While Stacy is gone Sarah has been busy pulling together videos, photographs and stories from a conference she conducted, and all the program sessions are now available online for all those who missed it or couldn’t attend!! https://www.thepaleomom.com/courses/workshop-2019

Chris Wilson was the amazing videographer and is based out of the San Francisco Bay area and is AMAZING! and was able to capture 15hrs of seminars Sarah did, testimonials, etc that Sarah did while she was there. http://www.thechriswilson.com/

Sessions talk abut nutritional science, easy and sustainable weight loss, data and study reviews and what it all means!

Science is often dismissed because it doesn’t fit into their message, but Sarah doesn’t agree that’s the way to go

Sarah working on a blogpost diving into a recent scientific study stay that eggs cause cardiovascular disease

Diets are often described as “healthy” but what you CAN’T eat but this is fundamentally flawed

Diets should be defined by the actual food on your plate

Sarah has already agreed to do another workshop in 2020 and it’s already LIVE for registration now! https://www.thepaleomom.com/go/workshop/

Next year Sarah will talk about genetics and phytochemicals and how they can be optimal for your lifestyle and goals

(29:38) Eating nose to tail

Stacy was a vegetarian for 7 years and it was based off the idea of not wanting to kill or hurt animals

Stacy’s youngest son is now dealing with these questions about being a vegetarian and the family is talking to him about how to respect animals in a different way and participate in the circle of consuming them that is respectful

Treating animals with respect has been a passion of Stacy’s since she went Paleo

Stacy feels better about consuming animals knowing that she is participating in a healthy circle of life that gives back in the earth rather that takes away from it

(34:00) Listener Question from Katherine

I need more offal recipes! I am eating paleo AIP and my extended family is slaughtering some pigs. I want to use the whole pig, but I don't know how to fix the feet, ears or eyes. And I don't have recipes that I like for the melt, head meat or tail. I find plenty of recipes for liver and eat it regularly. I have also made fried pig rinds, cracklins and of course lard. I love Stacy book Beyond Bacon but want to find more recipes that I can eat as AIP with few reintroductions. I currently have pig feet and ears in my freezer from last season, and we are about to butcher again. No one else wants to fix these parts, but I would end up extra and free offal if I only knew how to prepare it. And I might also convince extended family members to eat it too. I love your show and have been listening weekly for a few years now.

It’s ok if you have certain parts that the family doesn’t like

Stacy loves to use pig feet for pork broth!

Lots a variety in liver and kidneys

Make a simple Shepard’s pie and mix in the organ meats!

Sarah’s go to ways to prepare things that you don’t want to eat straight

Sautéed kidney

Pig Feet/Ear broth!! SOOO YUMMY!

Pig ears could be cracklings

Hocks can go in soup

Instant Pot for 45mins and add greens

Spleen/Heart meat/Liver, Kidney meat

Stew (steak and kidney)

Can sub another organ meat and chop up small so you don’t taste it as much

Grind up in food processor and add to ground beef or pork

Ground hamburger pattys add organ meat chopped up!

Heart Meat can be used to dilute liver or kidneys

Also good as jerky!!

Add orange or teriyaki marinade

Kabobs!!

Cut into 1in pieces, throw on skewer, and marinade overnight https://thedomesticman.com/

(47:52) Different pig parts and how to eat them

Different states process meat differently so you may not see them at your farmers market

Pig Snout is very collagen rich and is like eating skin

Best roasted or fried

Jowl (also called head bacon or jowl bacon)

Muscle meat like pork belly

Roasting is great start

Smoking the jowl is DELICIOUS!!!

Whole Head

Best to take to the butcher or farmer who can help process it for you

Head cheese

Turns into more meaty texture instead of organ meat texture

Brains

Scrambled brain and eggs

Precook brains (boil) in acidified water (vinegar and salt) and mix with eggs

Same texture as eggs so you don’t even know it’s there!

Neck Roast

Collagen rich part of the pig

Can be used in broth/pot roast and it is delicious!

Play with the flavors and find what works for you

Family won’t even know because it’s muscle meat

Tongue

Boil or slow roast and treat like carnitas/tacos and kids LOVE IT!

Organ Meats

Parts you can combine with other things to taste better

Spleen

Sweetbreads (organ meat from the thymus gland and pancreas)

Boiled, cut and deep fried

Liver

Like eating with granny smith apples when you make like a mousse

Gravy!!

Subtle texture that can be blended into leftover soups and broths

Burgers

2lbs ground beef mixed with 1lb liver

Take from frozen, let it thaw for an hour and then box grate

425 degrees for 15 minutes in the oven

Alpaca liver is the best Sarah has ever had and would eat it straight out the frying pan!!

These foods are extremely nutrient dense and soooo good for you

If you have a deficiency in one of your organs eating more liver (or kidney) may help because it has the nutrients your body needs for improved function

Stick with it because you may start to feel really good eating these foods and you just might LOVE IT

Tripe, Stomach, and food processing organs

Chinese preparation is the best for Sarah

Ex: Dim Sum

If you can buy already prepared that might be the best way to start

(78:50) Closing

New record for longest episode!!

Stacy is having a great time traveling in Europe

Stacy’s son is looking forward to trying snail but doesn’t want to know that’s what it is before he has it!

Hope this show has inspired you to try something new

Doing it for your health, respecting the animals, and the earth!

Resources https://thedomesticman.com/ http://realeverything.com/beyond-bacon/ http://www.buffalogal.com/ https://www.thepaleomom.com/books/paleo-approach-cookbook/

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