Culture Apothecary with Alex Clark - "My Homemade Goldfish Recipe Got Me Canceled." -with @gretchy

Episode Date: June 21, 2024

She’s the most evil mom on the internet because she…made her kids homemade goldfish? Listen to the real story behind the woman in the viral goldfish reel and how she cooks for her family completely from scratch. If you thought the homemade cheese cracker was controversial, just wait till you hear her thoughts on microwaves, chicken breasts, and flour. Gretchen Adler has a challenge for moms. Are you up for it? #TheSpillover #Food #Cooking #Nutrition Gretchen Adler Instagram:   / gretchy   YouTube |    / @nubrytv   Facebook |   / realgretchy   Campsite | https://campsite.bio/gretchy Website | https://gretchy.com Resources: The Nourishing Kitchen Masterclass: https://school.gretchy.com/ . Don't miss your chance to join us at the Turning Point Academy Educators’ Summit 2024 from July 24th-26th in West Palm Beach, Florida and become equipped to meet today's challenges while shaping tomorrow's leaders. Sign up now! Register at: https://turningpointacademy.com/training . Thank you to our sponsors! Try Masa's 100% seed oil and pesticide free tortilla chips made with only three natural ingredients— organic corn, grass fed tallow, and sea salt. Use code "RealAlexClark" at https://masachips.com for 20% off your first order! 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. Elevate your skincare routine with Nimi Skincare! Go to https://www.nimiskincare.com/ and use promo code ALEXCLARK to get 10% off your order. Support American farms and shop Good Ranchers and get FREE BACON FOR LIFE with code CLARK https://www.goodranchers.com/ 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. A'del Natural Cosmetics has got you covered with clean, high-end, natural, handcrafted, toxin free makeup products! Go to https://adelnaturalcosmetics.com/ and use code ALEX for 25% off your first order! Get 100% Organic tampons & now PADS! Try GARNUU today at https://garnuu.com/ and use code ALEX for 15% off. . Real Alex Clark Socials Instagram |   / realalexclark   Instagram |   / poplitics   Facebook |   / 1234544066933796   X | https://x.com/yoalexrapz Spotify | https://open.spotify.com/show/7M0C7cl... Shop Real Alex Clark Merch | https://tpusamerch.com/collections/real-alex-clark Interested in making a tax deductible donation to support The Spillover? ☕️✨ Visit https://donate.tpusa.com/donate to contribute to guest travel, set needs and more! Looking for like-minded friends? Join the Cuteservative Facebook group:   / 1234544066933796   Listen at 6 PM PST/ 9PM EST every Thursday by subscribing to ‘The Spillover’ on Apple Podcasts and Spotify ☕️✨ Love you, mean it, bye!

We've become so disconnected from our food that we have forgotten that food is medicine, and medicine is food. At least, it's supposed to be. One mom is trying to bring attention to this on social media by showing how she cooks for her kids. Of course, it's not without its controversy. This spring, an Instagram blogger named Gretchi made a viral reel sharing her homemade goldfish recipe. Eight million views later, with everyone from dieticians and the Today Show chiming in, the internet decided that she was a mom shamer who needed to be held accountable.

What was her crime? Daring to speak out against processed food for kids. You can watch this interview on the real Alex Clark YouTube. And if you're here, welcome. But you should know if you've only ever listened to the podcast, we do a beautiful multi-camera shot show that is made for TV. This is made possible with donations from listeners like you who believe in our mission to heal a sick culture physically, emotionally and spiritually.

Find a link in the description to make a tax deductible donation today or leave a five-star review, which is completely free. This week, I get to the story behind the viral goldfish reel, as well as other tips and tricks for creating an ancestral kitchen. We get into the misconceptions surrounding raw milk, why she won't buy chicken breasts at the store, and some juicy facts about store-bought flour that I had never heard. I love someone that isn't afraid to go headfirst into controversy, and that is definitely today's guest. Please welcome Gretchen Adler, aka Gretchi, to the spillover. What popular foods have your kids never eaten? Goldfish, Oreos, Pop-Tarts, chicken nuggets, French fries, cereals, candies, anything with food dyes.

Never even at a birthday party, nothing? Okay, at a birthday party, maybe they've had a cupcake with, like, a little bit of sprinkles on it, but that's, like, a rare occasion. And this really angers the internet that your kids have not eaten this. food, like visceral anger. Yeah. So did you always live this way, eat this way, or did you used to be somebody who consumed a lot of processed food? So I grew up in a very traditional home. My mother was an architect originally. And when she got married to my dad, she decided she wanted to be a stay-at-home mom. And she had four of us children at home. So she raised us. She was an amazing mother. She still is. She's my best friend. My dad, you know, entrepreneur, provider of the home.

So, you know, all of the opportunities we had are because of him. My mom was very health-focused. She, you know, when soy milk was considered a health food, you know, we were drinking soy before anyone knew what soy is, but obviously we know that's not a health food anymore. But we were not raised in ultra-processed foods. We did not have cereals. We did not have any of, like, the fun foods that people think of today. One thing that I missed when I was a kid is education about food, connection to food,

sourcing. We can get into that more later, but I was raised on a healthy diet. Then in high school, I have a memorable moment when I was with a friend and she told me we were looking through a Cosno magazine and she says, if you want to be skinny like these girls, you can't eat. And that like stood out. It's like a major moment that I remember. And that sort of like catapulted everything about how I viewed food from there on out. I viewed food as the enemy. I didn't see it as something that nourishes us. I never thought that food was there to like make us healthy. That really didn't click until many years later. So for the next 15 years, I tried every different diet. When I was in college, I remember my meals consisted of going to Starbucks and getting a soy latte and then going

to CVS and getting a South Beach Diet protein bar. That was my meal. Do you feel like you had an eating disorder? I mean, you can definitely call that an eating disorder. Maybe not an eating disorder, but disordered eating. Disordered eating. Because you were afraid of food. It was a of food. I thought it would make me fat and I wanted to be slim and so it was constantly on the hunt to figure out how to be slim. In college, I drank a lot of alcohol. I started smoking cigarettes because I thought that was the answer to be skinny. You know, you saw all the supermodels that were very skinny with a cigarette in their hand. And the Olson twins and all the Parisian models in Paris. Yeah. So I started smoking. I drank alcohol. I obviously didn't eat any real

foods. After college, I decided, oh, I watched this video called Forks Over Knives. And that was, are you familiar with that film? It sounds familiar. It's a vegan propaganda movie. Okay. Yes. So I was sold immediately. I'm like, this is the answer. This is how I'm going to be skinny. I'm going to go vegan. And I went vegan along with the rest of my family. We thought this is the answer. And I was vegan for several years. I did it really well. I initially lost a lot of weight. Then I gained the weight back. And so then I started going plant base. But How were you feeling on that for several years? Yeah. So initially you feel great because, you know, you cut out some of the processed foods and you start eating pretty much just like vegetables.

So you feel good. But after a while, I mean, that's not sustainable. You're not getting the nutrients that you need from sources like meats and raw dairy and things like that. So, you know, I had, I battled acne throughout my whole life from my teenage years throughout my 20s. I had very unsmooth skin, very dull skin. You know, that was something that I was embarrassed about. I had to wear a lot of makeup to cover it up. So anyways, my next month, memorable moment in my life is that honestly I think this saved my life is I, we were living in La Jolla on a very busy road and I came home from a walk and a chicken was standing basically at my door. And it was a very busy road. Like you don't see chickens anywhere in La Hoya, let alone on this

busy road. So I was like, I'm going to try and help the chicken. I brought him into my backyard and gave her some dried kinawa because I had no idea how to feed a chicken. And the next day, the chicken lays an egg. I'm so excited. I like can't believe it. You know, I never like realized that an egg comes from a chicken and that a chicken lays an egg every day. And I had a one year old at that point, my first child. And I was so excited by this egg, even though I was plant-based at the time, that I was like, I'm going to give her this egg because I think this is probably very healthy. And when I cooked it, it was extremely orange yolk. And before that, before your one-year-old had the egg, were you doing the vegan lifestyle on the baby as well? So when I got

pregnant with my first child. I had been vegan before that, but I really just didn't know if vegan was safe. You know, there wasn't, I didn't know, like, if this is good for my baby. Yeah. So I adopted more of a plant-based lifestyle, which to me meant, you know, still eating my plants, but also, you know, like twice a week having some salmon or some fish or maybe some meat here and there. Definitely nothing compared to what I'm at now. But yeah, so I'm very thankful that I did not go full vegan for that pregnancy. But so after this chicken lays an egg, then that night, I think it's like after the first night we had had this chicken, again, it's attacked by a raccoon. And I run outside. I chased the raccoon away that he had done its damage, but the chicken survives.

We had to move out of that house shortly thereafter like a month or two later. And so this is like a big deal. So at that point, we would have moved into a condo, a nice condo, you know, spacious with no, you know, no yard, no nothing, obviously, just a condo living. That was where we were planning to move to. But because of this chicken, I felt like I was attached to it and I'm like, we need to move somewhere where this chicken can live. We can't go to a condo with the chicken and the chicken's ours and I need to raise it and make sure that's healthy. So we ended up finding this home in an area that we probably wouldn't have moved to. And there was a nice yard and grass and a place for this chicken to live a healthy life. And that's sort of how everything starts is when we move into that home with this chicken. Then I'm pregnant. And I'm pregnant. And I'm pregnant. it with my next, my second baby, and I just start getting into fermented breads. I'd never made bread in my life before. Like sourdough? I didn't start sourdough until my, until we moved into the next home, but I was doing fermented breads. Okay. So like this is easier. If you don't have a sourdough starter, you can ferment your grains. And this is actually how our ancestors always ate their grains, is they would ferment them first, sour, and then they would cook them and eat them. So yeah,

I got into the sourcing of my foods, learned all about how our ancestors ate for optimal health, and really it's been a journey ever since. And I continue to learn and improve and grow. And it's been very eye-opening too. So is the way that you eat and feed your family, would you say it is the Weston A Price way? Or how would you describe it? For sure. Weston and Price has been a huge inspiration for me, a wealth of knowledge. He's a doctor who, you know, went around the world in the 1930s, studying indigenous groups of people.

He compared them to their modern groups. So basically the indigenous societies, they had people from their groups that had gone into the modern society. And he wanted to know why the people eating these unmodern foods and the industrial societies were so healthy versus their other people who had gone into the modern word were so unhealthy and why they had dental problems and why they were dying and why they were sick. And he correlated all of this with what they were eating. In their indigenous societies, they were on real foods. everything was based on, you know, he visited different groups around the world. So based on what was available locally, you know, some people had meats and dairy, some people had fish and oats. But what was the key point here is that all of the foods were real. Nothing was ultra-processed. They didn't have white flour. They didn't have white sugar.

Nothing industrialized. And then the people who were in the modern societies were eating all of these modern white people foods, is what they called it. And they were very sick. What did your husband think when you did this 180 on your old's diet? Yeah. So, I mean, he was used, obviously, used to the constant changing of diet. So he would laugh. But my husband is very much a foodie. He has a very particular taste. And I'm very appreciative of that because he makes me be better.

And he inspires me to make good tasting food. Right. Fun foods. Yeah. And so, you know, he wants pasta. He wants pizza. He wants, um, Tacos, I figured out how to make these foods that he loves, that everyone loves, with good ingredients.

Completely from scratch. Completely from scratch. This is how people lived forever. I mean, tacos are how, you know, Mexican people ate. They would niximalize their corn, which is something it's unknown. It's unheard of to niximalize your corn now and make your masa and then make your tortilla. But those are, that's what they had, that's what they had access to is the corn. That was their crop.

So they made tortillas in different parts of the world. world, you know, sourdough is popular. That's because they had the grains there, the wheat. Eincorn is the most original form of wheat. It's 12,000 years old. So our answers is new to sour this grain and turn it into bread. Wherever people lived, they had access to local resources and they used those resources. And that's how they made food. I have two acronyms for you to learn. Are you ready? BYOS and BYOC. BYOS stands for Bring Your Own Salt. Traditional table salt at restaurants. is man-made, chemically treated, devoid of nutrients, and just not real.

So I have a mini-per-salt that I carry it with me at all times because real salt is good for you. The other acronym, B-Y-O-C, stands for Bring Your Own Chips, Your Friends House, a birthday party, and definitely at restaurants, you want to bring your own chips. Most chips are packed with disgusting industrial oils that cause bloating and bad skin. There's fake salt in GMOs. Masa tortilla chips, on the other hand, are made with organic corn, grass-fed beef tallow, and real sea salt. That's it. Masa chips are the best-tasting seed oil-free chip on the market.

Trust me, I have tried them all. And once you go Masa, you'll never go Baca. That didn't rhyme like out in my head I thought it was going to. Modern people think that they've only got two choices. Either starve yourself and feel guilty and miserable about your food or eat poison-filled food that never. never makes you feel full. But there's actually a third option, the real food, natural health, as God-intended way. Masa chips are the answer for how you can have your chip and eat it too. Seed-oil-free. You've never had better tasting, saltier. I think that's important.

Seed-oil-free tortilla chips. Try Masa chips at Masa chips.com with code real Alex Clark for 20% off your first order of seed-oil-free tortilla chips. Find a link in the show notes. I was around so many of you in person at Turning Point USA's Women's Conference a few weeks ago, and I got to hear straight from your mouths how Olivia's organic, prebiotic body wash changed your life, especially those of you who struggle with skin issues like eczema. Plus, just how stoked you were because I had them stock the bathrooms with Olivia hand soap so that you wouldn't have to use the nasty endocrine-disrupting hotel soap. Everybody was so excited and immediately understood why it was so important to me

to have Alevia be a part of this show, helping heal a sick culture. Alivia prebiotic hand and body wash is the rolls royce of non-toxic soap, as I like to say. There is nothing that smells better, repairs the skin faster, or applies to the body better. Alevia body and hand wash is prebiotic body skin food. It feeds the skin's microbiome so it can heal faster. There is a reason burn victims prefer Alevia body wash. Prebiotics naturally produce hyluronic acid, improving the skin's moisture content and strengthening the skin's protective barrier,

which aids in slowing the aging process. The power of prebiotics unlocks radiant and healthy skin. Go to Alevia.com and use code Alex 15 for 15% off. That's Alevia.com with code Alex 15 for 15% off. Find everything in the description. Your aesthetic, all of your content, it would fall into the Tradwife category. Do you get a lot of pushback from that on the internet? It's not a trend. A trad wife, a traditional wife is the way a woman would have raised her family

for generations, right? This is how we grew up is with a woman, a mother who stayed at home and took care of the home, took care of the children, made them homemade meals. Their health was a priority and this is a very traditional thing, right? And today, because some women are showcasing this lifestyle and obviously are embracing it because they're coming back to what we once did. they see the value of that. Other people see this as being very abnormal and they're angry about it because they think it's against feminism. Well, they think it's suffocating like you have no true freedom, no true sense of self. Would you agree with that? Not at all. Being a mother is the most important job a woman has and it is a very serious job. A serious role. You take responsibility for

your children, for your health, and for your family. That's the biggest role you'll ever have. And our children are the next world leaders. So we need to make sure that we feed them for optimal health. So when did you think, okay, I need to start filming how I live my life, putting it online. Like when did you start becoming like an Instagram influencer in this space? Yeah, I think during my second pregnancy when I was really getting into the Western Price way of living and the ancestral diet and just learning more. You know, it's a constant evolution. But I started posting some stuff online about what I was cooking, what I was making. I was making homemade yogurt, homemade butter, homemade sour cream, everything raw.

And people were really taken back by it and were excited by it. They wanted to see more. They wanted to know what I was doing. And I just started posting more. And then I had so many questions and a lot of similar questions. And so I created my nourishing kitchen master class, which is a two-hour course that teaches women how to take back their kitchens and how to really get started on this from-scratch homemade lifestyle with most nutrient-dense foods on earth and how to nourish your family.

Do you post yourself serving your kids raw milk ever? Yes. I mean, my kids drink raw milk almost every day. Does that scare people? Yeah, raw milk is something that scares people, for sure. Why is that? Because we've been told that raw milk will kill you. They want you to drink pasteurized milk because there's no bacteria in pasteurized milk. But the thing is, raw milk has literally been a superfood for thousands of

years, right? It never killed us. It is what we ate. That was our medicine, a drink. Some societies would, you know, during the summer months, their sheep and their goats and their cows, they go up into the hills and the grass and they eat the grass and they have tons of very nutrient tons milk during those summer months because that's when the grass is its greenest. And so they take the milk and they turn it into cheese, raw cheese. And then during the winter months, they eat the raw cheese and they eat the raw butter. Raw milk is a health food. And when we are pasteurizing milk, are we losing a lot of nutrients that way? You lose everything when you pasteurize milk. You not only lose the enzyme content, you know, the protein is denatured. There's so many

healthy, billions of healthy bacteria in raw milk. In pasteurized milk, there's no healthy bacteria. Obviously, the bad bacteria is killed as well, which is great. But it's just a dead food, a denature dead food. But the reason why they do pasteurize milk is because now our dairies are massive feedlots where these cows are fed grain diets. I drove by one recently. I was honestly horrified. A bunch of cows are in one small penned setting. Tons of cows. They are lying down. They're not standing. There's no grass. There's grass on the outside of this, quote, farm, but there's no grass on the inside. And they're trying to get the grass on the outside of the fence. And it's disturbing. They live a very depressing, unhealthy life. So they're sick

cows. They probably get antibiotics and medication they have to because they're sick. and that milk is not safe. So if you're going to drink that milk, you've got to paste it. Yeah, that's the irony is that people think that raw milk isn't safe. But the way that we're treating cows, the things that they are eating, the antibiotics that they're pumped with, to keep them from spreading their illness in these horrible factory farms, that is really what's not safe. But people don't want to acknowledge that. They've been totally indoctrinated to think the opposite.

One problem is we've lost connection to our food source. Nobody has any idea where their food comes from. All they know about is the labels on the product. You know, how many milks are there in a grocery store? How many brands are there? How many marketing messages are there? Lactose free, low fat, skimmed. I mean, it's just like there's all you need is raw, whole fat milk. And then the cream on top is skimmed and you can have some of that cream. We have completely lost connection with our food source. People have no idea where their food comes from and what that looks like. So, you know, they're inundated with products on the grocery store shelves. There's so many varieties of milk that you can buy. Every type of cereal, every type of salad dressing, whatever it is. Like we are inundated with products, the vegetables, you know, you can select whatever vegetable you want from around the world all year long. You can literally buy a tomato when tomatoes are only in season in the summer.

Cucumbers only in season in the summer. So there's no connection to the food. and that's the problem. Is your prenatal vitamin trash? I mean, probably, to be completely honest, for years, different supplement or prenatal brands have asked me to promote them. I have said no to every single one of them. Because truthfully, I didn't fully love or believe in them. There was always some crap ingredient or filler that I wouldn't want in my own body.

So I wasn't going to tell you about it. Fast forward to today, I organically met the owner of birthright supplements at a regenerative Agriculture Conference, first green flag. We got to talking, instantly became friends, and I was blown away by her supplements. Listen to this. Birthright believes that it's time to return to better ways of being in tune with our bodies and hormones through wild foods, medicinal plants, and the entire animal nose to tail to reclaim your health, vitality, and fertility.

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Everything will be in the description below. You are going to be amazed by the best and only beef liver prenatal on the market. My job requires a lot of wear and tear on my face. I mean, look at me. No, I mean a ton of makeup most days. My skin doesn't get a lot of time to breathe. So it's really important that I'm using the best skin care to repair as much as I can at night when I'm sleeping. If you're wondering about my skincare secret, I have been using the same brand for years now.

Nimi Skin Care. It's an openly conservative-owned skincare brand made in the USA, and after talking with me, they just launched their first clean skincare line. This was important to me. They knew it was important to you. And don't let the clean description sway you into thinking, well, if it's clean, it's probably not very powerful because I made sure that these bad boys were packed with glycolic acid, retinol, vitamin C, hyluronic acid, and more. The bonuses is that they're all fragrance-free and dye-free products. I love a good mask during bath time, and I've been loving the nature burst antioxidant mask. This luxurious mask combines organic antioxidants like cranberry and blueberry extracts with lactic and glycolic acid, plus deep hydrators to nourish and protect your skin while revealing a healthy glow.

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It doesn't get more patriarchalian. than that. Go to good ranchers.com with code Clark. That's good ranchers.com with code Clark. Everything is in the show notes. Good ranchers. American meat delivered. People know you as the goldfish lady. You decided to post a reel making your kids goldfish completely from scratch. I mean, grinding flour, all of this kind of stuff. This absolutely ignited the moms on the internet. They were absolutely furious with you, calling you names. You had nutritionists calling you out. for making your own goldfish? Why did this make people so angry? People feel personally attacked

when they find out that something they're eating, maybe feeding their children is not good for them. It's considered mom shaming. So if I'm posting a healthier alternative, I'm mom shaming because they're not providing their family with those healthy alternatives and they feel like I'm attacking them. What were some of the comments saying to you? Oh, everything in the book. I'm personally attacked by what I look like. I'm going to be giving my food, my kids eating disorders. That's a big one is that they will have eating disorders for the rest of their lives, that I'm brainwashed and that they do eat these foods at school because, you know, they have access to it when actually I pack their lunchbox every day. I pack their snacks every day.

Okay. So the argument from moms on the internet is that if you feed your kids food that is homemade and not processed, you're going to give them eating disorders. But if you feed them the processed food, then you give them chronic disease. So I guess it's really an either or, which I don't think that those kids are going to get eating disorders by knowing where their food comes from and eating healthy, real living food. I know that you agree with me that their argument is like,

well, I don't want to deny my kids access to any food, no matter if it's the most unhealthy food on earth, because what, you just don't want to hurt their feelings? A lot of these dietitians who have been paid off by big food is they say that we should give our kids access to all foods, junk foods, ultra-processed foods, everything. They should have it all in balance so that they have a healthy relationship with food. Now, I consider ultra-processed foods and foods with food dyes, seed oils, all these types of foods that kids are eating these days. I consider

these some sort of poison because over time, little by little, you are getting sicker. And at some point, your body will just be like, I can't take this anymore. And now I have cancer. You know what I mean? Or some sort of chronic disease throughout our lives. Like your body will give you signs. Like maybe you start with acne. And then maybe you move into like extremely horrible menstrual pain. And then maybe you have infertility issues.

Some sort of, then you get another sort of chronic disease. There's so many signs that our body gives us. Maybe your hair starts falling out. Your names are brittle. Pre-diabetic. Pre-diabetic, yes. And then at some point, you're continuing to ignore these problems. Maybe you go to the doctor and you're.

You get a prescription for it. They mask the pain and that goes away and then something else comes. And then at some point you have cancer later on in your life, right? And now you die. So, yeah, it's little small forms of poison that add up over your lifetime that will cause an unhealthy death in the end. Were you shocked that it was you making homemade goldfish that seemed to go viral and that was the thing that was so ungodly offensive to people? Yeah, because goldfish are very. popular food items. People give their kids goldfish every day as a snack because they think

they're good for them. Dietitians, one of the dietitians is quoted in an article on Today.com saying that goldfish are high in protein. They have three grams of protein. It's great for a balanced child's diet. I mean, that's like the most laughable thing I've ever heard. Goldfish are not, not something that I think of when I want to give my child protein. Well, yeah. But also, was this Today article, was it written in response to your reel or this was just a separate article one time? No, this was written in response to the, into the reel, yes. Wait, you had write-ups. Who else? Was that it? Was that it, or were there multiple outlets writing up about this and calling you out? Yeah, there was multiple outlets. You know, the Today article was,

it showed both sides. So it, you know, talked about me making these home-ingale fish, but also that it brought in the dietician to say that this is actually possibly mom-shaming. and offensive. Did you look up this dietitian to see who they accept money from to try to tell people that feeding your goldfish is healthy and more parents need to be doing it? There's a lot of dietitians that would have the same opinion as her. So basically, we can't trust our dietitians anymore. I know there's a lot of good ones out there, I'm sure, but the ones that are on social media that are talking to the masses are telling them that ultra-processed foods are okay in balance. What was your response? Did you reach out to give your own quote on that? Did you post a rebuttal? Yeah. I mean, I was quoted in the article by the writer. And what did you say? They didn't, she didn't say much of what I had given her. Yeah, that's how it always is. The same thing happens to me when I'm asked to give a quote. I give like an epic, like, you know, six paragraph response and one sentence makes it into the article. Right. So what all did you say to counter a dietitian? Because they're like, well, you don't know. You don't have the credentials.

You're not a nutritionist. You're not a dietitian. So you're just a mom. What do you know? It's probably like their take. Right. No, you know, I don't really get into it with them. I don't fight them. I just see from a distance what they're talking about. And I have to keep moving forward because I've got much bigger things to conquer, you know. What do you say when people accuse you of giving your kids eating disorders by feeding them healthy food? I learned that I can't respond to those types of comments. On TikTok, I was given a strike for using. the wrong words. I think I used mental disorder and I was given a strike. So I'm afraid to comment about those types of subjects anymore. But yeah, I know that my children will not have disorder eating because one of the things that I missed when I was growing up was the food education. My mom did

an amazing job. I'm not complaining at all. But like if she had, and obviously she's learned a lot along the way too. She now has a farm with cows and chickens and a massive garden. And she prepares all of the foods for the entire year. So she's on another level than she was when we were growing up. So I know my kids are not going to have disorder eating because I've been raising them from the ground on up with education about why they're eating foods. There's no restriction. I make them everything, which I show on my social media, that other kids are able to eat. Like I make them homemade goldfish. I make them homemade Oreos. I make them homemade Pop-Tarts. Whatever it is, I make them sourdough pizza. I make them sourdough bread. Hibian J and crustables. So I make them all these really fun foods so

they don't ever have to feel left out. And so they know what these foods are. But at the same time, most of their meals are nutrient dense and nourishing and satisfying. So I don't actually make these snacks a lot. They don't snack. I don't need to give my kids goldfish. So I was just going to say the same thing is that everybody wants to know what my snack swaps are for seed oil-free snacks. And I do have them. I know what brands make, you know, snacks that don't have all of these crap ingredients and if I really wanted to. But the truth is, I have a few of those things in my pantry, but it is so few and far between when I reach for that. Because most of the time I'm only just eating my actual meals. I'm only eating breakfast, lunch, and dinner. You're getting so much protein and

so much nutrient density in those meals that you're never really hungry throughout the day for a snack. And that's what they don't understand. Because until you make that switch over to eating this way, you don't realize how little you need those snacks. And that's the other gripe I get. and I don't know if you experience this, Gretchen, is that everybody says, well, it's so expensive to eat this way. I'm like, no, it isn't because it is costly when you're getting the snack items. And what they don't understand is that you really don't need those snack items because you're not going to be hungry for that often. So where primarily their meals do consist of the processed food, and because of that, they're needing to snack all day throughout the day to feel like

they're full because of the way that they're eating now. They're not going to need that if they are to transition into eating more of an ancestral diet. Absolutely. Yeah, when I make breakfast for my kids in the morning before school, I make them homemade beef sausage. I give them fried eggs, like super simple. And so they've got their high protein and then maybe I'll have like a little bit of yogurt for them or a little bit of a smoothie or some raw milk. Maybe I'll make them fermented pancakes. So they've got like a very satisfying breakfast. That'll keep them satisfied the entire day until dinner if it needs to. Yeah, or that. And then I pack them a really great lunch, which a lot of the times, you know, they might not eat the entire lunchbox.

And I'll ask them. I'll say, why didn't you eat it? Oh, I didn't have time. I wasn't that hungry or whatever it is. And I'm not going to be like, well, you need to like eat all of your food. It's like the child is able to tell themselves if they are satisfied, if they're hungry. At dinner time, I make them another very satisfying meal, you know, like a whole chicken roast or a beef chuck or with some vegetables and maybe like a soaked rice that's cooked in bone broth. And it's a very nice. And it's a very nice. nourishing, satisfying meal. They eat that. They eat whatever they want. You know, I don't force them to finish their meal. And then afterwards, if we decide that we want to make something for dessert, we do it together and we make it. And, and that's that. Why don't you believe in buying chicken breasts? Chicken breast is a very unsustainable item. I actually cringe when I see chicken breast being made in a recipe because I choose myself to only buy the whole chicken. I make the whole chicken. I make the whole and then I cut the pieces of meat off the chicken, but it's not the breast. So the breast are these Cornish Cross hens are raised in these factory farms, which are enclosed inside of a building. They are

fed a high grain diet, and they are bred for their large breast. They do not walk. These chickens can't walk. If you were to see a video, you'd be absolutely horrified because there's not enough room for them all, first of all. And second of all, their breast grows so quick and so large that they can't stand. So they're sick birds. They've got lesions all over their bodies, and they're probably given antibiotics. But the thing is, they're slaughtered at about six weeks of age. So even if they are sick, it doesn't really matter. They're, you know, they're done, right? So then these large breasts are removed and they, well, the chickens are bleached first, and then they're removed. And that's what you see in the grocery store are these large breasts. So, and also there's a premium price on the breast,

too. You know, you save a lot of money by buying the whole chicken, not only because it's a lower price, also you get to the bones from that whole chicken, which you then turn into bone broth. And then you use bone broth to cook grains and rice and, you know, to make soups and whatever. Very nourishing food. But yeah, the breasts, not a healthy item. Okay, but what if you're getting them from an organic or regenerative farm? Well, that's, that's a different story. Okay, but you're talking about just traditional what's in the store. But you know, you're going to pay up for that. Right. From the farm that I order from, I mean, I don't even know, but like two breasts, one on each of the chicken, it's like $25. Wow. Yeah. That's excessive when I could buy the whole chicken from them

for $35 and get all of the meat and get all of the bones as well. And so how often do you get a whole chicken and then make the bone broth and everything? Is this a weekly thing? Is it twice a week? Yeah. So my, I don't shop a lot. I'm not a consumer. I like to have my food in my pantry and in my freezer. So my freezer is stocked with whole chickens and slow cooking pieces of meat like, you know, the chuck roast. And are you getting whole chickens from a local farmer to you? So I actually source my meats from my parents' farm in Ohio. Okay. How do you get it? Wait, you live in California and they're in Ohio. So what do they do? Send it on dry ice to you or something? Yes. Oh, nice. Yeah, I'm very fortunate that I have that. But before I had access to this,

I would have sourced through a local farm and they would have shipped to me. Okay. But yeah, so my freezer is filled with the chickens, the meat. It's filled with raw butter. It's filled with raw cream cheese, ground beef. And when it's time to cook dinner, you know, in the morning, I'll typically take out one of these cuts. It'll do, it'll thaw. And then I'll cook all day, slow cook. And then when it's time for dinner, I have that meat ready. And then I'll just throw together a salad or some vegetables. Maybe I cook some rice with it. Maybe I have some sourdough bread. Every summer I think about the fact that at one point, I was enjoying my last responsibility-free summer as a kid, and I had no idea. There is one way that we can recapture the magic of summer as an adult, and that's with fresh lemonade. Oh my gosh! You see? Doesn't that sound fire? The bad news is those lemonade that you typically see at the store have high-fructose corn syrup, lemon juice from common. concentrate, citric acid, modified cornstarch, glycerol, ester of rosen, sodium benzoyate, potassium,

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She's making things like peanut butter and jelly completely from scratch. This has blown people's mind. She gets a lot of the same hate as you. Have you ever talked to her or reached out to her? No, actually, it's funny. Her followers started commenting on my videos a few weeks ago. And they were very angry at me because I was a Nara dupe. And so I actually get very negative comments.

regarding her. And so I went over to her because I'd never seen her before. I'd never heard of her. And I couldn't believe it. I actually laughed because she does things so similarly. But not exactly like me because she's not doing sourdough. She makes her breads with instant yeast. And she uses white sugar. I don't use any refined sugars. So I'm definitely more ancestral based. Right. And she's just from scratch, but she uses a lot of traditional ingredients. Yeah. But so there are. Why are they mad at you? Are they saying, are they upset because you do something similar to her and you happen to be white? I mean, I'm just calling it out. Like, is that what it is that they're mad about?

Or is it just, they just think you're copying her in general? They probably just think I'm copying her. Maybe they think that the only person that can cook from scratch is her when this is something we've been doing for many thousands of years. Oh my gosh. To see somebody else do it. It's hard to watch. Yeah. How many hours a day?

Let's just be real. How many hours a day do you spend in the kitchen cooking in order to feed your family the way you are? So I don't spend a lot of. of time in the kitchen. It might appear that way because when you see a video, it's a lot of work that's done and edited down into 60 seconds. So it seems overwhelming and it looks like I was possibly in the kitchen all day. But just like brushing your teeth, you do it in the morning and you do it in the evening. It's a quick thing. It's routine. It's part of your lifestyle, right? You would never like not brush your teeth because it takes too much time. But so I've learned because I've been doing this

every single day of my life for the past almost seven years, I've learned how to make it part of routine and how to make things quick. So like when you make sourdough bread, you literally, you know, whip up the batter at night, takes a few minutes, let it ferment overnight, 10 hours, then you need, you know, shape the dough in the morning, let it rise again, and then you bake it. So it's like there's periods of time where it's baking or where it's rising where you're not, you're not working on that sourdough. You're doing something else. You know, I can run out of the house. I can work out. I can do whatever I need to do in my daily life. And then I come back and I do a few more minutes here and there. So it's just very much doable and it's part of my lifestyle and I figured

out how to make it work. Well, now I don't know the fancy terms for everything, but you got, you're like making your own flour. You're like grinding flour and all this. That takes a few seconds, by the way. It's the most nutrient-dense thing you can do is to make your own flour because, you know, flour in the grocery store is shelf stable. It's been stripped of all of its nutrients. Tell us what's wrong with the flour at the grocery store. It's white. It's bleached. It's stripped of its brand and its germ. And so what's left is the endosperm, which is a high starch product. So when you consume these white flour products, you spike your insulin, it's high glycemic, and it's just not a health food. It's actually a food that I would consider that you would want to avoid. And so when you

make your own flour, you take the whole grain, the wheat, and the mill grinds it into a flower, and it has all of the nutrition in it. And actually, a flower has optimal nutrition like right when it's freshly milled. And then every single day that it sits, it loses its nutrients. Oh, and think about how long flour is sitting on the shelf at the store, too. Well, it's been stripped of its nutrients in order for it to be shelf-sable. So the brand and the germ are actually products in the flour that would go rancid if it sits on a shelf. So what they do with the grocery is they remove those. So it's just the white part of the flour.

So where do you get wheat? And then they spray it with synthetic vitamins and say it's been fortified with vitamins. You know what I mean? Yeah. Where do you get wheat? I source my wheat from a family farm in Idaho. That's where I get my iron corn. And iron corn is actually the original form of wheat.

Well, I've seen the jovial iron corn flour, whatever you call that. Yeah, you can buy jovial at a whole foods or different groceries. There is grown in Italy. And I source mine from a U.S. family farm. And I love it. Okay. Well, that's interesting. I didn't know.

It only took a few seconds. I figured that was like an all-day thing. So you're right. A lot of people are intimidated by seeing this stuff because it's just different. And so we assume this takes a really long time and it actually doesn't. And it's better for you. Yeah. And also the other thing is it's like if you care about your health and if you care about your children's health, don't you think that you would want to spend a little bit of extra.

Even if it takes too much time, if you think. Wouldn't you want to spend a little extra time to devote the energy to figure out how to make quality foods for your family? The thing is people, they say they're tired. they don't have enough time. Do they watch TV? Right. Do they go to a restaurant? Do they go to the bar? I don't know. These are things that you could possibly skip and you could spend some time learning how to make something homemade. You don't have to start with sourdough. You know, that came for me many years later. I wasn't ready for it in the beginning. So yeah, it's just about your priorities and how you choose to spend your time. I like how you said that you weren't ready for sourdough at first in the beginning when you started living this way and

cooking this way because you actually have shared before that you were really overwhelmed at first and you had to overcome this sense of being overwhelmed of, okay, how am I going to start making everything from scratch and eating and living this way? So how did you overcome that? Because that's something I get from my audience constantly is like, well, this just seems too overwhelming. I can't do it. Yeah, honestly, one of the first foods I started making was this fermented buckwheat. And this was just so exciting to me because I hadn't had bread in years. I was gluten-free. And so buckwheat is actually gluten-free. It's a seed.

And I somehow discovered how to ferment it and turn it into a bread. And it was an amazing bread. And so I got really good at making that. That's the key. Once you make something, don't make something else. Keep making the same thing over and over again until you feel like it's really easy for you. And it's second nature. And then move on to the next thing.

I think that's what's key is really perfecting what you know and so that you can do it every week. and it's second nature. It becomes a routine. Why is getting rid of your microwave the gateway to optimal health? Because a microwave is just more of that conveniency, that convenient lifestyle. You know, most people run to a fast food, chick filet for dinner, because it's quick and easy. They'll be by frozen dinner and put it in the microwave and dinner's ready and, I don't know, two minutes. First, we have to remove all these convenient, ultra-processed fast foods. because if we don't, we'll never be able to like fully understand our food and how to eat it and how to prepare it.

So when I removed, when I, I didn't remove it at first, actually, I just said I'm not going to use my microwave. And I started using it to like to ferment my yogurt overnight or to ferment my buckwheat bread. It was just like a different storage area in the kitchen. But yeah, once you then realize that like, well, how do I heat up food? How do I heat up my coffee? Yeah, that's what people want to know. How do I heat up leftovers? You take a pan and you put it on the stove and you put the food in it and you put a lid on top. It's like the easiest thing ever. And I can't imagine. I do remember it being so uncomfortable. I had to like put my coffee in a little pot and heat it up. It takes a few seconds. And it's much healthier for you. Like why would you want to put like a plastic, you know, to go cup in the microwave? Right. But yeah. So once you learn that, maybe that's the first thing people should do. Stop using their microwave and start using a pan to heat up their food. Or a toaster oven.

Toaster oven, yeah, and see where that gets you. I love that. I think that's like a quick, simple, easy, like, do this first. Yeah. How can somebody control their food source? You need to learn about where these foods come from. So you want to source your meats. You need to figure out farms that are nearby.

And maybe you can meet them at the first thing you should probably do is actually go to your farmer's market, your local farmer's market and talk to the stance, talk to your farmers there and interview them. Really, you have to ask them questions about what they do. on their farm, what are their processes, and yeah, see how they're raising their animals, how they're growing their vegetables, do they use chemicals, do they use sprays, which you don't want? And that's the first step is learning where your food is coming from, and then you buy them once a week, once every two weeks, you go to your farmer's market, you buy local, you buy in season. And it's important to do the question asking because you have a lot of black market people on the farmer's market who are going to Costco, picking up a bunch of vegetables, laying them on a

table and pretending like they're fresh and that they grew them and they're just from the store. Yeah, the farmer's market can be a very sketchy place. You do definitely need to connect with your farmer, ask them all the questions, you need to know what to ask them. I actually go over a lot of this in major detail in my masterclass. Perfect. I have a whole farmer's market section. But that's the first step, connecting to your food source, buying locally, buying in season, and removing your microwave. And honestly, things just start getting really easy after that. So for somebody who's never grown basil, let alone strawberries, what are your beginner tips for starting a garden for food? You know, starting a garden also for me didn't come until several years later.

Even when I was shopping the farmer's market and getting to know my food source, I could never have imagined growing a garden. I'm so intimidated by gardening. Yeah. I was like, I never, at that point I was like, I never will grow garden. And even I would even think like, oh, but I can get it at the grocery store and it's organic. so I don't really need to like spend my time gardening. But then several years went by and of course I learned so much more and my highs were like wide open. And when we moved into our current home, I decided I'm going to put up vegetable boxes

every possible place that I can and I'm going to grow a garden. And it's that is a massive learning process as well. It's so sad that we are not taught in school how to grow vegetables. It really is very sad because this is something that we did forever. Everyone had a home garden and now nobody knows how to grow a vegetable. They don't even know what the plant looks like where that vegetable comes from. I didn't. I certainly don't. Yeah. But now I do. Yeah. My kids do too. So yeah, I mean, first, start by food sourcing. When you feel comfortable with what you're doing in your lifestyle, then you can move on to the garden. I wouldn't jump into everything all at once because, you know, you're going to have a lot of fails. Like I'm still learning so much about my garden. I've read so many books. I've talked to so many experts. I watch so many YouTube things. And, And then it also comes down to your specific environment and figuring that out. So it's a lot of trial and error. Yeah. So you want to look up things for like based on what area the country you're living in. It might be easier to grow one thing versus another. Is there any item that you found universally across the United States? Like this is a great starter food or fruit to grow first that pretty much anyone can do. It definitely depends on your location because everyone has different climates. But possibly an easy one could be a tomato plant. You could even put a tomato in.

in a pot. So you don't actually have to have a raise. There's a lot of, actually, you could grow anything in a pot, really. Really? Okay, I would die to start growing green beans, but I don't know if that could be a pot one. Green beans? Yeah, you could do that. That's possibly a good one to try. You know, one of the first things that I grew was cucumbers and tomatoes. I think I grew a bunch of other stuff, too, like peppers. But the ones that grew and I had no idea what I was doing were the tomatoes and the cucumbers. So maybe those are good ones to start with. Okay. What are the best ways to ensure success in your own nutrient-dense kitchen? Like what items do you, like everyone has got to own this, this, and this? Success starts with purging your pantry, purging your fridge. And I, this is a very

hard thing for people to hear because they're like, oh, well, I paid for these products and I don't want to waste it. Those products are preventing you from succeeding in your kitchen. So if you need to, like, just make yourself feel better so you don't waste your money, like put it in a storage closet. so that you don't see it and you save it for a rainy day, then do that. But like, you need to remove all the ultra-processed foods and snacks. And you can also donate it to a homeless shelter or human trafficking rescue center or something like that locally. It's a great idea. Yeah. So once you've removed these items from your kitchen, you then are going to restock with your nutrient dense simple ingredients. So like your whole chicken, your meat. Then when it comes to like

flavoring food. It's very simple. You like onions and garlic, like that's how you flavor food. Unrefined sea salt, ground pepper. That's really all you need. And then if you want to have some organic spices to, you know, change things up a little bit, then do that. But that's really the base of like what your kitchen should look like. And then in your pantry, you can have, you know, different variety of beans, wild rice. And you don't like canned beans. You like the dried beans, right? Oh, yeah. No. I. Why is it important to do that? So, Beans, legumes, grains, they have something called phytic acid and enzyme inhibitors, and these make it very hard to digest if you don't properly prepare them.

So for me, I want to soak those grains, soak those beans for 24 hours with an acidic medium, and then I'll rinse them, and then I'll slow cook them with bone broth until they're cooked. So if you have a bag of kidney beans, let's say, what are you soaking them in, how much of the liquid, Do you cover the bowl? Do you put it in the fridge? You leave it on the counter. Like, how does it work? Yeah, you, well, you just measure out your kidney beans. You put them in a bowl, say two cups of kidney beans. Then I fill it with like pretty hot water. I put some vinegar in there and then let that soak for 24 hours. You'll actually see that bean start to sprout if you look closely. And then you wash it. And then you cook it with, I like to cook mine in bone broth, but you could cook it in water if you want to. And that'll cook for, it depends on the bean, but say like one to two hours. And how much? apple cider vinegar? Just like a big pour. Okay. You know, I don't know, two tablespoons. Okay. Yeah. So our ancestors, they always prepared beans, legumes, and grains in this way. They soaked, they fermented because they knew in order for their bodies to be able to digest and to absorb the

minerals that they needed to soak and ferment first. Are there any dietary restrictions in your family like dairy-free, gluten-free, or anything like that? Or absolutely not? Absolutely not. See, I have, I just learned I have an autoimmune disorder. And so they're like, you cannot ever eat gluten basically for the rest of your life, which devastated me. I'm still like coming to terms with it. I've done a good job of avoiding it, but I'm like, well, there's got to be another way. I hate living like this. Do you have celiac? Um, Hashimoto's. Okay. Because I've heard that, I know this is a fact, is that iron corn is, you know, it's the primitive form of wheat. Our wheat has been modified over the course of time. And then in the 1950s, they fully modified it in the lab

so that there would be a higher yield and the grain would be bigger. And it's a completely different product than einkorn. The chromosomes are different. Just the genetic makeup of this grain is different. And people that are having major intolerances to gluten have eaten iron corn products and they don't have any issues. Okay, cool. I'm going to look into that then. I'm not recommending that a celiac do this, but gluten intolerance, iron corn works. So inevitably in life, There are going to be celebrations or outings or get-togethers where you're ending up going out to eat. How do you navigate going out to eat at restaurants with your kids as far as what they're ordering? Yeah, I mean, my kids, they've been raised from the ground up how to eat.

I've taught them what food looks like and what it doesn't look like. They know how it should make them feel and they know how to make informed decisions. When we go to a restaurant, they're the first ones to beg for raw oysters. And they have their fish and their salad. So we make the best decisions that we can at a restaurant or if we're traveling. And there are really great options at restaurants these days. I mean, you can make good decisions when you're out of the house. In terms of birthday parties, same thing.

They know to avoid food dyes. So if there's a cupcake and it's got sprinkles on top of it, they remove the icing. And maybe they eat the vanilla cupcake. If there's pizza, they'll go for the pizza. You know, it's funny. You were saying that you, everyone has, like, what are the food allergies in her house? Well, when we go out of town, we go skiing or something like that, and they have to go somewhere and they ask us, what are your food allergies? I always write down fried foods.

Yeah. Fried foods. And so my kids, you know, they know not to eat fried foods. They know not to eat products with like white flour products. You know what I mean? Like ones that are like the hamburger bun or just like the white bread, that white soft bread. That's like the worst thing you can do. Well, I think what's really interesting is that your husband is a restaurant owner. Your family owns this Mexican restaurant chain in California called Pueesto, right? So what do you guys have plans to transition that restaurant eventually to like your way of eating that you do for your family? Or have you all ever talked about that or anything? For sure.

So his restaurant, the Mexican restaurants, they make everything from scratch. They use very high quality ingredients. You know, they make their masa, they make their tortillas. They're margaritas. They don't use syrups and like powders. It's all from scratch. So they're doing things right. And then we also have an Italian restaurant that's even like a notch up. Really? In terms of quality. And it's amazing. I think possibly I inspire my husband to constantly strive to be better. And he does. He has hired the best chefs from around the world. Have you talked to him about like, We need to transition to seed oil for you eventually and things like that.

They don't use seed oils. Oh, cool. We talked about that a long time ago. And at their Italian restaurant, I think they only cook in butter. At the Mexican restaurant, they cook in olive oil, avocado oil. Wow. So, yeah, no, they're doing things right. Oh, I love that.

And it shows. People love the restaurant. You feel good when you eat there. That's what's important. What is your response to your followers who say, you know, your life looks lovely. The way that you're cooking for your children looks really ideal, but no one could really afford to live this way. I think I save a lot of money by doing what I do. You spend so much extra money by buying an ultra-processed food. Like you are paying for it to be ultra-processed. A box of cereal. I think like the one with the tiger on it. What's that one called? Oh, frosted flakes? Frosted flakes. The Frosted Flakes box is like $8 or something or $7.50. I'm not sure, depending on where you buy it. A pound of grass-fed ground beef is like $5.50, $6. You could buy it cheap. at some places probably too. That's cheaper than a box of cereal. That box of cereal is giving you

no nutrition. It's hurting your health. You're going to be hungrier later. It's highly addictive. You know, it's filled with sugar, glyphosate. And you could buy ground beef for less. And you could actually like nourish and satisfy your family. Ground beef and beans and rice. Like that is a cheap meal. And what I think they're looking at is that they go to the store and they're looking at, okay, the organic grass-fed, grass-finished versions, which is obviously ideal. If you can't afford it, go for that one every time. Go for organic every time. But if you are truly in dire straits, if you are like poverty level, which also I think

a lot of people, by cutting out other things, streaming services, whatever, not going out to eat as much, I think that people do have it in their budget to eat and go for like the organic grass-fed options. They just need to wiggle their budget around and figure out something else to get rid of. instead of sacrificing on the food. But if you are really truly in dire straits and it's between regular non-organic beef, ground beef and frosted flakes,

then just do the beef. I mean, wouldn't you agree? 100%. The CEO of Kellogg's recently came out and he got a lot of heat for this, saying that they recommend that low-income consumers eat cereal for dinner. Evil.

I mean, that's how I went and like, I was like, is this for real? Like, let me see. Like, is the ground beef really, you know, more expensive than the cereal? And it's actually not. It's cheaper. So, you know, I have a lot of women who follow me that are low income. And they've told me that, you know, they used to think that they had to spend their, their hard-earned money on these ultra-processed foods.

But then things weren't going well. And then they finally realized that they'd actually save money by cooking real foods. And by making everything in their own kitchen, they saved money and they're healthier people. You know, our food determines our brain function too. We can't live on chemicals, items made in a lab. You know what I mean? Like that affects us. When you start eating real foods, like your brain function changes. You feel better. You feel alive. Like you are having this like fire inside of you, the passion, empowerment. Like you're going to go places on the right diet. And I think on the ultra-process diet, it's going to keep you back. What sorts of things do you teach in your nourishing kitchen master class that people would learn? Yeah, so if you are looking to live a lifestyle like this where you make nourishing nutrient-dense foods for your family and you cut out the ultra-processed foods, if you want to learn how to do that, I will teach you step by step how to go about doing that from purging your fridge in your pantry to restocking it with quality foods. We have a farmer's market section where we like talk about what to do at the farmer's market and how to talk to these farmers, how to interview them, what questions you need to ask. And then, you know, I've got some food demonstrations, like how to make a whole chicken, and then how to use the leftovers for chicken salad, how to make homemade mayonnaise. These are all very simple ingredients and simple things that you can do in your kitchen.

You're using the entire animal. So you're saving money. And then I also have a demonstration on how to make bone broth with the bones from your whole chicken. Yeah, I think it's a great starting point for anyone that, you know, wants to like push start and they don't want to like go out and like do all this research and reading. It's a two-hour master class. you'll get everything you need to hit the ground running. And what is your Instagram for people who want to follow you there and see the goldfish reel for themselves?

My Instagram is Gretchi. I love it. Any last words of encouragement you want to leave the audience with? Yeah. You know, I think that health is our most important asset and food is thy medicine. And I think once you realize that food really changes lives and you take some time to figure out how to make quality food part of your everyday routine. Your life is, I mean, it might be great right now, but you'll just be so shocked by where you go.

And our children are our next world leaders. We have a huge task and responsibility to take care of them and to nourish them and make sure that they have the best health in life and the best possible outcome. And all of that starts with food and taking back our kitchens. I love it. Thank you so much, Gresham, for coming on. Thank you. To carry on the topic of real food, I'd like you to join me next week as we venture into the issue of food freedom in America. I sit down for an extensive interview with one of the most famous regenerative farmers in the world, Joel Salatin of Pollyface Farm in Virginia.

Not only is there a special episode with him on the podcast, there's going to be a farm tour video on the real Alex Clark YouTube. So you can see for yourself what I experience there. And there may be a snack size interview within that video. talking more about the scary government overreach on our food. We have worked so hard on this project, the spillover team, and we have gone across the country to learn more ourselves. I hope that you love it. You give the crew a shout out with a five-star review for all of their hard work. We're back next Thursday night at 6 p.m. Pacific, 9 p.m. Eastern. I'm Alex Clark, and this is The Spillover. Love you, Nina. Bye.