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TRANSCRIPT:

Brad (00:00:00):
Welcome to the B.rad Podcast, where we explore ways to pursue peak performance with passion throughout life without taking ourselves too seriously. I’m Brad Kearns, New York Times bestselling author, former number three, world ranked professional triathlete and Guinness World Record Masters athlete. I connect with experts in diet, fitness, and personal growth, and deliver short breather shows where you get simple, actionable tips to improve your life right away. Let’s explore beyond the hype hacks, shortcuts, and sciencey. Talk to laugh, have fun, and appreciate the journey. It’s time to be rad.

Tanya (00:00:38):
One reason why I don’t go into restaurants actually, is because, and even in France, they use the seed oils, which are so ubiquitous by seed oils. I mean, you know, canola, safflower, sunflower, like cotton seed

Brad (00:00:52):
The Hateful Eight as Dr. Cate calls them

Tanya (00:00:55):
Yes, absolutely. She

Brad (00:00:57):
canola, soy bean, sunflower,we got 4 or 5 of them. You know the drill people. And II think please welcome my good friend back to the show. Tanya Teschke, author of The Bordeaux Kitchen, which by many accounts and opinions is the best book ever written in the ancestral health scene. It is an absolute encyclopedia of healthy living, French food, wine, and culture. A massive 600 and something page, large size hardcover book that is just the most beautiful resource and an expression of Tanya’s life’s work, where she has studied under the finest chefs and sommeliers. And will bring you the whole scoop with all kinds of tips about nutrition and health, as well as all the French culture and the background and the main tradition of ancestral cuisine with particular reference to the centerpiece that animal organs play in French cuisine, as well as the cuisine of most all ancestral cooking.

Brad (00:02:05):
Why am I talking about all this stuff from Bordeaux Kitchen? Because when she got on the podcast, we were gonna talk about skincare and healthy products, cosmetics, but we spent a lot of time just going back over those main points that she conveys in the book. And it’s such a hugely important topic, how we have disregarded and dismissed the consumption of animal organs in modern culture. I think westernized American culture has sort of snuffed that out in favor of fast food, quick food, convenient food. We have a nice plug for Chick-fil-A in the middle of the episode, <laugh>, and, uh, compare and contrast to the foods that even your parents and certainly your grandparents had as centerpieces. So this show is gonna help get you focused, motivated, inspired to bring organ meats back into your routine dietary patterns, as presented on my new B.rad nutrition guide, handy PDF chart that you can download at bradkearns.com, print on your refrigerator.

Brad (00:03:07):
And Tanya gives some wonderful background about how the French have done that. And as we transition away from the focus on organ meats, we also talk about all the cultural factors that she highlights in the book where food is a centerpiece of one’s daily life and a celebration of life. And how in France, generally, it traditionally people would go down to the boulangerie and the butcher and the outdoor vegetable fruit produce market, and all these things on a daily basis. It was part of life to go and retrieve locally grown nutritious food and make home-cooked meals at home. The family would gather, prepare the meals together, and all these wonderful things that actually used to be part of American culture too decades ago and have now been passed over for the drive-up line in Chick-fil-A. So this is gonna be a show that recalibrates your focus on the importance of forming a wonderful relationship with your food and getting out there, meeting vendors at the farmer’s markets, learning about how people grow kombucha cultures at home and bottle their own drink and bring it to the farmer’s market.

Brad (00:04:15):
I love talking to the kombucha guy. Same with all the farm raised meat and animal products, and of course, the produce that’s locally grown and in season. I mentioned how my favorite part of one of my favorite parts of visiting Los Angeles is going to the incredible Calabasas farmer’s market on the weekend. And we have a fantastic farmer’s market up in northern California here too. So, boy, I can get the food at these places and live on it for the entire week. It’s just so delicious. And even the stuff that would be considered an indulgence, like the sourdough bread vendor, or the girl who makes these wonderful, uh, home baked cookies and brownies, I will chow down that stuff because it’s so thoughtfully prepared with the best ingredients. I’m not gonna go to the store and restock my shopping basket with more Chips Ahoy or Ben and Jerry’s ice cream, but it’s a huge difference to go and indulge with the the top quality food scene.

Brad (00:05:17):
Okay, so we talk all about that, and then we get into towards the end. The other important thing besides finding out what goes in your mouth and scrutinizing that, also what goes on your skin. And Tanya has a really cool product line called the Bordeaux Kitchen. You can find it on Etsy, and I’ve been using her lip balms and skincare and deodorant for a few years now, and it’s become even more of an interest of mine to really be careful with what goes onto your body because the consumer products, the mainstream consumer products have so many offensive chemicals in there. I did a show with Melanie Avalon where we talked about her beauty counter promotions where they, uh, have chemical free, uh, product line and there are some, uh, shining stars in this area. But for the most part, if you’re buying your cosmetics and your antiperspirant and your shampoos and your toothpaste at mainstream providers, you’re putting a lot of chemicals in your body and they go into the category of endocrine disrupting chemicals.

Brad (00:06:23):
We talk about that term in the show, and we pass by it quickly. So what it really means is that these chemicals have estrogenic influences on your physiology. That’s right. They make you a ladyman, or in the case of females, they will produce cause you to get out of balance with estrogen. And of course, this is promotive of an increasing cancer risk and also immediate adverse consequences, especially when we look at the epidemic decline of testosterone level in the average male over the past several decades. I did a whole show about that. And so here’s one of the contributing factors is the skincare and cosmetic products that you use. So we’re gonna talk about food, we’re gonna talk about cosmetics. Tanya is a true enthusiast and a deep student of all manner of healthy living. I think you’re gonna love this show. Here we go. Tanya Teschke, author of the Bordeaux Kitchen and the Bordeaux Kitchen product line.

Brad (00:07:19):
Tanya Teschke. We connect again. It’s been a while. Uh, we’ve had some great interviews in the past, especially on the occasion of one of the best books ever written and published by Primal Blueprint Publishing, Bordeaux Kitchen, just the most incredible masterpiece that I know you put your heart and soul into your life’s work. And then, uh, one day it comes out in a giant hard cover size, 600 and something pages, I think cut down from whatever it was, a thousand pages. But, why don’t we start there and you can tell us about the book and how the whole journey’s gone from writing it and then having it be a bestseller for so many years. We’re quite a few years into the, the publication, but it’s still high in demand.

Tanya (00:08:06):
Well, Brad, thanks for having me. And you’ve always been, uh, the my biggest supporter, so thank you. I really appreciate that. Yeah, it’s been a few years. And it came out in June, 2018 and the Bordeaux Kitchen. And it’s, you know, about ancestral French traditions around wine and food. So, um, that’s kind of an, uh, it’s been a popular topic actually. People love, you know, everybody loves French cuisine for some reason, and it’s really good. And so I’ve just continued practicing it and learning it. And I’m actually working on a second book now. I don’t know if I’ve told you that before on organ meats because the first book, um, when I was living in Bordeaux and learning about all their traditions, the food and the wine, lifestyle and culture, I, you know, learned about how important, uh, animal products are in the French traditional diet, and really in most, most diets around the world, and in particular, organ meats, which are the most nutrient dense, you know, parts of the animal, really a nutrient, most nutrient dense foods we can eat. n my opinion.

Tanya (00:09:31):
So I have a great chapter in the book, which you, you know, on organ meats, and then the rest of the book is divided by, you know, animals and meats of veal and pork and lamb, et cetera. And that organ meats chapter is really a pride and joy of mine. And so I wanted to build out on that. And so I just continue to, you know, visit my friends in France and take, take pictures of the food we’re cooking and note the recipes. And so I’m working on just kind of, you know, it’s, I’m on a continuum and I keep on going with this idea that, um, you know, French traditional cuisine is really good for us even though people say, you know, there’s that French paradox, right? And I would say it’s, despite, it’s not, despite the fact that they eat, you know, goose fat and all the delicious rich foods, but it’s because of it that the French are so healthy and slim and traditionally at least,

Brad (00:10:40):
Yeah, what idiot named it a paradox. And maybe you can tell the listeners viewers what that whole concept is because it’s so laughable now, especially as more and more research, you know, confirms that eating, uh, nutritious natural fats is actually a good thing for your body. And we’re unwinding all that programming from decades of fat being the enemy and all that. But this French paradox concept

Tanya (00:11:05):
Yeah, the French paradox, so was purported. It sort of put forth in, uh, I think of the early nineties or in the eighties by a French researcher that, uh, you know, he was doing a lot of research, especially on the people in the southwest of France, which includes Bordeaux and Toulous and other cities, excuse me. And he found that, you know, people in people in France on the whole, and especially in the Southwest where they were eating a lot of duck fat and go goose fat had, um, had lower rates of cardiovascular disease. And, whereas, you know, in other parts of the world like the us, people weren’t eating as richly. But, you know, they, they were, there was high heart disease in, you know, across the population. And so, you know, because everyone believed that fat makes you fat, or at least animal fats make you fat, it was a paradox.

Tanya (00:12:14):
It was paradoxical to why would the French be so slim, do, you know, be able to be, seem so healthy? And so that, that became kind of the, the French paradox, and people looked to the French, you know, wow, they’re, they’re, they seem so healthy, but, but they’re eating the richest food on the planet. How can that be? So, but so that’s why I say it’s because they’re eating those rich foods. But is changing now though, because, you know, people are kind of more hurried in their jobs. Modern life sort of takes over and they don’t have as much time to sit around the table with friends and family over a bottle of wine. Or, you know, even the, the idea or the tradition of going to the butcher shop or the market, it’s, it, you know, your time gets kind of pinched, and so you tend to go, less frequently. Butcher shops are closed and

Brad (00:13:15):
You go to the super big box store that’s Yeah. Uh, I’m sure invaded France and other countries where it used to be the, the local bakery, the local vegetable market, and so forth.

Tanya (00:13:27):
Yeah, the super is pretty much, yeah, <laugh>, it’s very, it’s ubiquitous. And they’re, they’re good for certain purposes to pick up something quick, but the beauty of the French lifestyle, which everyone really dreams of when they wanna go to France and experience this is, you know, the outdoor markets or they’re covered markets, but you have individual vendors, neighbors talking to each other, they’re outdoors, or at least they’re biking or walking to the markets. You know, and they’re in, traditionally in France and, and in many countries and many European countries at least, there’s, you know, the butcher shop, the <inaudible>, the boulangeries. So where you can get all the different things that you want to, to create your next meal or series of meals. And it’s just a part of the wonderful French lifestyle, this movement and outdoors and fresh food, right?

Tanya (00:14:30):
Fresh you go. They have small refrigerators there too, unlike in the US for example, where we have these big things, you know, in the big box stores, you buy everything for a week or a month and don’t have to go back. Whereas there, the fridges are small, still are small in general, excuse me, and you, you know, you buy for the next day or, you know, for that day. And so there are all these kind of, uh, lifestyle things that they are changing now, though, however, like I said, people are kind of, you know, mind life. Yeah.

Brad (00:15:06):
The big fridges are gonna come in and, and take over the market. Yeah. <laugh>, the, the small fridge. Another paradox, gee, how can they be so healthy when they can’t fit that much in their fridge? Yeah. What’s cruel is when you tell these stories, I wanna remind the listeners’, viewers, like, this is how you presented that book too. And so, you know, so many cookbooks are out there with paleo recipes, and that’s great, and you have so many cool ideas, but like, your book was a journey through French culture and the whole wine piece that came in, and then the chapter dedicated to organs that you’re talking about. It’s an interesting thing that you mentioned becaus,e right. All traditional cultures have organ foods as a centerpiece. And if we want to go back further to evolutionary biology, it is known and undisputed that the homo sapiens gaining access to more nutrient dense foods in the form of the big game that they took down, or the marine life that they were able to harvest.

Brad (00:16:07):
That is why we evolved to the top of the food chain with larger brains. And, you know, completely went on a separate branch of the tree from our ape cousins who, if you wanna look around at the gorillas today, I believe they spend like 11 hours a day eating roots shoots and leaves to get what little nutrition can, they can extract for their very small brains to survive and, you know, honor their species. So, here we are with, I guess, recent decades of cultural programming and propaganda where we’ve widely disrespected or forgotten about the cultural traditions. And we see it’s like, I think it’s our generation, Tanya, where, you know, our parents still had a tiny little connection left over to their ancestral past and cooking traditions. And, my mother and father both, you know, you know, nondescript, just sort of, uh, uh, I guess you’d call it wasp, you know, descending from British and, and Ireland and, uh, whatever, you know, ancestry.

Brad (00:17:09):
But my mom would relate that, you know, one of her centerpiece meals when she was growing up was liver and onions, and everybody who’s got some touch to their cultural past can reference the same thing. The Mexican cooking that we still eat prevalently in my wife’s family. They’re going to the, the, the Mexican markets and getting all these different parts of the animal to make their posoli or minuto and all these things. Um, and then I guess it’s the cultural influence that swept in, swooped in, especially in USA and the, the, the culture that we export where we just went to fast food. There was a great book, Fast Food Nation by Eric Schlosser. I’m, I’m sure you’re aware of it, but he talks about how, you know, our, our culture changed with the advent of fast food restaurants, and we disregarded all these things, just like you’re describing in France today, where they’re getting leaked in with corporate interests and super maches and closing down the poor neighborhood boulangeries. Mm-hmm

Tanya (00:18:06):
<affirmative>. Yeah. Yeah, that’s right. And, you touched on the liver and onions. I mean, even in the us I think in the restaurants, you know, a hundred or more years ago, that was a standard liver and onions or calves, liver and onions was a standard plate, you know, or thing to order on the menu. And it’s rare or non-existence, unless you now today, I mean, I try to go to French restaurants if I go out, I don’t go out very much. Um, partly

Brad (00:18:39):
How can you meet your standard? I mean, here comes this lady coming into the restaurant. I mean, I see the menu, please. <laugh> <laugh>. Yeah. No.

Tanya (00:18:47):
Well, so I try for French restaurants and they’ll often have something sweet breads, which is like the thymus gland, or they’ll have, you know, liver, but actually I find that so many restaurants, even in France are hard pressed to to offer organ meats, because people, there’s, there’s a, a lack of knowledge about it now, less and less. You know, it’s something the grandmother made. You know, and people are less, they’re hesitant and unfamiliar and think, oh, the texture is yucky, and they’re just not used to it. Like they were a hundred, a hundred years ago, let’s say, or even 50 years ago. And, so one reason why I don’t go into restaurants actually, is because, and even in France, they use the seed oils, which are so ubiquitous by seed oils. I mean, you know, canola, safflower, sunflower, cotton seed.

Brad (00:19:58):
The Hateful Eight is Dr. Cate calls this.

Tanya (00:20:00):
Yes, absolutely. She

Brad (00:20:02):
Corn, canola, soybean sunflower. Hey, we got, we got four or five of them, you know, the drill people. And I think cooking with them in a bottle is obviously an important change to make right away. But, if you examine labels, you’ll see that these seed oils are used in just all manner of packaged processed, frozen treats and goodies and snacks. They’re just, like you said, ubiquitous. And, some research says that they’re 20 to 40% of all caloric intake by Western diet. Yeah,

Tanya (00:20:32):
Yeah. I mean, they’re cheap too. And, and because they’re, well, I’m not really sure why this has happened over time, but there’s less, less demand for it, less interest, less commonality or, or, or the common everydayness about, let’s say organ meats and using animal fats. And we’ve been told around the world, at least in the first world, right, that these the animal fats, saturated fats are bad for you. So here we have this wonderful, um, machine made, you know, corn oil for you to use. And, um, and of course, as Kate Shanahan, Dr. Cate Shanahan says, these are inflammatory and cause oxidative stress. But anyway, people have become so used to shunning animal products and animal fats, that they don’t even know how to use them in cooking. And I’ll tell you one little story I did, a year or two ago, I did some recipes with a French chef, uh, up, up and coming young guy and really, really excellent chef.

Tanya (00:21:45):
Multiple stars, multiple restaurants, and we were cooking some organ meats. And we started, you know, with the kidney, a kidney recipe and for the kidneys. So beef, kidney, or veal kidney comes in a nice, beautiful encasing of suet, which is the, the fat, sort of the visceral fat around this organ. And it’s the kind, it’s sort of the most high quality, pure fat. And you can use that to, you render it, which just means melt, melt it, heat it, and it becomes liquid, the, the, the fat. There, there are some solids that remain behind, called cracklings, but if you melt that fat, you can use it for cooking. But, you know, there are several steps in doing that. And he, so he, he wanted to just use his bottle, plastic bottle of sunflower oil or whatever it was,

Brad (00:22:44):
The five-star chef. Oh my gosh, how heartbreaking

Tanya (00:22:47):
It was. I, it was, I was shocked. And, and so I told him, no <laugh> for my recipes for my new book and the old book, but for, we were doing for the next book on organ meats, we need to use, it’s this tallow, this suet. And so he said, okay, we threw it in the pot and, you know, let it let the fat just kind of simmer to, to melt into an oil, which we could use for the, uh, for cooking. But even, you know, even really good chefs, they know how to work with it. They’re very highly skilled, but it’s the restaurant, you know, they tend to not, well, it’s, it, it adds to the cost and also, you know, well, it’s another step, right? You have to melt it and it’s not as ubiquitous, you know, you could, you can, it’s easy to squeeze out the right amount from a bottle, et cetera. So it’s just too easy to use the, um, the, the seed oils. And they’re also, you know, they can kind, like they say, they can take high temperatures. They’re odorless. They’re, um, you know, uh, tasteless. But of course they’ve been fabricated to be that way,

Brad (00:24:03):
<laugh>, you know, I imagine that, yeah, they’re perfect for all manner of use ’cause they don’t taste and they don’t smell, uh, because they’ve been burnt to the crisp with chemical solvents and high temperatures, no joke, people, this is why one of the reasons why they’re so bad is that instability and the damage that’s occurred to extract an oil out of the products that we listed that aren’t naturally yielding oils, right? Corn, soybean, things like that, whereby the, the healthy oils like olive oil, avocado oil, coconut oil for three to mention, these are natural plants that are high in fat. And so to extract the oil is, is no trouble. That’s why on the olive oil bottle, it says, first cold pressed for the highest quality. That means they just squeeze the olive and the oil comes out without having to heat it, treat it, and manipulate it with chemicals.

Tanya (00:25:00):
That’s right. That’s right.

Brad (00:25:03):
So you said something earlier, you qualified your compliments of organ meat as, in your opinion, the most nutritious foods. And I want to zero in on this for a moment, because it seems to be undisputed from a biochemical perspective. If you put the food under the microscope and you did a nutrient analysis on a slice of liver, there’s nothing that compares. And they have cool charts. You can Google kale versus liver, and they go down the list of all the micronutrients and liver blows the kale out of the water, which is the touted superfood of the plant community. By the way, liver doesn’t have those antinutrients that can cause a lot of problems when people consume kale and the plant defense chemicals get ingested, especially when ingested in raw form and so forth. But could we argue that it’s undisputed that the organ meats have a superior nutrient profile to any other food, including, uh, the muscle meats by a large margin?

Tanya (00:26:08):
I would say yes, they do. And if you can look in the FDA, forgetting what it’s called, it’s sort of the FDA’s, um, chart for you can look up a specific food and see the micronutrients and, and compare one to another. And a lot of paleo oriented writers have written about this, like Sara Ballantine, and, you know, or they, they give you charts, which they got from the research of the FDA. However, I would say for, for tallow, um, tallow is kind of blank on the vitamins and minerals. And, and I don’t know if that’s because they don’t wanna test it or it’s not, hasn’t been in their interest or hasn’t been demanded to be tested. But you know, you, especially liver, but also thymus, for example, has a lot of, uh, you know, uh, properties for, uh, immunity, what are all those cells, the T cells, the immune cells, all these kind of, um, co-factors and vitamins and nutrients that there’s, you know, we’re not, we’re closer to an animal than we are a plant, right?

Tanya (00:27:28):
Let’s just agree that we’re more like a cow than we are. Uh, I don’t know, a sunflower <laugh>. So to me, um, I mean, I find it undisputed, but people will always try to find ways and say, well, look how much there isn’t how many nutrients there are in broccoli or, or kale, as you said, but they aren’t necessarily bioavailable, which means your body can’t necessarily make use of or extract those things from the, those, those vitamins, from that plant food. Whereas, you know, a lot of the fat soluble vitamins occur in animal products, and they’re very easy and bioavailable for us to use. It’s just, I think, an evolutionary process. You know, we’ve been, I mean, and then feast or famine, I mean, in times of famine, maybe rooted around for roots and berries, but in times where, you know, you where there was food, it was really the, the, the animals that we were eating right and hunting,

Brad (00:28:42):
Those were the prize. I love Sean Baker’s quip, one of the carnivore leaders, and he said, Paul Saladino too. They called the, the plant kingdom survival foods, and then the game, and then the hunting would be the prize foods that helped us to evolve, like I mentioned. Um, but Sean Baker said, look, if, if a clan was able to take down, uh, a wooly mammoth, we’re talking about 3 million calories, which would serve a large group for months and months, you don’t think they’re gonna be out looking for leaves when they’re feasting on this amazing kill <laugh>. And so it is kind of a, sure, it’s a funny quip that I’m sure, you know, a member of the vegan, uh, leadership would, uh, turn around and have a spicy comment back. Uh, but it’s, it’s sort of something to reflect upon that today, since we have access to whatever we want.

Brad (00:29:34):
There’s a strong argument, I have a chart that I, you help me consult with that I have on my website that the B rad nutrition guide that ranks the most nutritious foods, and it kind of makes sense that you would go and navigate toward things like oily cold water fish are, you know, beyond dispute as offering a lot of nutritional benefits. And now you can go to the store and purchase them, and it can, rather than go out fishing, uh, in northern latitudes at the right time in the right place. Uh, so it’s kind of interesting how everyone’s throwing their hat in the ring advocating for these foods when we can just, you know, shortcut to the very best of the best. And like you described, cook with the rendered fats from the animal, which are temperature stable and maybe not the centerpiece of nutrition. Obviously they’re not, but they don’t have the objections and the adverse effects of cooking with the chemically produced agents.

Tanya (00:30:36):
Well, you know, what I would say about, especially tallow, ’cause you can, so you can cook. So the animal fats you can cook with are goose fat, duck fat, pork lard, um, beef or veal, tallow fat, or, and the seit is the specifically from around the kidney, as we talked about before. And I, I think that, I mean, and I’ve heard from people like Saladino and, and others, that there are, I mean, these, the animal fats provide more value and more nutrition than we even know right now. Like I said before, the FDA hasn’t even really investigated it. Maybe we need to tell him to <laugh> put in a request, you know, tell us what’s, what’s int I mean, we do know because, um, of Saladino and other, um, groups who have tested, um, some of the nutrients int that, there’s vitamin A, vitamin E, vitamin D, vitamin K two, um, and these are all, uh, you know, nutrients that you wouldn’t get.

Tanya (00:31:41):
And, and not just that, but the steric acid, the fatty acid profile of tallow, for example, it matches, per, you know, what we need. And,even our skin’s, you know, fatty acid profile, um, in Latin, I just learned recently in Latin, the word for tallow is sebum. And sebum is the, the oil that our skin makes the fat. And so I guess what I’m getting at is that, um, it, it actually tallow, for example, does have an incredible nutrient profile that it’s just light years ahead of, of any of these sunflower oils, and without the extra effect of the oxidative stress that mm-hmm <affirmative>. Um, you know, so I think it, it’s a beneficial, um, and one more side note is that, so the steric acid in tallow, for example, it’s a large percentage of this particular acid, it’s, it’s used, if you look at a lot of your skincare products, it’ll say steric acid in there.

Tanya (00:32:53):
I don’t know if this is something that the is industrially made or if it’s taken from, you know, from tallow, but it naturally preserves, uh, you know, the skincare items. So, you know, we’ll, we’ll get to this, but in tallow products that you can use on the skin, they last a long time because the oxidation process is much, much slower with tallow because of the steric acid. And apparently it’s steric acid and the other fatty acids, I don’t know all the chemistry, but are, you know, good for our bodies and, um, relevant and also, uh, understandable. Our bodies recognize these things, whereas the stuff that was made in a factory, we just, we don’t, our bodies don’t recognize that, you know, so we tuck it away somewhere and it, it wreaks havoc in the cells and our bodies. So anyway, that’s, that’s my little take on, on animal fats

Brad (00:33:54):
<laugh>, and, and getting back to ancestral cuisine, your highlight is France. But again, just about any culture has these wonderful traditions that we can now attempt to bring back in service of our health. And I know what’s also funny is one of the major criticisms of eating in an ancestral primal paleo style pattern is that it’s very expensive. ’cause now we have to go and get grass fed beef and organic produce and on down the line with people complaining. But then I look at my chart and look at some of the most top ranked foods in the world, and they’re incredibly inexpensive, like ridiculously inexpensive. I went and bought a container of chicken liver yesterday at the co-op, and it was $3 for this huge load of liver. And, it’s just a fraction of the price of even the most basic, uh, muscle meats that were mostly presented with. And then when I mentioned the oily cold water fish, they’re the most, the least expensive fish that you can buy. They’re extremely convenient and prevalent in the canned form, and they also happen to be as highly ranked as the most expensive slice that you’re gonna get at a fine dining.

Tanya (00:35:11):
Yeah. Yeah. No, that, that’s true. There is that, that idea that eating nutrient dense foods is basically, or animal foods is basically eating, uh, a big, you know, uh, ribeye steak every night. And ribeyes are expensive. Uh, that’s true. Um, so there are few points about that. One is, if you’re actually eating very nutrient dense animal foods, you need smaller quantities. Um, you know, because if you’re eating it, if you’re cooking in tallow, for example, it’s very satiating. And, you know, you add your sufficient amount of salt on that and you know, you get what you need. And, and just, I mean, you know, just a simple meal of, you know, let’s say, hamburger meat, you know, ground hamburger. So for example, I, um, my, my sort of routine is I’ll have hamburger meat in the morning, probably half a pound, you know, in the form of a patty.

Tanya (00:36:19):
And, and you know, when you cook hamburger, if you get the 20 or, uh, 15%, uh, fat, um, ground beef, then you can, it, it renders the fat actually as it’s heating. You get this extra fat, which you can kind of pour on as a sauce, or you can sort of, uh, strain out and put aside in a jar and save for further cooking when you cook your steak, if you cook a steak. Um, but I find that just, I just, that alone, and then maybe I’ll have half a banana or something like that at breakfast time, or a little half a spoon full of honey, or, you know, it’s, I don’t need the expensive blueberries or, you know, in winter that are supposed to be a summer food. I don’t need, um, the, uh, the farm or the, what is that called?

Tanya (00:37:12):
Greenhouse raised asparagus in the winter when it’s not spring. And that’s extra expensive. I find that a lot of the vegetables, anyway, are eaten out of season. Uh, when you, when you eat them in season, then they’ll, they’re plentiful and then they’re a little less expensive. So I think you have to kind of look at it in with the whole picture. You know, what are you, what are you spending your money on? If it’s the chips and the drinks and the, you know, and, and then the very expensive gourmet spices and vegetables, well, you could put some of that budget towards your grass fed meat and beef or, um, you know, or, or other animal products. It’s just a matter of shifting the budget. And I would, I would say that, you know, it, you’re kind of investing in your health, because if you eat the good stuff on a daily basis, rather than go to Chick-fil-A, you know, every day or often I think you’re investing in, you know, yourself and rather than saving some money, which you’re gonna have to use for doctor bills later on.

Tanya (00:38:34):
I mean, a lot of people say that. Right?

Brad (00:38:38):
And now, let’s pause for a commercial break. This podcast is sponsored by Chick-fil-A, where you can drive in anytime of day and get their seed oil laden dead birds that came from mass production. Oh, mercy. Every time I drive by. Yeah. There’s a lineup around the block. And, I guess you’re getting some instant gratification with their very skilled, chemically enhanced flavorings that will bring you back for more. And also there’s that convenience factor. But you’ve mentioned some important points about, uh, enjoying one’s life and, and connecting with one’s community, and all the things that we’re missing now, uh, that you get naturally when you kind of, uh, prepare a meal, let’s say, together as a family, go shopping and interact with, um, the, the vendors and learn more about where food come from. One of my favorite things to do when I’m visiting my mom in LA is Saturday morning has the greatest farmer’s market I’ve ever been to the Calabasas Farmer’s Market.

Brad (00:39:35):
Shout out. They can sponsor the show instead of Chick-fil-A, forget Chick-fil-A, you guys are out. Uh, but, you know, to, to form a relationship with these vendors that show up every week, and one lady’s making these incredibly, uh, amazing cookies and brownies with, you know, the most informed ingredients. And it’s still a treat, and it’s not gonna be my nutritional go-to, uh, nor is the sourdough bread guy around the corner, but I will treat myself to these indulgences because I know they came from the highest quality and the most care and love, and they’re, they’re delicious. And it’s so different than just adding to your shopping cart another pint of Ben and Jerry’s, or, you know, a heavily processed cookie, you know, thing that is just sitting on your shelf all the time at Ready Access and at your disposal. And you also mentioned that point about feeling truly satiated when you eat a delicious meal. And hopefully a lot of listeners can relate that when you go get a, a really good meal at a quality restaurant, you do have a different sensation when you get up from the table and walk away and you feel completely satisfied, but you’re not stuffed and uncomfortable as might happen when you’re going to, uh, the cheap buffet in Las Vegas and just throwing down stuff that they’re, they’re they’re serving up that’s maybe not the highest quality.

Tanya (00:40:56):
Yeah. I went once when we were in France on, uh, in the early days of our Bordeaux, uh, stay to a, Club Med, and it’s all you can eat, and it, and the wine, wine is terrible quality <laugh>, but it’s all you, you

Brad (00:41:15):
Can, all you could drink as well.

Tanya (00:41:16):
Yeah. Right. All you could drink, so all you can eat. But it brings out the worst, at least in me. It, so I’d have two croissants and at breakfast, and then two desserts at lunch, and two, I mean, it, I just went crazy. So for a brain like mine that’s easily attracted to sugar, it’s much better to, um, well, to cook yourself and to not have a free for all. Hmm. Um, it’s also, you know, no one throws dinner parties anymore. I’ve realized I, you know, planning a big dinner party for a bunch of girlfriends, and I realized I hadn’t seen them since the last time I threw a, a dinner party, which is a year ago. And I, I think, um, you know, that is something that is very, um, just is the, a wonderful social piece and cultural piece that, that the French have kept up.

Tanya (00:42:11):
And I think we still, you know, will go see family and that kind of thing. But as a society, um, I, I think, you know, ev well, everyone appreciates a home cooked meal, right? And going over to friends and either helping them prepare or bringing something that you made yourself. And, um, there’s more to the nutritional value I think, of food than just, you know, what the charts say. And, um, the fact that it’s maybe from an artisan right at the, at the market as opposed to the <inaudible>. And, you know, the, the, the love and intention that we use to create these meals, it’s memorable. It creates a memorable, uh, moment in time. And, you know, I still remember last year’s dinner party, and I think everyone else does too. And, um, it’s just, you know, there, there are elements to the food that we lose when we’re just running out to grab something.

Brad (00:43:14):
Yeah. It reminds me, I know we have a mutual, uh, appreciation for top quality artisan bean to bar, dark chocolate. And I remember from my great interview with Shawn Askinosie, founder of Askinosie Chocolate, this wrapper’s right there at Within Reach, if you’re watching on the video. But he describes how if you are consuming, uh, mainstream big brand chocolate bars, you are for sure supporting child slave labor in Africa. Because there is no way to get a Hershey bar to the end user for $3 without when you pay a fair price to the farmers. And so, uh, when you looking at the, uh, the scrutiny of what kind of dark chocolate you like to consume, well, first of all, we’re gonna go for dark chocolate instead of milk chocolate. ’cause it has more nutritional benefits and less sugar. But on the shelves of dart chocolate, there’s quite a disparity.

Brad (00:44:08):
You can tell as a hint, looking at the ingredient list and looking for cocoa beans as the first ingredient, rather than the commodity products that are sold in big barrels from unknown origin, where it’ll say chocolate, dark chocolate, chocolate, liquer, terms like that, rather than cocoa beans being the first ingredient, meaning that the manufacturer actually roasted the beans, knew where they came from and so forth. And then, uh, the punchline is expect to pay, uh, three times more for a quality chocolate bar than a commodity bar. So if you’re not paying nine or 10 or $12 for a single bar of dark chocolate, you are supporting this, you know, this this crisis that we see in Africa. And if that doesn’t hit someone in a level of concern about what, what food to buy, um, I don’t know what to say, but it kind of hit me pretty hard. And I try to share that with people when we become accustomed to and actually demanding the lowest possible price. That’s what the big box stores are all about. And there’s more to it than just getting a bargain and stuffing your face with as much food as possible.

Tanya (00:45:17):
Yeah. And traditionally, I was just writing about this yesterday for the, uh, for the new book that, you know, butchers for example, you know, so our food chain, right? Traditionally in France, but also here was the farmer livestock raiser, the, uh, the slaughterhouse and then, and the butcher, right? And the butcher would then interface with the customer traditionally right. And sell what he, what he has. And they’re, they’re all kind of dependent on each other. And so in the past, you know, the, the butcher would be able to put out the whole, let’s say he, he got a fresh lamb and he would be able to put out the, the lamb kidneys, the lamb heart, all the lamb leg, um, you know, the, the rack, the rack, the french rack or, or you know, the ribs that really people love so much. Um, uh, and nowadays, well they, when they eat lamb, they end up eating just the little filet, right?

Tanya (00:46:20):
But he would be able to sell everything. Um, now the butchers have a problem where, um, only the filets sell and, you know, maybe now and then a big leg of lamb. ’cause no one has a dinner party anymore, right? So <laugh>, um, so, um, it’s just, it’s a, you know, we can create a better supply chain, I guess you could call it, by our demand of, you know, eating the whole range of what’s available. And, you know, you kind of follow the butcher’s cue. He has a lot of a certain kind of meat he’ll, you know, lower the price a bit, and then you do him a favor by, uh, or her, um, by buying what’s available at in that moment. And meat, as you know, and especially organ meats, they, they, um, they tend to degrade quickly. So you wanna, you know, move that stuff, especially organ meats, they need to be quite fresh.

Tanya (00:47:27):
So to me that’s, that’s just, you know, we can, we actually have more, if we are intentional about our consumption too, of animal products. You’re, you’re, you’re helping, and, and you can ask the butcher. So I have the, the great luxury of having a butcher nearby the organic butcher of McLean here in Virginia, and they source everything from local farms in Virginia. Um, uh, they try to only have grass fed or grass, grass finished, I should say, and or organically fed, um, you know, uh, depending on what the, the animal is. And, um, and so you, you build a kind of trust with them. And you know, they were very popular. They even opened another store in Maryland across the border. But I think, you know, you, you, if you can, not everyone may have a butcher shop around the corner.

Tanya (00:48:30):
It used to be that there were more butcher shops because there was more demand. So if you, you know, like you said, support the artisans, I’m sure there are butchers or farmers at the, at the market that you love to go to the farmer’s market. And if you support them, that kind of helps the whole system of smaller farmers. And this, actually, I’ll say one more thing, it just gets back to this point, which I haven’t mentioned, but is very much in my, um, kind of <inaudible>, let’s say, is the regenerative agriculture. You know, we want just not even sustainable, we want it sustainable, but to regenerate the soil. And so if you can buy, you know, that’s why we talk about grass fed. It’s not only the nutrition, it’s how, how the soil is treated and how the animals are treated, right. And how the people who are in that business are treated and able to make a life, um, uh, around this regenerative agriculture as opposed to monocropping and industrial and, you know, all the, the sort of terrible things that go along with that, where the farmer is completely cut off from people, the human element.

Tanya (00:49:49):
And it’s all mechanized. So, so going to a local farmer or butcher out of the market or a butcher shop really adds value or, or you, you’re putting in your participation into this beautiful cycle, whereas going to the big box store, you’re sort of stepping out of or stepping out of the more natural cycle and stepping into yeah, the marketing, the corporate, which, um, I think produces a sub subpar, um, results. Well,

Brad (00:50:27):
Sure. And the animals are treated poorly, and the factory farming is responsible for a, a smaller sliver than we’ve been told, but it’s responsible for the, uh, the, the greenhouse problem on the earth. And when, so when you use that term regenerative, you’re talking about a, a proper farm, old school where the cattle are grazing, they’re actually sequestering carbon or doing a Yeah, you know, a net positive for the environment. I don’t think a lot of people are aware of that, or it’s one of the big criticisms of factory based animal farming where they’re just, you know, emitting and contributing to greenhouse gas problem. But it’s possible to do it with an actual benefit to the earth rather than a check against it. And the big plant-based vegan community argument that, uh, we should stay away from these poor animals who are mistreated and causing global warming. Um, we can turn the camera right over to the factory farming of agriculture of plants, which is doing the same thing where they’re rot tilling and, and just blowing out the soil and emitting all kinds of, all kinds of emissions into the, into the atmosphere around the same rate as animal production produce. And, and plants are around the same, and they’re reportedly, you could probably get someone to dispute it, but they’re just a small, a small fraction. And most of it is industry, right? Factories and coal plants and all that nasty stuff.

Tanya (00:51:55):
Yeah. I mean, really working on biodiversity of the soil, it just starts, you know, you, it’s cheesy to say, but from the ground up, it’s really, if you start with a diverse land, uh, biodiverse land and people who can work that land without, um, you know, without the tilling and have the animals do the work that we’re, they’re meant to do, um, and then we as the humans, we could sort of shepherd that steward that it just follows the, the proper, I think the proper and natural lifecycle. Whereas the monocropping, it’s just, I feel like it leads to, yeah, it, we we’re cut off. We become cut off from our past, our traditions, the real farming, farming that will be there for future generations. It cuts us off, um, from our, our food cuisine traditions, our nutritional traditions of what we used to, people don’t even know now where we’re all conjecturing.

Tanya (00:53:11):
Well, what did we used to eat? You know, we were just cut off. And to continue on this sort of weird treadmill of factory and industrial processed highly processed, refined foods and monocropping with the pesticides, et cetera, it’s, it’s not the right road to be on. So I think to slow down and, and ha maybe also to not have such a scarcity mindset, going back to what you’re saying about, um, you know, well, it’s so expensive. Part of that might be fear, uh, a lot of fear around, um, you know, being able to feel satiated because I think a lot of people who don’t realize you can be satiated by a nice, small, fatty piece of meat, for example, or a nice rich stew, which has a lot of collagen like meat on the bone, like Dr. Cate

Tanya (00:54:10):
talks about, um, if they, they haven’t had that in a long time, they, they don’t realize that actually you can be satiated by really nutritious good, uh, regeneratively raised foods. Uh, because, you know, I mean, I was in this position too years ago where I just went lived from snack to snack and not enough, you know, animal proteins and nutrients to feel satisfied. And, um, you know, then you get, you kind of get fearful. You think, oh, well, I can’t, you know, I I’m always hungry and Well, ’cause you’re under nuitified or whatever the word is, <laugh>, undernourished. Mm-hmm <affirmative>. So, um, I, I think we can kind of get past that fear and feel like we, you won’t need to be eating all day long and buying all these packaged foods. You can actually just really sit down and, I mean, I, I do a workout every day and I eat mostly, for example, you know, mostly beef usually ground beef or some sort of, uh, you know, steak or stew and very,

Brad (00:55:22):
That’s what I eat mostly Tanya. We, we haven’t even checked up on this before. That’s so funny. I mean, ground beef is the centerpiece. If I had to mention one food centerpiece of my diet, and it has, I arguably more nutritional benefits than let’s say a, a delicious steak because the ground up is also including joint material on that, those great benefits of getting collagen that’s hard to get in the diet and I think you brought up an interesting point about fear, because fear sells a lot of snacks. And I’m thinking of the origination of the energy bar industry and product category. I was right on the ground floor of that back in the eighties. Power Bar was my first sponsor, and I was one of the first sponsored athletes by Power Bar founded by a former marathon runner named Brian Maxwell, the late Brian Maxwell.

Brad (00:56:07):
And the whole brand story was how he ran out of energy during a marathon and lost the race because he became exhausted and needed more calories. And so it was programming the endurance athlete in particular at the start, to have this convenient thing to reach for when you ran outta energy. And of course that spread into all across culture where people had power bars in their drawers or their briefcase for their travels, and they were never without that valuable source of energy, which arguably wouldn’t be needed if you had a more nutrient dense diet without the processed carbohydrate insulin rollercoaster that causes those energy tips.

Tanya (00:56:49):
Absolutely. Yeah, that’s a great point. Yeah, I think that’s a, that’s a good point about the power bars, or not the power bars, but the, but sort of these energy bars morphing into just snacks in general all over the place. Um, everyone wants to be healthy, uh, but then we’re hungry if we’re undernourished. And so we reach for whatever’s at arm’s length, and as you said, yes, the high, high processed carb value, it’s also highly palatable, which there’s, that’s another point with, you know, when you’re eating only traditional foods, let’s say only stew or, you know, slow cooked things or not, nothing, nothing fast, no fast foods, your tastes. I think it’s, it’s something physiological in the brain, you know, taste buds, brain connection, but that you, you know, you get used to low lower sugar or less sugar, and you get used to the rich, beautiful flavors.

Tanya (00:57:54):
And so you can’t even eat a cheap, or let’s say not cheap, but a monocrop, you know, rye from McDonald’s that’s, and seed oils or it’s just not even, and on, on the other side, these, you know, the snack foods and fast foods are highly palatable and easy to become addicted to. They’re so, they’re engineered to be this way, and it’s just, you know, it’s hard then coming from that point of view, that perspective to then change over and, ooh, you want me to eat, you know, this squishy liver and that kind of thing. And we sort of lose sight of the fact that, um, we’re what what of what we really need. And we’re kind of driven by what the addicted brain in ourselves is saying, oh, we want this because that’s the, that’s the engineered, you know, it’s not because it’s engineered that we want it, but it, it is, it’s, it’s highly palatable.

Tanya (00:59:01):
And so we go for the easy, you know, easier stuff. It does take a little more effort to plan, right? And to cook, um, to make your own bone broth or, you know, cook a stew all day. Um, but there are now crockpots and there we have a lot of tools and utensils at our disposal to make, make it easier for ourselves to cook for ourselves. But I think probably harnessing our own, um, our own ability to cook our own meals really iit’s, it’s satisfying to eat, but it’s, it’s also, it creates, you know, you gain confidence and then you, you see that fear as, you know, it’s not, it’s not affect you, you don’t feel as fearful when you are con more in control. So I think that’s, that’s huge, you know, and you can have confidence, uh, you know, I mean, I’ve grown up pretty much addicted to sugar, and it’s only very recently that I’ve done what Cate Shanahan has always been saying to do is to not snack <laugh>. So I have my three meals, sometimes two even, but three meals a day, really nutrient-dense, usually meat, usually, you know, ground beef, and some fruit. But no snacking in between. And then I’ve gained confidence that, oh, I can make it through even with workouts. Um, and, you know, whatever the stresses of life are and, and still be fine and not need to lean on these crutches of these highly palatable snacks now. And then of course, there’s a treat involved, of course, <laugh>

Brad (01:00:47):
A well chosen treat. Well, and listeners may not know how many health related things you’re into, you’re just like the centerpiece go-to person. And one of your passions that’s become a wonderful business are these skincare products inspired by your love for ancestral cooking and the natural nutritious fats we talked about, especially tallow. Look at what could else is within arm’s reach. Here on the video is your little tube of deodorant that you sent me from Bordeaux Kitchen. So if you’re watching a very cute little product with completely natural deodorant with natural scent, and I want to, before we go, just get a little bit into the idea of being more scrutinizing with what we put on our body, as well as consume. We’ve talked about that a lot, but it’s also our exposure to these chemicals and toxins and endocrine disruptors in all the skincare products and how you present an alternative and how this whole thing became a business for you, your inspiration to use tallow and things like that.

Tanya (01:01:54):
Yeah. Well, uh, you know, I, I’ve been cooking so now on this trajectory for let’s say 11, 12 years trying to up my game for my daughters mm-hmm <affirmative>. And my own health. And as I was going through this process of learning about you know, French cuisine in France, in Bordeaux, I realized that not only do the French, you know, eat the nutrient dense, um, animal foods, um, and, but they also cook with, you know, butter and the goose fat. And, so I’ve, and I’ve always been sort of interested in skincare, ’cause I always have dry, I always have dry skin. Um, and, uh, prior to really understanding animal fats, I was using something from kind of like a, a homeo or biodynamic product from Germany that was a shea and beeswax mix. And I thought at some point I realized, wow, these, this tallow is so particularly talo is so, you know, full of nutrients.

Tanya (01:03:05):
Could I use it in a skin product? Could I put it on my skin? Because, you know, it’s funny, a little side note is butchers will, I did an butchery apprenticeship. And, um, the butchers actually have very soft hands. They may be cut up a little bit <laugh>, but they’re always cold, but they have, they’re always working with fat. Hmm. Um, and so anyway, I tried melting some tallow into a little preparation, and I realized, oh my goodness, this is amazing. And I saw on the internet, which is so easy to research, you know, there were other people doing this. This was, like I said, about a decade ago. Um, and I’d be, you know, I, I just, I don’t like spending a lot of money on the, um, you know, basically on the marketing of, of big name skincare, brands. And I don’t trust their ingredients.

Tanya (01:04:06):
You know, if you can’t understand, if you don’t know what it saying or what that long, long word is, it’s probably not that natural. It’s probably made in, you know, factory and may not be that good, you know, for your skin. And it turns out a lot of the parabens and other chemicals in skincare products are disrupt our hormones, you know, and we absorb anything we put on our skin, right? Even the clothing. So that’s a tough one. You know, not wearing athletic wear is, is really tough these days. You know, finding cotton, all cotton or natural materials is, is a challenge. But so we absorb chemicals and they’re everywhere, you know, in the cleaners, the sprays, the little trees in the Uber car or, you know, um, and that they disrupt our, you know, our hormones system in insidious ways, um, and can cause, you know, weight gain and all sorts of disruption.

Tanya (01:05:13):
And so I, you know, I’d been pretty reticent to, to use these products. And I try, I’ve tried to in the last decade to kind of formulate my own little creams. And so face creams or lip balm and the deodorant, I mean, traditional, let’s it traditional deodorants made in a factory have often come with aluminum in them. And as we know, aluminum can, you know, be absorbed into our bloodstream actually heating aluminum, aluminum foil. Also, getting back to cuisine is not a good idea. I would recommend, you know, using no plastic, no foil, just glass or parchment, unbleached parchment paper if you can find it. And then, so, and then for deodorant, you want to stay away from the aluminum.

Brad (01:06:12):
Aluminum would be antiperspirant. So a chemical that prevents the sweating deodorant is protecting against smell, but it doesn’t have necessarily have aluminum. But what we see in the deodorant category are on the ingredient list, all this stuff, including chemicals. And then I learned recently that the term natural fragrance, which sounds like something natural, is a code word for chemicals. And they’re allowed to say natural fragrance when they’re putting in a chemical to make it smell minty or cherry or whatever flavor, whatever scent the deodorant is.

Tanya (01:06:49):
Yeah. That’s the sort of the trade secret. Part of the, uh, of the ingredients list is the natural fragrance. So, and a lot, I know a lot of people, especially young or young kids, teenagers are flocking to the Sephoras and all the fragrance stores. And those are very disruptive to the hormones. And they’re just beginning life. They’re just in puberty. And so what I try to use for my products, because my family uses them, my husband, my two teenage daughters are mostly, you know, essential oils and other oils besides the tallow that, you know, that will be nourishing to the skin. But I use them in smaller proportions. I mean, tallow is the big, the big, uthe big cheese <laugh>, and then we, it, but tallow is hard at it’s very solid at room temperature. So the products are usually at room temperature, right?

Tanya (01:07:51):
So if they’re too hard to get at, you can’t apply them. So I kind of mix them with beeswax, which pr creates a nice layer on the skin protective layer, uh, to keep moisture in. And then also, you know, some of these other oils, like you mentioned before, uh, olive oil or things that we might have used traditionally, our great, great great ancestors who were, you know, pressing olives, they would’ve used olive oil. Um, so something to make it a little bit more appliable. You can also whip tallow, you know, and make it a little fluffier so that it’s easier to apply. So I’ve just, you know, experimented over the last few years. And we moved back from Europe in, uh, 2019, and I started, well, I continued making the products, but then I decided I wanted to also make soaps and then go on Etsy to sell some of these, to share them with people because I was kind of handing them out to family members, uh, you know, in Europe, and they loved it. Um, so I just, you know, now I’ve built a few, few customers who really appreciate the artisanal factor and also like to have these products.

Brad (01:09:17):
Oh, I got ’em for Christmas stocking stuffers, and everyone loved them. They’re nice. Yeah. Little beautiful gift bag that everything comes in. So how do people find the Bordeaux Kitchen Skincare products?

Tanya (01:09:30):
So you can go to bordeaux kitchen.com, and then there’s a link to the Etsy site, or you go on Etsy and write Bordeaux Kitchen, one word. Etsy unfortunately makes it a little hard to find, artisans, uh, I think when they began, they had good intentions, but now they’re also quite corporate. Unfortunately, but you can find the store, you know, with a little bit of searching for Bordeaux Kitchen, you’ll, you’ll find me.

Brad (01:09:57):
And the book is now, I believe, oh, what is that? What did you say? Six or seven years old. So it’s in risk of going outta print, but you can still buy this wonderful masterpiece book. I can’t recommend highly enough the Bordeaux kitchen on Amazon or the other booksellers where you like to go. So I highly recommend grabbing that and thumbing through. You can open up to any page and learn something that’s just so, you know, mind blowing and, and takes you into a, a journey into culture and fine dining and, and nutrition as well. I mean, you basically covered all those topics. My son was greatly inspired by that book and had a little miniature career in the culinary arts that lasted a few years, and he realized how beat up the, the people get in the kitchen. And I guess as a side note, when we were talking about seed oils, he had a couple, uh, jobs on the cooking line after watching all the cooking shows.

Brad (01:10:50):
Then he went to work and somehow he landed this job at one of the finest restaurants in Los Angeles, uh, run by, you know, a, a very prominent world famous chef. And he was shocked to walk in there and realize that they had these giant jugs of the cheapest oil you can get that they were mixing in to make all of their sauces dressings toppings and things. And he’s cooking steaks up for a hundred dollars, and the sauce is going on that’s coming out of the plastic jug from Costco. And it was mind blowing to, to both of us to realize like, yes, these oils are cheaper than the better ones, but when you’re talking about the highest level restaurant, the expense or the difference in quality from going and getting a first cold press, extra virgin olive oil from the farmer down the street versus buying the jug, I can’t imagine that’s a consideration when you have so much profit built into, uh, the final product. But it’s done merely for convenience or habit, or because nobody cares. So the work that you’re doing, your life’s work is encouraging people to stand up. Oh, thank you. Mention, make some, ask some questions, shop on Etsy for your skincare products instead of at the CVS store, wherever you generally go to get these chemical laden skincare items. And just keep, keep doing that. Good work, Tanya.

Tanya (01:12:12):
Thanks, Brad. Thanks so much for having me and for being interested and supportive. It’s really a pleasure to get to talk about these things with you

Brad (01:12:20):
 Tanya Teschke, everybody. Thanks for listening, watching. Thank you so much for listening to the B RAD podcast. We appreciate all feedback and suggestions. Email, podcast@bradventures.com and visit brad kearns.com to download five free eBooks and learn some great long cuts to a longer life. How to optimize testosterone naturally, become a dark chocolate connoisseur and transition to a barefoot and minimalist shoe lifestyle.