has given us. We're not really doing the things, doing things in the land the way that is truly

a stewardship of the land or of our bodies, of our health, of our children. Like, we're not doing things the way that we could be, should be, doing them to really honor those systems. I agree with you. I mean, I grew up in, in the homeschool, like, groups, and there was, there There's two different groups, right? There's the super hippies. And then there was like the super conservative Christians. They didn't go together. There was no Venn diagram of them going together. It was all like you either had these people who were doing all of the hippie-dippy food stuff and moon worshiping or whatever. And then there was like the homeschoolers who were wearing their jeans skirts and like only listening to classical music. Somewhere, I think that there is now a center of that then diagram.

I do too. Thankfully. And I think a lot of it had to. do with, it took the pandemic, I think. Yeah, maybe. To be a wake-up call for so many conservatives because then they understood big pharma. And once you start diving into big pharma, you have no choice. It leads you. That rabbit hole always leads straight to big food. Yeah, that's definitely true.

I think a lot of people too, raw milk is a really big gateway. You start learning about raw milk. You start learning about the nutritional benefits of it. You start learning about all of the benefits for the far. for the cows, for the planet, all of that. And you start realizing that, well, wait a minute, why is this illegal? Why can't I just go buy this? Who's telling me I can't do this? Conservatives don't like to be told that, right? We don't like to be told that we can't do something because government tells us we can't. Your Instagram is one of my favorite go-toes just because

I just think better than anybody. You've got this down. You're constantly posting the super simple, quick, ancestral recipes that are kid-friendly and also you just have a beautiful aesthetic going on. So I just appreciate all of that. But I have to ask you, do your kids eat everything that you make? No. So what do you do? What is your family's plan? If you make something like, I'm not eating that. I say, okay, fine. This is what's served. You may decide to eat. You may not. You have to sit with us at the table. But we're not hyper-focused on the food. You know, we set out the table. We light a couple candles in the middle.

It's like a big thing who gets to light them and then who gets to blow them out. I love that. Sally Clarkson talks about always lighting candles for dinner. Is that where you got that? I don't remember where I got it from, but I have heard her say that. My mom used to light candles. So, you know, everything goes back to my mom. But I always try and have something on the table that is something that I know that they will eat.

It doesn't have to be their favorite thing, but just something they'll eat. If it's raw milk, a glass of raw milk, that counts. If it's sourdough bread with butter, that counts. So there's always something on the table that each one of my kids will eat. Nobody's going to starve. And the other thing is that we go with the division of responsibility, which is this, it's from the Ellen Seder Institute. So she was a dietitian a while ago.

She came up with this concept of the division of responsibility. And the idea is that the parents are responsible for what is served. when it is served and where it is served. And then the children are responsible for how much they eat and if they eat. So we're not controlling them. We're not saying you have to sit down and eat this. We're saying, come to the table. We are having our family meal. This is what is being served. If you'd like to eat it, fine. If you don't want to eat it, also fine. But you're going to sit down with us. You know, my three-year-old will sit there for just a little bit. But everybody is together. We're not talking about the food specifically. I mean, we may say like, oh, this is really

good, but we're trying to be sort of neutral with the language around the food. And then we're enjoying each other's company because it's a family meal. It's a time for connection and community building. It's not necessarily even about the food. Why is just adding a salad not enough to make your dinner healthy? If you're buying salad dressing from a company that is using seed oils and all of these other additives, like they usually have gums in them and probably MSG and other things that are making them weird. Weird meaning like your body can't recognize them as food. So those things in a salad dressing, just like if you open your fridge and have one of those and you read it and you're like, I can't pronounce any of these things. Just toss it. Salad dressing is so easy to make. But regardless, salads are wonderful. I love salads. Vegetables are not the most nourishing food on the planet. Wait. What do you mean, Corey? I know. It's mind blowing.

Um, vegetables can be really difficult for people to digest, specifically raw vegetables. Um, they can be wonderful. But the amount of bioavailable nutrients in vegetables is not comparable to the amount of bioavailable nutrients in, say, beef. Well, we're not even going to talk about liver because that's obviously king. The best, yeah. What about the parents that are like listening and they've been hearing all these amazing interviews that I've done with people talking about these dietary changes, lifestyle changes, and they're like, I just feel like my kids are too old now. It's too late to start over. I've got, you know, an 11-year-old. I've got a 14-year-old. I guess I just, I guess I just have lost

out on this amazing way of living. Is it really ever too late to transition to this non-toxic real food life. I mean, I completely understand that mindset because you feel like, you know, oh, I've raised them on skim milk and lunchables or whatever, and there's no way that they're going to ever try these other things. But my question to that is, do they like pizza? Do they like hamburgers? They like tacos. All of these things are super normal foods that Americans eat, right? Figure out how to those in a nourishing real food way. That's it. That is the main boiled down bit of what I have to say to people is that whatever your favorite food is can be made, almost anything, almost, can be made in a real food and nourishing way. So I guess what we need to establish is what is real food?

What does that mean real food? Because anytime I talk about how I do not eat any processed food at all. I get these comments and they say, then I don't understand what you eat. And I just think that's so funny. I'm like, what do you mean? I eat anything that is real food. I literally eat anything. But they don't understand that. So let's explain what the basics are that we need to know about eating real food and what is real food. Basically, anything that you can get from your local farmer, from your local bakery, whatever, even from the grocery store, that is as close to Its original state as possible, right? So that would be meat, eggs, dairy, particularly raw dairy, if you can find it.

One ingredient items. Yeah, pretty much. I mean, there are some things that are not. Like, you can buy pasta and you can buy, there are companies that are doing things really well that are making their packaged, some would say processed ingredients or foods. with decent ingredients. Like siate tortillas. Yeah.

So siete is, makes a lot of their stuff with like cassava and almond flour and that kind of thing. People need to decide if that's something that they would, if they want that or if they'd rather have something from like organic bread of heaven who's making sourdough tortillas and they ship them to your house. Ooh. Yeah. There's a lot you probably don't like about the Kardashians, but one thing that may have slipped from your radar in 2020, you know, with a global pandemic going on, was Courtney going to

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There's a couple of options here. Okay. The first option is to go whole hog in, right? where you open up your pantry, you open up your freezer, open up your refrigerator, and you go, this does not match my new formed food values. Toss it in the trash can. This doesn't match it. Toss it.

This has canola oil. Throw it away. Okay? One option. So then you just clear everything out and then you go shopping and you just like start, right? That's a little overwhelming. That's a little bit much. And that also would be expensive.

Extremely expensive. Right. And if you're trying to source things not from the grocery store, that would be a lot harder, too, because then you're all of a sudden having to find everything as locally as possible. And a lot of times you're having to drive for that. You can't just go to whatever local grocery store you have. The second option and the one that I did, I mostly suggest people doing is to go like a tortoise, right? Like not like the hair. You're going like the tortoise. So you're going to go, you know what? I ran out of this. ketchup that has high fruit toast corn syrup in it. Yeah. Okay. So you've ran out of this ketchup that has the high fruit toast corn syrup in it. Fine. We're done with that bottle. Now when we go to the store, we're going to buy the one that is sweetened with dates or honey or not sweetened at all. Okay. That's so easy. All you do is buy that other bottle. Okay. The same thing goes for everything else. Pick one thing to focus on, whether that be the condiments, you know, ketchup, salad dressing,

mayonnaise, whatever, or whether that be raw milk, pick one thing to focus on and then do that one thing until you feel comfortable, until that feels easy. Once that feels easy, then pick another thing to focus on. And for condiments, who do you like? I know Primal Kitchen is great. That's basically what I use. Is there any other brands that you like for that? So Primal Kitchen, I know generally does a good job. There's a couple others. You can make your own stuff. I buy a lot of stuff from Azure Standard.

So they, you know, they ship it. And they have a lot of companies and brands that you're not going to be able to find at a grocery store. But I live in an area that doesn't have, like, we don't have an Aldi, we don't have Whole Foods. We don't have a Trader Joe's, like, none of that. Okay. So you brought up Aldi and Whole Foods. My next question was going to be, can you get organic real food at Aldi or is everybody just like beholden to Whole Foods and they have to spend a ton of money?

Whole Foods is ridiculously expensive. And no, like I think that for people who are on a budget, which is so many of us, you know, and groceries have gotten so much more expensive recently that I think that the, sustainable option in terms of your budget, in terms of your pocketbook, is to shop at places like Aldi, to shop at places like we have like Wind Dixie, you know, and those are the less expensive options. Walmart even, you can shop at Walmart and get pretty decent food in a budget that works. I will never tell somebody that they have to buy everything organic, that they have to buy everything from a local farmer, that they have to buy everything totally grass fed, whatever. That is so not helpful to people who are on a tight budget.

It's just not. Because part of the problem, too, is that if you're in a relationship with a partner, you know, you're married or you have a partner, you have to be able to have this conversation with your spouse and figure out your budget together. And if that spouse says like together, if you decide together that your budget doesn't fit these things, you have to be respectful of that, right? You can't just say, well, screw you. I'm going to go spend $2,000 a month on food. That's ridiculous. So then what you're saying is if your budget is that tight, you really have to be that picky about the things that you're getting.

If it can't be organic, then still just choose the real food option. Just do meat only, eggs. you know, noodles, you know, vegetable sides, fruit sides. You're just, that means not doing lays chips. Right. And then if your budget does allow, then you can choose the organic asparagus, the organic cherries, the organic grass-fed beef. Then you can go buy your set chips, which are like $5 a bag or something. Like, then if your budget allows it, sure.

But if you're on a tight budget and shopping at Aldi is your option, great. I also think would you agree, Corey, that a lot of times if you are to build a relationship with your local farmer or rancher, that they are willing to work with you if you're going to be a long-term customer with them on some deals like buying meat and bulk and things like that? Yeah, I think that happens a good deal. But again, like if you are like our family buys a whole half, we buy a half of a cow at a time, right? and we raise our own chickens and we raise our own pork. But that's a big commitment. You know, it's a big upfront cost to buy that much. And you have to have a freezer to be able to put it in.

Right. So that's a big upfront cost. It is 100%. Well, maybe not 100%, but almost always more cost effective to do that. But if it's not in your budget, like when I first was starting all this, we lived in this eddy-bitty apartment, like so small. And I mean, my kitchen was probably the size of. these chairs. Like, it was so small. And that's where I learned to do all this stuff, because I was

determined to learn how to do it. And I was determined to figure it out. But I had one normal-sized freezer in my kitchen, you know, like a side-by-side thing. See, that's all I have right now. So I can't go and get all the meat that I want for my freezer. I can only get a teeny bit at a time because I just have this dinky apartment freezer. Right. Yeah. There's no way that you could have a deep freeze. I know, but it's my dream. Oh, of course. Of course. Give us some more tips about eating a real nutrient-dense diet on a budget. Go for the bang for your buck first, right? So things like ground beef, that's a big bang for your buck. It's got a lot of nutrients in it, and it's inexpensive, and it's easy to cook. Everywhere has it. Like, it's all of these tick marks in the good column,

right? So buy some ground beef, buy some potatoes, buy some cabbage. Grow your own herbs, like in your window sill. These are all things that are going to be more bang for your buck, nutritionally and flavor-wise, and they're going to kind of stretch your budget a little bit. The other thing is is that when I was on a super, super-tiepute budget, I became almost obsessive about food waste. But I was like swiping the crumbs from bread off the counter into a little bag and I would stick it in the freezer. Okay. When I had enough of that, then I would have breadcrumbs. Oh my gosh. I'm not even kidding. It's silly. But I was doing that kind of thing with everything. And it was, it saved a bunch of money. You save all your vegetable scraps and your bones to make bone broth because

buying bone broth from the grocery store is really expensive. But making your own bone broth is basically free. You save basically whatever you can. Like anything. thing that you could think of. If you save like half a serving of taco meat at the end of the meal, right? Save half a serving of it. You keep adding to that bag of half a serving. Then you finally end up with maybe a serving and a half and you can make taco soup. And then it's easy. You've got all of these things already basically cooked in your freezer and all you have to do is throw a meal together. What do you think is the best way to introduce new foods to kids that might kind of freak them out, like raw oysters? I think at a restaurant. Why restaurant? So a restaurant is

going to present it pretty much as beautifully as possible. And like an experience. Right. Exactly. And they are probably, especially if it's something that you're not super confident in making, like if it's something new for you to be making, they're going to be making it the very best way, pretty much. Because you're in a place that's not your home, kids are a lot of times more willing to try things in that environment. Not their school lunchbox. Like don't put something new in their school lunchbox. That's not the time to push them. But like you're out to dinner with your family, especially if there's friends there. My kids, we took our, some friends that came to visit us out to dinner the other night. And they had three kids. We had our four kids. Our kids on the walking to the

restaurant, because this is a restaurant they've been to before, they're like telling the other kids, you've got to try the calamari. It's so good. It's the best thing ever. And the other kids like, what's calamari? My kids go, it's octopus. And the kids are like, what? But they get there. We order one serving. We ordered a serving of calamari for the table. It disappeared in two seconds because all of the kids ate them. They'd also didn't get any. So there was like a little bit a peer pressure thing in a good way going on. And again, it's presented beautifully. It's in this really cool environment. Yeah, I think that's super good advice. Okay, so give us some, like, basic recipe advice that could really help somebody out. Like, what is the best way to roast a

chicken? I remember when I first got married, I was, we had, we didn't even furniture. I was sitting in the corner of our brand new apartment. And I was reading through Julia Child's book. And she says that a roasted chicken is the like mark of a good cook. Okay. A good roasted chicken. Um, so from there, I was like, I'm, I'm going to figure this out. I will say a whole chicken is way more budget friendly than chicken breasts. Yes. Like so much more. Plus, you get, you get, um, a lot more meat. You get all of the skin. You get all of the bones, like all of that thing. Okay. You're going to get your your raw chicken, pat it down with paper towels, make sure it's dry. Then you're going to take butter, probably at least a whole stick, okay? Cut it in, cut it into slices, the butter,

and stuff it under the skin of the chicken. So you like, stick your hand. Between the meat and the skin. Yeah. So then you're like pushing it in and as much as you can, covering as much of the interior as you can, stuff some onions and parsley and stuff into the cavity. If you have rosemary, fresh rosemary, also stick that under the skin. Okay. Then you're going to put salt, a really generous amount of salt on the outside of the chicken and some more butter on the outside of the chicken. So just like more pats of butter.

Okay. Okay. You're putting that in your roasting pan with, you know, a decent lip on it. So the juices are not going anywhere. and I generally like to put a bunch of vegetables in there too because then they cook in all the juices that are released and it's all delicious. Time will depend on the size of the bird. Okay.

Usually I do it at about 400, 425. If it starts to get too brown, you can cover it so that doesn't burn on you. But usually that'll give you like a really nice crisp skin and kind of char some of the vegetables, which is really delicious. And that's it. how long? Again, it'll depend on how big the chicken is, but you either need to use an internal temperature or thermometer to check the temperature, or you can test it by poking. If you don't have an internal thermometer, you can poke the chicken all the way through the thickest part of the meat.

And if the juices run clear, then it's cooked. What is the most popular recipe that you've ever posted? Oh, man. Okay. I. I posted one, this is so silly. I posted a recipe about putting butter on radishes. Tell me about radishes. I'm obsessed with radishes. I love radishes. Wait, no, this is like my new obsess, my new vegetable obsession.

Okay. I, like, did a whole vlog going to the farmer's market, like, geeking out about the radishes. And I never know. Here's the thing. I've just been, like, eating them raw, which is probably weird. I actually made this, like, butter anchovy. I, like, warmed it up on the stove. It was, like, this, I don't know.

kind of like a thing to dip it in. Yeah. It's weird. But I just can't, I feel like I'm Googling like radishes and recipes and stuff. I never know what to do with them, but I like how they taste. I love radishes. I didn't like radishes, though, until I was in France. And the family that I was staying with, this is how they did it.

They took raw radishes and they took a slice of butter, put it on the raw raddit. Like cut the radish in half, put it on the raw radish with some salt. And that's it. Ooh. So good. I'm doing it. The other way that's really good with radishes is you just kind of dice them up. And then you put olive oil and some Dijon mustard and some apple cider rinnigar. And then you add some parsley, some like fresh parsley and feta cheese. So good. I'm so excited that you had a radish recipe. Okay. That is like such a fun surprise for me. So one thing that I really struggle with is that I go to the farmer's market on a Saturday. I will. get like several types of vegetables that I want to last me throughout the week. But what I'm running into

is after a couple days, it feels like a lot of my vegetables are going bad in the fridge. And then, like, I'm throwing out a bunch of vegetables and, you know, because you can't go to the farmers market until the next Saturday. So my question is, how are people keeping their vegetables fresh to last a week until they can go to the farmer's market again? I'm obviously doing something wrong. Okay. So you have to kind of do a little bit of research. Okay. And figure out which things will last. Is it because they're not sprayed with a whole bunch of chemicals and stuff? Is that why they go bad so fast? I don't know.

Because if I get vegetables and I pick them out of my garden, you know, some of them last a while and some of them don't. And that's just the nature of those different vegetables, right? Some vegetables will last a long time, like a cabbage. You can keep it in your fridge for like two months probably and it'll be fine. But if you have, you know, strawberries, they're going to last two days. Okay. So you have to kind of be strategic about the way that you're shopping.

and the way that you're using your food. So if you buy a bunch of vegetables at the beginning of the week, then you need to use up the ones that are going to go bad faster at the beginning of the week and then save the more hearty vegetables for the end of the week. Okay. So things like carrots and potatoes and Brussels and Brussels and cabbage and things, those are going to last you a while. Then some of the more softer things, this is how you kind of gauge it.

The things that are like hearty, you know, tougher, stronger, those will last longer. Like celery. Right. Carrots, those things. Those will last you long, long time. But the softer things, a lot of times the berries. And then kind of in the middle you've got like the zucchini and the asparagus, things like that. Those are kind of like midweek.

Like they're going to last you probably till Wednesday. Maybe Thursday if you're lucky. But there's also a lot of tips and tricks you can look up. on Instagram or TikTok or the internet in general that'll tell you how to best store things because that does make a difference. Yeah, I always wonder about that, like, you know, how I should be wrapping them up and things like that. Yeah, I mean, it's going to be different for every single thing.

Okay. But that's the other thing with, you know, I told you I got like obsessive about saving things. If you see something that's going bad in your fridge, you know, you've got three zucchini and a yellow squash. and you're like, oh no, that's going to go bad tomorrow. You know, you can see it, like, starting to melt. Yeah.

You just go, okay, I just have to cook this right now. And then if I cook, I don't have to eat it, I just have to cook it. I cook it, stick in my freezer, and I'll use it in a month to make soup. Vitamin A is a critical nutrient in pregnancy. When you don't have enough vitamin A that can lead to an increased risk of preterm delivery or even a complete failure to get pregnant. Which foods offer vitamin A in its most bioavailable form? The number one source is beef liver.

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Find the link in the show notes. I just saw a Bloomberg article that talked about the great tampon rebellion. They say tampon use is shrinking and more women are turning to period cups. This is for a few reasons. I think they're trying to cut costs because I guess we're spending over $10,000 over our lifetime now on these products. And this is why I love Garnu. They've got pads, pantiliners, period cups, tampons, all 100% organic cotton and at a great price point with their monthly subscription. And I've been telling you forever, but, you know, somebody now has put it on TikTok.

It's gone viral that you have this new study coming out where we've found out that tampons are saturated in heavy. metals, okay? You're spending like $20 a box every month at the drugstore on these absolutely chemical toxic tampons. Always buy 100% organic cotton from Garnu. Always listen to me because I've been telling you this now for like three years and now you're finally listening. Okay, great. I'm not going to complain too much. If you're finally ready to listen, that's great. I'm glad to have you. Garnu's tampons or period cups, non-toxic, conservative own, girls only, cuter packaging, auto ships to your door monthly in time for strawberry week so you're not stressing. Plus, proceeds from each purchase go towards fighting human trafficking.

Go to garnu.com. Use code Alex for 15% off. That's garnu.com with code Alex for 15% off. Link in the description. What does your grocery plan look like any given week? Like, are you always going, you know, just every Sunday, or do you go to the grocery store four times a week, or you go daily? Or, like, what does it look like for your family? How often are you shopping? What are you typically buying? I 100% do not go more than once a week. I try not to go more than if I could go like two weeks without going, that'd be awesome.

But we've gotten to the point, you know, we are growing as much as we possibly can. And we have a lot of meat in storage. And I have done a lot of preserving. So at this point, I'm not going to the grocery store all that often. But before we moved to our homestead and started trying to do all of this stuff, it was definitely probably once a week. Now, I will say that I don't like going to the grocery store with all of my children because it just can get so crazy. And since we homeschool, I always have my children with me. So it's not like going to the grocery store is easy.

Yeah. So I would 100% try and kind of meal plan and make my recipe. list and my grocery list and then try and go and get it all done at once. So the things that I would have been buying at that point would have been like I would have been strategic about the vegetables and the fruit. We would have bought some berries that would we have to be eaten in the first couple days. Then the apples and oranges would last longer bananas. And I would buy like some bananas that were already ripe, some that were green, you know, that kind of thing. And then generally just a lot of vegetables, a lot of meat, some basics like flour so I could make bread and lots of butter.

Why should people stop being intimidated about drinking raw milk? Raw milk is one of the most nourishing foods that you can buy. You do have to be careful about where you're buying it from, who's, you know, the farmer's practices, their bottling practices, their milking practices, how they're raising their animals. That is important. That is actually very important because raw milk could be dangerous if you were not doing it right. Okay. But raw milk can also be like the best superfood for your whole family. So if you are taking the time to source it well, then it's not an issue. And people are more likely to get sick. This is wild that we don't talk about this. You're more likely to get sick from the bag of salad at the grocery store,

from spinach at the grocery store, like from the cut-up cantalope, you know, like you're more likely to get E. coli from that kind of thing than you are from raw milk. So one of the funniest questions, and it's so sweet, but one of the funniest questions I get from people who've never had raw milk before is they go, what does it taste like? Oh my gosh, it's the best. And so what is your answer? How do you explain what it tastes like? I just say it tastes like milk. It's better, though. If we're traveling and we have to go, you know, somewhere they don't, where it's difficult to get raw milk. And we have to buy regular milk from the group. My oldest child will not drink it. He's like, this tastes like, too. Not really. But like it tastes like water. It's not good.

Yeah. So it really does taste like milk, but like better milk. Like the best milk that you could have. When you're cooking a recipe and it calls for milk, do you use your raw milk in the recipe? That, I think, is one of those budgeting things. I think if you, because raw milk is more expensive, right? If you are on a budget and you're baking with milk or you're making a soup with milk or something like that, don't use the raw milk because it's getting cooked and that is basically pasteurizing it, right? So it's not necessary to have raw milk for that. I usually use it because that's pretty much the only milk that I buy. So that's what we have. But if budgeting is a concern, it's not necessary to do that. You brought up when you guys are traveling, you try to find raw milk.

What are your travel food tips that you have? Like, how do you eat this way when you're not home? We go back and forth on this. If we're staying at a Airbnb where we have the option to cook or something, or we're staying with family, then I'll just go to the grocery store and we'll just do the same thing. But I will go to a grocery store. I almost never try and find local farmers. I know people that do that. I don't. It's just a lot more effort.

And I still want to be on vacation, right? Yeah, that's really crazy. That's, like, surprising to me. There are people that do that. Oh, yeah. There are people that travel with their instant pot and they travel with a whole cooler of meat and, like, all their own. I don't do that.

But then they must not be flying. Oh, yeah, no. They're driving. No, they're driving. Right. So we live three hours from Orlando. So we would go down and do the theme parks, you know, fairly regularly. We went a lot in the past two years.

And I developed a whole system for how we were going to feed our family from the hotel room. Tell us. Okay. So I would pack. These are things that I wouldn't normally buy because they're more expensive, right? But because they're already packaged, it makes it easier. for traveling. So those little things of olives and little things of like pineapple that's in like a little cup and seaweed and dried fruit and meat sticks and all those sorts of things that are packaged,

right? We would pack a whole bag of those. And then we would pack, we would have breakfast. We would have just yogurt and some homemade granola that we would bring. And then we would bring peanut butter and jelly stuff or like turkey and cheese and we would make sandwiches to take into the park. So when you're in the park, are you letting your kids get, you know, a funnel cake and one of those giant turkey legs and all that kind of stuff? Like when you're doing a special thing like that, do you let them indulge in that food or no? Depends on the situation. So we were going to Universal so much that it wasn't, it was like every couple of months. It wouldn't have been like a special thing. The first time we went, we got them a butter beer. It's like the most sugar,

the most like gross ingredients. But it was a special thing, right? And I'm fine with that. I am for the most part controlling of my home and not controlling of the outside environments, right? So if we go to somebody's house and they're serving us dinner, I am not going to say, no, thank you. This has canola oil in it. I'm not going to do that. Right. If we're going to a birthday party, then my kids are allowed to have the pizza. I know not everybody does that.

You know, you have to make your own choices for your own family, but that's what my husband and I have kind of come to with the goal of not stressing our kids out about food and not pushing them away from it from the real food thing. Like it needs to be somewhat of a balance. Again, people can make their own choices there and you can decide what's important for your family and how you want to handle that. But that's what our family does. Does eating an ancestral diet mean no ice cream, no desserts ever? Oh, no.

Absolutely not. Would you do it if it did? Probably not. Right. No. I mean, I always tell people that they're like, so what do you? You don't ever eat ice cream and things like that? I'm like, no.

I just look for real ingredients. I don't know why that's so hard for people to understand. Yeah. It is, though, because we live in a culture that is so hyped up on diet culture, right? Americans are obsessed with dieting. It's weird. Yeah, I guess that is the thing. It's like we've all been indoctrinated to think that eating healthy means eliminating certain food groups.

That's what it means to be healthy. Right. And what's so different with the Western A Price model in an ancestral diet is that you're saying, no, eat everything. Right. Just look at the ingredients. Just figure out how to have whatever your favorite thing is. We're going to figure out how to do it in a way that is actually nourishing to your body. For the mom who would rather die than slave over a sourdough starter.

Don't make sourdough. Don't make sourdough. If they're going to the store to buy sliced bread, what brands do you like? I think there is one of the Dave's Killer Bread that doesn't have high fructose corn syrup and doesn't have seed oils. Yep. It's the green one. green one, I think. Yeah. That's what I get when I have to go to the store. Yeah. That's the one that we buy when we go to Universal because if you buy grocery store bread, it lasts longer than a homemade

sourdough. But in general, if you, if possible, if you can buy bread from a artisan baker, that would be ideal. If it's not possible, like there are companies that will ship them to you. there's company sometimes if you live in a in a sort of affluent area you can find local bakers or a lot of times like my cousin has started a little micro bakery just out of her apartment and she sets up at a farmer's market and sells her sourdough there um so a lot of times you can find other people that are already doing this in your area and barter with them trade with them, pay them straight up. Yeah.

Real money. You don't have to do it all yourself. Like that would be impossible. And if you do want to slive over a sourdough starter and you're dying to get into making your own sourdough bread, what are your tips for making sourdough bread? Practice. Okay. Okay.

So the thing is, is that first of all, I do want to say making bread is therapeutic. So if you have some like angst to work out, start making bread. But if that seems like too much, that's fine. But sourdough is one of those things that has been around for so long and in so many different cultures that there's not one way to do it. There's a million different ways to do it. What is so special about sourdough bread compared to normal? Like why is everybody obsessed with sourdough? You have to understand that grains have antinutrients in them, right?

So grains are one of those foods along with vegetables and things that have antinutrients that can, that means that they have things and then that bind to other things that your body needs so that your body can't absorb those things. So like iron, for example, it would bind to iron, flush it out of your system. You don't get any of the iron. preparing grains in a way that is what's called properly prepared. So that would be sourdough, souring, sprouting, or soaking. Okay.

Those three methods of preparing will break down those anti-nutrients, making those grains more bioavailable, making what's in those grains absorbable in your body. And that's one of the things that sourdough does. The other cool thing about sourdough is that you're not adding yeast, right? It's taking yeast from the air. It's a naturally leavened bread. And sometimes yeast, there's some concerns with yeast being a GMO sort of situation. So I also, though, make yeasted bread, and I grind my own grains to make that. So there are different philosophies of thought on that.

but that freshly ground grains are also really nutrient dense. Have you ever had a loved one or a friend come to you and say, okay, I really want to get off the processed food? How did you wean them off? I mean, that happens all the time. It happens with friends, family, random people on the internet. That is like, that's why I started my whole blog. Instagram and podcast and all of that is because I kept having all of these people ask me these

things. And it's the same thing that I said that I said earlier. You just have to pick your method and kind of stick to it. You know, you either pick your throw it all out at once and start over or you pick your slow and steady wins the race situation and you just kind of have to go with it. And no, and be okay with not being perfect right away because, you know, you're, you're not going to be. And I also think that for people who are starting right away, really the thing to do is to make your favorite foods. Because otherwise, it feels like a diet. It feels like restriction. It feels like I'm never going to be able to have chocolate chip cookies again in my whole life.

Yep. You know? And if that's your mindset, you're not going to be able to stick to it. What is the most cost-effective way to stock your kitchen with non-toxic utensils, real food items? Like, what is great to get at a thrift store and what is like absolutely not, never get this at the thrift store? You have to buy these kitchen items new. I have bought cast iron at the thrift store. I've found cast iron on the side of the road and brought it home and like cleaned it up.

And it's wonderful. And how do you clean cast iron from somebody else like that, like used old? Like a grody one that was in the trash? Yeah. You're going to scrub it down with, they make these like chain mail scrubby things. Scrub it down with that with some salt, some, and then dish soap. And you're just going to scrub it. And sometimes you have to resean it, which just look up their instructions for that online

because it's a little bit of a process. But for the most part, I don't know. You're just washing it. But you can pretty much get anything that you need, your stainless steel pots. some pans everything at a thrift store probably. Yeah, at a thrift store, at estate sales at auctions. My grandmother or my uncle runs an auction house and he has gotten me all of my utensils, all of my dishware, all my stainless steel like cook pans, all that from a state sales and auctions. One thing that you've talked about a lot of times on your Instagram is that

you don't necessarily feel like you have a like-minded community locally, but that you have friends who share your values that live all over the country, yet you're still able, despite being long distance, to create a community together. How? Text messaging. I mean, it's, I think you have to find your people. And I do have local friends. You know, we're just not all aligned on this sort of thing, which is fine. I don't think you have to be 100% aligned with everything with your friends. That would actually probably be kind of toxic. But I think you have to have people who are going to back you up and who you can text and say, oh my gosh, I feel like I'm a crazy person for thinking this. And they're like,

no, you're not. You're just, you know, you need, you're doing the right thing. Hold fast. And I think that, yeah, I think having a supportive group of people, whether they're next store or whether they're a couple states away is just, it's really important. Yeah, I really related to that because I don't have any best friends who live in Arizona where I live. They're all, all of my best friends are in different states. I've got one in South Dakota. I've got several in Kentucky. I have a whole bunch in Dallas. Like all of my closest best girlfriends live nowhere near me, which can be kind of lonely. But when I've seen you talk about that, I find it to be really encouraging. And I do, they are girls that I text with every single day or talk on the phone with, you know, like once a week at least. So

we do communicate like that. But I like that encouragement of like, it's okay if they don't all live like right where you live. Right. I mean, ideally, we'd all be like right around each other and we can hang out. But that's not, that's not the reality of our world at this point. What are the most impactful lessons that you've learned as a homemaker? I think delegating is a really big one. Putting the time, if you have kids, putting the time into teaching your kids how to do things, it's going to take a long time, it's going to be messy and it's going to be hard. But putting in that time is so good for them, for their future, you know, because you're trying to raise adults. You're not trying to raise children. But it's also going to benefit your family

in a way that you almost can't see when they're young. You know, I spent so much time inviting my kinsa to the kitchen, trying to teach them how to do the things in the kitchen, or even just like cleaning. I'm now finally starting to see the fruits of that labor. My son the other day, my husband and I were trying to work on a project that was taking us the whole day. And I turned to my son and I said,

I need you to go make dinner. and he did it. And how old is he? 12. Awesome. Yeah. I mean, it wasn't fancy. I don't even remember.

I don't. It was a meal, you know, and he made it from start to finish completely by himself. The summer games are just around the corner, and there's no better way to show your support for America than with a delicious meal made from 100% American meat. And right now, you can go for the gold yourself by subscribing to Good Ranchers. They're giving all new subscribers a free. gold medal add-on for the next four years. You can choose between free chicken breast, ground beef, bacon, or salmon for the next four years or until the next summer games. Plus, with Code Clark, you'll get an additional $25 off your first box. This is over $1,200 worth, okay?

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If a summer cold has got you or your kids down, try making some homemade popsicles from squeezed juice. Squeeze juice is 100% juice, no water added, non-GMO, no sugar added. The popsicle brand that you grew up with has fructose syrup listed as the second ingredient, and then sugar is the third with 24 grams of sugar total per popsicle. Opt for a little aesthetic silicone popsicle mold and make your own never from concentrate squeezed juice popsicles. Mandarin, pomegranate, and lemonade would make amazing ice-cold popsicles when you're sick

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Neimi skin. modern skin care, timeless values. What are the most influential books on food that you have in your library? Nourishing traditions. Obviously. And Eat Like a Human by Bill Schindler, Real Food for Pregnancy. Oh, Dr. Lily Nichols. I've had her on the show.

Yeah, she's awesome. Her real food for pregnancy is fantastic. And it's not just, I mean, you can read it anytime. Anytime. You don't have to be pregnant. especially though if you're like trying to get pregnant or wanting to be pregnant at some point in your life definitely read it why are beeswax candles such a game changer because they're beautiful and they smell good and they're not putting off all that weirdness into your home i mean i was

i know that there is a threshold for how much you know toxicity you can have in your air and candles is one of the things that adds to that. Same with, you know, the perfume and the body wash and the sheet, the stuff you wash your sheets in, like all of these things are adding to the toxicity over your air. And beeswax candles are just... Well, they're purifying the air. And they're also emitting negative ions, which help relax you very similar to when you're sitting on a beach by the ocean and you feel like, oh, wow, I feel so relaxed. And you think it's just because you've been on vacation. But the reality is, is because you were sitting in front of the ocean, those negative ions were going. So that's something special about beeswax candles. And I've been telling everybody,

like, I love after a certain time, like once the sunsets, turn off all the big lights in your house, only have those beeswax candles lit. You will feel so relaxed, so tired. You'll get the best sleep of your life. Yeah. Yeah. Those and like those salt lamps that have that like nice glow to them. The Himalayan salt lamps. And some spas, if you live in like a really nice area, Like, I live in Scottsdale, so I'm surrounded by all the best spas in the country. A lot of them offer Himalayan salt rooms. I've seen that. It's so epic.

Is it? Yeah, you can just go, like, read a book in there and chill. Oh, my gosh. It's so awesome. I love it. What would you say to the woman who struggles with making crunchy living an idol? Okay. This is something that I talk about, think about a lot.

I think that it is very easy to create an idol out of anything. right and if you're a christian then you have been told specifically that you have one god okay and you cannot put anything above him okay if you are obsessing about food to the point where you can't go anywhere where you can't commune with your family with your friends with your community if you, you know, are spending more than your budget allows, these are all ways of putting that thing on a pedestal. And if it is making you feel in any way superior to people, that is also a way of putting that on a pedestal. And that is creating an idol. So at some point, we have to be able to say, yes, I'm making the best choices for my family, but also, I'm not in charge here.

You know, I can buy the best thing that I can possibly buy, even if that's within my budget. And then you have to release control of it and go, this is beyond me. You are also a podcaster, and your podcast is so awesome. You've had a lot of the same guests that I've had on. Who has been your most popular guest that people should go and listen to? Oh, I think our Lily Nichols one was really big. And then our other one that was really big that we did recently was with Mary Ruddock. Why is that name familiar to me?

So the quote that is talking about building female relationships that I have on one of my reels. Okay. That is her talking about how important it is to build female relationships. And her episode was crazy because we had that. this whole outline and she came on and we just scrapped the outline entirely. Like she started talking about hormones and how our actions affect our hormones, not just our environment, not just our food intake, but the things that we are doing affect our home. And so then the whole episode just like.

Oh, that sounds fascinating. It was amazing. I got to listen to that now on my way home today. It was really interesting because she was talking about how women need to be doing these things and men need to be doing these things and how we're reacting or interacting with each other affects our hormones. It was just mind-blowing. Okay, and remind everyone what your podcast is called and where they can subscribe. Our show is called Modern Ancestual Mamas. I host it with Christine Muldoon and you can find it anywhere you get podcasts. We don't have it on YouTube yet because I'm the one

that does all the editing and all of the everything. It's hard. All of this, I could never do this without donations because this is a nonprofit that runs our show to hire other people to help edit, film, all this. I mean, it would be a horrible show. If I was in charge of all the tech stuff, horrible. Yeah. It's hard. It's a lot. It's a lot. But I think podcasting is so great. I mean, just I love the form of audio only anyway. I mean, if I had a choice, that's what I, my background is in radio. And so I was doing that for almost a decade before ever working here and doing podcasting. And so I love just audio.

But, you know, now I'm, that's what everybody wants is video. So we do it. But I love that. I love just listening to podcasts. I listen more than I watch them. But I think for moms too, podcasts are way more accessible. Yes. Because you can just put in your headphones or, you know, put it on a little speaker or whatever and wash your dishes or like your dinner.

While you're driving. Yeah. And it's, I mean, I never sit down and watch anything unless it's with my husband. and my husband's like not interested in watching the same podcast that I'm interested in watching. And then what is your Instagram where all of your amazing content and recipes and all that stuff is? It's called For Nutrients Sake. Okay, you have to follow Corey because her Instagram really is the best. You have some digital cookbooks that people can download for some of these really easy, quick,

nutrient dense recipes that are kid-friendly, right? Yeah, so I have two cookbooks. One is called nourishing junk food. And the other is called One Chicken. five meals, six meals, something like that. So the whole idea is that you would buy one whole chicken and get a whole bunch of meals out of it for budgeting for ease of cooking. Perfect. And there's the link for that on your Instagram as well. I think it's on my Instagram. It's definitely on my blog, which is just fornutrientsake.com. And the cookbooks are like

seven bucks a piece. So you can buy both of them for $14 and have an instant download. I just want to give people encouragement. I want people to feel like they can do this. That doesn't matter what their background is. You know, if you grew up eating fruity pebbles and your mom never taught you how to cook anything, no big deal. Like you can do it. My husband grew up completely normal standard American diet. And at one point, a couple of years ago, he was like, I want to learn how to cook. I was like, cool, let's do it. So he learned how to cook. And then he made like our whole Thanksgiving dinner. Oh my gosh. Yeah. It was, I mean, and he had no idea, like literally no idea. I had to teach him how to like hold a knife for the most part.

And it's so doable. Like it's not impossible. I love that. It's a skill just like any other skill. And if you want to learn it, you can learn it. Awesome. Thank you so much, Corey, for coming on. Yeah.

I'm so happy to be here. Thanks, Alex. Everyone needs to follow for nutrients sake on Instagram because Corey is constantly answering all of your ancestral diet how-to questions that you normally send me and then I say follow Corey. She knows, not me. Next Thursday at 9 p.m. Eastern, 6 p.m. Pacific, there will be a can't miss episode that changes everything. Make sure that you are also following poplitex on Instagram if you're not already. I'm Alex Clark and this is the spillover. Love you. Mean it always. See you soon.