My interest in traditional nutrition started when I decided to rigorously organize my life, and to begin pushing myself to be stronger, smarter, more effective, and a better learner.

I had just gotten my first “real” job with a recently completed piercing apprenticeship, and realized that I a. Didn’t have the energy to keep up with my job, b. Was becoming a fat alcoholic and c. Had major dental and skin issues.

I tried aerobics and low fat dieting. I tried eating “fresh and fun” with lots of Thai and Mexican. I tried everything except quitting drinking. I needed more calories and better quality fats. I needed better nutritional analasis regarding food combination.

After reading about bone broth, It wasn’t long before I was devouring the Weston A. Price Foundation’s website. I found the blog Nourished Kitchen.

I became an avid locavore, consuming farmer’s market produce, local meat, and raw milk from a dairy down the road from where I grew up. I started brewing kombucha and kvass and souring my bread. I went balls to the wall, and since I lived in tiny Olympia, Washington it was accessible and affordable to do so.

Eventually all of this traditional nutrition awoke my inner anthropologist, who wanted to know more about how we discovered certain food combinations and treatment methods. What conditions prompted certain dietary habits? Who were the people who had begun doing these things? What did my ancestors eat, specifically? What makes modern food different nutritionally than food produced in the past? Would I be optimally healthy if I mimicked the diet of those whose genes I carried?


The fantasy nerd in me took it medeival. I started researching historical agriculture and nutrition, both beliefs and practices. Some were bunk. Some where poetically fancifull. Some where impossible to recreate in a modern kitchen. ┬áBut I was inspired, and felt connected to both my heritage and to a better, more wholistic way of being that is slowly fading from memory. In medeival German cookbooks I found that a common generic title for recipes was “ein kluge spise” (a clever food). And ultimately, that’s what I aim to create and share; healthy, imaginatively stimulating, clever food, with an eye towards history and culture.