Nutrition Heretic

Setting yourself for the new year, today's episode will be a real feast as our guest heretic is Sarah Knight, author of Calm The F**k Down. Besides the beeps, you can also hear about topics such as recognizing the signs you may be suffering from anxiety, are alcohol and drugs really the answer to combating it, and how we can control anxiety without burying your feelings.

Last week we talked with photographer and author, Tamara Staples, who shared her love of cocks with us. This week we wrap things up with what her books bring to her audience, her future projects and if they include more chicken books, as well as how she pays homage to chickens and reconciles the fact that they are both living beings as well as food.  If you missed last week's episode, you can catch up here.

Cock lovers rejoice! Our guest heretic for this show is Tamara Staples, a photographer that combines her love of art and cock into picture books.  On this show we learn what got her so interested in cocks, what her favourite cock of all time is, how to tame a cock for photos, and how photography and chickens come together.

Next week on the show she'll return to delve more into her cock books, share with us what's in her future, and how to respect food that comes from animal sources.

Do you have trouble sleeping?  Today's guest heretic, Evan Brand, can help you with that, but not because he's boring. Evan is a functional medicine practitioner with a focus on sleep. In this episode you will learn more about his work, the reasons most people aren't getting enough sleep, the impact of daylight savings time on our health, as well as what to look for in a functional medicine doctor versus other types of practitioners.

In part 1 of our interview with Phil Escott, we learned about what he does, what the carnivore diet did for him and how to prevent diets turning into cults. This week we'll find out more about the definition of a Paleo diet, how hard is it for a carnivore to travel around the world, and how much meat does he eat per day, how to eat seasonally and regionally for health, as well as how to get on the waiting list for Phil's new Carnivore course.

Everything in Moderation; that's one of  Adrienne's biggest pet peeves, and that of our guest, in fact they share a lot of pet peeves in common...Last week's guest was Dr. Shawn Baker, a supporter and practitioner of the carnivore diet. This week we continue with Phil Escott, a fellow carnivore who dedicates his time spreading the word and saving vegans and vegetarians. In this first half the interview we'll find out what he does, what a low deuterium diet is, the contradiction that is vegan carnivores, and how how to prevent diets turning into cults.

Last week we talked to Dr. Shawn Baker about different aspects of the carnivore diet and the quality of meat raised in pasture versus indoors. This week, we explore the impact of modern food sourcing on humans, is seasoning meat yea or nay, and how what's the scoop on how carnivores poop.

You've probably heard of vegetarian and vegan diets, but have you ever heard of a carnivore diet? Today's guest heretic, Dr. Shawn Baker, will share his experience with eating only meat. We'll learn if you should be leaning more towards the carnivore side of the food plate, why are there so many ex-vegans in the carnivore camp, as well as the real environmental impact of a carnivore diet.

Join us again next time when we will delve more into the heresy of meat seasoning and the most elusive aspect of being a carnivore; pooping.

Our guest heretic today is the hardest working woman in nutrition, Chef Alison Negrin a Consulting Chef, Culinary Instructor, Sustainable Food Consultant, and an advocate for Farm to Institution programs.

How much trash do you generate in a year? Today’s guest heretic, Kathryn Kellogg, will teach us a thing or two about the simple steps we can take to minimize the impact of our actions on soil and waterways. We’ll compare long and short term costs of our decisions and take the romance out of minimalist living, while keeping the extra cash we save in our pockets.