In this week’s cultural deep dive, we travel to Aboriginal Australia—home to the oldest continuous food culture on the planet. Before colonization, before global trade, and before modern agriculture, the First Peoples of Australia thrived for tens of thousands of years using foods that were deeply connected to land, season, and spirit.

From bush yams and kangaroo meat to wattleseed, and bush tomatoes, we break down what Aboriginal families actually ate, how these foods were traditionally prepared, and what made this food system so powerful.

You’ll hear:

• Where these foods come from (origin)
• How they were used culturally
• Science-backed health benefits modern researchers are just catching up to
• How we can reconnect with this ancestral wisdom today

And as always, we end with a reminder that reconnection isn’t nostalgia — it’s strategy, it’s healing, and it’s the key to understanding our bodies again.

If you’re ready to learn from the world’s oldest surviving food knowledge, this episode will change the way you think about “healthy eating” forever.

Follow me on YouTube, TikTok, and Instagram @THERIPSUPPLY

Don’t forget…

Reconnection is Power. Let’s go.

In this Ingredient Spotlight episode, we’re diving into one of the most underrated ancestral healing foods on the planet: guava.

Long before colonization and long before global trade reshaped Caribbean foodways, guava was already sustaining communities, healing bodies, and supporting everyday life.

Now, modern research is finally catching up.

In this episode, host Tyree Humphrey breaks down:

🔥 How guava helped repair lung tissue damaged by cigarette smoke: https://pmc.ncbi.nlm.nih.gov/articles/PMC8189814/#B13

🔥 How guava lowers blood pressure and improves cholesterol naturally: https://pubmed.ncbi.nlm.nih.gov/8383769/

🔥 How guava reduces inflammation comparable to NSAIDs — without the side effects: https://pubmed.ncbi.nlm.nih.gov/41017930/

https://www.sciencedirect.com/science/article/abs/pii/S1876382021000081?via%3Dihub

🔥 Why guava quietly outperforms “popular” fruits like apples, blueberries, and oranges

🔥 Its pre-colonial, pre-global trade roots across the Caribbean and surrounding regions

🔥 Why reconnecting to ancestral ingredients is a path to modern healing

This isn’t trendy health advice.

This is inherited wisdom backed by science — the kind our ancestors already practiced instinctively.

If you’re a former smoker… if you struggle with blood pressure… or if you just want to reconnect with a culturally-rooted fruit that can truly nourish your body…

This episode is for you.

Make sure you follow the show and be sure to follow me on TikTok @THERIPSUPPLY and subscribe to my YouTube Channel @THERIPSUPPLY and my instagram @swankszn_

And remember…

Reconnection is Power.

Let’s go!

Before the ships, before the sugar, before the noise — there was rhythm.

The Caribbean’s first people — the Taíno, Arawak, and Kalinago — lived by the drumbeat of the land and the ocean. Their medicine grew wild, their food healed, and their balance came from the roots beneath their feet.

In this episode, we go deep into the pre-colonial Caribbean — the real Caribbean.

We uncover what the ancestors actually ate before global trade and colonization reshaped the islands: cassava, papaya, guava, fish, and coastal greens that powered their bodies and grounded their spirits.

You’ll also hear the science behind their wisdom.

🎧 Listen now to reconnect with the real Caribbean — where food was medicine, culture was balance, and rhythm was survival.

Because remembering where we come from… is how we heal where we are.

Reconnection is Power.

YT & TikTok: @THERIPSUPPLY

Instagram: @swankszn_

References:

1. Newsom, L. A., & Wing, E. S. (2004). On Land and Sea: Native American Uses of Biological Resources in the West Indies. University of Alabama Press.
2. Keegan, W. F., & Hofman, C. L. (2017). The Caribbean before Columbus. Oxford University Press.
3. Murphy, R., et al. (2018). Ancient starch evidence of plant foods in the pre-colonial Caribbean. Antiquity, 92(364), 1205–1222.

1. Pagán-Jiménez, J. R. (2011). Early plant use in the Caribbean: a view from precolonial Puerto Rico. Latin American Antiquity, 22(4), 533-563.
2. Mohidin, S. R. N. S. P., et al. (2023). Cassava (Manihot esculenta Crantz): A systematic review for pharmacological activities, traditional uses, nutritional values, and phytochemistry. Journal of Evidence-Based Integrative Medicine, 28, 2515690X231206227. https://pubmed.ncbi.nlm.nih.gov/37822215/
3. Mohanty, B. P., et al. (2019). Nutritional composition of fish and its role in human health. Frontiers in Life Science, 8(4), 290-299. https://doi.org/10.1080/21553769.2015.1043657
4. Ghosh, S., et al. (2014). Dietary omega-3 fatty acids and brain health. Nutrients, 6(12), 6005-6026. https://pubmed.ncbi.nlm.nih.gov/25412151/ ”

1. Morton, J. F. (1987). Fruits of Warm Climates. Miami, FL: Creative Resource Systems, Inc.
2. Lim, T. K. (2012). Edible Medicinal and Non-Medicinal Plants, Vol. 2: Fruits. Springer.
3. Gunn, B. F., et al. (2011). Genetic evidence for the origin of the coconut (Cocos nucifera L.). PLoS ONE, 6(8): e21143. https://doi.org/10.1371/journal.pone.0021143
4. Mohidin, S. R. N. S. P., Moshawih, S., Hermansyah, A., Asmuni, M. I., Shafqat, N., & Ming, L. C. (2023). Cassava (Manihot esculenta Crantz): A Systematic Review for the Pharmacological Activities, Traditional Uses, Nutritional Values, and Phytochemistry. Journal of Evidence-Based Integrative Medicine, 28, 2515690X231206227. https://pubmed.ncbi.nlm.nih.gov/37822215/
5. Oboh, G., et al. (2019). Soursop (Annona muricata) fruit and leaf extracts ameliorate hypertension by improving antioxidant status and nitric oxide bioavailability. Journal of Food Biochemistry, 43(1), e12777. https://pubmed.ncbi.nlm.nih.gov/31462727/

In this debut episode, Tyree Humphrey—father, husband, dreamer, and founder of THE RIP SUPPLY™—shares the origin of his mission: to reconnect people with their health, culture, and ancestral wisdom through food and mindset.

Tyree opens up about his personal transformation, what inspired his journey into culturally-inclusive nutrition, and the truth behind why our communities are in worse shape—mentally and physically—than we’ve ever been. From school lunches to food label manipulation, colonized food systems to forgotten roots—this episode pulls back the curtain.

You’ll also learn what RIP truly means (Reconnection is Power™) and what to expect from this podcast moving forward: honest ancestral wisdom, culturally-rich science, and unapologetic education designed to help you reclaim your health and identity.

If you’ve ever felt like something was missing from the mainstream health world… this is the episode that proves you’re not crazy—you’ve just been disconnected.

Now it’s time to reconnect.

Get your copy of the OG Mesoamerican Shopping List here: https://drive.google.com/file/d/1qxy7xJucdMgYQGQqvoOhpCcSZqz_5xJL/view?usp=drivesdk

Before borders, before seed oils, before we were taught to fear our own foods—our ancestors had it right. In this episode of The RIP (Reconnection is Power) Podcast™, we dive deep into some of the original staples of Mesoamerica: maíz, cacao, spirulina, avocado, vanilla, and more.

You’ll learn how these Indigenous foods—crafted by the Mexica, Maya, and other ancient cultures—weren’t just nourishment… they were sacred, strategic, and are now science-backed.

We’ll explore their origins, preparation methods, and modern health benefits, with scholarly sources to support every truth. And we’ll ask the real question:

​Why is the Mediterranean diet praised while other ancestral diets are ignored?

Tap in to reclaim what was never lost—only hidden.

Reconnection is Power™.

Before slavery. Before soul food. Even before supermarkets…

Our ancestors in West Africa had one of the most nutrient-rich, spiritually grounded food systems on the planet.

In this episode of The Reconnection Is Power Podcast™, I’m taking you back to the original grocery list—100% pre-colonial, pre-global trade foods from regions like Ghana, Nigeria, Mali, and Senegal. These were the sacred staples that built civilizations and supported heart, blood, and brain health long before chronic disease became “normal” in the Black community.

Foods like fonio, African rice, okra, catfish, baobab, tamarind, hibiscus, and more.

Foods designed by the earth—and our ancestors—for survival, strength, and spiritual alignment.

You’ll also learn why some of these ingredients disappeared from our tables… and how reconnecting with them today could be a blueprint for healing.

⚠️ Not medical advice—just education and reconnection. Sources include peer-reviewed nutritional studies, oral traditions, and agricultural science.

🎁 Download the FREE “OG African Foods” shopping list now: https://drive.google.com/file/d/1HcY3efmBuLknBMtuUaXF8HHx3dNIFpMK/view?usp=drivesdk

Let’s bring it back, family.

Because Reconnection Is Power™.

What if everything your body and soul needed was already known by your ancestors?

In this episode of The Reconnection is Power Podcast, we travel deep into the ancestral kitchens of Korea—before refined sugar, before MSG, before global trade took over.

I’m revealing some of the most important foods to the ancestors of Korea, all 100% pre-colonial and pre-global trade. From sacred miyeok (seaweed) that honors mothers, to foraged namul greens that taught people to live in rhythm with nature, we break down the cultural significance, nutritional power, and ancestral truth behind each one.

You’ll hear about:

🥢 Why Koreans call family shikgu — “the people you eat with”

🌊 How seaweed soup became a birthday tradition tied to birth and blood

🧄 Why garlic wasn’t just for flavor, but for protection against evil spirits

🥣 And how fermented soy, barley, jujube, and more shaped not just meals—but medicine and memory

Tune in, reconnect, and download your FREE ancestral Korean shopping list of the 18 most important foods in pre-colonia, pre-global trade Korea linked in the show notes below or in my Instagram bio (@swankszn_).

https://drive.google.com/file/d/15UebC_DxTf0KMHNAy6JRdJSvvmak6VIP/view?usp=drivesdk

References:

Kim, M. J., & Lee, Y. M. (2020). Traditional fermented foods in Korean dietary culture and their health benefits. Journal of Ethnic Foods, 7(1), 1–7. https://doi.org/10.1186/s42779-020-00041-z

Choe, J. Y., & Yang, S. A. (2018). Historical review on rice consumption in Korea: Past and present. Korean Journal of Food and Nutrition, 31(1), 1–12.

Shin, H., & Lee, H. (2015). The nutritional and medicinal roles of Korean seaweeds. Journal of Marine Bioscience and Biotechnology, 7(3), 24–33.

Cho, S. H. (2008). Korean traditional food culture and fermented soybean products. Korean Journal of Culinary Research, 14(3), 1–12.

Park, J. H., & Han, J. Y. (2019). Namul: Edible wild plants in Korean culinary tradition. Korean Journal of Food Culture, 34(2), 121–139.

National Institute of Korean Language (2022). Understanding Korean words and culture: The origin of “Shikgu” (식구).

Holt-Lunstad, J., Smith, T. B., & Layton, J. B. (2010). Social relationships and mortality risk: A meta-analytic review. PLoS Medicine, 7(7), e1000316. https://www.sciencedaily.com/releases/2010/07/100727174909.htm

Donguibogam (동의보감). Compiled by Heo Jun, 1613. Translated edition, Korea Institute of Oriental Medicine.

Before adobo, before halo-halo — there was an older story.

In this episode, we travel to the ancestral Philippines, uncovering the pre-colonial foods that sustained island communities long before global trade changed everything.

From rice terraces to coconut groves, fermented fish to clay-pot cooking, we explore how Filipino ancestors found balance in flavor, health, and spirit. You’ll learn how dishes like tinola, kinilaw, and sisig began, how vinegar and salt preserved life, and why “mother’s cooking” still holds sacred meaning today.

This isn’t just food history — it’s a reminder that our ancestors already knew how to thrive.

Because when we honor what they built…

Reconnection is Power.

Website: https://tyreehumphrey-shop.fourthwall.com/

YouTube: @THERIPSUPPLY

TikTok: @tyree.humphrey

Instagram: @swankszn_

References:

​ Sta. Maria, F. P. (2021). Food in Identity: A Shortened Story of Philippine Branding. The Philippine Reporter – (Insights on pre-colonial cuisine, nayanáya hospitality, Pigafetta’s account of first foods)

​ Garcia, J. L. (2021). So, what were we eating before Magellan came? BusinessWorld Online – (Louella Alix’s talk on sutukil, Pigafetta’s recordings of kinilaw, etc.).

​ Tayag, C. (2021). Sisig’s Origin Story. Positively Filipino – (1732 Kapampangan dictionary definition of sisig, pregnancy practice, evolution of sisig).

​ Tordesillas, R. (2018). No shame in sisig: Filipino chefs and scholars say they are overcoming a century of stereotypes. PRI – The World – (Discussion of diaspora food shame and pride).

​ Turkell, M. H. (2023). From The Philippines With Vinegar: Filipino Food’s Bright Future Abroad. VinegarProfessor.com – (Role of vinegar in Filipino cuisine and preservation).

​ Culinary Collective ATL (2025). Your Guide to Filipino Food Culture – (Overview of Filipino flavor trifecta and communal food culture) .

​ Wikipedia – Asín tibuok – (Traditional Visayan salt-making methods and regional salt varieties).

​ Bergaño, D. (1732). Vocabulario de la lengua Pampanga – (Recorded the term liyag/liag as a word of endearment in Kapampangan, akin to Tagalog “liyag”) .