Thirty years ago, Sally Fallon Morell dared to challenge the low-fat gospel. Her book Nourishing Traditions wasn’t born from theory.

It came from a mother’s quiet rebellion against the “virtuous” diet being sold to families.

She discovered Dr. Weston A. Price’s photographs of indigenous peoples with broad jaws, straight teeth, and robust health, then watched modern guidelines push the opposite:  margarine in place of butter, skim milk instead of whole milk, and seed oils over saturated fats. 

Sally pushed back against the “diet dictocrats,” and recommended an ancestral diet where red meat, raw milk, and healthy fats reign supreme.

The message is disarmingly simple: nutrient-dense, traditional foods (properly prepared) built the healthiest humans for centuries. 

Butter for vitamin A and contentment. Soaked grains to unlock minerals. Bone broth for glycine. Liver once or twice a week for the sacred nutrients that guide new life.

Today the tide is turning. Butter sales climb. Raw milk finds new fans. The food pyramid has (rightfully) been flipped on its head. One family at a time, people are remembering what real food and health actually looks and feels like.

If optimizing your family’s health and nutrition matters to you, you won’t want to miss this conversation.

In this episode, Anna and Sally discussed:

• The story behind Nourishing Traditions and discovering Dr. Weston A. Price’s work
• Why traditional, nutrient-dense foods beat modern “healthy” guidelines
• The dangers of industrial seed oils and the supremacy of butter & animal fats
• Importance of vitamin A (from liver, butter, cod liver oil) for fertility & healthy babies
• Raw milk’s superiority, finding sources, and why pasteurization creates problems
• Proper preparation of grains (soaking, fermenting) to unlock nutrition
• Sacred foods: liver, shellfish, bone broth, fermented vegetables
• Building health before pregnancy—and redemption even if you “missed the boat”
• Saturated fats vs. carbs for satisfaction, mood, and avoiding addiction
• The quiet revolution: rising butter sales, raw milk popularity, wiser families surviving
• And yes, plenty more

In this episode, Anna and Jill discussed:

• Why true balance is a myth
• How homesteading keeps us human
• Seasonal productivity vs. daily perfection
• Managing big goals with real-life constraints
• Brain-dumping, prioritizing, and building momentum
• Using a planner that reflects actual homestead life
• And much more …

In this episode of The Coop, you’ll learn:

• How Shaye defines homesteading (you’ll love this)
• Letting your definition evolve as seasons change: kids, business, capacity, and real life
• The overlap and differences between homesteading and homemaking
• What it actually means to “cultivate the beautiful life” in an ordinary week
• Using the five senses … music, scent, texture, light, and taste … to transform daily chores
• Simple non-negotiables: making the bed, cooking dinner, and “putting the kitchen to bed”
• Learning what’s worth preserving (and what isn’t) for your actual family
• Cooking with fewer ingredients, more pleasure, and what you already have on hand
• How travel (especially Italy) has shaped Shaye’s home, cooking, and aesthetic
• Practical strategies for traveling while homesteading … without burning out
• Why your homestead is here to serve you, not the other way around
• Holding onto what’s good, true, and beautiful in a home-centered life

In this episode of The Coop, you’ll learn:

• Why homesteading is mental first, physical second
• How to start where you are (sprouts > sourdough > chickens)
• Dirt, movement, sunshine: the real health stack
• Self-worth through meaningful tasks (and raising needed kids)
• How growing half your food changes budget and health
• Building community without the algorithm (gifts, trades, help)
• Duplication > domination: how small acts at scale tip systems
• Market leverage: how 10% shifts the food economy
• What to invest in now: skills, tools, land, trees, relationships
• Realistic hope: pessimistic on institutions, optimistic about you
  
  

In this episode of The Coop, you’ll learn:

Carolyn’s incredible freeze-drying story
Why YOU should be freeze-drying at home
The seven simple steps to freeze-drying
How to preserve everything from fruits to full meals with ease
How to choose the right freeze dryer
Save time and avoid mistakes with practical tutorials and checklists
What other equipment you really need (or don’t)
Creating healthy, shelf-stable foods for year-round family meals