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The Fat That Builds You: Why Seed Oils Catch Up With You

Good Fats, Bad Fats: Why Warmth Matters When I talk to clients about seed oils, I sometimes see a look come over their face that says it doesn’t really matter, but it matters a great deal, and far more than most people realise. (Yes, we’re talking about fat again, because …

The Mind Meal

The story behind this weekend’s Ripening & Renewal Gratitude Meal and how it becomes a meal for the mind. We usually think of eating as something that happens in the mouth and the stomach. Long before food reaches the stomach, though, the brain is already at work. It reads the …

People Are Strange

When I was about fifteen, I had an English teacher who was a little unconventional himself, which is probably why I loved his class so much. It came right after lunch, and if I’m being completely honest, I was often a bit stoned by the time I wandered in. He …

Plant & Kitchen Alchemy

My patio outdoor office and the Project Site is currently a landscape of preparation, drying herbs, working the gardens, jars in their early stages, and piles of herbs and foods (as medicine) being sorted. We are deep in preparation for the Plant & Kitchen Alchemy workshop, November 8–14, and I …

Collagen, Broth and the Living Gut

I use collagen-rich broth regularly when I am working with microbiome-healing protocols because the gut microbes are only part of the picture. They live against a mucus-covered intestinal lining that has to be hydrated, nourished and continually rebuilt. A good gelatinous broth brings water, minerals and the amino acids from …

Red Alchemy of a Tomato

(this is an excerpt from my new upcoming book “Plant & Kitchen Alchemy“) There is alchemy when a green tomato turns red. It may look as though the fruit is simply ripening, yet inside it an entire chemistry is rearranging. The green chlorophyll is disappearing, and the sugars and acids …