About the Work

The Foodie Kitchen exists because no food blog was covering the full breadth of world cuisine through the lens of ancestral nutrition. Every culture — Ethiopian, Indian, Hawaiian, Chinese, French, Mexican, Moroccan — developed its flavor by cooking with animal fats and fruit oils. When seed oils replaced them starting in the 1960s and 70s, the recipes changed. The food got worse and the population got sicker.

I am not anti-fat. I am pro-the-right-fat. Ghee for Indian cooking. Lard for Mexican and Chinese cooking. Tallow for searing and frying. Olive oil for Mediterranean. Coconut oil for Southeast Asian. Butter for European baking. These are not health food choices — they are historically correct choices. The recipes taste better because the fat is right.

I live in Hawaii. I am part of the Make America Healthy Again food movement. I believe the dietary guidelines that replaced saturated fat with polyunsaturated vegetable oils were one of the greatest public health mistakes of the 20th century, and I cook accordingly.

Books

All 24 titles available on Amazon.

Health & Nutrition

Savor World Cuisine Series

Grow Your Own Series

All Grow Your Own titles available at amazon.com/author/B0915PMK5Y

Find the Work

For media, brand collaboration, or speaking inquiries: foodiekitchen@proton.me