paleocomfortfoods.com

We’ll skip past the incredible historical significance of salt (was once a currency and arguably a lead driver in the development of civilizations through its meat curing ability) and jump right into the modern day. If you don’t know by now, we’re sort of ALL IN on this regenerative farming thing, albeit a small scale to start. We’ve got pigs, meat chickens, turkeys, laying hens and cows on pasture here is East Tennessee. On a trip to Polyface Farms in February, I got the behind the scenes look at their beef management program on one of their rental properties.

When it came to the awesome Paleo (f)x in Austin, Texas–an amazing event showcasing the latest and greatest science, practical and applied methods for being super healthy and awesome–we decided that I’d be the one to represent the Comfort Foods team this year. Here are just a few of my highlights from this year: Caveman Coffee Company get’s my highest endorsement for their amazing product and also how they conducted business over the weekend. Coming off the recent publishing of his New York Times Best Selling book, Wired to Eat, Robb was not short on great information about nutrition, exercise, sleep and the role that our wiring plays in food choices. It’s no secret that Robb and his amazing wife Nicki were responsible for launching Julie and I into this lifestyle back in 2008.

2017 is indeed off to a wicked fast start and with that fast start comes a healthy dose of gratitude and thank yous to all those folks that have made each and every one of these new things possible. We do our best to make food taste good and it wouldn’t look good without the very talented eye and skills of Mr. Mark Adams The incredible work of other folks like Allan Savory of The Savory Institute; Will Harris of White Oak Pastures and Diego Footer from Permaculture Voices have been instrumental in showing us a way of farming that is sustainable and profitable. Presently, we have 40 laying hens, 200+ broilers in the brooder, 11 new piglets that have just arrived on the farm and 6 bred cows arriving next week.

As such, we want to share with you one of the fun, multi-purpose, crowd-pleasing recipes from the book, but before we do that, recipe from our new book, let’s give you the quick rundown on what we’ve been up to as of late! That’s right, we are now up in Tennessee on the farm, doing work to set up Mayfield Pastures, with Charles back helping people navigate that often-times confusing world of insurance at Athens Insurance. Long a staple in Paleo circles as a “pasta substitute,” we know that plain old cooked spaghetti squash by itself is pretty boring, and there are only so many times you can eat a tomato meat sauce over the squash before getting bored. Add enough oil to coat the pan, and when it’s hot, spoon the squash mixture to form fritters of your desired size; ¼ cup per fritter works well.